Input: 1 tablespoon/15 grams sugar


Input: 1/3 cup plus 1 tablespoon/55 grams unbleached all-purpose flour, sifted

1/3 cup plus 1 tablespoon 55 grams unbleached all-purpose flour , sifted

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Input: 1/3 cup plus 1 tablespoon/55 grams whole wheat flour or whole wheat pastry flour, sifted

1/3 cup plus 1 tablespoon 55 grams whole wheat flour or whole wheat pastry flour , sifted

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Input: 3 tablespoons unsalted butter, melted, plus butter for the pan

3 tablespoons unsalted butter , melted , plus butter for the pan

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Input: 1 teaspoon finely grated lime zest (from about 1/2 lime)

1 teaspoon finely grated lime zest ( from about 1/2 lime )

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Input: 1/4 cup sugar


Input: 1/2 teaspoon rose water


Input: 1 6-ounce box raspberries (about 1 1/4 cups)

1 6-ounce box raspberries ( about 1$1/4 cups )

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Input: 1 tablespoon crème de cassis liqueur

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Input: 1 1/4 cups/300 milliliters plain Greek yogurt (2 percent fat)

1$1/4 cups 300 milliliters plain Greek yogurt ( 2 percent fat )

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Input: 1 tablespoon plus 1 teaspoon mild honey, such as clover or acacia (more to taste)

1 tablespoon plus 1 teaspoon mild honey , such as clover or acacia ( more to taste )

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

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Input: 1 1/4 teaspoons finely grated lime zest (from about 1/2 lime)

1$1/4 teaspoons finely grated lime zest ( from about 1/2 lime )

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Input: 1 to 1 1/2 teaspoons fresh lime juice (to taste)

1 to 1$1/2 teaspoons fresh lime juice ( to taste )

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Input: 1 6-ounce box raspberries (about 1 1/4 cups)

1 6-ounce box raspberries ( about 1$1/4 cups )

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Input: Powdered sugar for dusting (optional)

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Input: 1 ounce Suze liqueur


Input: 1 ounce Calvados


Input: 1 ounce Pommeau


Input: 2 ounces cider, preferably Christian Drouin

2 ounces cider , preferably Christian Drouin

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Input: Grapefruit twist


Input: 1/4 cup white-wine vinegar


Input: 1 small shallot, peeled and minced

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Input: 1/2 teaspoon freshly cracked black pepper

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Input: 1 tablespoon plus 1 teaspoon chopped tarragon leaves

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Input: 2 egg yolks


Input: 12 tablespoons unsalted butter, melted

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Input: Kosher salt, to taste


Input: Spaghetti sauce


Input: Splash of lemon juice, optional

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Input: 12 ounces chard or spinach, chopped, about 6 cups

12 ounces chard or spinach , chopped , about 6 cups

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Input: Extra-virgin olive oil


Input: 1 large onion, finely diced, about 1 1/2 cups

1 large onion , finely diced , about 1$1/2 cups

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Input: 2 medium fennel bulbs, finely diced, about 1 1/2 cups

2 medium fennel bulbs , finely diced , about 1$1/2 cups

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Input: Salt and pepper


Input: 3 tablespoons chopped fennel fronds


Input: 2 teaspoons ground fennel seed


Input: 4 anchovy fillets, chopped


Input: 4 garlic cloves, minced


Input: 1 teaspoon dried oregano


Input: Pinch of crushed red pepper


Input: 1/4 cup pine nuts, lightly toasted

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Input: 1 tablespoon lemon zest


Input: 3/4 cup homemade dry bread crumbs

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Input: 2 ounces grated pecorino cheese, about 1/4 cup

2 ounces grated pecorino cheese , about 1/4 cup

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Input: 1 1/2 pounds cleaned medium squid, with tentacles

1$1/2 pounds cleaned medium squid , with tentacles

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Input: 2 tablespoons chopped parsley, for garnish

2 tablespoons chopped parsley , for garnish

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Input: 2 1/4 cups/290 grams all-purpose flour, bread flour or “00” flour, more as needed

2$1/4 cups 290 grams all-purpose flour , bread flour or “00” flour , more as needed

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Input: 3/4 teaspoon/3 grams kosher salt

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Input: 2 whole eggs


Input: 3 egg yolks


Input: 1 tablespoon extra-virgin olive oil, more as needed

1 tablespoon extra-virgin olive oil , more as needed

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Input: 1/4 pound sugar snap peas, stems trimmed

1/4 pound sugar snap peas , stems trimmed

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Input: 1/2 pound asparagus, ends snapped

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Input: 2 tablespoons unsalted butter


Input: 3/4 cup fresh English peas


Input: 1/4 cup thinly sliced spring onion, white part only (or use shallot)

1/4 cup thinly sliced spring onion , white part only ( or use shallot )

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Input: 2 garlic cloves, finely chopped

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Input: 1/2 teaspoon fine sea salt, more as needed

1/2 teaspoon fine sea salt , more as needed

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Input: Black pepper, more as needed

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Input: 12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)

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Input: 2/3 cup grated Parmigiano-Reggiano, at room temperature

2/3 cup grated Parmigiano-Reggiano , at room temperature

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Input: 1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature

1/2 cup crème fraîche or whole milk Greek yogurt , at room temperature

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Input: 3 tablespoons finely chopped parsley


Input: 1 tablespoon finely chopped tarragon


Input: 2 boneless duck breast halves


Input: 2 to 4 garlic cloves, finely chopped

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Input: 2 teaspoons fennel seeds, crushed

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Input: 2 teaspoons chopped fresh rosemary


Input: 1/4 cup freshly grated Parmesan


Input: Extra virgin olive oil, as needed

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Input: Salt and black pepper to taste

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Input: 2 cups buttermilk


Input: 1 1/2 tablespoons kosher salt


Input: 1/2 teaspoon cayenne pepper


Input: 1/2 teaspoon ground black pepper


Input: 3 pounds chicken thighs, bone in, skin on

3 pounds chicken thighs , bone in , skin on

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Input: 1 1/2 cups flour


Input: 2 tablespoons plus 1 teaspoon ground turmeric

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Input: 2 tablespoons plus 2 teaspoons kosher salt

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Input: 1 1/2 tablespoons ground black pepper


Input: Enough shortening or peanut oil to come 6 inches up a high-sided pot

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Input: Lemon wedges, for serving


Input: 1/2 cup/100 grams sugar


Input: 4 cups/750 grams diced mango (3 to 4 large mangos)

4 cups 750 grams diced mango ( 3 to 4 large mangos )

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Input: 2/3 cup/150 grams fresh lime juice (about 6 limes)

2/3 cup 150 grams fresh lime juice ( about 6 limes )

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Input: 2 tablespoons/50 grams corn syrup

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Input: 2 1/4 cups/425 grams diced mango (2 large mangos)

2$1/4 cups 425 grams diced mango ( 2 large mangos )

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Input: 3 tablespoons plus 2 teaspoons/55 grams fresh lime juice (about 1 1/2 limes)

3 tablespoons plus 2 teaspoons 55 grams fresh lime juice ( about 1$1/2 limes )

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Input: 2 tablespoons/50 grams corn syrup

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Input: 5 tablespoons/100 grams honey


Input: 1 3/4 cups buttermilk


Input: 1 teaspoon pink peppercorns


Input: 2/3 cup hard cider


Input: 2/3 cup sugar


Input: 2 slices of cucumber, about 1/8 inch

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Input: 6 to 8 mint leaves, plus a sprig for garnish

6 to 8 mint leaves , plus a sprig for garnish

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Input: 1 1/2 ounces Calvados


Input: 1/2 ounce Byrrh aperitif


Input: 2/3 ounce lemon juice


Input: 1 1/2 to 2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks

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Input: 2 cups chicken stock, water or dashi

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Input: 1/4 cup soy sauce


Input: 1/4 cup mirin, honey or sugar

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Input: 10 nickel-size slices of ginger


Input: Salt and black pepper to taste

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Input: 1 lemon


Input: 1 1/2 pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks

1$1/2 pounds peeled butternut , pumpkin or other winter squash or sweet potatoes in 1-inch chunks

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Input: 4 or 5 eggs


Input: Salt and black pepper


Input: 1 to 2 tablespoons milk, cream or water (optional)

1 to 2 tablespoons milk , cream or water ( optional )

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Input: 1 or 2 tablespoons butter or extra virgin olive oil

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Input: 2 large eggs


Input: 1 tablespoon/14 grams sugar


Input: Pinch of salt


Input: 2 cups/240 grams whole milk

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Input: 1 1/4 cups/200 grams all-purpose flour

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Input: Vegetable oil as needed for frying

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Input: 1 1/2 cups/185 grams all-purpose flour

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Input: 1/2 cup/50 grams blanched sliced almonds

1/2 cup 50 grams blanched sliced almonds

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Input: 1/3 cup/40 grams confectioners’ sugar

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Input: Grated zest of 1 lemon

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Input: Pinch kosher salt


Input: 1/2 cup/113 grams/1 stick unsalted butter, cold and cubed

1/2 cup 113 grams/1 stick unsalted butter , cold and cubed

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Input: 1 large egg, lightly beaten

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Input: 1 tablespoon/10 grams poppy seeds

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Input: 1/4 cup/55 grams mascarpone


Input: 1/4 cup/50 grams sugar


Input: 1/8 teaspoon/1 gram cinnamon


Input: 1 3/4 cups/400 grams ricotta


Input: 1 large egg plus 1 large egg white

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Input: 1 teaspoon/5 milliliters good strong honey, more for drizzling (optional)

1 teaspoon 5 milliliters good strong honey , more for drizzling ( optional )

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Input: 1/8 teaspoon/1 gram kosher salt

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Input: 3 large eggs


Input: 2 garlic cloves, grated


Input: 1/2 teaspoon kosher salt, more as needed

1/2 teaspoon kosher salt , more as needed

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Input: 1 tablespoon lemon juice, more as needed

1 tablespoon lemon juice , more as needed

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Input: 1 large egg yolk


Input: 1 cup extra-virgin olive oil


Input: 1/4 cup sour cream


Input: 1/2 cup finely chopped celery


Input: 1/4 cup finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds small waxy white or yellow potatoes, roughly about the same size

2 pounds small waxy white or yellow potatoes , roughly about the same size

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

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


Input: Black pepper, as needed


Input: 2 tablespoons finely chopped chives, for garnish

2 tablespoons finely chopped chives , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup mayonnaise


Input: 3 tablespoons finely chopped scallion whites (slice and save greens for garnish)

3 tablespoons finely chopped scallion whites ( slice and save greens for garnish )

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

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

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


Input: 2 tablespoons chopped kimchi


Input: 1 1/2 tablespoons ketchup


Input: 2 teaspoons lime juice, more to taste

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 1/2 teaspoons sriracha or other hot sauce

1$1/2 teaspoons sriracha or other hot sauce

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: 1/4 teaspoon kosher salt, more as needed

1/4 teaspoon kosher salt , more as needed

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 pounds small waxy white or yellow potatoes, roughly about the same size

2 pounds small waxy white or yellow potatoes , roughly about the same size

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

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


Input: 2 pounds small waxy white or yellow potatoes, roughly about the same size

2 pounds small waxy white or yellow potatoes , roughly about the same size

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

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


Input: 6 ounces thick-cut bacon, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup thinly sliced shallot


Input: 3 tablespoons whole grain mustard


Input: 1 tablespoon red wine vinegar, more to taste

1 tablespoon red wine vinegar , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon kosher salt, more as needed

1/4 teaspoon kosher salt , more as needed

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: Black pepper, as needed


Input: Chopped parsley, for garnish

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


Input: 2 pounds small waxy white or yellow potatoes, roughly about the same size

2 pounds small waxy white or yellow potatoes , roughly about the same size

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

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


Input: Juice of 1 lemon, more for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons kosher salt, more as needed

1$1/2 teaspoons kosher salt , more as needed

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: 1/2 cup extra-virgin olive oil


Input: 1/2 cup thinly sliced scallions, white and light green parts, more for serving

1/2 cup thinly sliced scallions , white and light green parts , more for serving

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

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


Input: 1/4 cup torn mint leaves, more for serving

1/4 cup torn mint leaves , more for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon Turkish pepper, more for serving

1/4 teaspoon Turkish pepper , more for serving

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large (or 2 small loaves) baguette or ciabatta bread, preferably whole grain

1 large ( or 2 small loaves ) baguette or ciabatta bread , preferably whole grain

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

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

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


Input: Olive oil


Input: 2 garlic cloves, not peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large ripe tomato, halved (optional)

1 large ripe tomato , halved ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Coarse salt such as kosher or Maldon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup finely minced shallots


Input: 3 tablespoons white wine vinegar


Input: 2 tablespoons finely snipped chives, plus more for garnish

2 tablespoons finely snipped chives , plus more for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 1 tablespoon pink peppercorns, lightly crushed (optional)

1 tablespoon pink peppercorns , lightly crushed ( optional )

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


Input: 1/4 cup extra-virgin olive oil, plus more to taste

1/4 cup extra-virgin olive oil , plus more to taste

B-QTY B-UNIT B-NAME I-NAME I-NAME O 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: Salt


Input: 1/2 cup raw peeled hazelnuts


Input: 1 clove garlic, minced


Input: 4 oil-packed anchovies, minced (optional)

4 oil-packed anchovies , minced ( optional )

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 YesPAREN YesPAREN YesPAREN


Input: 1 large egg yolk, at room temperature

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 teaspoon Dijon mustard


Input: 1/2 cup extra-virgin olive oil


Input: 1 tablespoon freshly squeezed lemon juice, plus more to taste

1 tablespoon freshly squeezed lemon juice , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 tablespoons unsalted butter, more for waffle iron

6 tablespoons unsalted butter , more for waffle iron

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups/240 grams all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon/15 grams sugar


Input: 1 teaspoon/8 grams baking powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon/5 grams fine sea salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon/3 grams baking soda

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup plain yogurt (or see note)

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup milk


Input: 4 large eggs


Input: 3/4 cup sugar


Input: 3/4 cup white wine vinegar


Input: Lime wedge (one sixth of a lime)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces tequila, preferably Partida reposado

2 ounces tequila , preferably Partida reposado

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces tonic water, preferably Canada Dry or Schweppes

4 ounces tonic water , preferably Canada Dry or Schweppes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lime wedge (one sixth of a lime)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces rum


Input: 4 ounces tonic water


Input: 1 1/2 ounces white port


Input: 3 ounces tonic water


Input: Wedge of lime or lemon

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


Input: 2 ounces Calvados


Input: 4 ounces chilled tonic water


Input: Shells of cooked lobsters, crushed into small pieces

Shells of cooked lobsters , crushed into small pieces

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons (1 stick) unsalted butter per lobster

8 tablespoons ( 1 stick ) unsalted butter per lobster

B-QTY B-UNIT B-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

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons unsalted butter


Input: 1 tablespoon herb leaves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small 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: 2 teaspoons freshly squeezed lemon or lime juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Splash Champagne or white-wine vinegar


Input: 1/2 cup paprika, or 1/3 cup smoked paprika

1/2 cup paprika , or 1/3 cup smoked paprika

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


Input: 1/4 cup freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup brown sugar


Input: 1/4 cup chile powder


Input: 3 tablespoons ground cumin


Input: 2 tablespoons ground coriander


Input: 1 tablespoon cayenne pepper, or to taste

1 tablespoon cayenne pepper , or to taste

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 cup extra-virgin olive oil


Input: 3/4 cup red wine vinegar


Input: Zest of 1 lemon


Input: 1/4 cup freshly squeezed lemon juice (about 2 lemons)

1/4 cup freshly squeezed lemon juice ( about 2 lemons )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cloves garlic, peeled, smashed and roughly chopped

4 cloves garlic , peeled , smashed and roughly chopped

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 bay leaf


Input: 1 tablespoon thyme leaves


Input: 1 tablespoon oregano leaves


Input: 1 tablespoon basil leaves, rolled and chopped into chiffonade

1 tablespoon basil leaves , rolled and chopped into chiffonade

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 teaspoon granulated sugar


Input: 1 teaspoon kosher salt


Input: 1 teaspoon freshly cracked black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon red pepper flakes, or to taste

1 teaspoon red pepper flakes , or to taste

B-QTY B-UNIT B-NAME I-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: About 2 pounds meaty fish heads, jaws, collars, rib cages, fins or other bones from an assortment of fish, like amberjack, sea bream, salmon, \npompano, cod, halibut, red snapper

About 2 pounds meaty fish heads , jaws , collars , rib cages , fins or other bones from an assortment of fish , like amberjack , sea bream , salmon , \npompano , cod , halibut , red snapper

O B-QTY B-UNIT O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt


Input: Lemon, for serving, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Soy sauce, for serving, optional

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 pounds beef, pork, venison, lamb or chicken, cut into small cubes, at most 1-inch square

2 to 3 pounds beef , pork , venison , lamb or chicken , cut into small cubes , at most 1-inch square

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

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

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


Input: Kosher salt and black pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup extra-virgin olive oil


Input: ¾ cup red wine vinegar


Input: Zest of 1 lemon


Input: ¼ cup freshly squeezed lemon juice (about 2 lemons)

1/4 cup freshly squeezed lemon juice (about 2 lemons)

1/4 cup freshly squeezed lemon juice ( about 2 lemons )

B-QTY B-UNIT O O 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 YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cloves garlic, peeled, smashed and roughly chopped

4 cloves garlic , peeled , smashed and roughly chopped

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 bay leaf


Input: 1 tablespoon thyme leaves


Input: 1 tablespoon oregano leaves


Input: 1 tablespoon basil leaves, rolled and chopped into chiffonade

1 tablespoon basil leaves , rolled and chopped into chiffonade

B-QTY B-UNIT B-NAME I-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: 1 teaspoon granulated sugar


Input: 1 teaspoon kosher salt


Input: 1 teaspoon freshly cracked black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon red pepper flakes, or to taste

1 teaspoon red pepper flakes , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon red pepper flakes, or to taste

1 teaspoon red pepper flakes , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 London broil, top round or flank steak, approximately 2 1/2 pounds, about 1-inch thick

1 London broil , top round or flank steak , approximately 2$1/2 pounds , about 1-inch thick

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

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

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


Input: 1/2 cup paprika, or 1/3 cup smoked paprika

1/2 cup paprika , or 1/3 cup smoked paprika

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


Input: 1/4 cup freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup brown sugar


Input: 1/4 cup chile powder


Input: 3 tablespoons ground cumin


Input: 2 tablespoons ground coriander


Input: 1 tablespoon cayenne pepper, or to taste

1 tablespoon cayenne pepper , or to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds fresh shrimp


Input: Lobster butter (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 3 to 4 tablespoons olive oil or butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 3/4 pound halibut, in one thick slice

1/2 to 3/4 pound halibut , in one thick slice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1/2 cup white wine, if you have it

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 or 3 tablespoons capers, with their vinegar

2 or 3 tablespoons capers , with their vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon juice to taste


Input: Chopped parsley, if you have it

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh parsley leaves


Input: 1/2 cup fresh basil leaves


Input: 1/2 cup pine nuts


Input: 2 tablespoons olive oil, more or less

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: 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: 4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish

4 4- to 6-ounce thick fillets of halibut , cod or other white-fleshed fish

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

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


Input: 2 or 3 ounces thinly sliced prosciutto

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter, or more oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces good-quality chocolate, at least 54 percent cacao

6 ounces good-quality chocolate , at least 54 percent cacao

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: 2 cups whole milk


Input: 1/2 cup cream


Input: 1/4 cup sugar


Input: 2 tablespoons unsweetened cocoa


Input: 2 teaspoons vanilla


Input: 1 teaspoon kosher salt


Input: 2 large firm eggplants, cut into 1/2-inch slices

2 large firm eggplants , cut into 1/2-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons extra-virgin olive oil


Input: 2 teaspoons kosher salt, more as needed

2 teaspoons kosher salt , more as needed

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 medium yellow onion, finely diced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1 pound ground lamb or beef (80 percent lean)

1 pound ground lamb or beef ( 80 percent lean )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon ground cinnamon


Input: Black pepper


Input: 1/2 tablespoon unsalted butter


Input: 1/2 cup pine nuts


Input: 1 (28-ounce) can tomato sauce, or 31/2 cups homemade sauce (see recipe)

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

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

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 ounces fresh mozzarella, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cooked chickpeas, rinsed if canned

2 cups cooked chickpeas , rinsed if canned

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 tablespoon extra-virgin olive oil


Input: 2 tablespoons za’atar


Input: 1/2 teaspoon kosher salt


Input: 3/4 cup/180 grams clarified butter, at room temperature (see note)

3/4 cup 180 grams clarified butter , at room temperature ( see note )

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

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

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


Input: 1 3/4 cups/215 grams confectioners’ sugar

1$3/4 cups 215 grams confectioners’ sugar

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

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Input: 2 teaspoons/1 gram dried lavender, ground to a powder

2 teaspoons 1 gram dried lavender , ground to a powder

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


Input: 1/2 teaspoon/3 grams kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon/ 5 milliliters orange blossom water

1 teaspoon 5 milliliters orange blossom water

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

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Input: 1 3/4 cups/228 grams all-purpose flour, more as needed

1$3/4 cups 228 grams all-purpose flour , more as needed

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large shallot, finely diced, about 2 tablespoons

1 large shallot , finely diced , about 2 tablespoons

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons rice wine vinegar


Input: 2 tablespoons dark brown sugar


Input: 1 tablespoon Dijon mustard


Input: Salt to taste


Input: Generous pinch of cayenne


Input: 1 tablespoon grated ginger


Input: 2 garlic cloves, minced


Input: 2 teaspoons sesame oil


Input: 1/4 cup vegetable oil


Input: 1 pound asparagus


Input: Salt and pepper


Input: 1 serrano chile, thinly sliced (optional)

1 serrano chile , thinly sliced ( optional )

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 YesPAREN YesPAREN YesPAREN


Input: 1/2 cup roasted peanuts, crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound smoked chicken, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large lime, halved

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


Input: Basil, mint and cilantro leaves, about 1/2 cup total

Basil , mint and cilantro leaves , about 1/2 cup total

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds medium shrimp with shells, shelled and deveined; retain shells

1$1/2 pounds medium shrimp with shells , shelled and deveined; retain shells

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

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: Salt to taste


Input: 1 1/2 pounds fresh English peas, shelled (1 1/4 to 1 1/2 cups depending on size)

1$1/2 pounds fresh English peas , shelled ( 1$1/4 to 1$1/2 cups depending on size )

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

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


Input: 3 tablespoons extra-virgin olive oil


Input: 1 head green garlic or 6 garlic cloves, minced

1 head green garlic or 6 garlic cloves , minced

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME 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 to 1/2 teaspoon red chile flakes, to taste

1/4 to 1/2 teaspoon red chile flakes , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup finely chopped cilantro


Input: 1/3 cup finely chopped parsley


Input: Cooked rice for serving, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ¼ cup extra-virgin olive oil


Input: 3 ½ pounds baby artichokes (about 18)

3  1/2 pounds baby artichokes (about 18)

3$1/2 pounds baby artichokes ( about 18 )

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 medium garlic cloves, thinly sliced

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

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Input: 1 ½ teaspoons Maldon or other flaky sea salt

1  1/2 teaspoons Maldon or other flaky sea salt

1$1/2 teaspoons Maldon or other flaky sea salt

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ½ cups dry white wine, such as Sauvignon Blanc

1  1/2 cups dry white wine, such as Sauvignon Blanc

1$1/2 cups dry white wine , such as Sauvignon Blanc

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 heaping tablespoon drained capers


Input: A five-finger pinch of mint leaves (preferably black mint), torn at the last minute (see note)

A five-finger pinch of mint leaves ( preferably black mint ) , torn at the last minute ( see note )

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

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

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

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


Input: 2 cups half-and-half


Input: Parmesan cheese, to coat pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds dry black beans (unsoaked)

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

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Input: 1 3/4 pounds skin-on unsmoked pigs' feet, split, cut into 2-inch pieces

1$3/4 pounds skin-on unsmoked pigs' feet , split , cut into 2-inch pieces

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

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

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


Input: 3/4 pound pigs' tails, cut into 2-inch pieces

3/4 pound pigs' tails , cut into 2-inch pieces

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

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Input: 1/2 pound skin-on pork tongue, cut into 1 1/2-inch pieces

1/2 pound skin-on pork tongue , cut into 1$1/2-inch pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound skin-on slab bacon, cut into 1/4-inch slices

3/4 pound skin-on slab bacon , cut into 1/4-inch slices

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 1 pound smoked pork sausage (andouille or kielbasa), cut into 1/4-inch slices

1 pound smoked pork sausage ( andouille or kielbasa ) , cut into 1/4-inch slices

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

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

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


Input: 3 tablespoons vegetable oil


Input: 1 large onion, medium dice

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

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Input: 10 cloves garlic, minced


Input: Salt


Input: Cooked white rice, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Orange slices, for serving


Input: Farofa (optional, see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Brazilian collard greens (optional, see recipe)

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

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NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 avocadoes, pitted and peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced, seeded jalapeño

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced red onion


Input: 1 tablespoon minced cilantro


Input: Juice of 1 lime


Input: Salt


Input: 3/4 cup all-purpose flour


Input: 1/2 cup corn flour


Input: Pinch baking powder


Input: 12 ounces seltzer


Input: Vegetable oil for frying


Input: 4 cloves garlic, chopped


Input: Kosher salt


Input: 6 ounces slab bacon, cut into rough dice

6 ounces slab bacon , cut into rough dice

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil, if needed


Input: 2 cups coarsely ground manioc flour (a.k.a. cassava flour)

2 cups coarsely ground manioc flour ( a.k.a. cassava flour )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon butter


Input: 2 pounds young collards, thick stems removed

2 pounds young collards , thick stems removed

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

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Input: 2 tablespoons olive oil


Input: 9 cloves garlic, minced


Input: Salt


Input: 18 graham crackers (2 cups/283 grams crushed)

18 graham crackers ( 2 cups 283 grams crushed )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup/5 1/2 tablespoons/80 grams unsalted butter

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup/50 grams sugar


Input: 1 envelope/1/4 ounce/7 grams unflavored gelatin

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

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Input: 1 cup/8 ounces/230 grams strawberries, more for garnish if desired

1 cup 8 ounces 230 grams strawberries , more for garnish if desired

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

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


Input: 3 large eggs, separated

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


Input: 3/4 cup/150 grams sugar


Input: 1/2 teaspoon/3 grams salt


Input: 1 tablespoon/15 milliliters lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Slices of crusty bread


Input: 1/2 cup unsalted butter (1 stick), softened

1/2 cup unsalted butter ( 1 stick ) , softened

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup grated Parmesan


Input: 2 1/2 tablespoons chopped young green garlic stalks, white and green parts

2$1/2 tablespoons chopped young green garlic stalks , white and green parts

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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 tablespoon minced chives


Input: 1/4 teaspoon black pepper


Input: 1/4 teaspoon fine sea salt, more to taste

1/4 teaspoon fine sea salt , more to taste

B-QTY B-UNIT B-NAME I-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: Large pinch red chile flakes


Input: 1 regular (not green) garlic clove, halved

1 regular ( not green ) garlic clove , halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cumin seeds


Input: 1/2 teaspoon coriander seeds


Input: 1/2 teaspoon fennel seeds


Input: 5 cloves


Input: 1/4 teaspoon grated nutmeg


Input: 1/4 teaspoon ground black pepper


Input: 1/8 teaspoon cayenne


Input: 1/2 teaspoon turmeric


Input: 1/2 pound unsalted butter (2 sticks), softened

1/2 pound unsalted butter ( 2 sticks ) , softened

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon grated garlic


Input: 2 teaspoons grated ginger


Input: 1/2 teaspoon kosher salt


Input: Zest and juice of 1 lime, and lime wedges for garnish

Zest and juice of 1 lime , and lime wedges for garnish

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

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

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


Input: 1/4 cup unsalted roasted almonds, crushed

1/4 cup unsalted roasted almonds , crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped scallions


Input: 1 cup rice flour, for dusting (optional)

1 cup rice flour , for dusting ( optional )

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


Input: 4 large soft-shell crabs, about 5 ounces each, cleaned

4 large soft-shell crabs , about 5 ounces each , cleaned

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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 cup olive oil


Input: 1/3 cup sherry vinegar or wine vinegar (or to taste)

1/3 cup sherry vinegar or wine vinegar ( or to taste )

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

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

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


Input: 1 to 2 teaspoons Dijon mustard

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bone-in, skin-on chicken legs, with thighs and drumsticks separated (about 2 pounds total)

2 bone-in , skin-on chicken legs , with thighs and drumsticks separated ( about 2 pounds total )

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

NoCAP NoCAP NoCAP 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 NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Kosher 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 tablespoon olive oil


Input: 2 pounds leeks (about 3 very large), white and light green parts only, cut in half lengthwise and then crosswise into 1/2-inch pieces

2 pounds leeks ( about 3 very large ) , white and light green parts only , cut in half lengthwise and then crosswise into 1/2-inch pieces

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

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


Input: 1/4 cup unbleached all-purpose flour


Input: 1/2 cup dry white wine


Input: 4 cups chicken stock or vegetable stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup whole milk


Input: 2 sprigs fresh thyme


Input: 2 bay leaves


Input: 1 sprig rosemary


Input: 4 cloves garlic, halved, peeled and smashed

4 cloves garlic , halved , peeled and smashed

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 cup 1/2-inch carrot chunks (about 2 small carrots)

1 cup 1/2-inch carrot chunks ( about 2 small carrots )

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 YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup diced parsnips (about 2 medium parsnips)

1 cup diced parsnips ( about 2 medium parsnips )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup diced fennel (about 1/2 small bulb)

1 cup diced fennel ( about 1/2 small bulb )

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

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces green beans, sliced into 1/2-inch pieces (1 cup)

4 ounces green beans , sliced into 1/2-inch pieces ( 1 cup )

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

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


Input: 3 tablespoons minced fresh tarragon leaves (optional)

3 tablespoons minced fresh tarragon leaves ( optional )

B-QTY B-UNIT B-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 YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups whole wheat pastry flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup wheat bran


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon 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 tablespoons finely sliced fresh chives or minced scallions

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-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: 6 tablespoons cold butter, cut into small pieces

6 tablespoons cold butter , cut into small pieces

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 cup plain low-fat yogurt


Input: 1/2 pound cod fillet (choose Pacific cod; overfishing of cod from the Atlantic is destroying ocean habitat. Pacific sole, U.S.-farmed tilapia and crab can all be substituted.)

1/2 pound cod fillet ( choose Pacific cod; overfishing of cod from the Atlantic is destroying ocean habitat. Pacific sole , U.S.-farmed tilapia and crab can all be substituted. )

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

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

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

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


Input: 1 tablespoon canola oil, plus 1 teaspoon

1 tablespoon canola oil , plus 1 teaspoon

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1 cup fresh or frozen corn kernels

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 large russet potato, peeled and cut into 1-inch chunks

1 large russet potato , peeled and cut into 1-inch chunks

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 tablespoon butter


Input: 1 slice thick-cut bacon, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 roasted red bell pepper, cut into 1/4-inch dice (about 1 cup)

1 roasted red bell pepper , cut into 1/4-inch dice ( about 1 cup )

B-QTY I-COMMENT B-NAME I-NAME I-NAME B-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: 1/4 small onion, minced (about 1/4 cup)

1/4 small onion , minced ( about 1/4 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 egg, beaten


Input: 1 cup fresh bread crumbs


Input: 1/4 cup loosely packed fresh parsley leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Canola oil for pan frying the cakes

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 slices bacon, cut into 1/4-inch pieces

3 slices bacon , cut into 1/4-inch pieces

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: 1/2 pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas

1/2 pound English peas , shelled ( about 1 cup ) , or 1/2 cup frozen peas

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

NoCAP NoCAP YesCAP 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 YesPAREN NoPAREN NoPAREN


Input: 1 pound spaghetti


Input: 4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)

4 ounces asparagus , sliced diagonally 1/8-inch thick ( 1 cup )

B-QTY B-UNIT B-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

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


Input: 10 fresh basil leaves, sliced thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 eggs, whisked, at room temperature

B-QTY B-NAME B-COMMENT I-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: 2 tablespoons whole milk


Input: 1/2 cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)

1/2 cup freshly grated Parmesan cheese , plus extra for garnish ( 2 ounces )

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

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


Input: Kosher 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 teaspoon saffron threads


Input: 2 tablespoons lightly toasted almonds


Input: 2 garlic cloves, green shoots removed, or 4 green garlic cloves

2 garlic cloves , green shoots removed , or 4 green garlic cloves

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

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

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


Input: 2 anchovies, rinsed


Input: Salt and black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 4 5- to 6-ounce halibut fillets

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound baby potatoes, cut in 3/4-inch pieces, or small potatoes, halved and sliced about 3/4-inch thick

1 pound baby potatoes , cut in 3/4-inch pieces , or small potatoes , halved and sliced about 3/4-inch thick

B-QTY B-UNIT B-NAME I-NAME O I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 3/4 pound asparagus, trimmed and cut in 2-inch lengths

3/4 pound asparagus , trimmed and cut in 2-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced parsley


Input: 2 tablespoons minced basil


Input: Salt and ground black pepper


Input: 1/2 cup fresh shelled peas


Input: 4 tablespoons butter


Input: 1/4 pound morels, about 8 medium

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: 8 ounces pasta


Input: 1 cup finely grated Parmesan


Input: 8 ounces tender pea shoots or baby spinach

B-QTY B-UNIT B-COMMENT 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: 1 pound well-marbled, boneless sirloin, tenderloin or skirt steak

1 pound well-marbled , boneless sirloin , tenderloin or skirt steak

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large garlic cloves


Input: 1 cup peeled, chopped ripe Asian or Bosc pear

1 cup peeled , chopped ripe Asian or Bosc pear

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely chopped onion


Input: 1 teaspoon finely chopped ginger


Input: 1 scallion, chopped


Input: 2 tablespoons soy sauce


Input: 1 tablespoon roasted sesame oil


Input: 1 tablespoon light brown sugar or honey

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper


Input: 1/2 teaspoon sesame seeds, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Whole, fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves (optional)

Whole , fluffy lettuce leaves for wrapping , such as green leaf , oak leaf or romaine; and whole perilla leaves ( optional )

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

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

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


Input: Any or all of the following: hot cooked short-grain rice; long green hot peppers, sliced crosswise into 1-inch chunks; small peeled garlic cloves; carrot and cucumber spears or sticks, 1 to 2 inches long

Any or all of the following: hot cooked short-grain rice; long green hot peppers , sliced crosswise into 1-inch chunks; small peeled garlic cloves; carrot and cucumber spears or sticks , 1 to 2 inches long

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

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 LX LX LX LX LX LX LX LX LX LX

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fermented soybean paste (doenjang)

1/4 cup fermented soybean paste ( doenjang )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 2 teaspoons Korean red chile paste (gochujang)

1 to 2 teaspoons Korean red chile paste ( gochujang )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 garlic clove, minced


Input: 1 scallion, chopped


Input: 1 teaspoon sugar or honey


Input: 2 teaspoons roasted sesame oil


Input: 1 teaspoon sesame seeds, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Korean Barbecue Sauce (Ssamjang, see recipe)

YesCAP YesCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Orc fat


Input: Banana feathers


Input: 1 pound/450 grams pitted cherries (about 2 1/2 cups)

1 pound 450 grams pitted cherries ( about 2$1/2 cups )

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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup/180 grams grams granulated sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon rose water


Input: 1 1/2 cups/400 milliliters half-and-half or whole milk

1$1/2 cups 400 milliliters half-and-half or whole milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cardamom pods, lightly crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 vanilla bean (halved lengthwise)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 strips lemon peel


Input: 1/4 cup/45 grams granulated sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cornstarch


Input: 4 egg yolks


Input: 2 egg whites


Input: 1/8 teaspoon cream of tartar


Input: Pinch of salt


Input: 1/2 cup/45 grams granulated sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups/500 milliliters whole milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup/30 grams toasted pistachios, roughly chopped, for garnish

1/4 cup 30 grams toasted pistachios , roughly chopped , for garnish

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

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

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


Input: 20 garlic cloves, peeled (about 2 heads)

20 garlic cloves , peeled ( about 2 heads )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Extra-virgin olive oil


Input: 1 cup mayonnaise


Input: 3 tablespoons lemon juice


Input: 1 teaspoon kosher salt


Input: 1/4 teaspoon ground black pepper


Input: 1/4 cup chives, minced


Input: 1 1/4 cups all-purpose flour


Input: 3/4 cup shredded white Cheddar


Input: 1 teaspoon kosher salt


Input: 1 teaspoon ground black pepper


Input: 1 teaspoon garlic powder


Input: 2 large eggs


Input: 3/4 cup cold beer


Input: 1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes

1 cup grated zucchini ( about one 6- to 7-ounce zucchini ) , drained on paper towels 15 minutes

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Input: 1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes

1 cup grated yellow squash ( about one 6-to 7-ounce squash ) , drained on paper towels 15 minutes

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Input: 1 small yellow onion, halved and thinly sliced

1 small yellow onion , halved and thinly sliced

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Input: 1/2 cup canola oil, for frying

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Input: 1 cup/125 grams all-purpose flour

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Input: 1/4 cup/45 grams granulated sugar

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Input: 1/8 teaspoon salt


Input: 6 tablespoons/86 grams chilled unsalted butter, in small pieces

6 tablespoons 86 grams chilled unsalted butter , in small pieces

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Input: 1 egg yolk beaten with 2 teaspoons water

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Input: 1 cup/4 ounces/112 grams sliced natural (raw) almonds, more for sprinkling

1 cup 4 ounces 112 grams sliced natural ( raw ) almonds , more for sprinkling

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Input: 1 tablespoon all-purpose flour


Input: 1/2 cup/90 grams granulated sugar

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Input: 4 ounces/1 stick/112 grams unsalted butter, at room temperature

4 ounces 1 stick/112 grams unsalted butter , at room temperature

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Input: 2 eggs


Input: 1 teaspoon almond extract


Input: 12 ounces/350 grams pitted cherries (about 1 3/4 cups)

12 ounces 350 grams pitted cherries ( about 1$3/4 cups )

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Input: Confectioners’ sugar, for dusting


Input: 1 pound/450 grams pitted cherries (about 2 1/2 cups)

1 pound 450 grams pitted cherries ( about 2$1/2 cups )

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Input: 3/4 cup/135 grams granulated sugar, plus another 1/2 cup/90 grams

3/4 cup 135 grams granulated sugar , plus another 1/2 cup 90 grams

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Input: 1/2 teaspoon salt


Input: 2 teaspoons lemon juice


Input: 2 cups/500 milliliters cream or half-and-half

2 cups 500 milliliters cream or half-and-half

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Input: 1/2 teaspoon vanilla extract


Input: 4 egg yolks


Input: 1 tablespoon tapioca starch


Input: 1 cup/250 milliliters coconut milk

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Input: 1/2 cup/112 grams unsalted butter (1 stick), at room temperature

1/2 cup 112 grams unsalted butter ( 1 stick ) , at room temperature

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Input: 1/2 cup/90 grams granulated sugar

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Input: 1 egg, beaten


Input: 1/2 teaspoon vanilla extract


Input: Zest of 1 lemon


Input: 1 tablespoon lemon juice


Input: 1 1/2 cups flour/190 grams all-purpose flour

1$1/2 cups flour/190 grams all-purpose flour

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Input: 1/4 teaspoon salt


Input: 1/2 teaspoon baking powder


Input: 1/2 cup/60 grams grated unsweetened coconut, for garnish

1/2 cup 60 grams grated unsweetened coconut , for garnish

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Input: Confectioners’ sugar, for dusting


Input: 4 (6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets)

4 ( 6-ounce ) skin-on bluefish fillets ( or substitute mackerel , trout or thin salmon fillets )

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Input: 1 tablespoon peanut, grapeseed or safflower oil

1 tablespoon peanut , grapeseed or safflower oil

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Input: 1 stalk lemongrass, or use lemon or lime zest (see note)

1 stalk lemongrass , or use lemon or lime zest ( see note )

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Input: 1/3 cup light brown sugar


Input: 2 tablespoons Asian fish sauce


Input: 1 1/2 tablespoons soy sauce


Input: 1 teaspoon grated ginger


Input: 1/2 teaspoon black pepper


Input: Sliced scallions, as needed

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Input: Thinly sliced jalapeño, as needed

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Input: Fresh cilantro, as needed


Input: Cooked rice, for serving (optional)

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Input: 1 bone-in lamb shoulder, approximately 8 to 10 pounds

1 bone-in lamb shoulder , approximately 8 to 10 pounds

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