Input: 4 or 5 green tomatoes, halved

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Input: 2 dried hot peppers


Input: 2 sprigs fresh dill or oregano

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Input: 1 1/2 tablespoons salt


Input: 1 teaspoon pickling spices


Input: 1/2 cup sour cream


Input: 3 tablespoons red-wine vinegar


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 2 teaspoons sugar


Input: 1 teaspoon salt


Input: 1 cup distilled white vinegar


Input: 1 1/4 cups water


Input: 1 teaspoon freshly ground black pepper

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

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Input: 3 to 4 large beets (1 3/4 pounds), tops removed

3 to 4 large beets ( 1$3/4 pounds ) , tops removed

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

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Input: 1 medium-size onion (4 ounces), peeled, halved and very thinly sliced

1 medium-size onion ( 4 ounces ) , peeled , halved and very thinly sliced

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

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Input: 6 cups cold water


Input: 1 1/2 teaspoons salt


Input: 1/2 pound slab bacon, cut into 1/2-inch slices and then into 1/2-inch lardons

1/2 pound slab bacon , cut into 1/2-inch slices and then into 1/2-inch lardons

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

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Input: 1 medium-size onion (4 ounces), peeled and chopped

1 medium-size onion ( 4 ounces ) , peeled and chopped

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

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Input: 6 cloves garlic, peeled, crushed and chopped (1 tablespoon)

6 cloves garlic , peeled , crushed and chopped ( 1 tablespoon )

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

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Input: 3 tablespoons virgin olive oil


Input: 3 tablespoons red-wine vinegar


Input: 1/2 cup chopped parsley


Input: 1 pound dried navy beans


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: 1/3 cup olive or vegetable oil

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Input: 2 teaspoons Dijon mustard


Input: 1 tablespoon red-wine vinegar


Input: 1/4 teaspoon ground cumin


Input: 2 tablespoons grated Parmesan cheese


Input: 1 pound green beans


Input: 1 medium-size sweet red bell pepper

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

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Input: 1/2 cup finely chopped red onion

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

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Input: 1/4 teaspoon freshly grated nutmeg


Input: Cayenne pepper to taste


Input: 2 tablespoons flour


Input: 2 cups milk


Input: 2 cups cubed or shredded Cheddar cheese

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

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Input: 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

1 tablespoon chopped fresh oregano ( or 1 teaspoon dried )

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

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Input: 2 tablespoons chopped fresh basil or Italian parsley

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Input: 2 tablespoons butter


Input: 1/2 cup canned crushed tomatoes


Input: 1 pound lean ground beef chuck or round steak

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

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Input: Freshly ground pepper to taste

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


Input: 2 quarts water


Input: Salt to taste


Input: 1 1/2 cups elbow macaroni


Input: 1 tablespoon olive oil


Input: 1 cup chopped onions


Input: 1/4 cup chopped celery


Input: 1/4 cup chopped green pepper


Input: 2 teaspoons finely chopped garlic


Input: 1/4 pound arugula, ends trimmed

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

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Input: 1/2 pound bibb lettuce


Input: 7 tablespoons red-wine vinegar


Input: 1 tablespoon coarsely chopped coriander leaves

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 pound red-leaf lettuce


Input: 2 plum tomatoes, about 1/4 pound

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

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Input: 1/2 jalapeno pepper, cored, seeded and coarsely chopped

1/2 jalapeno pepper , cored , seeded and coarsely chopped

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

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Input: 8 pitted green olives


Input: 1 large clove garlic, peeled and thinly sliced

1 large clove garlic , peeled and thinly sliced

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

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Input: 1/2 cup plus 2 tablespoons olive oil

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Input: 2 tablespoons Dijon-style mustard, preferably with seeds

2 tablespoons Dijon-style mustard , preferably with seeds

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

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Input: lettuce salad with tomato dressing


Input: 1 sweet red pepper, about 1/2 pound

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

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Input: 1/2 red onion, about 1/4 pound

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

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Input: 4 sprigs fresh thyme


Input: 1/4 teaspoon dried hot red pepper flakes

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

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Input: 2 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 1 bonito or tuna fillet with skin left on, about 1 pound

1 bonito or tuna fillet with skin left on , about 1 pound

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

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Input: 2 tablespoons olive oil, plus oil for greasing the grill

2 tablespoons olive oil , plus oil for greasing the grill

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 1/2 cups all-purpose flour


Input: 1 cup sugar


Input: 2 eggs


Input: 1/2 cup milk


Input: 1 teaspoon vanilla extract


Input: 1 pint strawberries, stemmed, hulled and halved

1 pint strawberries , stemmed , hulled and halved

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

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Input: 1/2 cup unsalted butter, softened

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Input: 3 cups rhubarb, trimmed, cut across into 1/4-inch-thick slices, blanched for 2 minutes and drained well

3 cups rhubarb , trimmed , cut across into 1/4-inch-thick slices , blanched for 2 minutes and drained well

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

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Input: 3/4 cup light-brown sugar


Input: 1/3 cup sliced almonds


Input: 1/2 cup plain nonfat yogurt


Input: 1 tablespoon ground cumin


Input: 4 tablespoons unsalted butter


Input: 1/2 cup honey


Input: 6 tablespoons Dijon mustard


Input: 6 tablespoons plain nonfat yogurt


Input: Olive oil spray


Input: 3/4 cup bread crumbs


Input: 1 pound boneless, skinless chicken breasts

1 pound boneless , skinless chicken breasts

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

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Input: Freshly ground pepper to taste

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


Input: 1 tablespoon Dijon mustard


Input: 1 1/2 teaspoons sweet paprika


Input: 1 1/2 teaspoons salt


Input: 1/8 teaspoon cayenne


Input: Freshly ground pepper to taste

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


Input: 3/4 cup chopped Italian parsley


Input: 1/4 cup pitted and chopped green olives

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Input: 1/4 cup pitted and chopped imported black olives

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Input: 3 teaspoons salt, plus more to taste

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

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Input: 2 tablespoons, plus 2 teaspoons, olive oil

2 tablespoons , plus 2 teaspoons , olive oil

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Input: 1/4 cup red-wine vinegar


Input: 1 medium-size head roasted garlic, peeled

1 medium-size head roasted garlic , peeled

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

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Input: 4 fresh rosemary branches, plus 4 teaspoons, chopped fresh rosemary

4 fresh rosemary branches , plus 4 teaspoons , chopped fresh rosemary

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Input: 3 cups dried chickpeas, soaked in water overnight and drained

3 cups dried chickpeas , soaked in water overnight and drained

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

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Input: Freshly ground pepper to taste

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


Input: 1 large loaf stale, crusty French or Italian bread

1 large loaf stale , crusty French or Italian bread

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

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Input: 2 teaspoons salt, plus more to taste

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Input: 1/4 cup chopped mint leaves


Input: 2 tablespoons olive oil


Input: 2 1/2 tablespoons white-wine vinegar


Input: 1 cup coarsely chopped basil leaves

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

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Input: 1/4 cup chopped Italian parsley


Input: 4 tablespoons olive oil


Input: 1 pound baby artichokes


Input: 1 clove garlic, green part removed, minced

1 clove garlic , green part removed , minced

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

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Input: 1 medium onion, sliced

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


Input: 1 tablespoon rosemary leaves


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 3 ounces goat cheese


Input: 3 tablespoons pine nuts


Input: 1 recipe pizza dough (see above)

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

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Input: 12 ounces broccoli


Input: 4 tablespoons olive oil


Input: 2 cloves garlic


Input: 1 teaspoon red pepper flakes


Input: 4 Italian butcher sausages or coarse-cut pork sausages

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

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Input: 2 large ripe tomatoes


Input: salt and pepper


Input: 3/4 cup lukewarm water


Input: 2 teaspoons active dry yeast


Input: 1/4 cup rye flour


Input: 1 tablespoon milk


Input: 2 tablespoons olive oil, plus oil for surface of dough

2 tablespoons olive oil , plus oil for surface of dough

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

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Input: 1/2 teaspoon salt


Input: 1 3/4 cups unbleached all-purpose flour


Input: 2 ounces fresh Sonoma goat cheese

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

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Input: 2 ounces French goat cheese


Input: 7 ounces mozzarella


Input: 2 slices prosciutto


Input: 2 tablespoons chives


Input: 2 tablespoons parsley


Input: 1 sprig thyme


Input: 1 sprig marjoram


Input: 2 small cloves garlic


Input: Black pepper to taste


Input: Butter for greasing pan


Input: 3/4 cup cake flour


Input: 3/4 teaspoon baking powder


Input: Pinch of salt


Input: 4 eggs at room temperature

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


Input: 1/2 cup granulated sugar


Input: Confectioners' sugar


Input: 1 1/2 cups heavy cream, whipped

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Input: Superfine sugar to taste


Input: 1 pint ripe strawberries, hulled and halved

1 pint ripe strawberries , hulled and halved

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

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Input: 5 eggs


Input: 1/2 cup whole milk


Input: 6 slices each about 3/4-inch thick, brioche or egg bread

6 slices each about 3/4-inch thick , brioche or egg bread

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

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Input: 3 tablespoons unsalted butter


Input: 1/2 cup granulated sugar


Input: 1 pint ripe strawberries, hulled and halved

1 pint ripe strawberries , hulled and halved

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

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Input: 4 tablespoons red currant jelly, melted

4 tablespoons red currant jelly , melted

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

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Input: 1 cup creme fraiche


Input: 1 package unflavored gelatin


Input: 1 1/4 cups cold milk


Input: 1/2 cup heavy cream


Input: 1/2 cup sugar (approximately)

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Input: 1/2 teaspoon orange flower water


Input: 1 cup plain low-fat yogurt


Input: 1 pint ripe strawberries, hulled and halved

1 pint ripe strawberries , hulled and halved

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

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Input: 1/4 cup triple sec or other orange liqueur

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

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Input: 1 16-ounce fennel bulb


Input: 1 teaspoon olive oil


Input: 16 ounces whole red pepper or 14 ounces chopped ready-cut red peppers (4 cups)

16 ounces whole red pepper or 14 ounces chopped ready-cut red peppers ( 4 cups )

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

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Input: 8 ounces ripe tomatoes


Input: 8 large black Greek olives

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


Input: 3 1/2 cups no-salt-added vegetable stock or broth

3$1/2 cups no-salt-added vegetable stock or broth

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

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Input: 3/4 cup instant or fine ground polenta

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

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Input: 2 ounces plus Parmigiano Reggiano cheese, to make about 3/4 cup coarsely grated

2 ounces plus Parmigiano Reggiano cheese , to make about 3/4 cup coarsely grated

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 I-COMMENT

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Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: 4 ounces mesclun


Input: Enough basil to yield 1 tablespoon chopped

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

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Input: Enough chervil to yield 1 tablespoon chopped

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

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Input: Enough fennel tops to yield 1 tablespoon chopped

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

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Input: 6 or 8 arugula leaves


Input: 1 teaspoon olive oil


Input: 1 teaspoon balsamic vinegar


Input: 1 teaspoon honey mustard


Input: 1/2 of a 1/2-ounce package of dried porcini or other wild mushrooms

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

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Input: 4 cups no-salt-added chicken stock


Input: 1/2 cup chopped onion


Input: 2 teaspoons olive oil


Input: 8 ounces fresh mixed wild mushrooms or plain white mushrooms

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

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Input: 1 cup Arborio rice


Input: 1/2 cup dry red wine


Input: 1 cup frozen small peas


Input: 1 ounce Parmigiano Reggiano (1/3 cup coarsely grated)

1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated )

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

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Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: 3 tablespoons finely chopped flat-leaf parsley

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

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Input: 4 teaspoons capers


Input: 1 tablespoon finely minced scallion


Input: 1 teaspoon finely minced garlic


Input: 1/3 cup extra-virgin olive oil


Input: 2 pounds salmon fillets, cut in 6 portions

2 pounds salmon fillets , cut in 6 portions

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

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Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: 2 1/2 pounds small new potatoes, peeled

2$1/2 pounds small new potatoes , peeled

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

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Input: Salt


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons finely minced flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 48 baby artichokes


Input: Juice of 1 lemon


Input: 3 tablespoons extra-virgin olive oil


Input: 2 cloves garlic, peeled and sliced

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

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Input: 1 cup water, vegetable stock or chicken stock

1 cup water , vegetable stock or chicken stock

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

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Input: 1 1/2 cups flat-leaf parsley, stems removed

1$1/2 cups flat-leaf parsley , stems removed

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

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Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups golden raisins


Input: 1 cup currants


Input: 1 cup water


Input: 4 ounces candied orange peel


Input: 4 ounces candied lemon peel


Input: 4 ounces candied citron


Input: 3 1/2 ounces candied red or green cherries or combination

3$1/2 ounces candied red or green cherries or combination

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Input: 1/4 cup brandy


Input: 5 eggs, separated


Input: 1 cup sugar


Input: 1 cup (2 sticks) butter, softened

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Input: 1 teaspoon lemon juice


Input: 2 1/4 cups sifted unbleached flour


Input: 1/2 teaspoon ground mace


Input: 1/4 teaspoon ground nutmeg


Input: 2 tablespoons sherry


Input: Sherry or brandy for soaking

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


Input: Candied cherries for decoration, optional

Candied cherries for decoration , optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large ripe tomatoes, cut in half horizontally

8 large ripe tomatoes , cut in half horizontally

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

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Input: 1/2 cup extra-virgin olive oil


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 cloves garlic, minced


Input: 3 tablespoons fresh Italian parsley or basil, snipped with scissors

3 tablespoons fresh Italian parsley or basil , snipped with scissors

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

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Input: 4 ears corn


Input: 1 green chili pepper, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 2 tablespoons extra-virgin olive oil


Input: 3 large tomatoes, cored and chopped

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1/2 cup basil leaves, snipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 eggplant


Input: Coarse salt


Input: 1/2 cup extra-virgin olive oil


Input: 4 small summer squash, cut in half

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

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Input: 2 red or yellow peppers, seeded and cut into sixths

2 red or yellow peppers , seeded and cut into sixths

B-QTY B-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 teaspoons grated lemon zest


Input: 3 cloves garlic, peeled and minced

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

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Input: 10 scallions, thinly sliced


Input: 5 large ripe tomatoes, cut into small dice

5 large ripe tomatoes , cut into small dice

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

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Input: 8 stalks of celery, peeled and cut into small dice

8 stalks of celery , peeled and cut into small dice

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dried bonito flakes


Input: 2 teaspoons soy sauce


Input: 1 teaspoon sweet rice wine


Input: 4 tablespoons grated fresh ginger


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

1 cup chicken broth , homemade or low-sodium canned

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

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Input: 16 small Japanese eggplants, no longer than 5 inches

16 small Japanese eggplants , no longer than 5 inches

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

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Input: 1 cup fresh mint leaves


Input: 2 12-ounce pieces flank steak

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


Input: 2 small cucumbers, peeled, seeded and diced

2 small cucumbers , peeled , seeded and diced

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

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Input: 2 small tomatoes, peeled, seeded, cored and diced

2 small tomatoes , peeled , seeded , cored and diced

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

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Input: 1 tablespoon sugar


Input: 2 teaspoons minced Thai chili or jalapeno

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

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Input: 1/2 cup Thai fish sauce (nam pla)

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

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Input: 1 cup fresh lime juice


Input: 1/2 cup water


Input: 1 tablespoon lemon juice


Input: 2 to 3 tablespoons elder flower concentrate (or to taste)

2 to 3 tablespoons elder flower concentrate ( or to taste )

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Input: 1 cup flour


Input: Pinch of salt


Input: 1 pint blackberries


Input: 1/2 cup sugar


Input: 2/3 cup butter


Input: 3 tablespoons elder flower concentrate


Input: 7/8 cup sugar


Input: 1 cup whipped cream


Input: 1 1/2 to 2 pounds rhubarb


Input: 3/4 cup sugar


Input: 2 tablespoons elder flower concentrate


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 4 tablespoons watercress leaves to garnish

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

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Input: 2 pints gooseberries


Input: 1/2 cup plain yogurt


Input: Juice of 1/2 lemon (or to taste)

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

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Input: 2 bunches watercress


Input: Herb bouquet (parsley, bay leaf and thyme tied in cheesecloth)

Herb bouquet ( parsley , bay leaf and thyme tied in cheesecloth )

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

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Input: 1 1/2 quarts chicken or vegetable stock

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

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Input: 1 pound potatoes, peeled and sliced

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

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Input: 1 pound leeks, sliced


Input: Coarse salt and freshly ground pepper to taste

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

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Input: Juice of 1/2 lemon


Input: 1/2 cup creme fraiche


Input: 1 large shallot, chopped

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


Input: 2 veal chops


Input: 2 tablespoons unsalted butter


Input: 1 bunch watercress


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 tablespoon dark sesame oil


Input: 1/4 cup extra-virgin olive oil


Input: 1 tablespoon red wine vinegar (or more to taste)

1 tablespoon red wine vinegar ( or more to taste )

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

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Input: 1 teaspoon dark soy sauce


Input: 1 clove garlic, crushed


Input: 1/2 of an orange, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head endive


Input: 2 tablespoons fresh lemon juice


Input: 1 bunch watercress


Input: 1 cup confectioners' sugar


Input: 1 cup fresh raspberries


Input: 3 tablespoons unsalted butter, cold and cut into pieces

3 tablespoons unsalted butter , cold and cut into pieces

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

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Input: 1/2 teaspoon kosher salt


Input: 1/2 cup brown sugar


Input: 1/2 cup sliced almonds


Input: 2/3 cup all-purpose flour


Input: 1 cup fresh raspberries


Input: 3/4 cup orange juice


Input: 4 cups all-purpose flour, and some for kneading

4 cups all-purpose flour , and some for kneading

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

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Input: 2 teaspoons kosher salt


Input: 3 eggs, beaten


Input: 6 tablespoons sugar


Input: 2 teaspoons grated orange zest


Input: Freshly ground pepper to taste

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


Input: 1/4 cup raspberry vinegar


Input: 1 cup fresh raspberries


Input: 1 large orange, sections cut from membranes

1 large orange , sections cut from membranes

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

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Input: 2 tablespoons heavy cream


Input: 3/4 cup milk


Input: 2 packages active dry yeast


Input: 6 tablespoons unsalted butter, at room temperature, and some for greasing the bowl and pan

6 tablespoons unsalted butter , at room temperature , and some for greasing the bowl and pan

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

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Input: 1/2 cup sugar


Input: 1/2 cup water


Input: 1 1/2 pints fresh raspberries


Input: 2 cups good-quality Champagne or other sparkling wine, chilled

2 cups good-quality Champagne or other sparkling wine , chilled

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 tablespoon olive oil


Input: 2 small boneless, skinless duck breasts

2 small boneless , skinless duck breasts

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

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Input: 1 1/4 teaspoons kosher salt


Input: 2 1/2 tablespoons chopped fresh rosemary

2$1/2 tablespoons chopped fresh rosemary


Input: 1/2 cup water


Input: 1 1/2 pints fresh raspberries


Input: 2 tablespoons balsamic vinegar


Input: 1 cup sugar


Input: 1/4 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 2 cups sugar


Input: 1 cup water


Input: 3 pints fresh raspberries


Input: 4 tablespoons fresh lemon juice


Input: 2 teaspoons seeded and finely chopped jalapeno

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

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Input: 2 teaspoons fresh lemon juice


Input: 1 cup fresh raspberries


Input: 2 tablespoons chopped fresh mint


Input: 2 tablespoons chopped fresh basil


Input: 1 tablespoon honey


Input: 1/4 cup fresh tarragon leaves and stems, bruised slightly

1/4 cup fresh tarragon leaves and stems , bruised slightly

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 pint fresh raspberries


Input: 1 small clove garlic


Input: 1 scallion


Input: Coriander, enough for 1 tablespoon chopped

Coriander , enough for 1 tablespoon chopped

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

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Input: 1 17-ounce bottle good-quality white-wine vinegar

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

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Input: 3/4 cup nonfat plain yogurt


Input: 1 teaspoon olive oil (or olive-oil spray)

1 teaspoon olive oil ( or olive-oil spray )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 small Japanese eggplant


Input: 1/8 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup brandy


Input: 1 teaspoon ground cumin


Input: 12 ounces ripe plum tomatoes, about 4

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

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Input: 1 cup orzo


Input: 8 ounces skinless, boneless chicken breast

8 ounces skinless , boneless chicken breast

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

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Input: 2 teaspoons olive oil


Input: 1 large clove garlic


Input: 8 ounces whole red or yellow bell pepper, or 7 ounces chopped ready-cut (1 1/2 cups)

8 ounces whole red or yellow bell pepper , or 7 ounces chopped ready-cut ( 1$1/2 cups )

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

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


Input: 3 tablespoons nonfat plain yogurt


Input: 6 tablespoons apple cider


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 8 ounces whole onion or 7 ounces ready-cut onion (1 2/3 cups)

8 ounces whole onion or 7 ounces ready-cut onion ( 1$2/3 cups )

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

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


Input: 2 tablespoons reduced-fat sour cream


Input: 8 ounces pork tenderloin


Input: 1 tablespoon honey mustard


Input: 2 teaspoons lemon juice


Input: 1 tablespoon maple syrup


Input: Nonstick pan spray


Input: 2 ripe pears


Input: 1 pound sweet potatoes


Input: 2 cinnamon sticks


Input: 2 pounds dark brown sugar


Input: 1 4-pound pumpkin, or 3 to 4 pounds of yams or sweet potatoes

1 4-pound pumpkin , or 3 to 4 pounds of yams or sweet potatoes

B-QTY 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

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


Input: 2 1/2 quarts water


Input: 2 cups very fresh peas or 1 10- ounce package frozen peas

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

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


Input: 1 1/2 tablespoons corn oil


Input: 1 1/2 tablespoons sesame oil


Input: Lots of freshly ground black pepper to taste

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

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Input: 3 tablespoons lime juice


Input: 3/4 cup scallions


Input: 1/2 cup lightly packed chopped fresh parsley or fresh coriander

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup bulgur


Input: 4 double thick rib or loin lamb chops, trimmed of all external fat

4 double thick rib or loin lamb chops , trimmed of all external fat

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

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


Input: 3 tablespoons olive oil


Input: 4 tablespoons plus 2 teaspoons red wine vinegar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN 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: 2 large cloves garlic


Input: 1 tablespoon fresh rosemary or 1 teaspoon dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large yellow peppers


Input: 2 pounds red onions


Input: 1 1/2 pounds asparagus


Input: 2 large red peppers


Input: 4 thin slices fresh ginger


Input: 1 pound salmon fillets


Input: 1 1/2 teaspoons rice vinegar


Input: 2 teaspoons reduced-sodium soysauce


Input: 1/4 teaspoon sugar


Input: White pepper to taste


Input: 4 dried Chinese mushrooms or 4 fresh shiitake mushrooms

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground cumin


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: 6 tablespoons dry red wine or 4 tablespoons dry sherry and 2 tablespoons red wine vinegar

B-QTY B-UNIT B-NAME I-NAME I-NAME I-COMMENT I-COMMENT B-UNIT B-NAME I-COMMENT I-COMMENT I-COMMENT B-UNIT B-NAME I-NAME 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: 1 1/2 pounds small new potatoes


Input: 3 tablespoons olive oil


Input: 3 small onions


Input: 2 teaspoons rice vinegar


Input: 6 tablespoons bread crumbs


Input: 3 teaspoons kosher salt


Input: Freshly ground pepper to taste


Input: 1/4 cup chopped Italian parsley


Input: 6 plum tomatoes, cut into large dice

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: 2 medium eggplants


Input: 1 teaspoon olive oil


Input: 4 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: 2 small onions, peeled and chopped

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: 1/2 pound cooked crawfish tails


Input: 2 teaspoons cornstarch mixed with 2 teaspoons water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound cooked crawfish tails


Input: 1 teaspoon dried thyme


Input: 1 teaspoon dried oregano


Input: 1 bay leaf


Input: 1/8 teaspoon cayenne pepper


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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: Freshly ground pepper to taste


Input: 1 teaspoon all-purpose flour


Input: 12 ounces beer


Input: 1 green, 1 yellow and 1 red bell pepper, stemmed, cored and diced

1 green , 1 yellow and 1 red bell pepper , stemmed , cored and diced

B-QTY B-NAME B-COMMENT B-QTY O B-COMMENT B-QTY O 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 NoCAP NoCAP NoCAP NoCAP

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


Input: 2 tablespoons chopped cilantro


Input: 3 teaspoons unsalted butter


Input: 3 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 medium onion, peeled and chopped

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: 1/4 teaspoon Tabasco sauce


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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: Freshly ground pepper to taste

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


Input: 2 large ripe avocados, halved and pitted

2 large ripe avocados , halved and pitted

B-QTY B-COMMENT I-COMMENT B-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: 6 tablespoons fresh lime juice


Input: 1/2 small zucchini, shredded

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


Input: 1 medium carrot, peeled and shredded

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: 1/2 pound cooked crawfish tails


Input: 32 medium-thin asparagus spears, ends neatly trimmed so that all stalks are the same length, tips cut off, halved lengthwise and reserved

32 medium-thin asparagus spears , ends neatly trimmed so that all stalks are the same length , tips cut off , halved lengthwise and reserved

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

NoCAP NoCAP 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 NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/4 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: 4 teaspoons fresh lemon juice


Input: 48 crawfish, steamed and shelled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh morels, stemmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons minced shallots


Input: 6 tablespoons, plus 2 teaspoons chopped fresh mint

6 tablespoons , plus 2 teaspoons chopped fresh mint

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh lemon juice


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon unsalted butter


Input: 1 pound cooked crawfish tails


Input: 4 plum tomatoes, seeded and diced small

4 plum tomatoes , seeded and diced small

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: 4 pounds live crawfish


Input: 4 large ears corn, husked, silked and cut into thirds

4 large ears corn , husked , silked and cut into thirds

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

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 pound farfalle


Input: 2 teaspoons olive oil


Input: 4 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: 4 teaspoons seeded and minced jalapeno

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons, plus 2 teaspoons chopped Italian parsley

4 tablespoons , plus 2 teaspoons chopped Italian parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 raw artichoke hearts, very thinly sliced

4 raw artichoke hearts , very thinly sliced

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: 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 pound andouille sausage


Input: 6 quarts water


Input: 2 packages crab boil


Input: 6 tablespoons fresh lemon juice


Input: 1 teaspoon cayenne pepper


Input: 1 tablespoon kosher salt


Input: 2 heads garlic, peeled


Input: 4 medium onions, peeled and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 small red potatoes, halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large ripe plum tomatoes


Input: Enough fresh thyme to yield 1 tablespoon chopped thyme

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces scallops


Input: 2 tablespoons reduced-fat ricotta


Input: 1/4 cup nonfat plain yogurt


Input: 1 lemon to yield 1 teaspoon finely grated lemon rind

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt


Input: 3/4 cup dry white wine


Input: 1 clove garlic


Input: 1 cup Arborio rice


Input: 2 shallots


Input: 4 to 5 cups no-salt-added fish stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces onion to yield 1/2 cup chopped onion

B-QTY B-UNIT B-NAME I-COMMENT I-COMMENT 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: 3 teaspoons olive oil


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons vegetable oil


Input: 2 tablespoons chopped feathery green fennel fronds

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 1/2 pounds tuna steak, in 1 piece

B-QTY B-UNIT B-NAME I-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 tablespoons olive oil


Input: 1 teaspoon kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small heads fennel, trimmed and very thinly sliced

2 small heads fennel , trimmed and very thinly sliced

B-QTY O B-UNIT B-NAME O 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: 4 teaspoons fresh lemon juice


Input: Grated zest of 1 lemon

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


Input: 1 cup thinly sliced basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, thinly sliced


Input: 2 carrots, peeled and cut into fine julienne

2 carrots , peeled and cut into fine julienne

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 cups very thinly sliced red cabbage

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher salt


Input: 2 small bird chilies, seeded and minced

2 small bird chilies , seeded and minced

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: 1 tablespoon lime juice


Input: 1 teaspoon sesame oil


Input: 1 tablespoon brown sugar


Input: 1/2 teaspoon red pepper flakes


Input: 2 pounds flank steak


Input: 3 tablespoons peanut oil


Input: 1 shallot, minced


Input: 1/4 cup rice-wine vinegar


Input: 1/4 cup soy sauce


Input: 1 tablespoon minced ginger root


Input: 1 tablespoon sesame oil


Input: 1/2 cup chopped mint


Input: 1/2 cup chopped basil


Input: 1/2 red onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red bell pepper, thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup desiccated, unsweetened coconut

1/2 cup desiccated , unsweetened coconut

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bunches watercress, leaves and tender sprigs only

2 bunches watercress , leaves and tender sprigs only

B-QTY B-UNIT B-NAME O 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: 1/2 teaspoon hot chili oil


Input: 1 teaspoon kosher salt


Input: A few grinds black pepper

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


Input: 3 tablespoons mayonnaise


Input: 3 tablespoons olive oil


Input: 1 tablespoon lime juice


Input: 1 1/2 cups shredded red cabbage


Input: 1/2 cup buttermilk


Input: 1 medium (about 2 1/2 pounds) green cabbage, quartered, cored and very finely sliced

1 medium ( about 2$1/2 pounds ) green cabbage , quartered , cored and very finely sliced

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

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


Input: 1 carrot, shredded


Input: 1 teaspoon celery seed


Input: 1 cups mayonnaise (preferably homemade)

1 cups mayonnaise ( preferably homemade )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 teaspoons kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon onion powder


Input: 1/2 teaspoon garlic powder


Input: 1 teaspoon caraway seed


Input: 1/2 cup mayonnaise (preferably homemade)

1/2 cup mayonnaise ( preferably homemade )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 tablespoons sugar


Input: 1/4 cup cider vinegar


Input: 1 stalk celery, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 green bell pepper, seeds removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 green apple, peeled and cored

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: 1/2 cup chopped mint leaves, plus mint sprigs for garnish

1/2 cup chopped mint leaves , plus mint sprigs for garnish

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-NAME 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 teaspoon kosher salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest of 1 orange, removed in thin strips with a lemon zester

Zest of 1 orange , removed in thin strips with a lemon zester

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

YesCAP 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: 8 scallions, finely chopped


Input: Zest of 2 lemons, removed in thin strips with a lemon zester

Zest of 2 lemons , removed in thin strips with a lemon zester

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

YesCAP 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 tablespoon orange juice


Input: 4 teaspoons lemon juice


Input: 1 tablespoon coarse salt


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: 2 cups peeled, grated celery root

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 red apple, cut into 1/3-inch dice

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 green apple, cut into 1/3-inch dice

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: 2 teaspoons hot pepper sauce


Input: 1 tablespoon fresh lemon juice


Input: 10 ounces plum tomatoes, cored and cut in 1/2-inch pieces

10 ounces plum tomatoes , cored and cut in 1/2-inch pieces

B-QTY B-UNIT B-NAME I-NAME O B-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 teaspoon chili powder, preferably without cumin

1 teaspoon chili powder , preferably without cumin

B-QTY B-UNIT B-NAME I-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 pound large shrimp, peeled and deveined

1 pound large shrimp , peeled and deveined

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 NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon dried oregano


Input: 1 1/2 teaspoons dried thyme


Input: 1 1/2 celery ribs, peeled, halved lengthwise and sliced thin

1$1/2 celery ribs , peeled , halved lengthwise and sliced thin

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium-size red bell peppers, cut in 1/4-inch dice

3 medium-size red bell peppers , cut in 1/4-inch dice

B-QTY B-COMMENT B-NAME I-NAME I-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 large onion, chopped

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


Input: 10 cloves garlic, smashed, peeled and chopped

10 cloves garlic , smashed , peeled and chopped

B-QTY B-UNIT B-NAME 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 all-purpose flour


Input: Coarse salt to taste


Input: 3 tablespoons unsalted butter


Input: 1 pound large shrimp, peeled and deveined

1 pound large shrimp , peeled and deveined

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 NoPAREN NoPAREN NoPAREN


Input: 1 ounce dried shiitake mushrooms, stemmed and broken into 1/2-inch pieces

1 ounce dried shiitake mushrooms , stemmed and broken into 1/2-inch pieces

B-QTY B-UNIT B-COMMENT I-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 NoCAP

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


Input: Hot pepper sauce to taste

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


Input: 2 bunches fresh coriander, leaves chopped

2 bunches fresh coriander , leaves chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces fresh plum tomatoes, cored and cut in 1/2-inch pieces

10 ounces fresh plum tomatoes , cored and cut in 1/2-inch pieces

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: 1 8-ounce can sliced water chestnuts, drained and rinsed

1 8-ounce can sliced water chestnuts , drained and rinsed

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-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: 1/4 cup peeled and grated fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup rice-wine vinegar


Input: 3 bunches scallions, white part cut in 1-inch pieces; greens cut across thinly to make 1 cup

3 bunches scallions , white part cut in 1-inch pieces; greens cut across thinly to make 1 cup

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

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Input: 1/4 cup tamari sauce


Input: 3 tablespoons mirin (sweet Japanese wine)

3 tablespoons mirin ( sweet Japanese wine )

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

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Input: 2 tablespoons cornstarch


Input: 3 medium-size red bell peppers, cut in 1/2-inch pieces

3 medium-size red bell peppers , cut in 1/2-inch pieces

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

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Input: 1 cup applesauce


Input: 2 teaspoons dry mustard


Input: 1/2 teaspoon garlic powder


Input: 1/2 cup chili sauce


Input: 2 tablespoons dark Oriental sesame oil

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

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Input: 10 cloves garlic, smashed, peeled and quartered lengthwise

10 cloves garlic , smashed , peeled and quartered lengthwise

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

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Input: 1 cup peach preserves


Input: 1 cup apricot preserves


Input: 1 cup Chinese plum sauce


Input: 2 tablespoons chopped scallion, green part

2 tablespoons chopped scallion , green part

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Input: 2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water

2$1/2 tablespoons cornstarch dissolved in 3 tablespoons water

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

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Input: 2 tablespoons oyster sauce


Input: 4 thin slices fresh ginger


Input: 2 cloves garlic, crushed


Input: 2 tablespoons crushed fermented black beans (see Tips, below)

2 tablespoons crushed fermented black beans ( see Tips , below )

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Input: 18 to 20 littleneck clams (about 2 1/2 pounds)

18 to 20 littleneck clams ( about 2$1/2 pounds )

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

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Input: 2 cups liquid, preferably the juice of the clams

2 cups liquid , preferably the juice of the clams

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

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Input: 1 tablespoon vegetable oil


Input: 1 tablespoon cornstarch


Input: 1/2 cup fresh or canned bean sprouts

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

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Input: 1 cup cooked chicken, shredded

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

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Input: 1/4 teaspoon monosodium glutamate


Input: 1/2 cup clear chicken broth


Input: 1/2 cup shredded celery


Input: 2 tablespoons soy sauce


Input: 1 teaspoon sugar


Input: 2 tablespoons peanut oil, plus oil for deep frying

2 tablespoons peanut oil , plus oil for deep frying

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

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Input: 1/2 cup shredded Chinese cabbage


Input: 3 tablespoons butter


Input: 4 tablespoons minced shallots


Input: 1 1/2 cups Beaujolais


Input: 1 small bay leaf


Input: 2 sprigs fresh thyme


Input: 1 teaspoon tomato paste


Input: 8 ounces thin spaghetti


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

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Input: 4 filets mignons, about 6 ounces each

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

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Input: Salt to taste


Input: 1 1/2 cups whole milk


Input: 1 1/2 cups heavy cream


Input: 2 garlic cloves, peeled


Input: 4 medium-size Idaho or Washington potatoes, peeled and halved

4 medium-size Idaho or Washington potatoes , peeled and halved

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Input: 1 12-ounce center-cut salmon fillet, boneless

1 12-ounce center-cut salmon fillet , boneless

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

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Input: 1 tablespoon 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

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Input: 4 cups fresh sorrel, washed, stemmed and center veins removed

4 cups fresh sorrel , washed , stemmed and center veins removed

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

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Input: 1 cup heavy cream


Input: 1 cup dry white wine, preferably chardonnay

1 cup dry white wine , preferably chardonnay

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

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Input: 1/3 cup dry vermouth


Input: 4 tablespoons sevruga caviar or chopped smoked salmon

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

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Input: 4 tablespoons finely minced shallots


Input: 1/2 cup heavy cream


Input: 2 tablespoons butter


Input: Salt to taste


Input: Freshly ground white pepper to taste

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

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Input: 8 large eggs


Input: 1/4 to 1/2 cup heavy cream

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

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Input: 1/2 to 1 cup buttermilk


Input: 3/4 pound fresh sorrel, rinsed and stemmed

3/4 pound fresh sorrel , rinsed and stemmed

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

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Input: 1 1/2 teaspoons kosher salt, plus more to taste

1$1/2 teaspoons kosher salt , plus more to taste

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

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Input: 2 teaspoons sugar


Input: 2 pounds fresh peas, shelled (2 cups)

2 pounds fresh peas , shelled ( 2 cups )

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

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Input: 1 tablespoon vegetable oil


Input: 1 medium onion, peeled and coarsely chopped

1 medium onion , peeled and coarsely chopped

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

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Input: 3 tablespoons uncooked white rice


Input: 3 1/2 cups water


Input: 2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 1/2 cups lowfat milk


Input: 3 cups water


Input: 1 1/4 cups loosely packed, stemmed purslane

1$1/4 cups loosely packed , stemmed purslane

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

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Input: 1 cup loosely packed watercress, heavy stems removed

1 cup loosely packed watercress , heavy stems removed

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

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Input: 2 large baking potatoes, peeled and cut into 1/2-inch dice

2 large baking potatoes , peeled and cut into 1/2-inch dice

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

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Input: 1 medium onion, peeled and diced

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

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Input: 1/2 cup crumbled Roquefort


Input: 2 medium leeks, white and light green parts only, cut across into thin rings, rinsed well

2 medium leeks , white and light green parts only , cut across into thin rings , rinsed well

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

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Input: 1 teaspoon olive oil


Input: 1/2 cup walnut pieces, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium beets, trimmed, peeled and coarsely grated

2 medium beets , trimmed , peeled and coarsely grated

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

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Input: Freshly ground pepper to taste

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


Input: 8 cups watercress (about 5 bunches), heavy stems removed

8 cups watercress ( about 5 bunches ) , heavy stems removed

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

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Input: 1 teaspoon olive oil


Input: 1 teaspoon kosher salt


Input: 2 teaspoons fresh lemon juice


Input: 1/4 cup fresh orange juice


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon kosher salt


Input: 4 teaspoons fresh lemon juice


Input: 10 cups watercress (about 7 bunches), heavy stems removed, washed but not dried

10 cups watercress ( about 7 bunches ) , heavy stems removed , washed but not dried

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

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Input: 1 teaspoon olive oil


Input: 1/3 cup bread crumbs


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons kosher salt


Input: 1/2 cup chopped onion


Input: 1 tablespoon finely chopped garlic


Input: 1 egg, beaten


Input: 2 tablespoons chopped Italian parsley


Input: 1 tablespoon fresh lemon juice


Input: 2 6-ounce trout fillets, cooked

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

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Input: 1 6-ounce baking potato


Input: Freshly ground pepper to taste


Input: 4 1/2-inch-thick salmon steaks


Input: 2 tablespoons olive oil


Input: 1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon kosher salt , plus more to taste

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

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Input: 1 small clove garlic, peeled and coarsely chopped

1 small clove garlic , peeled and coarsely chopped

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Input: 1/4 cup chopped Italian parsley


Input: 3 cups loosely packed sorrel leaves

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

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Input: 1 teaspoon toasted-sesame oil


Input: 2 jalapenos, seeded and finely chopped

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

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Input: 1 tablespoon soy sauce


Input: 4 cloves garlic, finely chopped

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

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Input: 2 teaspoons canola oil


Input: Flour for dredging


Input: 4 tablespoons vegetable oil


Input: 24 cups watercress (about 16 bunches), heavy stems removed

24 cups watercress ( about 16 bunches ) , heavy stems removed

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

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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


Input: 1/3 cup water


Input: 1/4 cup freshly grated Parmesan cheese

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

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Input: 3/4 cup fine fresh bread crumbs

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

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Input: 1 small eggplant


Input: Pinch cayenne pepper


Input: 4 tablespoons chopped parsley


Input: 1 tablespoon lemon juice


Input: 1/2 teaspoon grated lemon rind


Input: 1/2 cup drained capers


Input: 1/2 teaspoon turmeric


Input: 4 ripe plum tomatoes, about 1/2 pound

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

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Input: 4 tablespoons olive oil


Input: 3 tablespoons chopped fresh thyme or 1 teaspoon dried

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

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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: 8 boneless mackerel fillets, about 1 1/2 pounds

8 boneless mackerel fillets , about 1$1/2 pounds

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

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Input: Freshly ground black pepper, to taste

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

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Input: 1 tablespoon kosher salt, plus additional to taste

1 tablespoon kosher salt , plus additional to taste

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

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Input: 1 1/2 cups medium-bodied red wine, like Rioja

1$1/2 cups medium-bodied red wine , like Rioja

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

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Input: 32 small or 24 medium fresh black figs (1 1/2 pounds), stems removed

32 small or 24 medium fresh black figs ( 1$1/2 pounds ) , stems removed

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

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Input: 1 bay leaf


Input: 5 whole leaves sage


Input: 8 medium cloves garlic, smashed, peeled and cut in half lengthwise

8 medium cloves garlic , smashed , peeled and cut in half lengthwise

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Input: 2 4-pound ducks, each cut into 16 serving pieces (have the butcher do this). Reserve necks, gizzards and wings for stock

2 4-pound ducks , each cut into 16 serving pieces ( have the butcher do this ) . Reserve necks , gizzards and wings for stock

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN 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 I-COMMENT

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Input: 1/2 cup heavy cream


Input: 2 tablespoons cornstarch


Input: 2 tablespoons kosher salt, or to taste

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

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Input: Juice of 1 lemon


Input: 2 tablespoons Dijon-style mustard


Input: 10 medium green figs (1 pound), stems removed

10 medium green figs ( 1 pound ) , stems removed

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

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Input: 2 medium tart green apples, like Granny Smith, peeled, cut into 1/4-inch dice

2 medium tart green apples , like Granny Smith , peeled , cut into 1/4-inch dice

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

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


Input: 2 pounds pork loin, cut into 1-inch pieces

2 pounds pork loin , cut into 1-inch pieces

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

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Input: 1 medium yellow onion, cut into 1/4-inch dice

1 medium yellow onion , cut into 1/4-inch dice

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

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Input: 1 tablespoon unsalted butter


Input: 1/2 pound chestnuts


Input: 1/2 cup red wine pheasant liver

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

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Input: 1 2-2 1/2 pound pheasant, larded under the skin

1 2-2$1/2 pound pheasant , larded under the skin

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

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Input: 1 tablespoon flour


Input: 1/2 pound small white turnips


Input: 1 tablespoon butter


Input: 2 carrots


Input: 4 shallots


Input: thyme


Input: bay leaf


Input: Coarse salt and freshly ground pepper

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

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Input: 1 carrot


Input: Celery stalk and leaves


Input: 1 cup stock made from pheasant neck and gizzard

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Input: 1 onion


Input: 1/4 cup cream


Input: Coarse salt and freshly ground pepper to taste

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Input: 4 slices fatty bacon


Input: 1 tablespoon olive oil


Input: 1 2-2 1/2 pound pheasant


Input: 3 tablespoons prosciutto fat, at room temperature

3 tablespoons prosciutto fat , at room temperature

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Input: 1 white truffle, thinly sliced

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Input: 1/2 cup red wine pheasant liver

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Input: 1/2 pound chestnuts


Input: 1 2-2 1/2 pound pheasant, larded under the skin

1 2-2$1/2 pound pheasant , larded under the skin

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Input: 1 tablespoon flour


Input: 4 shallots


Input: 1/2 pound small white turnips


Input: 2 carrots


Input: 1 tablespoon butter


Input: bay leaf


Input: Coarse salt and freshly ground pepper

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Input: Celery stalk and leaves


Input: thyme


Input: 1 carrot


Input: 1 onion


Input: 4 slices fatty bacon


Input: 1/4 cup cream


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 cup stock made from pheasant neck and gizzard

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

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Input: 1 tablespoon olive oil


Input: 1 white truffle, thinly sliced

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

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Input: 3 tablespoons prosciutto fat, at room temperature

3 tablespoons prosciutto fat , at room temperature

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Input: 1 2-2 1/2 pound pheasant


Input: 8 ounces rich veal stock or salt-free broth

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Input: 1 ounce white wine


Input: 2 tablespoons fresh wood ash (optional)

2 tablespoons fresh wood ash ( optional )

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Input: 4 tablespoons wild peppergrass leaves and pods or 2 tablespoons grain mustard, Pommery style

4 tablespoons wild peppergrass leaves and pods or 2 tablespoons grain mustard , Pommery style

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

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Input: 8 ounces fresh wild or cultivated mushrooms

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Input: 2 tablespoons sweet butter


Input: 1 1/2 pounds veal scallops


Input: 2 ounces dry white vermouth


Input: 2 ounces olive oil


Input: 4 ounces heavy cream


Input: 1 tablespoon fresh basil, chopped (if available)

1 tablespoon fresh basil , chopped ( if available )

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: 16 ounces light chicken stock


Input: 1 tablespoon parsley, chopped (reserve stems)

1 tablespoon parsley , chopped ( reserve stems )

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

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Input: 1 teaspoon white peppercorns


Input: 1 stalk fennel (optional)

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Input: 1 teaspoon shallots, finely chopped

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Input: 1 leek


Input: 1 stalk celery


Input: 1 medium-sized carrot


Input: 4 slices country bread


Input: 1/3 cup mayonnaise, preferably homemade

1/3 cup mayonnaise , preferably homemade

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Input: 1 1/2 pounds Peconic Bay scallops


Input: 1 tablespoon fresh lemon juice


Input: Large pinch salt


Input: 1 pinch powdered saffron


Input: 1 tablespoon finely minced parsley


Input: 1 clove garlic, crushed


Input: Saffron-aioli toasts (recipe follows)

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Input: 1 package frozen artichoke hearts thawed

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Input: Freshly ground black pepper to taste

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

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Input: 16 to 18 ounces fresh codfish fillet, in 4 pieces

16 to 18 ounces fresh codfish fillet , in 4 pieces

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Input: 1 tablespoon fresh lemon juice


Input: 1 1/2 cups fish stock


Input: 2 pinches saffron


Input: 1 teaspoon fresh or dried rosemary

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Input: 2 tablespoons extra-virgin olive oil


Input: 1 cup finely chopped onion


Input: 2 large cloves garlic, minced

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Input: Salt


Input: 1/2 pound small new potatoes, peeled and halved

1/2 pound small new potatoes , peeled and halved

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

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Input: Crushed red pepper to taste

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Input: Saffron-aioli toasts (recipe follows)

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Input: 2 to 3 sprigs fresh thyme

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Input: 2 bay leaves