Input: 4 pounds mahogany or littleneck clams, scrubbed

4 pounds mahogany or littleneck clams , scrubbed

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

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Input: 2 tablespoons flat-leaf parsley


Input: 2 tablespoons watercress leaves


Input: 1/2 cup jasmine rice, steamed (optional)

1/2 cup jasmine rice , steamed ( optional )

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

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Input: 3 tablespoons vegetable oil


Input: 2 shallots, minced


Input: 3 cloves garlic, minced


Input: 2 tablespoons finely slivered fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 long red chilis, cored, seeded and sliced thin

3 long red chilis , cored , seeded and sliced thin

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

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Input: 1 teaspoon cracked black peppercorns


Input: 1/2 tablespoon cornstarch dissolved in 1/3 cup dry white wine

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 tablespoon minced fresh cilantro leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lime


Input: 2 pounds littleneck or mahogany clams, scrubbed

2 pounds littleneck or mahogany clams , scrubbed

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

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Input: Lemon wedges for garnish


Input: Salt and fresh-ground black pepper to taste

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

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Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup chicken stock


Input: 36 littleneck clams on half shell

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried oregano, or to taste

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

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Input: 3 persimmons, peeled and cut in wedges

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

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Input: 1 small clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon minced flat-leaf parsley


Input: 1 1/2 cups bread crumbs


Input: 1 hot green pepper like jalapeno, with seeds, chopped

1 hot green pepper like jalapeno , with seeds , chopped

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

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Input: 1 teaspoon grappa, or to taste

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

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Input: 3/4 cups mascarpone


Input: 2 tablespoons granulated sugar


Input: 3/4 cup heavy cream, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons melted butter for greasing pan

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 individual small loaf cake pans, 4 1/4 by 2 1/2 by 2 inches

8 individual small loaf cake pans , 4$1/4 by 2$1/2 by 2 inches

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT O I-COMMENT O 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: 1/2 teaspoon almond extract


Input: 1/3 cup hazelnuts, finely ground

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream or creme fraiche

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

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Input: 2 eggs


Input: 1 cup granulated sugar


Input: 8 tablespoons soft unsalted butter


Input: 1 teaspoon salt


Input: 2 teaspoons baking powder


Input: 1 7/8 cups all-purpose flour plus 1 tablespoon flour for dusting baking pans

1$7/8 cups all-purpose flour plus 1 tablespoon flour for dusting baking pans

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

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Input: 1 pound of spaghetti, linguine or pasta of choice

1 pound of spaghetti , linguine or pasta of choice

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: 1/4 teaspoon stem saffron


Input: 3 leeks, cleaned, trimmed and chopped (about 3 cups)

3 leeks , cleaned , trimmed and chopped ( about 3 cups )

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

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


Input: 4 medium-sized blue crabs or other meaty hard crabs

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

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Input: 1/2 bottle dry white wine


Input: 2 large cloves garlic, peeled and smashed

2 large cloves garlic , peeled and smashed

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

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Input: 4 tablespoons olive oil


Input: 3 cups dry white wine


Input: 4 lobsters, about 1 1/2 pounds each

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

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Input: 3 medium sweet potatoes (about 2 pounds), peeled and cubed (about 5 cups)

3 medium sweet potatoes ( about 2 pounds ) , peeled and cubed ( about 5 cups )

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

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

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


Input: 2 red onions (1 1/2 pounds total), peeled and chopped

2 red onions ( 1$1/2 pounds total ) , peeled and chopped

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

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Input: 1-14 1/2-ounce can diced tomatoes with liquid

1-14$1/2-ounce can diced tomatoes with liquid

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium leeks, trimmed and sliced crosswise

2 medium leeks , trimmed and sliced crosswise

B-QTY B-COMMENT 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: 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: 1/4 cup olive oil


Input: 1 hot green pepper like jalapeno, with seeds, minced

1 hot green pepper like jalapeno , with seeds , minced

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

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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: Juice of 2 lemons


Input: 1/4 cup minced fresh coriander


Input: 1 teaspoon minced hot green pepper like jalapeno

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

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Input: 1/2 cup minced onion


Input: Kosher salt to taste


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

1 teaspoon freshly ground pepper , plus more to taste

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: 1/2 cup minced celery (white section plus tender leaves)

1/2 cup minced celery ( white section plus tender leaves )

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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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons sesame oil


Input: 1 large lemon, juiced (about 2 tablespoons)

1 large lemon , juiced ( about 2 tablespoons )

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: 1 large shallot, peeled and sliced paper thin

1 large shallot , peeled and sliced paper thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds green beans, trimmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sesame seeds


Input: 1/2 cup extra-virgin olive oil


Input: 1 pound small Yukon gold potatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups sour cream


Input: 1/4 cup white vinegar


Input: 2 tablespoons kosher salt and freshly ground black pepper to taste

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-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: 3/4 cup dill-pickle juice


Input: 1/4 cup fresh dill, minced

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

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Input: 2 heads green-leaf lettuce, shredded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sorrel


Input: Greens from 3 beets, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 golden beets, peeled and cut into 1/4-inch dice (about 3 cups)

3 golden beets , peeled and cut into 1/4-inch dice ( about 3 cups )

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

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

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


Input: 1 pound fresh lima beans, shelled to make 1 cup

1 pound fresh lima beans , shelled to make 1 cup

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 zucchini, about 1 pound, quartered lengthwise and cut crosswise in 1/4-inch slices

3 zucchini , about 1 pound , quartered lengthwise and cut crosswise in 1/4-inch slices

B-QTY B-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

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


Input: 4 large potatoes, cut in 1/2-inch dice

B-QTY B-COMMENT 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: 3 large leeks, about 2 1/2 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: 4 tablespoons butter


Input: 1/2 teaspoon kosher salt


Input: 6 black peppercorns


Input: 4 ribs celery


Input: 4 cloves garlic


Input: 2 onions, peeled


Input: 2 carrots, broken into a few pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 leeks


Input: 1/2 cup extra-virgin olive oil


Input: 24 anchovy fillets, finely chopped

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

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Input: 1/2 cup capers, or more to taste

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

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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: 8 large eggplants, sliced in half lengthwise

8 large eggplants , sliced in half lengthwise

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 48 stems of lemon balm, enough to make 3 cups of julienned leaves

48 stems of lemon balm , enough to make 3 cups of julienned leaves

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

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


Input: 1 tablespoon kosher salt, plus more to taste

1 tablespoon 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: 1/2 teaspoon kosher salt


Input: 1/8 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh mint leaves


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Aleppo pepper (see note )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup ricotta, preferably sheep's milk ricotta

3/4 cup ricotta , preferably sheep's milk ricotta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely grated Parmigiano- Reggiano

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

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Input: 4 large eggs


Input: 1 cup cream


Input: 4 cups washed and stemmed watercress

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 14 cups stemmed, rinsed and coarsely chopped white Swiss chard

14 cups stemmed , rinsed and coarsely chopped white Swiss chard

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 celery ribs, diced

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


Input: 8 cups sliced spring onions, including white and green portions

8 cups sliced spring onions , including white and green portions

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME 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: 2 tablespoons finely minced celery


Input: 2 1/2 cups fresh or canned chicken broth

2$1/2 cups fresh or canned chicken broth

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: 3/4 cup tomato paste


Input: 1/4 cup dry white wine


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: Freshly ground pepper to taste

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


Input: 1 teaspoon finely chopped fresh thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fresh spinach


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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

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Input: 1/2 cup finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 6 large eggs


Input: 1 1/2 cups heavy cream


Input: 1/2 cup milk


Input: 1/8 teaspoon freshly grated nutmeg


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: Freshly ground pepper to taste

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


Input: 1 cooked medium-size potato, about 1/3 pound, or 1/2 cup leftover mashed potato

1 cooked medium-size potato , about 1/3 pound , or 1/2 cup leftover mashed potato

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

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


Input: 1 6-ounce wedge of Brie

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


Input: 1 tablespoon finely chopped parsley


Input: Tomato sauce for custard pie (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 ripe plum tomatoes, about ripe plum tomatoes, about 1/2 pound

3 ripe plum tomatoes , about ripe plum tomatoes , about 1/2 pound

B-QTY O B-NAME I-NAME O O O B-NAME I-NAME O O 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: 1 tablespoon butter


Input: 1/2 cup finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 2 eggs


Input: 3 medium-size artichoke bottoms, cooked, (see instructions for preparing them)

3 medium-size artichoke bottoms , cooked , ( see instructions for preparing them )

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

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


Input: Melted butter for greasing a pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup hazelnuts, lightly toasted, skinned and coarsely chopped

1/2 cup hazelnuts , lightly toasted , skinned and coarsely chopped

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: 2 tablespoons hazelnut liqueur or brandy

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 firm ripe pears, peeled, cored and cut into eighths lengthwise

4 firm ripe pears , peeled , cored and cut into eighths lengthwise

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


Input: 1 1/2 cups flour, plus 1/4 cup for kneading

1$1/2 cups flour , plus 1/4 cup for kneading

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon baking powder


Input: 1/8 teaspoon salt


Input: 1/2 cup sugar


Input: 1/4 cup, plus 1 tablespoon, unsalted butter, melted

1/4 cup , plus 1 tablespoon , unsalted butter , melted

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-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 tablespoons balsamic vinegar


Input: 8 large very ripe figs, halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon whole black peppercorns


Input: 2/3 cup dry white wine


Input: 3 tablespoons roughly chopped rosemary leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large bay leaf


Input: 1/2 cup minced parsley leaves


Input: 2/3 cup sugar


Input: 1/2 pound unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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Input: 4 lemons, thinly sliced


Input: 4 6-inch sprigs tarragon


Input: 1 1/2 teaspoons kosher salt


Input: 1 tablespoon cracked black peppercorns


Input: 1 yellow Spanish onion, peeled and quartered

1 yellow Spanish onion , peeled and quartered

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cloves garlic, peeled and crushed

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

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Input: 1/4 cup fresh lime juice


Input: 1/4 cup minced fresh mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 free-range chickens, about 3 1/2 to 4 pounds each

2 free-range chickens , about 3$1/2 to 4 pounds each

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup diced honeydew


Input: 1 1/2 teaspoons sweet paprika


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1 tablespoon butter, melted


Input: 2 egg whites


Input: 4 6-to-8-ounce sturgeon fillets


Input: 1 cup diced pineapple


Input: 1/2 cup diced cantaloupe


Input: 1 cup, plus 2 tablespoons, stone-ground cornmeal

1 cup , plus 2 tablespoons , stone-ground cornmeal

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 extra-large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups milk, warmed


Input: 1/2 teaspoon minced jalapeno chili


Input: 3/4 cup grated Sonoma Jack cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dried fine bread crumbs, freshly made

1/3 cup dried fine bread crumbs , freshly made

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

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Input: 1/2 cup ground toasted pumpkin seeds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup ground blanched almonds


Input: 1/2 teaspoon salt


Input: 3 cups all-purpose flour, sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons baking powder


Input: 2 tablespoons bacon fat


Input: 6 sun-dried tomatoes, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch watercress, rinsed with stems removed

1 bunch watercress , rinsed with stems removed

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

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Input: 1 small bunch spinach, cleaned and trimmed

1 small bunch spinach , cleaned and trimmed

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

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Input: 1 teaspoon freshly ground pepper


Input: 1/2 teaspoon salt


Input: 2 teaspoons Dijon mustard


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: 2 tablespoons Sherry vinegar


Input: 1/2 cup dried fine bread crumbs, freshly made

1/2 cup dried fine bread crumbs , freshly made

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

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Input: 3 tablespoons olive oil


Input: 2 5-ounce logs of goat cheese, cut into thirds crosswise

2 5-ounce logs of goat cheese , cut into thirds crosswise

B-COMMENT I-COMMENT I-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: Raz al hanout to taste

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


Input: Raw cane sugar to taste

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


Input: 1 1/2 cups peeled and cubed butternut squash

1$1/2 cups peeled and cubed butternut squash

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

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Input: 1/4 cup diced onion


Input: 4 cups vegetable stock


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: 6 stalks asparagus, trimmed and cut in 3/4-inch lengths

6 stalks asparagus , trimmed and cut in 3/4-inch lengths

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

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Input: 2 scallions, sliced


Input: 2/3 cup peeled fava beans (see note)

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

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Input: 1/3 cup fresh shelled peas


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: Thinly sliced pecorino Romano cheese

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


Input: 1 pound mixed mushrooms (portobello, shiitake and cremini), stems removed, cut into 1-inch cubes

1 pound mixed mushrooms ( portobello , shiitake and cremini ) , stems removed , cut into 1-inch cubes

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

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


Input: 2 tablespoons grapeseed or extra virgin olive oil

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

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Input: 2 tablespoons sour cream


Input: 2 tablespoons unsalted butter, cut into bits

2 tablespoons unsalted butter , cut into bits

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

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Input: 1 bay leaf


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 all-purpose flour


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

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons snipped fresh dill


Input: 1/2 dry white wine


Input: 4 baby artichokes, trimmed and cut into eighths

4 baby artichokes , trimmed and cut into eighths

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

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Input: 1 cup chopped onion


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 6 slices Russian black bread or walnut raisin bread

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 toasted cinnamon sticks


Input: 1/2 jalapeno pepper, seeded and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup coarsely chopped fresh herbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Squash sauce (see recipe)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1/2 leek, thinly sliced (white part and one inch of green)

1/2 leek , thinly sliced ( white part and one inch of green )

B-QTY B-NAME O 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 peeled butternut squash, cut into bite-size pieces (about 4 cups)

1/2 peeled butternut squash , cut into bite-size pieces ( about 4 cups )

B-QTY 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

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


Input: 3 to 4 large Yukon Gold potatoes, peeled and cut into 1-inch chunks

3 to 4 large Yukon Gold potatoes , peeled and cut into 1-inch chunks

B-QTY O B-RANGE_END B-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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large Peruvian potatoes, peeled and cut into 1-inch chunks

2 large Peruvian potatoes , peeled and cut into 1-inch chunks

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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium peeled turnip, cut into bite-size pieces (about a cup)

1 medium peeled turnip , cut into bite-size pieces ( about a cup )

B-QTY B-COMMENT I-COMMENT 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 peeled rutabaga, cut into bite-size pieces (about a cup)

1/2 peeled rutabaga , cut into bite-size pieces ( about a cup )

B-QTY B-COMMENT B-NAME B-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

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


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 cipolini


Input: 10 red pearl onions


Input: 1 6 to 8 pound Hubbard squash

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

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Input: 2 or 3 sprigs thyme (to make 1 1/2 tablespoons chopped)

2 or 3 sprigs thyme ( to make 1$1/2 tablespoons chopped )

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

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

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


Input: 2/3 cup no-salt-added tomato puree


Input: 1/3 cup dry white wine


Input: 1 cup no-salt-added chicken stock or broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon hot pepper flakes


Input: 1/8 teaspoon 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: 1/3 cup raz al hanout spice mixture (available at specialty markets)

1/3 cup raz al hanout spice mixture ( available at specialty markets )

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

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

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


Input: 2 tablespoons raw cane sugar


Input: 3/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon kosher or coarse sea salt

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: 2 cloves garlic


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

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

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

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


Input: 16 ounces mixed whole red and green bell peppers, or 14 ounces chopped ready-cut peppers (4 cups)

16 ounces mixed whole red and green bell peppers , or 14 ounces chopped ready-cut peppers ( 4 cups )

B-QTY B-UNIT I-COMMENT I-COMMENT B-NAME I-NAME I-NAME I-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT B-UNIT I-COMMENT I-COMMENT B-NAME 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces low-fat spicy chicken or turkey sausage

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: 1 1/2 tablespoons finely chopped, pealed fresh ginger

1$1/2 tablespoons finely chopped , pealed fresh ginger

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

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Input: 4 ounces skinless, boneless chicken breasts

4 ounces skinless , boneless chicken breasts

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup long-grain rice


Input: 1 vanilla bean, split lengthwise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup water


Input: Freshly ground black pepper


Input: 8 cups sliced, trimmed rhubarb (about 3 pounds)

8 cups sliced , trimmed rhubarb ( about 3 pounds )

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups (packed) light brown sugar

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 YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/3 cup heavy cream or milk

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

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Input: 2 bunches coarsely chopped arugula leaves (about 2 1/2 cups)

2 bunches coarsely chopped arugula leaves ( about 2$1/2 cups )

B-QTY 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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/8 teaspoon ground ginger


Input: Large pinch of sugar


Input: 3 tablespoons unsalted butter


Input: 2 medium onions, sliced


Input: 2 leeks, trimmed, halved lengthwise, washed well and sliced

2 leeks , trimmed , halved lengthwise , washed well and sliced

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

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


Input: 1 garlic clove, sliced


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 teaspoon fresh summer savory or marjoram or pinch of dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups chicken broth


Input: 1 1/2 pounds boiling potatoes (about 4 medium), peeled, quartered lengthwise and sliced

1$1/2 pounds boiling potatoes ( about 4 medium ) , peeled , quartered lengthwise and sliced

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

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


Input: 1/8 teaspoon salt


Input: 2 cups shelled fresh peas (about 2 pounds unshelled)

2 cups shelled fresh peas ( about 2 pounds unshelled )

B-NAME 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

YesPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups shredded green leaf or iceberg lettuce

1$1/2 cups shredded green leaf or iceberg lettuce

B-QTY B-UNIT B-NAME I-NAME I-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 scallions, thinly sliced


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 teaspoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 4 pieces monkfish, each 6 to 8 ounces

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 tablespoon tomato paste, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 can (about 13 ounces) beef broth, or 1 1/2 cups meat or chicken stock

1 can ( about 13 ounces ) beef broth , or 1$1/2 cups meat or chicken stock

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY B-UNIT I-COMMENT B-NAME I-NAME I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O 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 small onion, peeled and roughly chopped

1 small onion , peeled and roughly chopped

B-QTY B-COMMENT 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 celery stalk, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 1 small carrot, peeled and roughly chopped

1 small carrot , peeled and roughly chopped

B-QTY B-COMMENT 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 8-ounce pieces black cod fillets, with skin

4 8-ounce pieces black cod fillets , with skin

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME 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: Flour for dusting


Input: Grated zest of two lemons


Input: Coarse sea salt


Input: 1/2 teaspoon grains of paradise (available at Fairway and specialty food stores), lightly crushed

1/2 teaspoon grains of paradise ( available at Fairway and specialty food stores ) , lightly crushed

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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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

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


Input: 3 tablespoons sliced garlic chives, or 3 tablespoons chives and 1 clove minced garlic

3 tablespoons sliced garlic chives , or 3 tablespoons chives and 1 clove minced garlic

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

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


Input: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 5-inch sprig rosemary


Input: 3 scallions, thinly sliced, diagonally

3 scallions , thinly sliced , diagonally

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped cilantro


Input: 1/2 cup chicken broth or as needed

B-QTY B-UNIT 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: 2 carrots, cut into thin matchsticks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks lemon grass, trimmed of roots and woody ends, thinly sliced

2 stalks lemon grass , trimmed of roots and woody ends , thinly sliced

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 I-COMMENT

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


Input: 2 to 3 serrano peppers, seeded and minced

2 to 3 serrano peppers , seeded and minced

B-QTY O B-RANGE_END 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: 2 cups jasmine rice


Input: 3 tablespoons sugar


Input: 2 large cloves garlic, peeled, crushed and chopped

2 large cloves garlic , peeled , crushed and chopped

B-QTY B-COMMENT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons grated ginger


Input: 1/2 cup low-sodium soy sauce


Input: Sea salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup riesling


Input: 2 tablespoons olive oil


Input: 2 duck legs (with thighs)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 duck breast halves


Input: 2 cloves garlic, peeled, crushed and chopped

2 cloves garlic , peeled , crushed 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: 1 tablespoon grated ginger


Input: 1/2 to 3/4 cup chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Strips of zest from 1/2 orange

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup white wine or sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 3/4-inch center-cut pork chops, bone in

4$3/4-inch center-cut pork chops , bone in

O 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: 1 1/2 teaspoons ground coriander


Input: Freshly ground black pepper


Input: 2 teaspoons kosher salt


Input: 1 1/2 tablespoons five-spice powder


Input: 1/4 cup heavy cream


Input: 1/3 cup riesling


Input: 4 chicken drumsticks, preferably organic

4 chicken drumsticks , preferably organic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely diced onion


Input: 1/2 cup chicken broth


Input: 4 chicken thighs, preferably organic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs thyme


Input: 4 tablespoons butter


Input: 3 cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick

3 cups mushrooms ( any mix , such as cremini , chanterelle , blue foot and shiitake ) , sliced 1/4-inch thick

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

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


Input: 1 pound ripe tomatoes


Input: Black pepper to taste


Input: 2 tablespoons olive oil


Input: Few sprigs basil to yield 2 tablespoons chopped

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons anchovy paste


Input: 1 tablespoon balsamic vinegar


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

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

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

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

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


Input: 2 ounces smoked mozzarella cheese (to yield 1/2 cup coarsely grated, tightly packed)

2 ounces smoked mozzarella cheese ( to yield 1/2 cup coarsely grated , tightly packed )

B-QTY B-UNIT B-NAME I-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

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

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


Input: Small loaf unsliced country bread


Input: Pan spray


Input: 8 ounces zucchini


Input: 1 teaspoon vanilla


Input: Pinch of salt


Input: 1 eggplant, about 1 1/2 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped or broken-up walnuts or pecans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup flour


Input: 2 eggs


Input: 1 cup sugar


Input: 1/2 cup butter (1 stick)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup cocoa


Input: 4 tablespoons vegetable or olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: 1 1/2 pounds small Idaho, Washington or Yellow Gold potatoes

1$1/2 pounds small Idaho , Washington or Yellow Gold potatoes

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: 1/4 teaspoon cayenne pepper


Input: Salt to taste


Input: 6 black peppercorns


Input: 2 whole cloves


Input: 1 bay leaf


Input: 4 parsley sprigs


Input: 1/2 cup thinly sliced onions


Input: 2 fresh thyme sprigs or 1 teaspoon dried

B-QTY B-COMMENT B-NAME B-UNIT 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 cup milk


Input: Salt and freshly ground pepper

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


Input: 4 boneless, skinless halibut fillets, about 6 ounces each, or any white fleshed fish, like turbot

4 boneless , skinless halibut fillets , about 6 ounces each , or any white fleshed fish , like turbot

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

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


Input: 8 small pitted green nicoise olives, chopped coarse

8 small pitted green nicoise olives , chopped coarse

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME I-NAME 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: 1/2 teaspoon grated orange rind


Input: 8 small pitted black nicoise olives, chopped coarse

8 small pitted black nicoise olives , chopped coarse

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME I-NAME 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: 4 tablespoons fresh basil or parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped garlic


Input: 4 tablespoons finely chopped shallots


Input: 2 tablespoons red-wine vinegar


Input: 4 tablespoons virgin olive oil


Input: Juice of a lime, or more to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

4 small ripe plum tomatoes , about 1/2 pound

B-QTY B-COMMENT I-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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon nam pla (Thai fish sauce) or soy sauce, or to taste

1 tablespoon nam pla ( Thai fish sauce ) or soy sauce , or to taste

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

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

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


Input: 1 inch-long piece ginger, peeled and minced

1 inch-long piece ginger , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 or 3 cans unsweetened coconut milk, or as needed

2 or 3 cans unsweetened coconut milk , or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 small chilies, stemmed, seeded and minced, or dried chilies, or to taste

1 or 2 small chilies , stemmed , seeded and minced , or dried chilies , or to taste

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

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


Input: 10 shallots, peeled and left whole

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: Salt and pepper to taste


Input: 2 to 3 pounds boneless pork butt or shoulder

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons neutral oil, like grapeseed or canola

2 tablespoons neutral oil , like grapeseed or canola

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: Cayenne pepper to taste


Input: 1 tablespoon paprika


Input: 1 tablespoon cumin


Input: 1/2 teaspoon crushed chili


Input: Juice of 1 lemon or lime

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vinegar


Input: 2 cloves garlic, peeled


Input: 1 small bunch fresh coriander, leaves only

1 small bunch fresh coriander , leaves only

B-QTY O B-UNIT B-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: Freshly ground pepper to taste

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


Input: 1 3/4 pound whole red snapper or striped bass, head on

1$3/4 pound whole red snapper or striped bass , head on

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon safflower oil


Input: Juice of 1 lemon


Input: 2 tablespoons fresh mint leaves


Input: 1 cup lowfat yogurt


Input: 1 long green chili, seeded and coarsely chopped

1 long green chili , seeded and coarsely 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: 1/2 teaspoon paprika


Input: 1/2 teaspoon aniseed


Input: 1 clove garlic, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cardomom seeds, peeled


Input: 4 white fleshed fish steaks (or a large fish, split, head removed), about 2 to 2 1/2 pounds, 1 1/2 inches thick

4 white fleshed fish steaks ( or a large fish , split , head removed ) , about 2 to 2$1/2 pounds , 1$1/2 inches thick

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

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


Input: 2 tablespoons coriander seed


Input: 1 tablespoon pine nuts


Input: 6 walnuts shelled and the meat halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, cut in 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons low-salt soy sauce


Input: 1 teaspoon vegetable oil


Input: 1 egg, separated


Input: 8 dried Chinese mushrooms, soaked in hot water until soft, stems removed and discarded, caps sliced into strips

8 dried Chinese mushrooms , soaked in hot water until soft , stems removed and discarded , caps sliced into strips

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

NoCAP NoCAP YesCAP 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: 1/4 teaspoon Cayenne pepper


Input: 2 canned bamboo shoots, sliced into strips

2 canned bamboo shoots , sliced into strips

B-QTY O 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: 4 slices fresh ginger


Input: 1 carrot, cut into 1-inch strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-sized onion, peeled and sliced into slivers

1 medium-sized onion , peeled and sliced into slivers

B-QTY B-COMMENT 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: 6 cups arugula, stemmed


Input: 1 smoked autumn vegetables (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 3-pound chicken, skinned and trimmed of excess fat

1 3-pound chicken , skinned and trimmed of excess fat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon chopped fresh rosemary


Input: 1 tablespoon olive oil


Input: 2 teaspoons Dijon mustard


Input: 3 tablespoons sherry vinegar


Input: 4 cremini mushrooms, stemmed

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


Input: 6 shallots, peeled


Input: 2 portobello mushrooms, stemmed

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


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: 2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds

2 medium sweet potatoes , peeled and cut into 1/2-inch-thick rounds

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 medium butternut squash, peeled, seeded and cut lengthwise into 1/2-inch-thick slices

1/2 medium butternut squash , peeled , seeded and cut lengthwise into 1/2-inch-thick 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 I-COMMENT I-COMMENT

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


Input: 2 tablespoons wood chips


Input: 8 basil leaves, cut across into thin strips

8 basil leaves , cut across into thin strips

B-QTY B-NAME I-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 tablespoon chopped Italian parsley


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: Freshly ground pepper to taste

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


Input: 2 carrots, peeled and julienned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups milk


Input: 1/4 cup heavy cream


Input: 8 medium-small red potatoes, each cut into 8 wedges

8 medium-small red potatoes , each cut into 8 wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, peeled and diced

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 1/4-inch-thick slice pancetta, diced small

1$1/4-inch-thick slice pancetta , diced small

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic, peeled and minced

2 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: 1 teaspoon olive oil


Input: 1 tablespoon chopped Italian parsley


Input: 3 1 1/2-pound lobsters


Input: 4 cups water


Input: 1 cup yellow cornmeal


Input: 1 yellow bell pepper, cored, deribbed and cut into thin strips

1 yellow bell pepper , cored , deribbed and cut into thin strips

B-QTY B-NAME I-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: 1 green bell pepper, cored, deribbed and cut into thin strips

1 green bell pepper , cored , deribbed and cut into thin strips

B-QTY B-NAME I-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: 1 red bell peppers, cored, deribbed and cut into thin strips

1 red bell peppers , cored , deribbed and cut into thin strips

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

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: Freshly ground pepper to taste

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


Input: 2 3/4 teaspoons salt


Input: 4 smoked lobsters (see recipe), cut into large chunks

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

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


Input: 4 1 1/2-pound lobsters


Input: 1 tablespoon wood chips


Input: 1 teaspoon olive oil


Input: 1 cup corn kernels


Input: 1 medium carrot, peeled and cut into fine julienne

1 medium carrot , peeled and cut into fine julienne

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup toasted walnuts, coarsely chopped

1/2 cup toasted walnuts , coarsely 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: 2 Bosc pears, halved, cored and cut lengthwise into 1/8-inch-thick slices

2 Bosc pears , halved , cored and cut lengthwise into 1/8-inch-thick slices

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

NoCAP YesCAP 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 warm smoked chicken breasts (see recipe), cut on the diagonal into 1/4-inch-thick strips

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

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN 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: 8 cups torn chicory leaves


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: 1/4 cup red wine vinegar


Input: 1/4 cup fresh basil, cut across into thin strips

1/4 cup fresh basil , cut across into thin strips

B-QTY B-UNIT B-COMMENT B-NAME 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: 1/2 teaspoon canola oil


Input: 2 tablespoons walnut oil


Input: 1/2 large shallot, 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: Freshly ground pepper to taste

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


Input: 1 pound farfalle


Input: 12 plum tomatoes, cored and halved lengthwise

12 plum tomatoes , cored and halved lengthwise

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 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 chicken breasts, split, skinned but not boned

2 chicken breasts , split , skinned but not boned

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons wood chips


Input: 2 chicken breasts, split, skinned but not boned

2 chicken breasts , split , skinned but not boned

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces (about 4 cups) baby spinach leaves, washed and dried

4 ounces ( about 4 cups ) baby spinach leaves , washed and dried

B-NAME B-UNIT B-NAME I-NAME I-NAME I-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 NoCAP NoCAP

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


Input: 1 tablespoon wood chips


Input: 1 tablespoon olive oil


Input: 1 tablespoon lemon juice


Input: 1 cup peanut oil, for frying

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 clove garlic, minced


Input: 1 tablespoon freshly grated Parmesan


Input: 10 ounces (about 3) medium tomatoes, seeded and finely diced

10 ounces ( about 3 ) medium tomatoes , seeded and finely diced

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

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


Input: 1 cup fine dry bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg


Input: 1/2 teaspoon Dijon mustard


Input: 1/4 teaspoon dried oregano


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Marsala


Input: 1/4 cup chopped parsley


Input: 2 8-ounce pork chops, with bone, trimmed of fat

2 8-ounce pork chops , with bone , trimmed of fat

B-COMMENT I-COMMENT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces calf's liver, in 4 large, thin slices

8 ounces calf's liver , in 4 large , thin slices

B-QTY B-UNIT 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 ounce (about 6 slices) thinly sliced pancetta, or 4 slices bacon

1 ounce ( about 6 slices ) thinly sliced pancetta , or 4 slices bacon

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

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

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


Input: 1 tablespoon butter


Input: Freshly ground black pepper


Input: 6 to 8 large sea scallops, each one halved to make two slim disks

6 to 8 large sea scallops , each one halved to make two slim disks

B-QTY B-COMMENT B-RANGE_END B-COMMENT 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 NoCAP NoCAP

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


Input: 1 tablespoon cornstarch


Input: Salt


Input: 1/3 cup olive oil


Input: 4 cups frozen peas


Input: 1 6-inch sprig fresh rosemary


Input: 1 clove garlic, peeled


Input: 1 cup amontillado sherry


Input: 2 garlic cloves


Input: 1/2 cup finely chopped onion


Input: 3 to 4 tablespoons finely chopped parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil (not extra virgin)

2 tablespoons olive oil ( not extra virgin )

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

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Input: 12 ripe figs, preferably black

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon saffron threads


Input: 4 pounds mussels, scrubbed, beards and barnacles removed

4 pounds mussels , scrubbed , beards and barnacles removed

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2-inch piece vanilla bean, split lengthwise

1 2-inch piece vanilla bean , split lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sugar


Input: 1/8 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 tablespoons fresh orange juice


Input: 3 tablespoons fresh lemon juice


Input: 2 tablespoons scallions, green part only, sliced thin

2 tablespoons scallions , green part only , sliced thin

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons water


Input: 2 tablespoons cornstarch


Input: 1 1/4 pounds boneless, skinless chicken breasts (5 half-breasts), cut on the diagonal in strips 1/2-inch thick

1$1/4 pounds boneless , skinless chicken breasts ( 5 half-breasts ) , cut on the diagonal in strips 1/2-inch thick

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

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


Input: 2 teaspoons toasted sesame oil


Input: 2 medium zucchini (5 ounces each), trimmed, halved crosswise and cut in strips 1/4-inch thick

2 medium zucchini ( 5 ounces each ) , trimmed , halved crosswise and cut in strips 1/4-inch thick

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

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


Input: 1 tablespoon grated, peeled fresh ginger

1 tablespoon grated , peeled fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons rice-wine vinegar


Input: 2 1/2 teaspoons Chinese chili paste with garlic

2$1/2 teaspoons Chinese chili paste with garlic

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons black soy sauce


Input: 3 tablespoons olive oil


Input: 1/2 teaspoon kosher salt


Input: 2 medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips 1/4-inch thick

2 medium yellow or red bell peppers ( 7 ounces each ) , cored , ribbed and cut in strips 1/4-inch thick

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

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

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


Input: 1/2 cup water


Input: 2 tablespoons tightly packed coriander leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spinach, stemmed and washed

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: Spinach and coriander sauce (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 scallion, sliced thin


Input: 2 1/4 teaspoons grated, peeled fresh ginger

2$1/4 teaspoons grated , peeled 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: Kosher salt to taste


Input: Freshly ground black pepper


Input: 1/4 cup water


Input: 1 1/2 envelopes unflavored gelatin


Input: 1/4 cup plus 2 tablespoons chicken broth

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fromage blanc


Input: 1 pound carrots, trimmed, peeled and cut in 1/4-inch rounds

1 pound carrots , trimmed , peeled and cut in 1/4-inch rounds

B-QTY B-UNIT B-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

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


Input: 1/2 teaspoon turmeric


Input: 1 1/2 tablespoons chopped fresh herbs, such as mint, dill or parsley

1$1/2 tablespoons chopped fresh herbs , such as mint , dill or parsley

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O 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: 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 tablespoons olive oil


Input: 1/4 cup fresh lemon juice


Input: 2 cups broccoli florets


Input: 4 ounces green beans, trimmed and quartered crosswise (about 1 1/3 cups)

4 ounces green beans , trimmed and quartered crosswise ( about 1$1/3 cups )

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

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


Input: 4 ounces carrots, cut into 1-inch-thick matchsticks (about 1 1/3 cups)

4 ounces carrots , cut into 1-inch-thick matchsticks ( about 1$1/3 cups )

B-QTY B-UNIT B-NAME O 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces mushrooms, wiped clean with a damp cloth and thinly sliced lengthwise (about 2 cups)

4 ounces mushrooms , wiped clean with a damp cloth and thinly sliced lengthwise ( about 2 cups )

B-QTY B-UNIT B-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

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


Input: 2 teaspoons kosher salt


Input: 1 pound boneless swordfish or tuna steak, about 1/2-inch thick

1 pound boneless swordfish or tuna steak , about 1/2-inch thick

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: 4 cloves garlic, smashed and peeled

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: Freshly ground black pepper


Input: 16 littleneck clams, well scrubbed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: kosher salt to taste


Input: 1/4 cup olive oil


Input: 3 tablespoons white wine


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 large basil leaves


Input: 1 1/2 pounds scrod fillet, 1/2-inch thick

1$1/2 pounds scrod fillet , 1/2-inch thick

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: kosher salt to taste


Input: 1 teaspoon olive oil


Input: 1 teaspoon fresh lemon juice


Input: 1 teaspoon chili oil


Input: 1 1/2 pounds tuna steak, 1-inch thick

B-QTY B-UNIT 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: 6 canned plum tomatoes, drained, squeezed and coarsely chopped

6 canned plum tomatoes , drained , squeezed and coarsely chopped

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

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Input: 1 tablespoon peeled and grated ginger

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Input: 2 teaspoons dark sesame oil


Input: 4 teaspoons mirin (sweetened rice wine)

4 teaspoons mirin ( sweetened rice wine )

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Input: 4 teaspoons rice wine vinegar


Input: 4 cloves garlic, smashed, peeled and minced

4 cloves garlic , smashed , peeled and minced

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Input: 2 tablespoons tamari soy sauce


Input: 4 scallions, trimmed, white and green parts thinly sliced

4 scallions , trimmed , white and green parts thinly sliced

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Input: 1 teaspoon cornstarch


Input: 1 pound skinned striped bass fillet, 1/2-inch thick

1 pound skinned striped bass fillet , 1/2-inch thick

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Input: 1/4 cup water


Input: 1/4 cup peeled and slivered fresh ginger

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Input: 1 pound Napa cabbage or bok choy, shredded (about 8 cups)

1 pound Napa cabbage or bok choy , shredded ( about 8 cups )

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Input: Sprigs of parsley for garnish


Input: 2 tablespoons finely minced parsley


Input: 2 scallions, finely chopped


Input: 3 sprigs fresh tarragon, or 1 teaspoon dried

3 sprigs fresh tarragon , or 1 teaspoon dried

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Input: 2 tablespoons lemon juice


Input: 1/2 cup chicken or veal stock

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Input: 1/2 cup dry white wine, kosher for Passover

1/2 cup dry white wine , kosher for Passover

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Input: 3 cloves garlic, peeled and minced

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Input: 1/2 cup finely chopped leeks


Input: Salt and freshly ground black pepper to taste

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Input: 1 cup finely chopped onions


Input: 3 tablespoons vegetable oil


Input: 4 ears corn, kernels removed (3 cups)

4 ears corn , kernels removed ( 3 cups )

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Input: 1 boned shoulder of spring lamb, about 3 1/2 pounds, rolled and tied

1 boned shoulder of spring lamb , about 3$1/2 pounds , rolled and tied

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Input: 3 sprigs fresh thyme, or 1 teaspoon dried thyme

3 sprigs fresh thyme , or 1 teaspoon dried thyme

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Input: 5 plum tomatoes (about 1 pound), cut into 1-inch pieces (about 2 1/2 cups), or the tomato ''lids'' and insides from the blackfish-stuffed tomatoes

5 plum tomatoes ( about 1 pound ) , cut into 1-inch pieces ( about 2$1/2 cups ) , or the tomato ''lids'' and insides from the blackfish-stuffed tomatoes

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Input: 1 small jalapeno pepper, coarsely chopped, with seeds removed (1 teaspoon), optional

1 small jalapeno pepper , coarsely chopped , with seeds removed ( 1 teaspoon ) , optional

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Input: 1 1/2 cups sliced celery


Input: 3 cloves garlic, peeled and sliced (about 1 1/2 tablespoons)

3 cloves garlic , peeled and sliced ( about 1$1/2 tablespoons )

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Input: 2 carrots (about 6 ounces), peeled and cut into 1/2-inch dice (about 1 cup)

2 carrots ( about 6 ounces ) , peeled and cut into 1/2-inch dice ( about 1 cup )

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Input: 1/2 cup water


Input: 2 onions (about 12 ounces), peeled and cut into 1-inch dice (2 cups)

2 onions ( about 12 ounces ) , peeled and cut into 1-inch dice ( 2 cups )

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Input: 6 hot Italian sausages (about 1 pound)

6 hot Italian sausages ( about 1 pound )

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Input: 1 teaspoon salt


Input: 6 coarsely ground sweet Italian sausages (about 1 1/2 pounds)

6 coarsely ground sweet Italian sausages ( about 1$1/2 pounds )

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Input: 1 pound small white navy (pea) beans

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Input: 7 cups cold water


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/2 teaspoon salt