Input: 2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than 1/2 inch)

2 medium or 4 small beets , preferably a mix of golden and chioggia , roasted , peeled and cut in small dice ( preferably smaller than 1/2 inch )

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

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

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


Input: 1 cup cooked red quinoa (scant 1/2 cup uncooked)

1 cup cooked red quinoa ( scant 1/2 cup uncooked )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 red Belgian endive, thinly sliced crosswise

1 red Belgian endive , thinly sliced crosswise

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup coarsely chopped walnuts (1 1/2 ounces)

1/4 cup coarsely chopped walnuts ( 1$1/2 ounces )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces blue cheese, crumbled (scant 1/2 cup)

2 ounces blue cheese , crumbled ( scant 1/2 cup )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach

1 6-ounce bag baby spinach or 6 ounces stemmed , washed bunch spinach

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


Input: 2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries

2 ounces rice vermicelli ( thin rice sticks ) or thin rice noodles for stir-fries

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

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

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


Input: 1/4 cup rice vinegar


Input: 2 teaspoons soy sauce


Input: 1 large red beet (7 to 8 ounces), peeled and grated

1 large red beet ( 7 to 8 ounces ) , peeled and grated

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

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

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


Input: 1 bunch radishes (5 to ounces), grated

1 bunch radishes ( 5 to ounces ) , grated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped cilantro, plus sprigs for garnish

1/2 cup chopped cilantro , plus sprigs for garnish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons slivered mint leaves


Input: 2 tablespoons slivered Thai basil leaves (may substitute regular basil if you can’t get the Thai variety)

2 tablespoons slivered Thai basil leaves ( may substitute regular basil if you can’t get the Thai variety )

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

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

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


Input: 1 to 2 tablespoons minced pickled ginger (to taste)

1 to 2 tablespoons minced pickled ginger ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons finely grated or chopped orange zest

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: Romaine lettuce leaves for serving


Input: 1/2 teaspoon sugar


Input: 1/4 to 1/2 teaspoon salt (to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon soy sauce


Input: 2 teaspoons dry sherry


Input: 2 teaspoons sesame oil


Input: 1 tablespoon grapeseed oil, sunflower oil or peanut oil

1 tablespoon grapeseed oil , sunflower oil or peanut oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces firm tofu, diced (1 cup)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons minced garlic (2 large cloves)

2 teaspoons minced garlic ( 2 large cloves )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon minced fresh ginger


Input: 2 large or 4 small beets (1/2 pound), peeled and cut in 2-inch julienne (about 2 heaped cups julienne)

2 large or 4 small beets ( 1/2 pound ) , peeled and cut in 2-inch julienne ( about 2 heaped cups julienne )

B-QTY O O O O B-NAME O O O O O O O O O O O O O B-QTY 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

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

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


Input: 1 medium-size leek, white and light green parts only, cut in half lengthwise, cleaned and sliced thin

1 medium-size leek , white and light green parts only , cut in half lengthwise , cleaned and sliced thin

B-QTY O B-NAME 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

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: 1 pound beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped (about 6 cups tightly packed; it’s fine if water remains on the leaves)

1 pound beet greens , stemmed , washed well in 2 changes of water , and coarsely chopped ( about 6 cups tightly packed; it’s fine if water remains on the leaves )

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

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


Input: 2 teaspoons sesame seeds


Input: 1/4 cup minced cilantro


Input: 2 teaspoons cornstarch dissolved in 2 tablespoons water or stock

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon balsamic vinegar


Input: 2 tablespoons sherry vinegar


Input: Salt to taste


Input: 1 teaspoon Dijon mustard


Input: 1 small garlic clove puréed


Input: 6 tablespoons extra virgin olive oil, or a blend of olive oil and grapeseed, sunflower or canola oil

6 tablespoons extra virgin olive oil , or a blend of olive oil and grapeseed , sunflower or canola oil

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


Input: 2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than 1/2 inch)

2 medium or 4 small beets , preferably a mix of golden and chioggia , roasted , peeled and cut in small dice ( preferably smaller than 1/2 inch )

B-QTY O O O O B-NAME 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

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

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


Input: 1 cup cooked red quinoa (scant 1/2 cup uncooked)

1 cup cooked red quinoa ( scant 1/2 cup uncooked )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 red Belgian endive, thinly sliced crosswise

1 red Belgian endive , thinly sliced crosswise

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup coarsely chopped walnuts (1 1/2 ounces)

1/4 cup coarsely chopped walnuts ( 1$1/2 ounces )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces blue cheese, crumbled (scant 1/2 cup)

2 ounces blue cheese , crumbled ( scant 1/2 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach

1 6-ounce bag baby spinach or 6 ounces stemmed , washed bunch spinach

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

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

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


Input: Freshly ground pepper


Input: 1 large or 2 medium beets (enough for 1/2 cup puréed roasted beets)

1 large or 2 medium beets ( enough for 1/2 cup puréed roasted beets )

O O O B-QTY O B-NAME O O O O O O O B-NAME O

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

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


Input: 125 grams (1 cup) whole wheat flour or teff flour (or a combination)

125 grams ( 1 cup ) whole wheat flour or teff flour ( or a combination )

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

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


Input: 60 grams (1/2 cup) unbleached all-purpose flour

60 grams ( 1/2 cup ) unbleached all-purpose flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 10 grams (2 teaspoons) baking powder

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 5 grams (1 teaspoon) baking soda

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 grams (rounded 1/4 teaspoon) salt

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 tablespoon sugar, honey, or agave syrup (optional)

1 tablespoon sugar , honey , or agave syrup ( optional )

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

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


Input: 2 eggs


Input: 5 grams (1 teaspoon) vanilla

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 1/2 cups buttermilk or 1 cup yogurt + 1/2 cup milk

1$1/2 cups buttermilk or 1 cup yogurt + 1/2 cup milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 35 grams (3 tablespoons) chia seeds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 3 tablespoons sunflower, grapeseed or canola oil

3 tablespoons sunflower , grapeseed or canola oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium or 4 small beets, preferably a mix of golden, Chioggia and red, roasted, peeled and cut in very small dice (smaller than 1/4 inch) (about 1 cup very small dice)

3 medium or 4 small beets , preferably a mix of golden , Chioggia and red , roasted , peeled and cut in very small dice ( smaller than 1/4 inch ) ( about 1 cup very small dice )

O O O B-QTY O B-NAME 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

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

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


Input: 2 to 3 serrano or jalapeño chiles, minced

2 to 3 serrano or jalapeño chiles , minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped cilantro (more to taste)

1/4 cup chopped cilantro ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 2 tablespoons fresh lime juice (more to taste)

2 tablespoons fresh lime juice ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons minced shallot or chives (optional)

2 tablespoons minced shallot or chives ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 small tart apple, cored and cut in very small dice (smaller than 1/4 inch)

1/2 small tart apple , cored and cut in very small dice ( smaller than 1/4 inch )

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

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

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


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds cod fillets (or other light-fleshed fish of your choice, like halibut or tilapia

1$1/2 pounds cod fillets ( or other light-fleshed fish of your choice , like halibut or tilapia

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

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

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


Input: Salt and freshly ground pepper


Input: 1 tablespoon sunflower oil, grapeseed oil or extra virgin olive oil

1 tablespoon sunflower oil , grapeseed oil or extra virgin olive oil

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

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

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


Input: Juice of 1 lime


Input: 1 8- to 10-pound turkey, brined (see recipe)

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

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 NoPAREN


Input: 2 pounds (about 3 medium) potatoes, peeled and sliced very thinly

2 pounds ( about 3 medium ) potatoes , peeled and sliced very thinly

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


Input: 1 tablespoon olive oil, or 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: Freshly ground nutmeg


Input: Freshly ground black pepper


Input: 1 tablespoon minced fresh parsley


Input: 1 tablespoon minced garlic


Input: Salt


Input: Fresh thyme leaves for garnish (optional)

Fresh thyme leaves for garnish ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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 pounds green beans, washed and trimmed

2 pounds green beans , washed and trimmed

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 plum tomatoes, cored and minced, optional

2 plum tomatoes , cored and minced , optional

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Several tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh lemon juice to taste


Input: 1 1/2 cup plain pumpkin purée, canned, frozen or fresh

1$1/2 cup plain pumpkin purée , canned , frozen or fresh

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 soft hachiya (heart-shaped) persimmons, the redder the better (see note)

4 soft hachiya ( heart-shaped ) persimmons , the redder the better ( see note )

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

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


Input: 1 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello

1$1/2 pounds cultivated brown mushrooms , like shiitake , cremini or portobello

B-QTY B-UNIT B-NAME 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 NoCAP NoCAP

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


Input: 1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)

1/2 pound pale wild mushrooms , like chanterelle ( or use King trumpet or oyster )

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

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


Input: 1 large onion, diced

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


Input: 1 teaspoon chopped thyme


Input: 1 teaspoon chopped sage or rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch red pepper flakes or cayenne

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 small ripe tomatoes, peeled, seeded and chopped

3 small ripe tomatoes , peeled , seeded and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Porcini broth, heated, or use chicken or vegetable broth

Porcini broth , heated , or use chicken or vegetable broth

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, minced


Input: 3 tablespoons chopped parsley


Input: 4 cups good quality heavy cream\n

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plain whole milk yogurt \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon fine sea salt, or to taste \n

1/4 teaspoon fine sea salt , or to taste \n

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: 335 grams all-purpose flour (2 2/3 cups)\n

335 grams all-purpose flour ( 2$2/3 cups ) \n

B-QTY B-UNIT 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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 75 grams cake flour (3/4 cup)\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 10 grams baking soda (2 teaspoons) \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 4 grams baking powder (1 teaspoon)\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 6 grams fine sea salt (2 teaspoons)\n

6 grams fine sea salt ( 2 teaspoons ) \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 15 grams granulated sugar (1 1/2 tablespoons)\n

15 grams granulated sugar ( 1$1/2 tablespoons ) \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 sticks salted, cultured butter, chilled and cubed (1 cup)\n

2 sticks salted , cultured butter , chilled and cubed ( 1 cup ) \n

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 O

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 1/2 cups buttermilk, chilled\n


Input: 1 large egg \n


Input: 1 tablespoon milk \n


Input: 140 grams (1 1/8 cups) whole-wheat pastry flour

140 grams ( 1$1/8 cups ) whole-wheat pastry flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 5 grams (1 teaspoon) baking soda

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 YesPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cinnamon


Input: 1/4 teaspoon salt


Input: 2 large eggs


Input: 1/2 cup olive oil


Input: 1 tablespoon honey


Input: 70 grams (1/3 cup) packed dark brown sugar

70 grams ( 1/3 cup ) packed dark brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small apple, grated, and juices reserved (1/2 cup)

1 small apple , grated , and juices reserved ( 1/2 cup )

B-QTY B-COMMENT B-NAME 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

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


Input: 1/2 cup grated carrots or butternut squash or parsnips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup grated zucchini or beets

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 55 grams (1/3 cup) raisins

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 40 grams (1/2 cup) unsweetened shredded coconut

40 grams ( 1/2 cup ) unsweetened shredded coconut

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 ounce (1 packet) dry yeast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 cup whole milk, lukewarm (110 to 115 degrees)

1 cup whole milk , lukewarm ( 110 to 115 degrees )

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

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

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


Input: 1/4 cup granulated sugar


Input: 3 cups all-purpose flour (about 420 grams), more for kneading

3 cups all-purpose flour ( about 420 grams ) , more for kneading

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

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

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


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

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

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 YesPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: 1 teaspoon salt


Input: Vegetable oil, as needed


Input: 1 cup dried apricots, prunes or other dried fruit

1 cup dried apricots , prunes or other dried fruit

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons granulated sugar


Input: 1/4 teaspoon ground cinnamon


Input: 1/2 teaspoon finely grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces cream cheese, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup granulated sugar


Input: 3 tablespoons all-purpose flour


Input: 1 large egg yolk


Input: 1/2 teaspoon finely grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons all-purpose flour


Input: 2 tablespoons granulated sugar


Input: 1 tablespoon unsalted butter


Input: 1/8 teaspoon ground cinnamon


Input: 250 grams all-purpose flour (2 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 grams baking powder (1/2 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon fine sea salt


Input: 2 sticks salted, cultured butter, at room temperature (1 cup)

2 sticks salted , cultured butter , at room temperature ( 1 cup )

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: 130 grams granulated sugar (2/3 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large egg yolk


Input: 55 grams demarara sugar, for rolling (1/4 cup)

55 grams demarara sugar , for rolling ( 1/4 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups butternut squash, peeled and cut into 1/2 inch cubes

3 cups butternut squash , peeled and cut into 1/2 inch cubes

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: Cooking spray


Input: 1/2 teaspoon salt, divided


Input: 1 teaspoon olive oil


Input: 1 cup chopped onion


Input: 1 garlic clove, minced


Input: 2 cups 1 percent low-fat milk

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided

1 cup ( 4 ounces ) grated fresh Parmigiano-Reggiano cheese or other hard cheese , divided

B-QTY O O O O O O O B-NAME O O O O O O O

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

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


Input: 1/4 teaspoon black pepper


Input: 1/8 teaspoon ground nutmeg


Input: 3 large eggs


Input: 2 large egg whites


Input: 8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)

8 ounces day-old French bread , cut into 1-inch cubes ( about 9 cups )

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

NoCAP NoCAP NoCAP YesCAP 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 YesPAREN


Input: 2 1/2 cups pecans, toasted and finely chopped

2$1/2 cups pecans , toasted and finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup graham cracker crumbs (from about 8 whole graham crackers)

1 cup graham cracker crumbs ( from about 8 whole graham crackers )

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

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

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


Input: 1 cup dark brown sugar, packed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 2 tablespoons maple syrup


Input: 1/4 cup bourbon


Input: 1 teaspoon vanilla


Input: 7 ounces dark chocolate


Input: 1 pound butternut or kabocha squash, peeled and cut into large chunks

1 pound butternut or kabocha squash , peeled and cut into large chunks

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


Input: 1 teaspoon salt, plus more to taste

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, unpeeled


Input: 1 teaspoon harissa (a North African hot sauce available in specialty shops)

1 teaspoon harissa ( a North African hot sauce available in specialty shops )

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

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


Input: 1/4 teaspoon ground coriander


Input: Juice of 1/2 lemon


Input: 1 tablespoon olive oil


Input: 2 tablespoons sugar


Input: 1 teaspoon salt


Input: 1/2 teaspoon ground cinnamon


Input: 1/4 teaspoon pepper


Input: 1/8 teaspoon ground cloves


Input: 1/8 teaspoon ground allspice


Input: 2 cups raw whole almonds


Input: 1 tablespoon canola oil


Input: 5 tablespoons vegetable oil


Input: 2 pounds ripe Bosc pears


Input: 2 small onions (about 1/2 pound), peeled and cut into 1-inch dice

2 small onions ( about 1/2 pound ) , peeled and cut into 1-inch dice

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

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


Input: Salt to taste


Input: 1/2 loaf bread (about 7 ounces), cubed

1/2 loaf bread ( about 7 ounces ) , cubed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 8 tablespoons butter or pareve margarine, melted

8 tablespoons butter or pareve margarine , melted

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: 2 cups pitted prunes


Input: 1 teaspoon cinnamon


Input: Juice of 1 lemon


Input: 2 tablespoons olive oil


Input: 1 onion, peeled and diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 carrots, peeled and diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 celery stalk, diced


Input: 2 leeks, cleaned and diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 2 branches thyme


Input: 3 tomatoes, diced, or 6 ounces canned San Marzano plum tomatoes

3 tomatoes , diced , or 6 ounces canned San Marzano plum tomatoes

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

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


Input: A few sprigs of parsley


Input: A few sprigs of chervil


Input: Salt to taste


Input: Freshly ground pepper to taste


Input: 1 pound parsnips, peeled and diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon


Input: 2 tablespoons olive oil


Input: 2 tablespoons butter or pareve margarine

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 shallots, diced


Input: 4 tart apples, peeled and diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cider


Input: 8 cups vegetable broth (see above)

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: White pepper to taste


Input: A few gratings of nutmeg


Input: 1 teaspoon cider vinegar (optional)

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons extra-virgin olive oil


Input: 1 cup chopped onion


Input: 1 cup cleaned and trimmed leek, cut into 1/2-inch slices

1 cup cleaned and trimmed leek , cut into 1/2-inch slices

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground coriander


Input: 1/2 teaspoon caraway seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground cumin


Input: 1/8 teaspoon ground red pepper


Input: 1 clove garlic, minced


Input: 3 2/3 cups vegetable stock, divided

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups peeled butternut squash, cut into 1-inch cubes

2 cups peeled butternut squash , cut into 1-inch cubes

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup carrot, cut into 1/2-inch slices

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup Yukon gold potato, peeled and cut into 1-inch cubes

3/4 cup Yukon gold potato , peeled and cut into 1-inch cubes

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

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


Input: 1 tablespoon harissa (North African hot sauce, available in specialty stores)

1 tablespoon harissa ( North African hot sauce , available in specialty stores )

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

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


Input: 1 1/2 teaspoons tomato paste


Input: 3/4 teaspoon salt


Input: 1 pound turnips (about 2 medium), peeled and each cut into 8 wedges

1 pound turnips ( about 2 medium ) , peeled and each cut into 8 wedges

B-QTY O B-NAME O O O O O O O O O O O O O

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


Input: 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

1 ( 15$1/2-ounce ) can chickpeas ( garbanzo beans ) , drained

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

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


Input: 1/4 cup chopped fresh flat-leaf parsley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons honey


Input: 1 1/3 cups uncooked couscous


Input: 8 lemon wedges


Input: 1 1/2 cups all purpose flour


Input: 1 teaspoon baking soda


Input: 1 teaspoon cinnamon


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1/4 teaspoon ground cloves


Input: 1/8 teaspoon ginger


Input: 1/4 teaspoon salt


Input: 1/4 cup unsulfured molasses


Input: 1/2 cup milk


Input: 1 stick of butter


Input: 1/3 cup granulated sugar


Input: 2 eggs


Input: 4 ounces (1/2 stick) unsalted butter, still firm but not cold

4 ounces ( 1/2 stick ) unsalted butter , still firm but not cold

NoCAP 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 NoPAREN


Input: 8 ounces cold cream cheese


Input: 1/8 teaspoon salt


Input: 3/4 pound (3/4 box) plus 2 teaspoons powdered sugar, sifted

3/4 pound ( 3/4 box ) plus 2 teaspoons powdered sugar , sifted

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

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


Input: 1/2 teaspoon pure vanilla extract


Input: 2 ounces white chocolate, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1 large yellow onion, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 garlic cloves, minced


Input: 1 1/2 cups cashews, soaked in hot water for 20 minutes, then drained

1$1/2 cups cashews , soaked in hot water for 20 minutes , then drained

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


Input: 3 cups water


Input: 1/4 teaspoon nutmeg


Input: 3/4 teaspoon salt, divided


Input: 1 29-ounce can white hominy, drained and rinsed

1 29-ounce can white hominy , drained and rinsed

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces silken tofu


Input: 1/2 cup breadcrumbs


Input: 4 cups puréed butternut squash


Input: 1 pound vegan mozzarella, shredded and divided

1 pound vegan mozzarella , shredded and divided

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 packages manicotti pasta, cooked and drained

2 packages manicotti pasta , cooked and drained

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly minced parsley, for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1 large yellow onion, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 garlic cloves, minced


Input: 1 1/2 cups cashews, soaked in hot water for 20 minutes, then drained

1$1/2 cups cashews , soaked in hot water for 20 minutes , then drained

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


Input: 3 cups water


Input: 1/4 teaspoon nutmeg


Input: 3/4 teaspoon salt, divided


Input: 1 29-ounce can white hominy, drained and rinsed

1 29-ounce can white hominy , drained and rinsed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces silken tofu


Input: 1/2 cup breadcrumbs


Input: 4 cups puréed butternut squash


Input: 1 pound vegan mozzarella, shredded and divided

1 pound vegan mozzarella , shredded and divided

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 packages manicotti pasta, cooked and drained

2 packages manicotti pasta , cooked and drained

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly minced parsley, for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups all-purpose flour, plus extra for dusting

2$1/2 cups all-purpose flour , plus extra for dusting

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Input: 1 cup almond flour


Input: 1/2 cup plus 1 tablespoon sugar

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Input: 1/4 cup unsweetened cocoa powder


Input: 1/2 teaspoon fine sea salt


Input: 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, cut into pieces

3/4 cup ( 1$1/2 sticks ) unsalted butter , at room temperature , cut into pieces

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

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Input: 2 large egg yolks


Input: 2 tablespoons water


Input: 1/2 cup salted cashews, crushed

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Input: 1 1/4 cups sugar


Input: 1/2 cup water


Input: 1 tablespoon glucose syrup


Input: 1/2 teaspoon freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup heavy cream


Input: 2 tablespoons unsalted butter


Input: 1 cup heavy cream


Input: 2 tablespoons glucose syrup (or corn syrup)

2 tablespoons glucose syrup ( or corn syrup )

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Input: 10 ounces 55 percent to 61 percent couverture chocolate, chopped

10 ounces 55 percent to 61 percent couverture chocolate , chopped

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Input: 2 tablespoons unsalted butter, at room temperature

2 tablespoons unsalted butter , at room temperature

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Input: 1 pound small Red Bliss potatoes, peeled

1 pound small Red Bliss potatoes , peeled

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

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Input: Salt


Input: 2 sprigs fresh rosemary


Input: 3 cloves garlic


Input: Juice and grated zest of 1/2 lemon

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

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Input: 3 tablespoons extra-virgin olive oil


Input: Pinch crushed red chile flakes


Input: Grape seed or canola oil for frying

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

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Input: 1 tablespoon white vinegar


Input: 2 to 4 large eggs

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


Input: 2/3 cup bottled chile sauce


Input: 1/2 cup vegetable oil\n


Input: 2 tablespoons lemon juice\n


Input: 1 teaspoon Worcestershire sauce\n


Input: 2 dashes hot sauce, like Tabasco\n

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

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Input: 1 teaspoon black pepper\n


Input: 1 tablespoon finely grated onion\n


Input: 3 cloves finely minced garlic\n


Input: 1 cup mayonnaise\n


Input: 1/4 cup ketchup\n


Input: 1 teaspoon dry mustard\n


Input: 1/4 teaspoon paprika\n


Input: 1/4 teaspoon salt\n


Input: 1 teaspoon celery seeds\n


Input: 3/4 teaspoon curry powder\n


Input: 3 teaspoons horseradish\n\n


Input: 1 teaspoon salt\n


Input: 1/2 teaspoon turmeric\n


Input: 2 teaspoons black mustard seed\n


Input: Juice of 1 large lime\n


Input: 4 medium-size yellow bell peppers


Input: 2 tablespoons extra virgin olive oil

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

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Input: 2 garlic cloves, minced


Input: 1/2 cup chopped fresh parsley


Input: 1 1/2 cups cooked quinoa


Input: 2 ounces Manchego cheese or Parmesan, grated (1/2 cup)

2 ounces Manchego cheese or Parmesan , grated ( 1/2 cup )

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

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Input: Salt and freshly ground pepper


Input: 1 1/2 cups marinara sauce


Input: 8 small sweet peppers, either baby bell or Italian peppers, about 1 pound

8 small sweet peppers , either baby bell or Italian peppers , about 1 pound

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

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Input: 1 egg yolk


Input: 3 ounces feta, crumbled (about 3/4 cup)

3 ounces feta , crumbled ( about 3/4 cup )

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Input: 1/2 cup cooked quinoa or bulgur

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Input: 2 tablespoons finely chopped fresh parsley or mint

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Input: Freshly ground pepper


Input: 2 tablespoons unbleached all-purpose flour


Input: 2 to 3 tablespoons sunflower or grapeseed oil, as needed

2 to 3 tablespoons sunflower or grapeseed oil , as needed

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Input: 6 medium peppers, preferably green

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Input: 2 medium zucchini (about 3/4 pound), shredded

2 medium zucchini ( about 3/4 pound ) , shredded

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Input: Salt to taste


Input: 1/3 cup extra virgin olive oil

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Input: 2 garlic cloves, minced


Input: 1/2 cup finely chopped fresh mint

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Input: 1/4 cup chopped fresh dill or parsley

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Input: 1 scant cup uncooked medium grain rice

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Input: Freshly ground pepper


Input: 2 tablespoons tomato paste dissolved in 2/3 cup water

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Input: 2 tablespoons freshly squeezed lemon juice

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Input: 3 cups water


Input: 1/3 cup sugar


Input: 1/3 cup sherry vinegar


Input: 1 onion, sliced


Input: 6 garlic cloves, sliced


Input: Salt to taste


Input: 1 bay leaf


Input: 4 sprigs fresh thyme


Input: 4 medium or 3 large red peppers, cut in half, seeds and membranes removed

4 medium or 3 large red peppers , cut in half , seeds and membranes removed

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

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Input: 2 tablespoons extra virgin olive oil

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

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Input: 2 medium-size fennel bulbs (about 3/4 pound), finely chopped

2 medium-size fennel bulbs ( about 3/4 pound ) , finely chopped

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Input: 2 garlic cloves, minced


Input: 2 cups cooked red, brown or black rice, or bulgur

2 cups cooked red , brown or black rice , or bulgur

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Input: Freshly ground pepper to taste


Input: 1/2 cup chopped fresh mint, parsley, dill or chervil, or a mix

1/2 cup chopped fresh mint , parsley , dill or chervil , or a mix

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Input: 1 to 2 ounces feta, crumbled (optional)

1 to 2 ounces feta , crumbled ( optional )

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Input: 4 medium peppers, preferably red

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Input: 1 bunch Swiss chard, 12 ounces to 1 pound, stemmed and washed

1 bunch Swiss chard , 12 ounces to 1 pound , stemmed and washed

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Input: Salt to taste


Input: 3 tablespoons extra virgin olive oil

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

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Input: 2 garlic cloves, minced


Input: 2 cups cooked red rice


Input: 1/4 cup chopped mint


Input: 2 ounces feta, crumbed


Input: 1/2 cup water


Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon tomato paste (optional)

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Input: 1 1/2 cups buttermilk or plain yogurt

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

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Input: 1 cup packed basil leaves


Input: 1/4 cup packed chives


Input: 2 garlic cloves, peeled


Input: 2 anchovy fillets (optional)

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Input: 1 scallion, white and green parts

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Input: 1 teaspoon black pepper


Input: 1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels

1 ( 4- to 5-pound ) chicken , halved through the breast and back bones , patted dry with paper towels

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

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Input: 4 sweet-tart apples, such as Braeburn or Mutsu, unpeeled (may substitute Granny Smith)\n

4 sweet-tart apples , such as Braeburn or Mutsu , unpeeled ( may substitute Granny Smith ) \n

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

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Input: 1/2 teaspoon cayenne or other hot red chile powder\n

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

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Input: 3 tablespoons natural sesame oil (untoasted) or neutral vegetable oil\n

3 tablespoons natural sesame oil ( untoasted ) or neutral vegetable oil\n

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

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Input: 1/2 teaspoon asafoetida (hing) powder, available in specialty stores or online\n

1/2 teaspoon asafoetida ( hing ) powder , available in specialty stores or online\n

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Input: 6 firm apples, like Cortland or Macoun

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Input: 1/2 cup sugar


Input: 1/2 small lemon, sliced 1/4- inch thick, seeds removed

1/2 small lemon , sliced 1/4- inch thick , seeds removed

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

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Input: 1 short piece cinnamon stick


Input: 1 1/2 tablespoons gochujang (Korean red pepper paste)

1$1/2 tablespoons gochujang ( Korean red pepper paste )

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

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Input: 1/2 cup sugar


Input: 6 cloves garlic, puréed


Input: 3 tablespoons red yuzu kosho


Input: 1/4 cup mirin


Input: 140 grams (1 cup) tempura flour or tempura batter mix

140 grams ( 1 cup ) tempura flour or tempura batter mix

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

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Input: 1 large egg yolk


Input: 150 grams (1 scant cup or 1 cup minus 1 tablespoon) potato starch

150 grams ( 1 scant cup or 1 cup minus 1 tablespoon ) potato starch

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Input: 150 grams (1 cup plus 3 tablespoons) Japanese wheat flour or karaage ko

150 grams ( 1 cup plus 3 tablespoons ) Japanese wheat flour or karaage ko

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

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Input: Canola oil, as needed for deep-frying

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

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Input: 1 head cauliflower, cut into 2-inch florets

1 head cauliflower , cut into 2-inch florets

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

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Input: Toasted sesame seeds, for garnish

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

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Input: Lime wedges, for garnish


Input: 125 grams (1/2 cup) Demerara sugar

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

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Input: Orange slice, for garnish


Input: Granulated sugar, for rim


Input: 2 ounces Cognac, preferably Pierre Ferrand 1840

2 ounces Cognac , preferably Pierre Ferrand 1840

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

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Input: 3 tablespoons kosher salt


Input: 4 tablespoons extra-virgin\tolive oil,\tplus 4 more tablespoons

4 tablespoons extra-virgin\tolive oil , \tplus 4 more tablespoons

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Input: 3/4 ounce fresh lemon juice


Input: 1 dash orange bitters


Input: Orange twist


Input: 1/2 cup tomato paste


Input: 1 tablespoon hot red-pepper flakes


Input: 1 1/2 cups chopped tomatoes, like Pomì

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Input: 1 pound\tpenne


Input: Maldon or other flaky sea salt

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Input: Freshly grated Parmigiano-Reggiano for serving.


Input: 2 tablespoons red curry paste


Input: 1/4 cup fish sauce


Input: 1/4 cup sambal


Input: 1/4 cup sweet chili sauce


Input: 2 pounds medium shrimp, peeled\tand deveined

2 pounds medium shrimp , peeled\tand deveined

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Input: 3 tablespoons light sesame oil


Input: 1 cup sliced scallions


Input: 2 tablespoons sweet soy sauce


Input: 1(14-ounce) can light coconut milk

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Input: 1 bunch cilantro, chopped.


Input: 1/4 cup extra-virgin\t olive oil,\t plus more for drizzling

1/4 cup extra-virgin\t olive oil , \t plus more for drizzling

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Input: 2 tablespoons pine nuts


Input: 2 tablespoons currants


Input: 1/4 cup caperberries


Input: 4 garlic cloves, thinly sliced

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Input: 1 tablespoon hot red-pepper flakes


Input: 1 cup basic tomato sauce


Input: 1 1/2 pounds cleaned calamari, tubes cut into\t1/4-inch rounds, tentacles halved

1$1/2 pounds cleaned calamari , tubes cut into\t1/4-inch rounds , tentacles halved

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Input: 8 scallions, thinly\tsliced (reserve some for garnish)

8 scallions , thinly\tsliced ( reserve some for garnish )

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Input: Kosher salt and freshly ground black pepper.

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Input: 1 head romaine lettuce


Input: 1/4 pound of mâche


Input: Breadcrumbs.


Input: 3/4 ounce dry Curaçao, preferably Pierre Ferrand

3/4 ounce dry Curaçao , preferably Pierre Ferrand

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

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Input: 1 head radicchio


Input: 1 fennel bulb, thinly shaved

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Input: 1/4 pound radishes, thinly sliced

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Input: 1/2 pound asparagus


Input: 1/4\tpound haricots verts


Input: 1/4 pound ricotta salata, thinly sliced

1/4 pound ricotta salata , thinly sliced

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Input: 1 avocado, cut into sixths

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Input: 1 raw beet, julienned


Input: Zest of 1 lemon


Input: 1/3 cup extra-virgin olive oil


Input: 1/3 cup truffle oil


Input: 1/3 cup lemon juice


Input: Salt and pepper to taste.


Input: 1 head frisée


Input: 1 teaspoon kosher salt


Input: 1/2  ounce Smith and Cross Jamaican Rum

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

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Input: 2 to 3 pieces fresh ginger, peeled

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Input: 2 ounces Ketel One Citroen vodka

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

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Input: 1/2 ounce lemon juice


Input: 3/4 ounce Cointreau


Input: 2 1/4 ounces Sheep Dip blended scotch whisky

2$1/4 ounces Sheep Dip blended scotch whisky

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

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Input: 1 1/4 ounces sweet vermouth


Input: 1/3 ounce Benedictine


Input: 2 tablespoons unsalted butter, at room temperature

2 tablespoons unsalted butter , at room temperature

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Input: 1 to 2 ounces country ham or prosciutto

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Input: 1/4  ounce John D. Taylor’s Velvet Falernum Liqueur

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

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Input: 1/4 cup finely grated Parmigiano-Reggiano cheese

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Input: Freshly ground white pepper to taste

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Input: 1 large egg, beaten


Input: 1/2 cup white wine


Input: 1/4 cup sherry vinegar, or to taste

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Input: 2 shallots, minced


Input: 1 bay leaf


Input: 1 dried red chili pepper


Input: Kosher salt and freshly ground white pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon, or to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Hot sauce, like Tabasco or Cholula

YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1/2 cup chanterelle, morel, shiitake or oyster mushrooms, cut into 1- to 2-inch pieces

1/2 cup chanterelle , morel , shiitake or oyster mushrooms , cut into 1- to 2-inch pieces

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

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

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


Input: 1 shallot, minced


Input: Thyme leaves for garnish


Input: 4 flounder fillets, approximately 1 1/2 pounds

4 flounder fillets , approximately 1$1/2 pounds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil


Input: 1 tablespoon unsalted butter


Input: 2 cups fingerling potatoes, boiled until just tender, approximately 15 minutes, then cut in half lengthwise

2 cups fingerling potatoes , boiled until just tender , approximately 15 minutes , then cut in half lengthwise

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

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: 3 cups green beans or a mixture of Romano beans and green beans, \ntrimmed and blanched until just crisp in salted water, approximately 3 \nminutes, then shocked in ice water and patted dry

3 cups green beans or a mixture of Romano beans and green beans , \ntrimmed and blanched until just crisp in salted water , approximately 3 \nminutes , then shocked in ice water and patted dry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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

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: 2 shallots, finely minced


Input: 1 teaspoon salt


Input: 2 tablespoons Dijon mustard


Input: 2 tablespoons wine vinegar


Input: 6 tablespoons olive oil


Input: 2 tablespoons capers


Input: 4 cornichons, finely chopped


Input: 2 hard-boiled eggs, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds beef cheeks, or brisket, cut into two-inch cubes and patted dry

2 pounds beef cheeks , or brisket , cut into two-inch cubes and patted dry

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

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: 2 celery stalks, diced


Input: 2 garlic cloves, crushed


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup canola oil


Input: 1 medium yellow onion, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 carrots, diced


Input: 1/4 cup medium-dry sherry


Input: 2 cups dry red wine


Input: About 4 cups chicken or beef stock, heated

About 4 cups chicken or beef stock , heated

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red bell peppers, cut into 1-inch dice

2 red bell peppers , cut into 1-inch dice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, diced


Input: 1 large onion, chopped


Input: 1 leek, trimmed, cleaned, and sliced 1/2-inch thick

1 leek , trimmed , cleaned , and sliced 1/2-inch thick

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: Kosher salt and freshly ground black pepper

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce simple syrup


Input: 1 1/2  ounces Fidencio Clasico Mezcal


Input: 1 cup yellow stone-ground grits, preferably organic

1 cup yellow stone-ground grits , preferably organic

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 dash orange juice


Input: 1/4 ounce absinthe (or Pernod)

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon heavy cream


Input: 8 tablespoons unsalted butter, cut into cubes, plus more for greasing the ramekins or casserole

8 tablespoons unsalted butter , cut into cubes , plus more for greasing the ramekins or casserole

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

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

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


Input: 2 tablespoons finely grated Parmigiano-Reggiano cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 thin slices country ham or prosciutto, cut into thin strips

2 thin slices country ham or prosciutto , cut into thin strips

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

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


Input: 2 tablespoons chopped parsley


Input: 3 sprigs of thyme


Input: 3 parsley stems


Input: 2 bay leaves


Input: 1 ounce dried mushrooms, broken into pieces and rinsed

1 ounce dried mushrooms , broken into pieces and rinsed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: 1 cup basmati rice, rinsed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups chicken broth


Input: 1 cup chanterelle mushrooms, or substitute other wild mushrooms or white mushrooms in a pinch, trimmed

1 cup chanterelle mushrooms , or substitute other wild mushrooms or white mushrooms in a pinch , trimmed

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

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


Input: 1/2 teaspoon fresh thyme leaves


Input: 1/2 pound broccoli crowns (about 2 large), sliced very thin

1/2 pound broccoli crowns ( about 2 large ) , sliced very thin

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

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


Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon sherry vinegar


Input: Salt to taste


Input: 1 garlic clove, puréed


Input: Freshly ground pepper to taste


Input: 6 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound purslane, thick stems trimmed, or mâche

1/4 pound purslane , thick stems trimmed , or mâche

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups cooked quinoa


Input: 2 tablespoons finely chopped tarragon


Input: 1 1/2 cups wild or baby arugula

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups shredded broccoli stems (4 to 5 large stems)

3 cups shredded broccoli stems ( 4 to 5 large stems )

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

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

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


Input: Salt to taste


Input: 1 red bell pepper, cut in thin 2-inch julienne

1 red bell pepper , cut in thin 2-inch julienne

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 cup chopped cilantro (to taste)

1/4 to 1/2 cup chopped cilantro ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons slivered mint leaves


Input: 1 serrano chile, minced


Input: 2 1/2 tablespoons seasoned rice vinegar


Input: 1 teaspoon Dijon mustard


Input: Salt to taste


Input: 2 teaspoons minced or grated fresh ginger

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small garlic clove, minced or puréed (optional)

1 small garlic clove , minced or puréed ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon dark sesame oil


Input: 3 tablespoons grapeseed or sunflower oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon black sesame seeds


Input: 1 garlic clove, cut in half, green shoots removed

1 garlic clove , cut in half , green shoots removed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1/3 cup sesame tahini


Input: 2 to 4 tablespoons fresh lemon juice (more to taste)

2 to 4 tablespoons fresh lemon juice ( more to taste )

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

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

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


Input: 1/3 cup water


Input: Aleppo pepper or red pepper flakes for sprinkling

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 1 1/2 pounds broccoli crowns

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms

B-QTY O B-NAME I-NAME O O O O O O O O O O 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 bunch scallions, sliced


Input: 1 4- to 6-inch stick of kombu

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium carrot, sliced thin

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A handful of mushroom stems, or a couple of dried shiitakes

A handful of mushroom stems , or a couple of dried shiitakes

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: 7 cups water


Input: Soy sauce to taste (2 to 3 tablespoons)

Soy sauce to taste ( 2 to 3 tablespoons )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 2 tablespoons rice wine (mirin) (optional)

1 to 2 tablespoons rice wine ( mirin ) ( optional )

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

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

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


Input: Salt and sugar to taste


Input: 6 ounces Japanese soba or udon noodles, cooked and tossed with 2 teaspoons sesame oil

6 ounces Japanese soba or udon noodles , cooked and tossed with 2 teaspoons sesame oil

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

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

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


Input: 3 broccoli crowns, cut or broken into small florets

3 broccoli crowns , cut or broken into small florets

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound smoked trout fillets, cut into four 2-ounce pieces

1/2 pound smoked trout fillets , cut into four 2-ounce pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, thinly sliced, light and dark green parts kept separate

1 bunch scallions , thinly sliced , light and dark green parts kept separate

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

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 teaspoons black sesame seeds for garnish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 to 6 ounces stale baguette or whole wheat country bread, crusts removed, cut into 3/4-inch slices if it isn’t too hard to cut (see note)

5 to 6 ounces stale baguette or whole wheat country bread , crusts removed , cut into 3/4-inch slices if it isn’t too hard to cut ( see note )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups milk (low-fat or regular)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large garlic cloves, 1 cut in half, 1 minced

2 large garlic cloves , 1 cut in half , 1 minced

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 pound broccoli crowns


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh thyme or 1 teaspoon dried

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces goat cheese, crumbled (about 1 cup)

4 ounces goat cheese , crumbled ( about 1 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 large eggs


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ripe, firm tomatoes, sliced (optional)

1 pound ripe , firm tomatoes , sliced ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 48 small clams, like littleneck or Manila, well rinsed

48 small clams , like littleneck or Manila , well rinsed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 tablespoon butter


Input: 2 cups diced onion


Input: 2 cups diced leek


Input: Salt and pepper


Input: Pinch cayenne


Input: 1 cup diced celery


Input: 2 bay leaves


Input: 1 large thyme sprig


Input: 6 ounces thick-sliced smoked bacon


Input: 2 pounds potatoes, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound spinach, cooked briefly, squeezed dry and chopped

1/2 pound spinach , cooked briefly , squeezed dry and 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: 8 tablespoons crème fraîche


Input: Zest of one small lemon


Input: 2 tablespoons chopped dill


Input: 1/2 cup thinly sliced scallions


Input: 1 1/2 cups whole milk ricotta


Input: 1/4 teaspoon finely grated orange zest, more to taste

1/4 teaspoon finely grated orange zest , more to taste

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 1/2 teaspoons chopped fresh sage


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

1$1/4 teaspoons kosher salt , more as needed

B-QTY B-UNIT 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: 1/2 teaspoon black pepper, more as needed

1/2 teaspoon black pepper , 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: 6 tablespoons unsalted butter


Input: 1 1/2 pounds beets, peeled and finely grated in a food processor

1$1/2 pounds beets , peeled and finely grated in a food processor

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons balsamic vinegar


Input: 3/4 pound fresh or dried cavatelli

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup freshly grated Parmigiano-Reggiano


Input: 1/4 cup chopped pistachios


Input: 1/2 loaf sliced potato bread, crusts removed

1/2 loaf sliced potato bread , crusts removed

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: Melted butter, for brushing


Input: Sea salt, for sprinkling


Input: 1 (750 ml) bottle red wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cloves garlic, peeled


Input: 2 large shallots, peeled

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


Input: 2 thyme branches


Input: 1 bay leaf


Input: 1 whole clove


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon red miso paste


Input: 2/3 cup whole milk


Input: 6 ounces cream cheese (2/3 cup), at room temperature

6 ounces cream cheese ( 2/3 cup ) , at room temperature

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

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

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


Input: 10 ounces aged cheddar, coarsely grated (2 1/4 cups)

10 ounces aged cheddar , coarsely grated ( 2$1/4 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 medium zucchini, about 2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs


Input: Salt


Input: Black pepper


Input: 1 cup all-purpose flour


Input: 3 cups bread crumbs, preferably fresh

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Neutral oil, such as canola or grapeseed, for deep-frying

Neutral oil , such as canola or grapeseed , for deep-frying

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh parsley leaves for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 lemons, quartered, for serving

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: Neutral oil, such as canola or grapeseed, for deep-frying

Neutral oil , such as canola or grapeseed , for deep-frying

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: 1/2 cup flour, plus more for dredging

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Input: 2 egg yolks


Input: 24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like

24 or more vegetable pieces: slices of sweet potato or squash , strips of bell pepper , slices of onion , broccoli florets , as you like

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

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Input: Salt and black pepper


Input: 1 lemon, cut into quarters, optional

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Input: Soy sauce, optional


Input: 1 3/4 cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans

1$3/4 cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans

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

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Input: 2 cloves garlic, lightly crushed

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Input: 1/2 onion, quartered


Input: 1 teaspoon ground coriander


Input: 1 tablespoon ground cumin


Input: Scant teaspoon cayenne, or to taste; or mild chile powder to taste

Scant teaspoon cayenne , or to taste; or mild chile powder to taste

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Input: 1/2 cup chopped fresh parsley or cilantro leaves

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Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon freshly ground black pepper , or to taste

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Input: 1/2 teaspoon baking soda


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

1 tablespoon freshly squeezed lemon juice , or more to taste

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Input: Neutral oil, like grapeseed or canola, for deep-frying

Neutral oil , like grapeseed or canola , for deep-frying

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

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Input: Pistachio nuts, chopped, for sprinkling (optional)

Pistachio nuts , chopped , for sprinkling ( optional )

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Input: 1/3 cup rendered duck fat or safflower oil

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

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Input: 5 large onions (2 pounds), halved and thinly sliced

5 large onions ( 2 pounds ) , halved and thinly sliced

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Input: 5 red bell peppers, trimmed and roughly chopped

5 red bell peppers , trimmed and roughly chopped

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Input: 3/4 cup tomato paste


Input: 1 tablespoon plus 2 teaspoons sweet paprika

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Input: 1 1/2 teaspoons hot paprika


Input: 2 tablespoons red wine vinegar


Input: 2 tablespoons dried marjoram


Input: 1 tablespoon finely chopped garlic


Input: 2 teaspoons caraway seeds, toasted and freshly ground

2 teaspoons caraway seeds , toasted and freshly ground

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Input: 1/8 teaspoon grated lemon zest


Input: 2 teaspoons finely chopped fresh marjoram, plus additional for garnish

2 teaspoons finely chopped fresh marjoram , plus additional for garnish

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