Input: 1 pound mixed woodland mushrooms, like shiitake, morel and oyster, cut into thick slices

1 pound mixed woodland mushrooms , like shiitake , morel and oyster , cut into thick slices

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 teaspoons olive oil


Input: 3 large red onions, cut into thick rounds

3 large red onions , cut into thick rounds

B-QTY B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1/2 cup crumbled Mexican queso fresco or other fresh crumbling cheese like feta

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup whipping cream


Input: 1 canned chipotle en adobo


Input: 3 cloves garlic, peeled and coarsely chopped

3 cloves garlic , peeled and coarsely chopped

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large chile ancho, stemmed and seeded

1 large chile ancho , stemmed and seeded

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ripe medium-size plum tomatoes (about 10 to 12 ounces total)

5 ripe medium-size plum tomatoes ( about 10 to 12 ounces total )

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons chopped flat-leaf parsley, for garnish

2 tablespoons chopped flat-leaf parsley , for garnish

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 fresh chiles poblanos, roasted, peeled, seeded and finely diced

2 fresh chiles poblanos , roasted , peeled , seeded and finely diced

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups milk, plus more as needed

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons cornstarch


Input: 1/2 medium onion, finely chopped

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: 3 large ears fresh corn or 2 1/2 cups frozen corn, defrosted

3 large ears fresh corn or 2$1/2 cups frozen corn , defrosted

B-QTY O B-UNIT B-COMMENT B-NAME I-COMMENT I-COMMENT O B-COMMENT B-NAME I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground pepper


Input: 1/2 teaspoon salt


Input: 1 teaspoon Sherry vinegar


Input: 1 teaspoon thyme


Input: 2 cups chicken or vegetable broth, homemade or low-sodium canned

2 cups chicken or vegetable broth , homemade or low-sodium canned

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon nutmeg


Input: 1 tablespoon olive oil


Input: 1 large celery root, peeled and finely chopped

1 large celery root , peeled and finely chopped

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon mace


Input: 1 sweet potato


Input: 2 parsnips, peeled and halved

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large turnip, peeled

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 1 tablespoon fresh thyme leaves


Input: 1/2 teaspoon salt, plus more to taste

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, peeled and halved

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup minced mint leaves


Input: 1 cup dried cranberries


Input: 1/4 cup grated orange rind


Input: 2 tablespoons Sherry vinegar


Input: 1 cup dry white wine


Input: 3 cups chicken broth, homemade or low-sodium canned

3 cups chicken broth , homemade or low-sodium canned

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small celery root, peeled and diced

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, peeled and diced

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup minced parsley leaves


Input: 1 tablespoon vegetable oil


Input: 4 veal shanks, about 1/2 pound each

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 shallots, peeled and minced

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and minced

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups chicken broth, homemade or low-sodium canned

3 cups chicken broth , homemade or low-sodium canned

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, peeled and cut into large dice

2 carrots , peeled and cut into large dice

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 turnips, peeled and cut into large dice

4 turnips , peeled and cut into large dice

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh thyme leaves


Input: 1 teaspoon freshly ground pepper


Input: 2 lemons, thinly sliced crosswise

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons salt


Input: 1 tablespoon sugar


Input: 2 cups water


Input: 1/2 pound double smoked bacon, rind removed, cut into large dice

1/2 pound double smoked bacon , rind removed , cut into large dice

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 veal shanks, about 1/2 pound each

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, peeled and minced

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small clove garlic, peeled and minced

1 small clove garlic , peeled and minced

B-QTY O B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 1 pound Great Northern beans, soaked overnight and drained

1 pound Great Northern beans , soaked overnight and drained

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 3 cloves garlic, 2 crushed, 1 peeled and minced

3 cloves garlic , 2 crushed , 1 peeled and minced

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 sprigs fresh thyme


Input: 1 quart chicken broth, homemade or low-sodium canned

1 quart chicken broth , homemade or low-sodium canned

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, plus more to taste

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, plus more to taste

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground black pepper, plus more to taste

1 teaspoon freshly ground black pepper , plus more to taste

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground coriander seed


Input: 1/4 teaspoon ground cinnamon


Input: 2 cardamom seeds, cracked


Input: 1/2 teaspoon chili pepper flakes


Input: 1 bay leaf


Input: 1/2 cup minced coriander leaves


Input: 1 cup red wine


Input: 3 cups chicken broth, homemade or low-sodium canned

3 cups chicken broth , homemade or low-sodium canned

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup minced parsley leaves


Input: 1/4 teaspoon ground cumin seed


Input: 2 tablespoons grated lemon rind


Input: 4 plum tomatoes, peeled, cored, seeded and diced

4 plum tomatoes , peeled , cored , seeded and diced

B-QTY B-COMMENT B-NAME O I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grated fresh ginger


Input: 2 cups cracked green olives, pitted

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 1 cup minced parsley leaves


Input: 1 tablespoon vegetable oil


Input: 4 lamb shanks, 1/2 pound each

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, peeled and minced

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and minced

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large celery root, peeled and cut into 1/2-inch dice

1 large celery root , peeled and cut into 1/2-inch dice

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, plus more to taste

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 carrots, peeled and cut into 1/2-inch dice

3 carrots , peeled and cut into 1/2-inch dice

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons clarified butter, melted

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch salt


Input: 1/2 cup flour


Input: 3 eggs at room temperature

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT


Input: 1/2 cup sugar


Input: 1 teaspoon orange extract


Input: 8 ounces bittersweet chocolate, chopped

8 ounces bittersweet chocolate , chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sugar


Input: 1 pound mascarpone


Input: 2 tablespoons each Marsala, triple sec and brandy

2 tablespoons each Marsala , triple sec and brandy

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups espresso, cooled


Input: 6 eggs, separated


Input: Sweet chocolate shavings for garnish

B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT


Input: 24 Italian ladyfingers (see note)

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT O

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/4 pounds young lamb, the leg or shoulder, bone in, cut into eight chunks

2$1/4 pounds young lamb , the leg or shoulder , bone in , cut into eight chunks

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons dark rum


Input: 1/2 pound mascarpone


Input: 2 tablespoons plus 1 cup strong espresso, cooled

2 tablespoons plus 1 cup strong espresso , cooled

O B-UNIT O O O B-COMMENT B-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 18 Italian ladyfingers (savoiardi); see note

18 Italian ladyfingers ( savoiardi ) ; see note

B-QTY B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons sugar


Input: 3 egg yolks


Input: 1 bay leaf


Input: 1 tablespoon fresh thyme leaves


Input: 1/2 teaspoon whole black peppercorns


Input: 2 cups chicken broth, homemade or low-sodium canned

2 cups chicken broth , homemade or low-sodium canned

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups whole milk


Input: 4 large eggs


Input: 3/4 cup maple syrup


Input: 1 teaspoon vanilla extract


Input: 1 tablespoon vegetable oil


Input: 4 lamb shanks, 1/2 pound each

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, peeled and chopped

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup red wine


Input: 3 carrots, peeled and cut into large dice

3 carrots , peeled and cut into large dice

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 anchovy fillets


Input: 2 cups tomato puree


Input: Salt and freshly ground black pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups home-made or low-sodium canned chicken stock

1$1/2 cups home-made or low-sodium canned chicken stock

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large Belgian endives, blemished outer leaves removed

4 large Belgian endives , blemished outer leaves removed

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 small whole shallots, peeled and ends trimmed

12 small whole shallots , peeled and ends trimmed

B-QTY B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon heavy cream


Input: A few gratings whole nutmeg

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME


Input: 8 slices peasant loaf, about 4 inches in diameter, lightly toasted

8 slices peasant loaf , about 4 inches in diameter , lightly toasted

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1/2 pound chicken livers, or a mix of chicken and quail livers

1/2 pound chicken livers , or a mix of chicken and quail livers

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Good-quality extra-virgin olive oil for garnish (optional)

Good-quality extra-virgin olive oil for garnish ( optional )

B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 8 quails


Input: 8 large cloves garlic, peeled and minced

8 large cloves garlic , peeled and minced

B-QTY O B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons dried thyme


Input: 2 teaspoons dried savory


Input: 2 teaspoons dried oregano


Input: Salt and freshly ground black pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup 1/2-inch cubes French bread

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped parsley


Input: 3 large cloves garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 1 large branch sage


Input: 1 small, 4-to-5-pound, pumpkin, preferably the red-orange ''Cinderella'' variety

1 small , 4-to-5-pound , pumpkin , preferably the red-orange ''Cinderella'' variety

B-COMMENT I-COMMENT O I-COMMENT O B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt, plus more to taste

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water


Input: 1/4 cup fine dry bread crumbs

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cold unsalted butter


Input: 1 large egg, lightly beaten

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 portobello mushrooms, 4 to 5 inches in diameter each, stems removed and discarded

6 portobello mushrooms , 4 to 5 inches in diameter each , stems removed and discarded

B-QTY B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice


Input: Salt and freshly ground black pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and finely chopped

2 cloves garlic , peeled and finely chopped

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, peeled


Input: 1 medium turnip, peeled

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 1 medium yellow onion, peeled

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup capers preserved in salt

O B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup fine red-wine vinegar


Input: 1 tomato, peeled, seeded and finely chopped

1 tomato , peeled , seeded and finely chopped

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 3/4 cup chorizo, skinned and cut into thin slices

3/4 cup chorizo , skinned and cut into thin slices

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup best-quality extra-virgin olive oil

O B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 thick slices rustic country bread

B-QTY O B-UNIT B-COMMENT I-COMMENT B-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt


Input: 2 tablespoons extra virgin olive oil, with more for the bread

2 tablespoons extra virgin olive oil , with more for the bread

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 3 tablespoons rice wine vinegar


Input: 1/4 cup sugar


Input: 1/2 cup medjool dates, pitted and coarsely chopped (available at stores with a good dried fruit selection)

1/2 cup medjool dates , pitted and coarsely chopped ( available at stores with a good dried fruit selection )

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: White truffle oil


Input: 6 eggs


Input: Fine sea salt


Input: Butter at room temperature


Input: Salt and freshly ground pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sour cream, preferably Mexican

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup grated Monterey Jack cheese

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large ripe tomato, peeled, seeded and chopped

1 large ripe tomato , peeled , seeded and chopped

B-QTY B-COMMENT I-COMMENT B-NAME O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped onions


Input: 1 jalapeño, seeded and chopped

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup loosely packed cilantro leaves (no stems), chopped

1 cup loosely packed cilantro leaves ( no stems ) , chopped

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 6 fresh eggs


Input: 4 flour tortillas (10-inch burrito size)

4 flour tortillas ( 10-inch burrito size )

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup chopped onions


Input: 1 tablespoon olive oil


Input: 1 (15 1/2-ounce) can Goya black beans, undrained

1 ( 15$1/2-ounce ) can Goya black beans , undrained

B-COMMENT I-COMMENT B-QTY I-COMMENT I-COMMENT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups medium Salsa Picante brand or similar medium salsa

B-QTY B-UNIT O B-NAME I-NAME I-NAME B-COMMENT I-COMMENT O I-COMMENT

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 large lime

B-COMMENT I-COMMENT B-QTY B-COMMENT B-NAME


Input: 1 tablespoon minced fresh garlic


Input: 1 tablespoon unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: A few drops hot sauce


Input: 1 1/2 cups shucked cherrystone or chowder clams, chopped medium fine

1$1/2 cups shucked cherrystone or chowder clams , chopped medium fine

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup loosely packed shredded basil leaves

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh thyme leaves (no stems)

1 tablespoon fresh thyme leaves ( no stems )

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup freshly grated Parmigiano-Reggiano cheese

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup half-and-half or cream


Input: 2 tablespoons extra-virgin olive oil


Input: 1 cup shredded Parma prosciutto ham (about 3 ounces)

1 cup shredded Parma prosciutto ham ( about 3 ounces )

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 small tomato, peeled and squeezed to remove seeds and excess juice, and chopped

1 small tomato , peeled and squeezed to remove seeds and excess juice , and chopped

B-QTY B-COMMENT B-NAME O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O O I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 6 small red radishes, thinly sliced

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 very large fresh eggs, beaten until smooth

6 very large fresh eggs , beaten until smooth

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/4 cup heavy cream


Input: Freshly ground pepper to taste

B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT


Input: Salt to taste if desired

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT


Input: 2 tablespoons freshly squeezed lemon juice

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 3 large, unblemished endives

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME


Input: 2 large leeks, well trimmed, about 3/4 pound

2 large leeks , well trimmed , about 3/4 pound

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 1 tablespoon red-wine vinegar


Input: 1/4 cup drained capers


Input: 2/3 cup peeled, seeded, diced plum tomatoes

2/3 cup peeled , seeded , diced plum tomatoes

O B-UNIT B-COMMENT O I-COMMENT O I-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons flour


Input: Salt to taste, if desired

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 thin slices calf's liver, about 1 1/2 pounds

4 thin slices calf's liver , about 1$1/2 pounds

B-QTY O B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon creme fraiche


Input: Several grinds of fresh pepper

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME


Input: 1 scant teaspoon Dijon mustard


Input: 1 1/2 tablespoons walnut oil


Input: 1 1/2 tablespoons rice vinegar


Input: 1/4 teaspoon salt


Input: 2 shallots, chopped fine


Input: 1/2 cup crisp duck cracklings (optional)

1/2 cup crisp duck cracklings ( optional )

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon fresh tarragon leaves


Input: 4 leaves frilly dark red lettuce

B-QTY O B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dried wood-ear mushrooms, reconstituted with boiling water (optional)

1/4 cup dried wood-ear mushrooms , reconstituted with boiling water ( optional )

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium-sized carrot, julienned

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 2 tablespoons fresh chives, cut into 1/2-inch lengths

2 tablespoons fresh chives , cut into 1/2-inch lengths

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons salt


Input: 8 tablespoons rice vinegar


Input: 1/4 pound chunk daikon, peeled and coarsely grated

1/4 pound chunk daikon , peeled and coarsely grated

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 bay leaf, crushed


Input: 1 large head of Savoy cabbage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound hard green cabbage


Input: 1 tablespoon butter


Input: 1/4 cup dry vermouth


Input: 1 3 1/2-to-4-pound duckling


Input: 1/4 teaspoon cracked pepper


Input: 1 teaspoon dried thyme leaves, crushed

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups peeled, seeded, ripe fresh tomatoes, chopped fine (or use canned tomatoes)

1$1/2 cups peeled , seeded , ripe fresh tomatoes , chopped fine ( or use canned tomatoes )

B-QTY B-UNIT B-COMMENT O I-COMMENT O I-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup fresh orange juice


Input: 2 teaspoons orange zest, shredded on the 1/8-inch holes of the grater

2 teaspoons orange zest , shredded on the 1/8-inch holes of the grater

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic, minced fine

B-QTY O B-UNIT B-NAME O B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-sized zucchini, about 10 ounces

2 medium-sized zucchini , about 10 ounces

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 3 tablespoons olive oil


Input: 1/2 teaspoon salt


Input: 1 large eggplant, about 1 1/4 pounds

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 paper-thin slices prosciutto


Input: 8 large leaves fresh sage


Input: 8 slices filet mignon, each 1/3-inch thick, approximately 1 pound

8 slices filet mignon , each 1/3-inch thick , approximately 1 pound

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons seasoned instant flour (see note)

2 tablespoons seasoned instant flour ( see note )

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 large sea scallops, 12 to 14 ounces, halved horizontally

12 large sea scallops , 12 to 14 ounces , halved horizontally

B-QTY I-COMMENT B-NAME I-NAME O B-QTY I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced fresh thyme


Input: 1 scant tablespoon dark green olive oil

B-QTY O B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons light olive oil


Input: 2 teaspoons lime juice


Input: 2 scant teaspoons minced fresh tarragon

B-QTY B-COMMENT B-UNIT B-COMMENT I-COMMENT B-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 teaspoons fragrant mild honey, preferably lavender honey

2$1/2 teaspoons fragrant mild honey , preferably lavender honey

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds slender asparagus spears, to make 3 1/2 cups when prepared

1$1/4 pounds slender asparagus spears , to make 3$1/2 cups when prepared

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces common mushrooms


Input: 6 dozen strawberries or enough blueberries, raspberries or peeled sliced kiwis for 8 servings, or 8 slices genoise cake

6 dozen strawberries or enough blueberries , raspberries or peeled sliced kiwis for 8 servings , or 8 slices genoise cake

O B-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O O I-COMMENT O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons sugar


Input: 1/2 cup Grand Marnier


Input: 1 pound, 1 ounce mascarpone cheese (one containerful)

1 pound , 1 ounce mascarpone cheese ( one containerful )

O O O O B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 eggs, separated


Input: 4 tablespoons Parmesan cheese


Input: 2 tablespoons butter


Input: Salt and pepper to taste

B-NAME I-NAME I-NAME B-COMMENT I-COMMENT


Input: 1 pound penne, linguini or other pasta

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: Salt and pepper to taste

B-NAME I-NAME I-NAME B-COMMENT I-COMMENT


Input: 2 large heads radicchio


Input: 3 tablespoons butter


Input: 1/4 cup water


Input: 2 cups heavy cream


Input: 1 tablespoon finely chopped onions


Input: 1 cup Arborio rice (see note)

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT O

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup Parmesan cheese or to taste

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon oil


Input: 8 thinly sliced veal scallops


Input: 1/2 cup white wine


Input: 1/8 cup pine nuts


Input: 3 cups chicken stock


Input: 1 tablespoon rose water


Input: 2 tablespoons unsalted pistachios, blanched and finely chopped

2 tablespoons unsalted pistachios , blanched and finely chopped

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 medium artichokes about 3 inches long, or 18 tiny artichokes about 2 inches long, to make 1 2/3 cup chopped artichokes

6 medium artichokes about 3 inches long , or 18 tiny artichokes about 2 inches long , to make 1$2/3 cup chopped artichokes

B-QTY B-COMMENT B-NAME O I-COMMENT O O O I-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT O O O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons butter


Input: 4 cups water


Input: 3/4 pound spinach, washed, ends trimmed

3/4 pound spinach , washed , ends trimmed

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons Gruyere, finely chopped

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT

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Input: 4 tablespoons Brie, rind removed, finely chopped

4 tablespoons Brie , rind removed , finely chopped

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Input: 4 tablespoons chicken broth


Input: 4 tablespoons white wine


Input: 6 tablespoons butter


Input: 2 1/2 teaspoons fine semolina


Input: 2 1/4 cups sugar


Input: 10 cardamom pods


Input: 2 teaspoons unflavored gelatin


Input: 12 cups (3 quarts) whole milk

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 5 tablespoons fresh lemon juice


Input: 2 cups heavy cream


Input: 1 cup whole milk


Input: 3/4 cup confectioners' sugar


Input: 3/4 teaspoon vanilla extract


Input: 4 large egg yolks


Input: 1/2 teaspoon rose water


Input: 1/2 teaspoon cinnamon


Input: 2 teaspoons grated orange zest


Input: 1/2 cup Arborio rice


Input: 1/4 cup chopped pitted dates


Input: 1/2 cup heavy cream


Input: 1/3 cup sugar


Input: 2 3/4 cups whole milk


Input: 3/4 teaspoon vanilla extract


Input: 1/4 cup golden raisins


Input: 11 tablespoons cold unsalted butter, cut into chunks

11 tablespoons cold unsalted butter , cut into chunks

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

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Input: 4 teaspoons water


Input: 1 cup whole milk


Input: 2 cups heavy cream


Input: 1/4 cup firmly packed dark brown sugar

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1 teaspoon vanilla extract


Input: 1/2 teaspoon salt


Input: 1 1/3 cups all-purpose flour


Input: 4 teaspoons sugar


Input: 3/4 teaspoons grated lemon zest


Input: 3/4 cup granulated sugar


Input: 6 large egg yolks


Input: 1 onion, chopped


Input: 1 chicken liver, skinned and finely chopped

1 chicken liver , skinned and finely chopped

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Input: Several pieces dried porcini mushrooms, soaked in water until soft (about 1/2 hour) and coarsely chopped to make about 2 tablespoons

Several pieces dried porcini mushrooms , soaked in water until soft ( about 1/2 hour ) and coarsely chopped to make about 2 tablespoons

B-NAME I-NAME I-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN NoPAREN


Input: 1/2 cup warmed Calvados


Input: 2 tablespoons sugar


Input: 4 tablespoons unsalted butter


Input: 6 MacIntosh or Granny Smith apples

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 2 tablespoons grated semi-sweet chocolate


Input: 1 tablespoon sugar


Input: 4 tablespoons grappa (Italian brandy)

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT O

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Input: 1 tablespoon unsalted butter


Input: 4 pears


Input: 1/2 teaspoon salt


Input: 2 cups shelled halzelnuts (almonds can be substituted)

2 cups shelled halzelnuts ( almonds can be substituted )

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 1/2 teaspoons baking powder


Input: 2 1/2 to 3 cups sifted flour

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Input: 1 teaspoon vanilla extract, or almond extract, if almonds are used

1 teaspoon vanilla extract , or almond extract , if almonds are used

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 cup sugar


Input: 4 large eggs


Input: 1/4 pound unsalted butter


Input: Salt and freshly ground pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

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Input: 2 leaves fresh basil, chopped, or 1/2 teaspoon dried

2 leaves fresh basil , chopped , or 1/2 teaspoon dried

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Input: 2 large ripe tomatoes, chopped coarsely, or 1 16-ounce can of whole tomatoes with juice reserved

2 large ripe tomatoes , chopped coarsely , or 1 16-ounce can of whole tomatoes with juice reserved

B-QTY B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT

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Input: 4 large green peppers, seeded and cut lengthwise into 1-inch slices

4 large green peppers , seeded and cut lengthwise into 1-inch slices

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: About 3 tablespoons olive oil, or enough to coat the peppers

About 3 tablespoons olive oil , or enough to coat the peppers

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Input: 1/2 cup Parmesan cheese


Input: 1 tablespoon butter


Input: 2 1/2 cups chicken stock


Input: 1 cup rice, preferably arborio

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Input: 2 tablespoons tomato paste


Input: 1 tablespoon olive oil


Input: 1 clove garlic, finely chopped

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Input: 1 package (10 ounces) frozen spinach, cooked, well-drained and chopped

1 package ( 10 ounces ) frozen spinach , cooked , well-drained and chopped

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Input: 2 teaspoons olive oil


Input: Salt and freshly ground pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

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Input: 1 egg, lightly beaten


Input: 2 1/2 cups of cooked, finely chopped meat, such as turkey, chicken, veal and beef, including at least one pork chop

2$1/2 cups of cooked , finely chopped meat , such as turkey , chicken , veal and beef , including at least one pork chop

B-QTY B-UNIT B-COMMENT I-COMMENT O I-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

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Input: 2 large eggs mixed with 1/2 cup water

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Input: 3 to 3 1/2 cups sifted flour

B-QTY O B-RANGE_END B-UNIT B-COMMENT B-NAME

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Input: 1 cup white wine or chicken broth

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 green pepper, chopped


Input: 1 bay leaf


Input: 1 clove garlic, minced


Input: ripe tomato, chopped


Input: 2 tablespoons chopped parsley


Input: 1 onion, coarsely chopped


Input: 1/4 cup oil or fat from four strips of bacon, saving the bacon to put in the stew

1/4 cup oil or fat from four strips of bacon , saving the bacon to put in the stew

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT

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Input: About 1 cup flour, seasoned with salt and pepper, for dredging

About 1 cup flour , seasoned with salt and pepper , for dredging

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Input: 1 3-pound rabbit, quartered and marinated

1 3-pound rabbit , quartered and marinated

B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 teaspoon salt


Input: 1 stalk celery, cut into large pieces

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Input: 1 small onion


Input: 1 clove garlic, pressed


Input: 1/8 teaspoon dried thyme


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1/8 teaspoon dried sage


Input: 1 1/2 teaspoons sea or kosher salt

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Input: 2 cups plain yogurt


Input: Oil for baking sheets


Input: 3 ripe bananas


Input: 2 cups oatmeal


Input: 1 1/2 cups mixed dried fruit (raisins, cranberries, apricots)

1$1/2 cups mixed dried fruit ( raisins , cranberries , apricots )

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT

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Input: 1 teaspoon vanilla


Input: 2 cups yellow cornmeal


Input: 1 tablespoon salt


Input: 1 1/2 quarts cold water


Input: 2 cups red wine


Input: 2 cups water


Input: 1 bay leaf


Input: 2 tablespoons plain yogurt


Input: 1 large egg


Input: 1 1/2 teaspoons baking powder


Input: 3 to 4 cups unbleached all-purpose flour

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Input: 4 ounces mild Cheddar or mozzarella cheese, grated and then finely chopped

4 ounces mild Cheddar or mozzarella cheese , grated and then finely chopped

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 2 ounces feta cheese, well crumbled

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT

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Input: 6 large egg yolks


Input: Kosher salt and freshly ground black pepper to taste

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 2 1/2 cups heavy cream


Input: 1/4 cup sugar


Input: 1/2 pound ginger root, peeled and coarsely chopped

1/2 pound ginger root , peeled and coarsely chopped

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Input: 1 tablespoon unsalted butter


Input: 3 pounds Idaho potatoes, peeled and quartered

3 pounds Idaho potatoes , peeled and quartered

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Input: 2 tablespoons finely chopped fresh sage leaves

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

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Input: 3 pounds turnips, peeled and quartered

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1 tablespoon walnut oil


Input: 1 cup flour


Input: 2/3 cup dry white wine


Input: 1 tablespoon vegetable oil


Input: 3 tablespoons unsalted butter


Input: 8 pieces (about 1 1/4 pounds) veal scaloppine, pounded very thin

8 pieces ( about 1$1/4 pounds ) veal scaloppine , pounded very thin

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: Kosher salt and freshly ground black pepper to taste

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: Kosher salt and freshly ground black pepper to taste

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 1 cup grated aged Asiago cheese

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: Chopped red onion for garnish

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT


Input: 1 tablespoon finely chopped fresh thyme

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 2 15-ounce packages fresh potato gnocchi

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1 cup red wine


Input: 2 1/2 cups peeled and diced Spanish onion

2$1/2 cups peeled and diced Spanish onion

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1/2 cup olive oil


Input: Chervil leaves for garnish


Input: 3/4 cup milk


Input: 1/2 cup heavy cream


Input: 2 cloves garlic, peeled and minced

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 5 cups chicken or vegetable stock

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1 cup walnut halves


Input: 2 tablespoons sugar


Input: 3 bulbs fennel, thinly sliced

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

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Input: 1 red onion, peeled and thinly sliced

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

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Input: 4 seedless navel oranges, peeled and cut into segments

4 seedless navel oranges , peeled and cut into segments

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

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Input: 3/4 cup orange juice


Input: 1/4 cup white-wine vinegar


Input: 2 cups canola oil


Input: 8 drops Tabasco


Input: Kosher salt and freshly ground black pepper to taste

O B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

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Input: 2 tablespoons orange zest, removed in thin strips with a zester

2 tablespoons orange zest , removed in thin strips with a zester

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

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Input: 4 pounds butternut squash


Input: Kosher salt and freshly ground black pepper to taste

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 2 tablespoons unsalted butter


Input: 1 small onion, peeled and diced

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Input: 1/2 cup soy sauce


Input: 16 to 24 romaine lettuce leaves, washed and dried

16 to 24 romaine lettuce leaves , washed and dried

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Input: Additional soy sauce or bean paste (available at Asian markets), optional

Additional soy sauce or bean paste ( available at Asian markets ) , optional

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 tablespoon sugar


Input: 1/2 teaspoon ground black pepper


Input: 1/2 cup shredded basil leaves


Input: Freshly grated Parmesan


Input: 3 to 4 pounds short ribs

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Input: 1/2 cup roughly chopped trimmed scallions, shallots or onions

1/2 cup roughly chopped trimmed scallions , shallots or onions

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Input: 1 tablespoon peeled and roughly chopped ginger

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 6 cloves garlic, peeled and roughly chopped

6 cloves garlic , peeled and roughly chopped

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: Coarse salt and freshly ground pepper

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-NAME

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Input: 3 ripe tomatoes, seeded and chopped

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 3 red peppers, roasted and peeled, ribs and seeds removed, chopped

3 red peppers , roasted and peeled , ribs and seeds removed , chopped

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Input: 1 pound spaghetti


Input: 3 to 4 tablespoons extra-virgin olive oil

B-QTY O B-RANGE_END B-UNIT B-COMMENT B-NAME I-NAME

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Input: 1 onion, chopped


Input: 1 clove garlic, minced


Input: Freshly grated Parmesan


Input: 1/2 cup pitted black olives


Input: 4 large ripe tomatoes, seeded and chopped

4 large ripe tomatoes , seeded and chopped

B-QTY B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 cup toasted pine nuts


Input: Freshly ground pepper to taste

B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 1 pound fusilli


Input: 2 tablespoons chopped fresh oregano


Input: 3 tablespoons olive oil


Input: 1 clove garlic, minced


Input: Coarse salt


Input: 4 ripe tomatoes, seeded and chopped

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Input: 1/2 cup shredded basil


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 eggplant


Input: 1 teaspoon canela or cinnamon


Input: 1 tablespoon ground coriander


Input: 3 tablespoons mild chili powder


Input: 1 tablespoon sea salt


Input: Peanut oil for frying


Input: 2 limes, quartered


Input: 3 tablespoons extra-virgin olive oil


Input: 1 pound penne


Input: 1/4 pound Emmenthaler cheese


Input: 1/2 pound mozzarella, cut into 1/2-inch cubes

1/2 pound mozzarella , cut into 1/2-inch cubes

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Input: 1 cup flour


Input: 1/2 cup cornstarch


Input: 1 tablespoon ground cumin


Input: 1 1/2 pounds cleaned squid cut into thin rings

1$1/2 pounds cleaned squid cut into thin rings

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Input: 3 eggs


Input: 1 cup milk


Input: 1 1/2 cups olive oil


Input: 2 tablespoons roasted, peeled hot green chilies, preferably Hatch or jalapenos

2 tablespoons roasted , peeled hot green chilies , preferably Hatch or jalapenos

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Input: Salt to taste


Input: 1 tablespoon Sherry vinegar


Input: 1 tablespoon fresh lime juice


Input: 2 egg yolks


Input: 1/4 cup cilantro sprigs, loosely packed

1/4 cup cilantro sprigs , loosely packed

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Input: 1 clove garlic, peeled


Input: 8 garlic cloves, peeled


Input: 2 cups, approximately, rendered duck fat (see note)

2 cups , approximately , rendered duck fat ( see note )

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Input: 1/4 cup mild chili powder


Input: 1/2 teaspoon canela or cinnamon


Input: 2 tablespoons cracked black pepper


Input: 4 duck legs and thighs (see note)

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Input: 1 tablespoon kosher salt


Input: 1/2 teaspoon ground sage


Input: 1/2 teaspoon dried lavender


Input: 1/2 teaspoon ground allspice


Input: 1/2 teaspoon crushed juniper berries


Input: 16 cornhusks, soaked in warm water, or cooking parchment

16 cornhusks , soaked in warm water , or cooking parchment

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Input: 1/2 teaspoon ground coriander


Input: Salt to taste


Input: 2 cups masa harina (an instant cornmeal preparation available in specialty food stores)

2 cups masa harina ( an instant cornmeal preparation available in specialty food stores )

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Input: 1 1/3 cups warm water


Input: 2/3 cup duck confit fat, chilled (see recipe)

2/3 cup duck confit fat , chilled ( see recipe )

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Input: Duck confit (see recipe)

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Input: Pinch of sugar


Input: 2 ounces unsweetened chocolate, cut into small pieces

2 ounces unsweetened chocolate , cut into small pieces

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Input: 1/4 teaspoon ground allspice


Input: 3 dried ancho chilies


Input: 2 plum tomatoes


Input: 2 fresh tomatilloes, husked


Input: 2 cloves garlic, peeled


Input: 2 cups duck or veal stock

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Input: 1 teaspoon dried oregano


Input: 2 teaspoons canela or cinnamon


Input: Pinch of ground cloves


Input: 1 teaspoon ground black pepper


Input: 1 red chili


Input: Coriander leaves to garnish


Input: 3 scallions, sliced


Input: Coarse salt and freshly ground pepper to taste

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Input: 1/2 pound bay scallops, or sea scallops halved

1/2 pound bay scallops , or sea scallops halved

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Input: 1/2 pound medium shrimps, peeled

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Input: 1/2 pound white fish fillets, like sea bass or monkfish, cut in 1/2-inch pieces

1/2 pound white fish fillets , like sea bass or monkfish , cut in 1/2-inch pieces

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Input: 4 cups water


Input: 1/2 cup fresh lime juice


Input: 1 bunch coriander


Input: 1 teaspoon sugar


Input: 3 tablespoons Thai fish sauce


Input: 2 green chilies


Input: 3 cloves garlic, green part removed

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Input: Coarse salt and freshly ground pepper

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Input: 1/4 cup plus 2 teaspoons extra-virgin olive oil

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Input: 4 to 5 large ripe tomatoes, sliced 1/4-inch thick

4 to 5 large ripe tomatoes , sliced 1/4-inch thick

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Input: 1/4 cup fresh basil leaves


Input: 1/4 cup fresh basil leaves


Input: 1 to 2 tablespoons balsamic vinegar (to taste)

1 to 2 tablespoons balsamic vinegar ( to taste )

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Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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Input: Flour for dredging


Input: 16 large sea scallops (about 1 1/2 pounds)

16 large sea scallops ( about 1$1/2 pounds )

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Input: Peanut or vegetable oil for deep frying

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Input: 4 tablespoons salted capers


Input: 1 medium red onion


Input: 1 tablespoon chives, minced


Input: 1 tablespoon sesame seeds


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 tablespoon shallots, peeled and finely chopped

1 tablespoon shallots , peeled and finely chopped

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Input: 1 sprig fresh mint, leaves only, half of them chopped

1 sprig fresh mint , leaves only , half of them chopped

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Input: 2 bunches arugula, leaves only

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Input: 3 tablespoons olive oil


Input: 1 small clove garlic, peeled and chopped

1 small clove garlic , peeled and chopped

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Input: 2 sprigs fresh coriander, leaves only, chopped

2 sprigs fresh coriander , leaves only , chopped

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Input: 1/2 tablespoon sesame oil


Input: 2 sweet red peppers, split and seeded

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Input: 1 bay leaf


Input: 10 coriander seeds


Input: Juice of 2 lemons


Input: 1/2 pound squid, cleaned, washed and drained

1/2 pound squid , cleaned , washed and drained

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Input: 8 egg yolks


Input: 1 sprig thyme


Input: 1 cup bread crumbs


Input: 2 tablespoons ground cloves


Input: 2 tablespoons ground nutmeg


Input: 2 tablespoons ground black pepper


Input: 1 teaspoon cinnamon


Input: 2 1/2 cups prunes


Input: 1 cup Armagnac


Input: 1 quart whole milk


Input: 1 cup sugar


Input: 4 duck confit legs (recipe above)

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Input: 1/2 pound French garlic sausage (available at specialty butchers)

1/2 pound French garlic sausage ( available at specialty butchers )

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Input: Freshly ground pepper to taste

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Input: 3 tomatoes, peeled and seeded

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Input: 1/2 pound slab bacon


Input: 2 pounds dried Great Northern beans, soaked in water overnight and drained

2 pounds dried Great Northern beans , soaked in water overnight and drained

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Input: 1 carrot, peeled


Input: 3 yellow onions, peeled


Input: 4 cloves


Input: 10 cloves garlic, peeled


Input: 2 bouquets garnis


Input: 1/2 teaspoon salt, plus more to taste

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Input: 1 gallon chicken or duck broth

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Input: 1/4 cup duck fat (from confit de canard, recipe above)

1/4 cup duck fat ( from confit de canard , recipe above )

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Input: 1 pound lamb stewing meat, cut into 2-inch chunks

1 pound lamb stewing meat , cut into 2-inch chunks

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Input: 1 pound pork stewing meat, cut into 2-inch chunks

1 pound pork stewing meat , cut into 2-inch chunks

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Input: 5 medium yellow onions, peeled

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Input: 1 cup water


Input: 6 cloves


Input: 6 cups rendered duck fat


Input: 1 teaspoon quatre epices (recipe below)

1 teaspoon quatre epices ( recipe below )

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Input: 1 head garlic, cloves separated and peeled

1 head garlic , cloves separated and peeled

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Input: 1 bay leaf, crushed


Input: 1 teaspoon minced rosemary leaves


Input: 1 teaspoon minced thyme leaves


Input: 1 tablespoon freshly ground black pepper

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Input: 3 tablespoons coarse salt


Input: 2 Peking or Long Island ducks, 5 pounds each

2 Peking or Long Island ducks , 5 pounds each

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Input: 1/2 cup minced parsley


Input: 3 eggs


Input: Salt and freshly ground pepper to taste

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Input: 2 heads savoy cabbage, shredded

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Input: 6 medium carrots, peeled


Input: 4 turnips, peeled and cut into eighths

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Input: 6 medium onions, peeled and halved

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Input: 2 bay leaves


Input: 2 sprigs fresh thyme


Input: 4 black peppercorns


Input: 2 whole cloves


Input: 3 quarts water


Input: 12 cloves garlic


Input: 1 teaspoon apple cider vinegar


Input: 2 cloves


Input: 2 large carrots, peeled


Input: 1 cup water


Input: 3 tablespoons olive oil


Input: 5 black peppercorns


Input: 1/2 cup milk


Input: 2 tablespoons butter or neutral oil like corn or grapeseed

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Input: 1 tablespoon minced garlic


Input: Chopped cilantro leaves for garnish

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT


Input: 1 cinnamon stick


Input: 4 cloves


Input: 4 cardamom pods


Input: 1 tablespoon chopped fresh ginger


Input: 1 teaspoon ground turmeric


Input: 2 bay leaves


Input: 2 heads Belgian endive, julienned

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Input: 10 cups coarse sea salt or kosher salt

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Input: 1 tablespoon ground fennel seeds


Input: 1/4 teaspoon cayenne pepper


Input: Salt


Input: 4 pounds lamb ribs from the breast or 2 to 3 pounds shoulder lamb chops

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Input: 2 tablespoons chopped flat-leaf parsley


Input: Salt and freshly ground black pepper

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Input: 1/4 teaspoon saffron threads


Input: 1 1/2 cups ice wine or other sweet white dessert wine

1$1/2 cups ice wine or other sweet white dessert wine

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Input: 2 carrots, peeled and sliced into thin rounds

2 carrots , peeled and sliced into thin rounds

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Input: 7 to 10 cippoline onions, sliced, or 1 large Spanish onion, sliced

7 to 10 cippoline onions , sliced , or 1 large Spanish onion , sliced

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Input: 12 tablespoons (1 1/2 sticks) unsalted butter

12 tablespoons ( 1$1/2 sticks ) unsalted butter

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Input: Olive oil, as needed


Input: 1 4- to 4 1/2- pound whole red snapper, pink snapper or black sea bass, gutted and scaled

1 4- to 4$1/2- pound whole red snapper , pink snapper or black sea bass , gutted and scaled

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Input: 3/4 cup egg whites (from 6 large eggs)

3/4 cup egg whites ( from 6 large eggs )

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Input: 1 star anise pod, cracked

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Input: 1 tablespoon fennel seeds


Input: 1/4 cup juniper berries, crushed

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Input: 1 1/2 teaspoons cornstarch


Input: 3/4 teaspoon sugar


Input: 1/8 teaspoon ground white pepper


Input: 1 tablespoon plus 2 teaspoons vegetable oil

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Input: 2 tablespoons minced garlic


Input: 1 teaspoon minced ginger


Input: 6 ounces snow peas, strings removed, washed and dried

6 ounces snow peas , strings removed , washed and dried

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Input: 1 scallion, chopped


Input: 1 pound shelled walnut halves


Input: 1 cup sugar


Input: 6 cups vegetable oil


Input: 1 lemon


Input: 1 orange


Input: 2 teaspoons rice wine or dry sherry

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Input: 1 1/2 teaspoons soy sauce


Input: 1 tablespoon plus 1/4 teaspoon salt

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Input: 1 pound large shrimp, peeled and deveined

1 pound large shrimp , peeled and deveined

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Input: 1/3 cup chicken broth


Input: 2 tablespoons grated dark (semisweet or bittersweet) chocolate

2 tablespoons grated dark ( semisweet or bittersweet ) chocolate

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Input: 1/2 teaspoon superfine sugar


Input: 2 drops vanilla extract


Input: Juice of 1 lemon


Input: 1 tablespoon minced garlic


Input: Salt and pepper to taste

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Input: 3 bay leaves, crumbled


Input: 1 tablespoon fresh marjoram or oregano leaves, or 1 teaspoon dried oregano

1 tablespoon fresh marjoram or oregano leaves , or 1 teaspoon dried oregano

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Input: 1 1/2 pounds boneless chicken thighs or legs, cut into 1 1/2-inch chunks

1$1/2 pounds boneless chicken thighs or legs , cut into 1$1/2-inch chunks

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Input: Lemon wedges or ground sumac (available in Middle Eastern stores)

Lemon wedges or ground sumac ( available in Middle Eastern stores )

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Input: 4 ounces mascarpone cheese


Input: 12 large ripe strawberries, rinsed and dried

12 large ripe strawberries , rinsed and dried

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Input: 1/4 cup coarsely chopped parsley leaves, for garnish

1/4 cup coarsely chopped parsley leaves , for garnish

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Input: 1/2 cup broken walnut pieces


Input: 1 lemon, thinly sliced, seeds removed

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Input: 1 cup cracked green olives


Input: 4 leg-thigh pieces chicken, cut in 2, or 8 thighs

4 leg-thigh pieces chicken , cut in 2 , or 8 thighs

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Input: Salt and freshly ground black pepper

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Input: 2 cups white wine


Input: 3 tablespoons extra virgin olive oil

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Input: 2 tablespoons extra virgin olive oil

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Input: 2 large onions, peeled

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Input: 1 teaspoon coriander seeds or ground coriander

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Input: 1 teaspoon cumin powder


Input: 2 tablespoons tomato paste


Input: 1/2 teaspoon salt, or to taste

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Input: 5 cloves garlic, peeled


Input: 1 2-inch piece fresh ginger root, peeled

1 2-inch piece fresh ginger root , peeled

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Input: 1 small jalapeño pepper, seeded, or cayenne to taste

1 small jalapeño pepper , seeded , or cayenne to taste

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Input: Juice and zest of 1 whole lemon

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Input: 8 chicken thighs, with skin, pierced all over with a small knife

8 chicken thighs , with skin , pierced all over with a small knife

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Input: 6 tablespoons Dijon mustard


Input: Salt and pepper to taste

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Input: 1 teaspoon chopped fresh tarragon or other herb

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Input: 5 tablespoons unsalted butter


Input: 1 shallot, minced


Input: 1/4 cup white wine vinegar


Input: 1/2 cup dry white wine


Input: 4 leg-thigh chicken pieces, cut in 2, or 8 thighs

4 leg-thigh chicken pieces , cut in 2 , or 8 thighs

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Input: 1 1/2 cups coarse fresh bread crumbs

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Input: 2 teaspoons minced garlic


Input: 2 tablespoons chopped parsley


Input: 1 3 1/2-pound arctic char, boned and left whole

1 3$1/2-pound arctic char , boned and left whole

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Input: Salt and ground white pepper


Input: 1/4 cup minced fennel tops


Input: 1 cup finely chopped leeks (white part only)

1 cup finely chopped leeks ( white part only )

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Input: 1/2 cup finely chopped onion


Input: 1/2 cup finely chopped fennel


Input: Whipped cream (optional)

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Input: 2 tablespoons extra virgin olive oil

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