Input: 1 8-ounce goat cheese log


Input: 4 fresh fig leaves, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ripe figs, stems on, halved lengthwise\n

10 ripe figs , stems on , halved lengthwise\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1 teaspoon chopped fresh thyme or rosemary

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 255 grams all-purpose flour (about 1 1/2 cups)

255 grams all-purpose flour ( about 1$1/2 cups )

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 YesPAREN


Input: 75 grams granulated sugar (about 1/3 cup)

75 grams granulated sugar ( about 1/3 cup )

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 YesPAREN


Input: 105 grams dark brown sugar, lightly packed (about 1/2 cup)

105 grams dark brown sugar , lightly packed ( about 1/2 cup )

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

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


Input: 6 grams ground cinnamon (about 1 1/2 teaspoons)

6 grams ground cinnamon ( about 1$1/2 teaspoons )

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 gram ground allspice (about 1/4 teaspoon)

1 gram ground allspice ( about 1/4 teaspoon )

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

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 gram fine sea salt (about 1/4 teaspoon)

1 gram fine sea salt ( about 1/4 teaspoon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 170 grams unsalted butter, melted (12 tablespoons; 1 1/2 sticks)

170 grams unsalted butter , melted ( 12 tablespoons; 1$1/2 sticks )

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

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


Input: 170 grams unsalted butter, at room temperature (12 tablespoons; 1 1/2 sticks)

170 grams unsalted butter , at room temperature ( 12 tablespoons; 1$1/2 sticks )

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

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

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


Input: 200 grams granulated sugar (about 1 cup)

200 grams granulated sugar ( about 1 cup )

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 YesPAREN


Input: 3 large eggs, at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sour cream


Input: 1 1/2 teaspoons vanilla extract


Input: Finely grated zest of 1 lemon

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 325 grams all-purpose flour (about 2 1/2 cups)

325 grams all-purpose flour ( about 2$1/2 cups )

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 YesPAREN


Input: 10 grams baking powder (about 2 teaspoons)

10 grams baking powder ( about 2 teaspoons )

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 YesPAREN


Input: 3 grams baking soda (about 1/2 teaspoon)

3 grams baking soda ( about 1/2 teaspoon )

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 YesPAREN


Input: 3 grams fine sea salt (about 1/2 teaspoon)

3 grams fine sea salt ( about 1/2 teaspoon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pint fresh blackberries (or use raspberries, blueberries or diced strawberries)

1/2 pint fresh blackberries ( or use raspberries , blueberries or diced strawberries )

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

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


Input: 4 eggs\n


Input: 1 tablespoon milk\n


Input: Salt and freshly ground pepper to taste\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup marinara sauce\n


Input: 1 tablespoon, tightly packed, freshly grated Parmesan\n

1 tablespoon , tightly packed , freshly grated Parmesan\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs\n


Input: 1 tablespoon milk\n


Input: Salt and freshly ground pepper to taste\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup fresh peas, steamed or cooked in salted boiling water for 4 to 5 minutes, or 1/3 cup thawed frozen peas\n

1/3 cup fresh peas , steamed or cooked in salted boiling water for 4 to 5 minutes , or 1/3 cup thawed frozen peas\n

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

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 to 3 tablespoons chopped fresh herbs, like chives, tarragon or parsley\n

2 to 3 tablespoons chopped fresh herbs , like chives , tarragon or parsley\n

O O B-QTY B-UNIT B-NAME I-NAME I-NAME 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: 1 tablespoon, tightly packed, freshly grated Parmesan, or 1 ounce feta, crumbled\n

1 tablespoon , tightly packed , freshly grated Parmesan , or 1 ounce feta , crumbled\n

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

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

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


Input: 2 teaspoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plus 2 teaspoons extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely chopped onion\n


Input: Salt to taste\n


Input: 1 garlic clove, minced\n


Input: 1 small zucchini, grated (about 1 cup)\n

1 small zucchini , grated ( about 1 cup ) \n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 4 eggs\n


Input: 1 tablespoon milk\n


Input: Freshly ground pepper


Input: 4 eggs


Input: 1 tablespoon milk\n


Input: Salt and freshly ground pepper to taste\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 3/4 cup finely chopped blanched spinach, chard, kale or beet greens (to taste)\n

1/2 to 3/4 cup finely chopped blanched spinach , chard , kale or beet greens ( to taste ) \n

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


Input: 1 garlic clove, minced or pureed\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon, tightly packed, freshly grated Parmesan\n

1 tablespoon , tightly packed , freshly grated Parmesan\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Ingredients for Onion and Zucchini Frittata to Go, using 3 eggs instead of 4 if desired

YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP 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: Ingredients for Tomato Frittata to Go, using 3 eggs instead of 4 if desired

YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP 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: Ingredients for Greens and Garlic Frittata to Go, using 3 eggs instead of 4 if desired

YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP 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: Ingredients for Frittata to Go with Peas, Herbs and Feta or Parmesan, using 3 eggs instead of 4 if desired

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

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


Input: 2/3 cup dry-roasted peanuts, finely chopped

2/3 cup dry-roasted peanuts , finely chopped

O 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: 1 1/2 teaspoons chile powder


Input: Salt and pepper to taste


Input: 1/3 cup hoisin sauce


Input: 1/4 cup soy sauce


Input: 1/4 cup orange juice (freshly squeezed is best)

1/4 cup orange juice ( freshly squeezed is best )

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 YesPAREN YesPAREN


Input: 2 tablespoons minced ginger


Input: Kosher salt and freshly cracked black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds boneless leg of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 1/3 cup extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste


Input: Juice of 2 lemons


Input: 2 tablespoons minced garlic


Input: 1/3 cup roughly chopped fresh marjoram

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup yogurt


Input: 1/4 cup golden raisins\n


Input: 1/3 cup roughly chopped fresh mint\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 teaspoons curry powder


Input: 1/4 cup plus 1/3 cup extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup toasted pine nuts


Input: 1 pound fruit


Input: 1/4 cup sugar


Input: 1 1/3 ounces (2 tablespoons plus 2 teaspoons) vodka

1$1/3 ounces ( 2 tablespoons plus 2 teaspoons ) vodka

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 3/4 ounce (1 1/2 tablespoons) cucumber juice (see note)

3/4 ounce ( 1$1/2 tablespoons ) cucumber juice ( see note )

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

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

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


Input: 1/2 ounce (1 tablespoon) freshly squeezed lemon juice

1/2 ounce ( 1 tablespoon ) freshly squeezed lemon juice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Worcestershire sauce


Input: 1 pinch celery salt


Input: 1 slice celery, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 slice cucumber, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 ounces ( 1/4 cup plus 1 tablespoon) bull-tail consommé, or oxtail or beef consommé

2$1/2 ounces ( 1/4 cup plus 1 tablespoon ) bull-tail consommé , or oxtail or beef consommé

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


Input: Seasonings to taste


Input: 2 tablespoons juice


Input: Vinegar


Input: 1 pint cherry tomatoes, washed and stemmed

1 pint cherry tomatoes , washed and stemmed

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 tablespoon roasted sesame oil


Input: 1/4 cup thinly sliced scallions


Input: 2 racks of baby back ribs, about 2 1/4 pounds each

2 racks of baby back ribs , about 2$1/4 pounds each

B-QTY O O 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks

3 pounds of boneless , skinless chicken thighs , cut into 1-inch chunks

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

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

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


Input: Salt and pepper to taste


Input: 1 cup grated Parmesan (about 2 ounces)

1 cup grated Parmesan ( about 2 ounces )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup roughly chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons minced garlic


Input: 1 recipe vegetarian pho broth

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 recipe vegetarian pho broth

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 recipe vegetarian pho broth


Input: 1 cup low-fat cow’s milk, rice milk or almond milk

1 cup low-fat cow’s milk , rice milk or almond milk

B-QTY B-UNIT B-NAME I-NAME I-NAME O O B-NAME O O 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: A 1-pound block of organic extra-firm tofu (find one that is not too dry)

A 1-pound block of organic extra-firm tofu ( find one that is not too dry )

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

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

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


Input: 3 tablespoons soy sauce, preferably tamari

3 tablespoons soy sauce , preferably tamari

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon minced ginger


Input: 1/4 teaspoon cumin seeds, lightly toasted and ground

1/4 teaspoon cumin seeds , lightly toasted and ground

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 teaspoons lime juice


Input: 1 large ear white corn


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 large or 1/2 small Hass avocado, thinly sliced

1/4 large or 1/2 small Hass avocado , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sliced heirloom or good roma tomatoes, in season only

Sliced heirloom or good roma tomatoes , in season only

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices seeded sandwich bread


Input: 2 teaspoons Vegenaise


Input: 1 dessert galette pastry (1/2 recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 dessert galette pastry (1/2 recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 dessert galette pastry (1/2 recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup quinoa


Input: Salt to taste


Input: 3 cups stemmed, slivered kale

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 serrano or Thai chiles, minced (optional)

1 serrano or Thai chiles , minced ( optional )

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 2 ripe but firm plums or pluots, cut in thin slices

1 to 2 ripe but firm plums or pluots , cut in thin slices

O O B-QTY B-NAME O O B-NAME 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: 1/2 cup basil leaves, chopped, torn or cut in slivers

1/2 cup basil leaves , chopped , torn or cut in slivers

B-QTY B-UNIT B-NAME I-NAME O O O O O O O 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: 2 to 4 tablespoons chopped chives

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped cilantro (optional)

1 tablespoon chopped cilantro ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons seasoned rice vinegar


Input: Grated zest of 1 lime


Input: 2 tablespoons fresh lime juice


Input: 1 garlic clove, minced or puréed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sunflower or grapeseed oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup brown rice


Input: 1/4 cup farro


Input: Salt to taste


Input: 1 large red pepper, roasted and diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced cucumber


Input: 2 ounces feta, crumbled or cut in small cubes (plus additional for garnish)

2 ounces feta , crumbled or cut in small cubes ( plus additional for garnish )

B-QTY B-UNIT B-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

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


Input: 1/4 cup basil leaves, cut in slivers, torn or chopped

1/4 cup basil leaves , cut in slivers , torn or chopped

B-QTY B-UNIT B-NAME I-NAME O O O O O O O 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: 1 to 2 teaspoons fresh thyme leaves

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sherry vinegar or red wine vinegar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon balsamic vinegar


Input: 1 teaspoon Dijon mustard


Input: 1 small garlic clove, puréed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 1/2 6-ounce bag wild arugula, rinsed and dried

1/2 6-ounce bag wild arugula , rinsed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup barley


Input: Salt


Input: 4 cups fresh parsley leaves


Input: 3 tablespoons chopped dill


Input: 3/4 cup thinly sliced celery, from the inner heart of the bunch

3/4 cup thinly sliced celery , from the inner heart of the bunch

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

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

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


Input: 4 radishes, sliced thin (halved first and cut in half moons if they’re large)

4 radishes , sliced thin ( halved first and cut in half moons if they’re large )

B-QTY B-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

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


Input: 1/2 teaspoon ground sumac


Input: 5 tablespoons toasted hazelnuts, skinned

5 tablespoons toasted hazelnuts , skinned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons fresh lemon juice (to taste)

2 to 3 tablespoons fresh lemon juice ( 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: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon hazelnut oil or walnut oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 1 cup couscous


Input: Salt to taste


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Israeli couscous or sorghum, cooked following the package directions, drained and cooled

1/2 cup Israeli couscous or sorghum , cooked following the package directions , drained and cooled

B-QTY B-UNIT B-NAME I-NAME O O O 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: 1/2 pound plum tomatoes


Input: 1 cup finely diced cucumber


Input: 1/2 cup basil leaves, cut in slivers

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh mint


Input: 2 tablespoons chopped fresh tarragon


Input: 1 pound heirloom tomatoes in assorted colors

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar (more to taste)

1 tablespoon sherry vinegar ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 garlic clove, finely minced or puréed

1 garlic clove , finely minced or puréed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Basil leaves and cherry tomatoes, halved if desired, for garnish

Basil leaves and cherry tomatoes , halved if desired , for garnish

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: 2 cups water


Input: Salt to taste


Input: 1 cup medium bulgur


Input: 1 generous bunch Swiss chard, about 1 pound

1 generous bunch Swiss chard , about 1 pound

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, minced


Input: Freshly ground pepper


Input: 2 tablespoons chopped fresh tarragon


Input: 1 to 2 tablespoons (to taste) chopped fresh mint

1 to 2 tablespoons ( to taste ) chopped fresh mint

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon za’atar


Input: 1/2 teaspoon ground allspice


Input: 2 to 3 tablespoons barberries or chopped dried cranberries or cherries (to taste)

2 to 3 tablespoons barberries or chopped dried cranberries or cherries ( to taste )

B-QTY O O B-UNIT B-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 NoCAP

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


Input: 3 tablespoons fresh lemon juice


Input: 1 cup drained yogurt or thick Greek style yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1-2 additional garlic cloves


Input: 1 tablespoon Dijon mustard


Input: 1/4 cup plus 1 tablespoon lemon juice

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: 2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin

2 skinless and boneless chicken breasts , about 1$1/4 pounds , pounded thin

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

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

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


Input: 3 tablespoons extra-virgin olive oil


Input: 1/2 cup chopped onion


Input: 2 ears corn, kernels stripped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeño chile, seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size yellow summer squash, diced

1 medium-size yellow summer squash , diced

B-QTY B-COMMENT 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: Salt and ground black pepper


Input: 1 medium yellow tomato, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup flour


Input: 2 tablespoons minced cilantro leaves


Input: 1 dessert galette pastry (1/2 recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 cup robust red wine, such as a Côtes du Rhône

1 cup robust red wine , such as a Côtes du Rhône

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

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

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


Input: 1/4 pound fontina or Gruyère, thinly sliced or grated

1/4 pound fontina or Gruyère , thinly sliced or grated

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 ounce package active dry yeast

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons sugar


Input: Scant 2 tablespoons coarse or kosher salt

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: Semolina flour, for dusting


Input: 6 tablespoons basil pesto


Input: 1/2 cup grated fresh mozzarella


Input: Grease or nonstick spray, for the pan

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 300 grams all-purpose flour (2 1/2 cups), more for the pan

300 grams all-purpose flour ( 2$1/2 cups ) , more for the pan

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 grams baking powder (2 teaspoons)

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 soda (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: 3 grams salt (1/2 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 grams cinnamon (1 1/2 teaspoons)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 grams cardamom (1 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 grams ground ginger (1 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: 3 large eggs


Input: 200 grams granulated sugar (1 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 1/4 cups olive oil


Input: 1 cup plus 2 tablespoons good quality honey, more to taste

1 cup plus 2 tablespoons good quality honey , more to taste

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 3/4 cup dry red wine


Input: 2 teaspoons grated fresh ginger


Input: 1 1/2 pounds ripe yellow plums


Input: 1 tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish

1 tablespoon chopped lemon thyme leaves , or regular thyme leaves , plus branches for garnish

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

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

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


Input: 1 large shallot


Input: 2 tablespoons red wine vinegar


Input: Salt and pepper


Input: 6 ounces lean beef, like tenderloin or top round

6 ounces lean beef , like tenderloin or top round

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: 4 anchovy fillets, rinsed (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon capers, rinsed


Input: 1 small fennel bulb, very thinly sliced

1 small fennel bulb , very thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few arugula or parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped chives


Input: Fruity extra-virgin olive oil, for drizzling

Fruity extra-virgin olive oil , for drizzling

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce Parmesan cheese, for garnish

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon wedges, for serving


Input: 500 grams Bob’s Red Mill or other semolina flour (2 3/4 cups)

500 grams Bob’s Red Mill or other semolina flour ( 2$3/4 cups )

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

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

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


Input: 1 1/2 teaspoons salt, or to taste

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: 1/3 cup canola, soybean or vegetable oil

1/3 cup canola , soybean or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water, beef or chicken broth

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: 6 lamb shanks, about 1 pound each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse kosher or sea salt

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


Input: 2 tablespoons vegetable oil


Input: 4 large onions, halved root to stem and thinly sliced

4 large onions , halved root to stem and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of saffron threads


Input: 1 cup blanched whole almonds, toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup prunes


Input: 1 cup dried apricots


Input: 1 cup quartered dried figs


Input: 1 cup raisins


Input: 200 grams sugar (about 1 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 stick cinnamon


Input: 1 whole cardamom pod


Input: 1 whole allspice berry


Input: Pinch of dried chile flakes


Input: Pinch of salt


Input: 1 cup Moroccan Jewish tanzeya (see recipe)

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: 4 cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions

4 cups chopped fresh crunchy raw vegetables: snow peas , bell peppers , cucumbers , scallions

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

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

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


Input: 12 ounces fresh Chinese egg noodles or long pasta like linguine

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dark sesame oil


Input: 1/2 cup tahini, peanut butter or a combination

1/2 cup tahini , peanut butter or a combination

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 3 tablespoons soy sauce, 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 teaspoon minced fresh ginger (optional)

1 teaspoon minced fresh ginger ( optional )

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 tablespoon rice or white wine or other vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Hot sesame oil or Tabasco sauce to taste

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

YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups cooked rice


Input: 1 cup (more or less) leftover cooked vegetables or meat

1 cup ( more or less ) leftover cooked vegetables or meat

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

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

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


Input: 1/4 cup vinaigrette, sesame dipping sauce, tahini sauce, pico de gallo, onion chutney, pesto, hummus or any other sauce you like

1/4 cup vinaigrette , sesame dipping sauce , tahini sauce , pico de gallo , onion chutney , pesto , hummus or any other sauce you like

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 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: Salt and ground black pepper


Input: 1 cup extra-virgin olive oil


Input: 6 tablespoons good vinegar, or to taste

6 tablespoons good vinegar , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and ground black pepper


Input: 2 teaspoons Dijon mustard


Input: 2 cups leftover chicken, beef, fish or the like (even tofu)

2 cups leftover chicken , beef , fish or the like ( even tofu )

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

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


Input: 2 cups cooked vegetables, rinsed with boiling water if necessary to remove any sauce

2 cups cooked vegetables , rinsed with boiling water if necessary to remove any sauce

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

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: 6 cups salad greens, washed, dried and packed in a container

6 cups salad greens , washed , dried and packed in a container

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

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

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


Input: 1/4 cup minced onion, shallot or scallion

1/4 cup minced onion , shallot or scallion

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: 1/2 teaspoon minced garlic


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar, plus extra for sprinkling\n\n

1/2 cup sugar , plus extra for sprinkling\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons all-purpose flour\n\n


Input: 1 teaspoon ground cinnamon\n\n


Input: 6 apples, peeled and thinly sliced\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 store-bought pie crusts (I prefer the vegan brand Wholly Wholesome)

2 store-bought pie crusts ( I prefer the vegan brand Wholly Wholesome )

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

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

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


Input: Soy milk (optional, for brushing)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 pound cucumbers, peeled if the skin is thick, preferably seedless (Japanese, Persian or hothouse)

3/4 pound cucumbers , peeled if the skin is thick , preferably seedless ( Japanese , Persian or hothouse )

B-QTY B-UNIT 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 YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP

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


Input: Salt to taste\n


Input: 1 medium-size bunch radishes (about 5 ounces), trimmed and sliced very thin\n

1 medium-size bunch radishes ( about 5 ounces ) , trimmed and sliced very thin\n

B-QTY O 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 NoCAP

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


Input: 1/2 to 3/4 teaspoon black sesame seeds or nigella seeds (to taste)\n

1/2 to 3/4 teaspoon black sesame seeds or nigella seeds ( to taste ) \n

O O B-QTY B-UNIT 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

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


Input: 1/2 teaspoon cumin seeds, lightly toasted and ground\n

1/2 teaspoon cumin seeds , lightly toasted and ground\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 to 1/4 teaspoon freshly ground black pepper (to taste)\n

1/8 to 1/4 teaspoon freshly ground black pepper ( to taste ) \n

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

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

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


Input: 1/8 teaspoon turmeric\n


Input: 1/2 teaspoon curry powder\n


Input: 1/3 cup thick Greek style yogurt\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small garlic clove, puréed\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice\n


Input: Chopped chives for garnish


Input: 1 pound salmon fillet, skin and small bones removed\n

1 pound salmon fillet , skin and small bones removed\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (about 5 ounces) finely diced cucumber\n

1 cup ( about 5 ounces ) finely diced cucumber\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium size shallot, minced\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons capers, rinsed and chopped\n

2 tablespoons capers , rinsed and chopped\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons minced pickled ginger (available in Japanese markets), to taste, plus additional pickled ginger for garnish\n

1 to 2 tablespoons minced pickled ginger ( available in Japanese markets ) , to taste , plus additional pickled ginger for garnish\n

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

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

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


Input: 1/2 teaspoon Worcestershire sauce\n


Input: Salt and freshly ground pepper to taste\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice\n


Input: 2 teaspoons wasabi paste \n


Input: 1 tablespoon seasoned rice vinegar\n


Input: 1 teaspoon soy sauce\n


Input: 2 tablespoons extra virgin olive oil\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped chives for garnish


Input: 4 cups mixed diced watermelon, honeydew and cantaloupe\n

4 cups mixed diced watermelon , honeydew and cantaloupe\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups diced cucumber, seeded if there are seeds\n

2 cups diced cucumber , seeded if there are seeds\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste\n


Input: 1 teaspoon lemon or lime zest\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly squeezed lemon or lime juice\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons chopped fresh mint \n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce feta cheese, crumbled\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon Aleppo pepper or mild chili powder (to taste), or 1 serrano chile, minced\n

1/4 to 1/2 teaspoon Aleppo pepper or mild chili powder ( to taste ) , or 1 serrano chile , minced\n

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

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

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


Input: 2 tablespoons extra virgin olive oil\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large thin-skinned cucumbers (about 1 1/2 pounds), sliced thin\n

2 large thin-skinned cucumbers ( about 1$1/2 pounds ) , sliced thin\n

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

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


Input: Salt to taste\n


Input: 3 tablespoons seasoned rice vinegar\n


Input: 1 tablespoon soy sauce\n


Input: 1 teaspoon sugar\n


Input: 1 small garlic clove, minced or pureed\n

1 small garlic clove , minced or pureed\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced fresh ginger\n


Input: 1/8 teaspoon cayenne (more to taste)\n

1/8 teaspoon cayenne ( more to taste ) \n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Freshly ground pepper\n


Input: 2 tablespoons dark sesame oil\n


Input: 3  tablespoons sunflower oil or grapeseed oil\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, white and light green parts, sliced very thin\n

1 bunch scallions , white and light green parts , sliced very thin\n

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 tablespoons chopped cilantro\n


Input: 1 large cucumber (about 1/2 pound), peeled if waxy, seeds removed if you can’t get a seedless cucumber (like a Japanese, Persian, or hothouse)

1 large cucumber ( about 1/2 pound ) , peeled if waxy , seeds removed if you can’t get a seedless cucumber ( like a Japanese , Persian , or hothouse )

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

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 YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt\n


Input: 1 cup plain Greek style yogurt\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon cayenne (more to taste)\n

1/8 teaspoon cayenne ( more to taste ) \n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons chopped cilantro\n


Input: 1/2 teaspoon garam masala (more to taste)\n

1/2 teaspoon garam masala ( more to taste ) \n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 small serrano or Thai chile, minced (optional)\n

1 small serrano or Thai chile , minced ( optional ) \n

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

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


Input: Salt and pepper


Input: 2 tablespoons soy sauce


Input: 2 tablespoons grated ginger


Input: 2 teaspoons vegetable oil


Input: 1 bunch cilantro


Input: 3/4 cup plus 1 tablespoon extra-virgin olive oil, more for serving

3/4 cup plus 1 tablespoon extra-virgin olive oil , more for serving

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME I-NAME 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: 1/4 cup packed fresh oregano leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons packed fresh thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon coarse kosher salt, more to taste

1 teaspoon coarse kosher salt , more to taste

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: 3 pita breads, whole wheat or regular

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds small, thin eggplant like Japanese or Italian

1$1/2 pounds small , thin eggplant like Japanese or Italian

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, minced


Input: 1/3 cup plain Greek yogurt


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

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper


Input: Fresh mint leaves, for garnish (optional)

Fresh mint leaves , for garnish ( optional )

O B-NAME I-NAME 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 YesPAREN YesPAREN YesPAREN


Input: Pitted, sliced dates, for garnish (optional)

Pitted , sliced dates , for garnish ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Pomegranate seeds, for garnish (optional)

Pomegranate seeds , for garnish ( optional )

O B-NAME O 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: 2 whole fish, like black sea bass or red snapper, about 1 1/2 pounds each, gutted and scaled by a fishmonger

2 whole fish , like black sea bass or red snapper , about 1$1/2 pounds each , gutted and scaled by a fishmonger

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 2 tablespoons Chinese sweet wine or dry sherry

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, minced


Input: 1 tablespoon chile bean paste, available in a Chinese grocery

1 tablespoon chile bean paste , available in a Chinese grocery

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sesame oil, more for dressing

1 teaspoon sesame oil , more for dressing

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 bunches scallions, cut in 3-inch lengths

2 bunches scallions , cut in 3-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 Comice pears


Input: Olive oil, for drizzle


Input: Honey, for drizzle


Input: 1 tablespoon allspice


Input: Butter, one pat


Input: 3 ounces Roquefort style blue cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces butter, softened


Input: 1 teaspoon Worcestershire sauce\n\n


Input: Salt\n\n


Input: Pepper\n\n


Input: 3 tablespoons flour\n\n


Input: 2 eggs, beaten\n\n


Input: 3 tablespoons Panko style bread crumbs\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cooking oil for deep frying (such as olive or peanut oil)\n\n

Cooking oil for deep frying ( such as olive or peanut oil ) \n\n

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

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

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


Input: 2 ounces walnuts, chopped\n\n


Input: 1 shallot, minced\n\n


Input: 2 tablespoons walnut oil\n\n


Input: Salt\n\n


Input: Pepper\n\n


Input: 3 endives\n


Input: Cooking spray\n\n


Input: 12 ounces tempeh, cut into 1/2-inch cubes\n\n

12 ounces tempeh , cut into 1/2-inch cubes\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine\n\n


Input: 2 tablespoons less-sodium soy sauce\n\n


Input: 4 cups thinly sliced leeks (about 4 large)\n\n

4 cups thinly sliced leeks ( about 4 large ) \n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 cups sliced button mushrooms\n\n


Input: 2 cups sliced cremini mushrooms\n\n


Input: 2 cups diced shiitake mushroom caps (about 4 ounces)\n\n\n\n

2 cups diced shiitake mushroom caps ( about 4 ounces ) \n\n\n\n

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


Input: 2 (4-inch) portobello mushroom caps, gills removed, chopped\n\n

2 ( 4-inch ) portobello mushroom caps , gills removed , chopped\n\n

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


Input: 1 tablespoon all-purpose flour\n\n


Input: 1/3 cup celery leaves\n\n


Input: 2 thyme sprigs\n\n


Input: 1 parsley sprig\n\n


Input: 1/2 cup thinly sliced garlic (about 20 cloves)\n\n

1/2 cup thinly sliced garlic ( about 20 cloves ) \n\n

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


Input: 1 (14 1/2-ounce) can organic vegetable broth\n\n

1 ( 14$1/2-ounce ) can organic vegetable broth\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice\n\n


Input: 1/4 teaspoon fine sea salt\n\n


Input: 1/4 teaspoon freshly ground black pepper\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh parsley\n\n


Input: 1 tablespoon grated lemon rind (optional)\n

1 tablespoon grated lemon rind ( optional ) \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 30 mini phyllo shells (two 1 9/10-ounce packages)

30 mini phyllo shells ( two 1$9/10-ounce packages )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 medium apple, peeled and finely diced

1/2 medium apple , peeled and finely diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 large eggs


Input: 1 teaspoon Dijon mustard


Input: 1/4 teaspoon salt


Input: Pinch of freshly ground pepper


Input: Pinch of ground nutmeg


Input: 4 ounces Brie (1/2 small wheel), cut into 30 squares

4 ounces Brie ( 1/2 small wheel ) , cut into 30 squares

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

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


Input: 1/4 cup olive oil\n\n


Input: 1 heaping teaspoon Dijon or other good-quality mustard, or to taste\n\n

1 heaping teaspoon Dijon or other good-quality mustard , or to taste\n\n

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

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

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


Input: 1 tablespoon lemon juice\n\n


Input: 1 tablespoon honey\n\n


Input: 2 cups cored and shredded red cabbage (about 8 ounces)\n\n

2 cups cored and shredded red cabbage ( about 8 ounces ) \n\n

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

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

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


Input: 8 radishes, chopped\n\n


Input: 2 medium Granny Smith or other tart, crisp apples, cored and shredded or grated\n\n

2 medium Granny Smith or other tart , crisp apples , cored and shredded or grated\n\n

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

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

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


Input: 1 red onion, chopped or grated\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt\n\n


Input: Black pepper\n\n


Input: 1/2 cup chopped fresh parsley\n


Input: 3 tablespoons olive oil\n\n


Input: 1 large shallot, diced\n\n


Input: 4 sprigs thyme\n\n


Input: 1/4 cup dried cranberries\n\n


Input: Salt to taste\n\n


Input: Pepper to taste\n\n


Input: 1 cup Cabernet wine\n\n


Input: 1 cup vegetable stock\n\n


Input: 1 tablespoon arrowroot powder\n\n


Input: 2 tablespoons water\n\n


Input: 3 tablespoons non-hydrogenated margarine, divided\n\n

3 tablespoons non-hydrogenated margarine , divided\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh sage\n\n


Input: 1 cup toasted, shelled pumpkin seeds\n\n

1 cup toasted , shelled pumpkin seeds\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon paprika\n\n


Input: 1 cup panko breadcrumbs\n\n


Input: 2 tablespoons nutritional yeast\n\n


Input: Salt to taste\n\n


Input: Pepper to taste\n\n


Input: 12 vegan “chicken” cutlets, thawed\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup unbleached white flour\n\n


Input: 2 cups unsweetened soy milk\n\n


Input: Olive oil\n


Input: 1/2 loaf of brioche\n\n


Input: 1/2 cup (1 stick) butter\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/2 cup celery, medium fine dice\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fennel, medium fine dice\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Fiji apple, medium fine dice\n\n

1/4 cup Fiji apple , medium fine dice\n\n

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Spanish onion, medium fine dice\n\n

1 cup Spanish onion , medium fine dice\n\n

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound vegetarian sausage, finely diced (optional)\n\n

1 pound vegetarian sausage , finely diced ( optional ) \n\n

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 NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2/3 cup glazed chestnuts, medium fine dice\n\n

2/3 cup glazed chestnuts , medium fine dice\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup dried figs, medium fine dice\n\n

2/3 cup dried figs , medium fine dice\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup reduced (syrupy) vegetable stock\n\n

1/3 cup reduced ( syrupy ) vegetable stock\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 cups vegetable stock\n\n


Input: 1 tablespoon salt\n\n


Input: 2 eggs\n\n


Input: 2 teaspoons fresh thyme leaves, chopped\n\n

2 teaspoons fresh thyme leaves , chopped\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh sage leaves, chopped\n\n

2 teaspoons fresh sage leaves , chopped\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh marjoram leaves, chopped\n\n

2 teaspoons fresh marjoram leaves , chopped\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pinch quatre épices\n\n


Input: 2 teaspoons ground pepper\n


Input: 2 medium ruby grapefruit\n\n


Input: 1 teaspoon white wine vinegar\n\n


Input: Salt\n\n


Input: Freshly ground black pepper\n\n


Input: 2 tablespoons extra virgin olive oil\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium Hass avocados, cut in half and pits removed\n\n

2 medium Hass avocados , cut in half and pits removed\n\n

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh chervil\n


Input: 1 15-ounce can pure pumpkin puree\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs, lightly beaten\n\n\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup store-bought gluten-free flour blend\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt\n\n


Input: 2 tablespoons extra-virgin olive oil\n\n


Input: 1 medium onion, finely chopped\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon crushed red pepper flakes\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small head radicchio, sliced into 1/4-inch strips (about 2 cups)\n\n

1 small head radicchio , sliced into 1/4-inch strips ( about 2 cups ) \n\n

B-QTY B-NAME I-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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons chopped fresh flat-leaf parsley\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup vital wheat gluten flour\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup vegetable stock\n\n


Input: 1 pound uncooked seitan (see recipe)\n\n

1 pound uncooked seitan ( see recipe ) \n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/2 cup soy sauce\n\n


Input: 3 tablespoons olive oil\n\n


Input: 1 small yellow onion, minced\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup oyster mushrooms, coarsely chopped\n\n

1 cup oyster mushrooms , coarsely chopped\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup vegan sausage, cooked and crumbled\n\n

1 cup vegan sausage , cooked and crumbled\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh parsley\n\n


Input: 1 teaspoon minced fresh thyme\n\n


Input: Salt to taste\n\n


Input: Freshly ground black pepper to taste\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups finely diced bread\n


Input: 1 large yellow onion, small dice\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cashews\n\n


Input: 2 tablespoons olive oil, plus extra for brushing\n\n

2 tablespoons olive oil , plus extra for brushing\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, minced\n\n


Input: 1 cup cooked brown rice (or grain of choice)\n\n

1 cup cooked brown rice ( or grain of choice ) \n\n

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

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

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


Input: 1 can lentils, drained and rinsed\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup breadcrumbs\n\n


Input: 1/2 cup vegetable broth\n\n


Input: 1 teaspoon dried basil\n\n


Input: 1 tablespoon fresh thyme leaves plus extra for garnish\n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 portobello mushrooms, stems and gills removed\n\n

6 portobello mushrooms , stems and gills removed\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tomato, sliced in thin rounds\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt\n\n


Input: Freshly ground black pepper\n


Input: 1 pound canned, bottled or fresh peeled chestnuts\n\n

1 pound canned , bottled or fresh peeled chestnuts\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound pitted prunes\n\n


Input: 5 tablespoons sugar\n\n


Input: 4 medium onions, peeled and thinly sliced in rounds\n\n\n

4 medium onions , peeled and thinly sliced in rounds\n\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons vegetable oil or unsalted butter\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste\n\n


Input: Freshly ground pepper to taste\n\n


Input: Juice of 1/2 lemon, or 2 tablespoons vinegar\n\n

Juice of 1/2 lemon , or 2 tablespoons vinegar\n\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cinnamon\n


Input: 6 small zucchini (about 1 1/2 pounds)\n\n

6 small zucchini ( about 1$1/2 pounds ) \n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Cooking spray\n\n


Input: 1 cup loosely packed fresh basil leaves, finely chopped\n\n

1 cup loosely packed fresh basil leaves , finely chopped\n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (8 ounces) ricotta cheese\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped\n\n

1/2 cup loosely packed fresh flat-leaf parsley leaves , finely chopped\n\n

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME 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: 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese or other hard cheese\n\n

1/4 cup ( 1 ounce ) grated fresh Parmigiano-Reggiano cheese or other hard cheese\n\n

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

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

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


Input: 2 tablespoons hot water\n\n


Input: 1 tablespoon fresh lemon juice\n\n


Input: 1/4 teaspoon salt\n\n


Input: 1/4 teaspoon freshly ground black pepper\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Parsley sprigs


Input: 12 ounces fresh cranberries, cleaned and dried\n\n

12 ounces fresh cranberries , cleaned and dried\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces (about 1 2/3 cups) sugar\n\n

12 ounces ( about 1$2/3 cups ) sugar\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 teaspoons orange zest\n


Input: 1 1/4 cups all-purpose flour\n\n


Input: 1 cup whole-wheat pastry flour\n\n


Input: 2 teaspoons baking powder\n\n


Input: 1 teaspoon sugar\n\n


Input: 1/2 teaspoon salt\n\n


Input: 1/3 cup water\n\n


Input: 1/4 cup extra-virgin olive oil\n\n


Input: 1/2 cup finely chopped pitted Kalamata olives\n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups diced peeled carrots (3 medium)\n\n

1$1/2 cups diced peeled carrots ( 3 medium ) \n\n

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 1/2 cups diced peeled parsnips (3 medium)\n\n

1$1/2 cups diced peeled parsnips ( 3 medium ) \n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 1/2 cups diced peeled butternut squash (1/2 medium)\n\n

1$1/2 cups diced peeled butternut squash ( 1/2 medium ) \n\n

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


Input: 1 cup diced peeled beet (1 medium)\n\n

1 cup diced peeled beet ( 1 medium ) \n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil, divided\n\n

2 tablespoons extra-virgin olive oil , divided\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried\n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, or to taste\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste\n\n


Input: 1 head garlic\n\n


Input: 1 cup crumbled creamy goat cheese (4 ounces), divided\n\n

1 cup crumbled creamy goat cheese ( 4 ounces ) , divided\n\n

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


Input: 1 egg mixed with 1 tablespoon water for glazing\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large bunch black kale (about 1 pound), cut into thin ribbons\n\n

1 large bunch black kale ( about 1 pound ) , cut into thin ribbons\n\n

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

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

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


Input: 1/2 cup black olives, pitted and chopped\n\n

1/2 cup black olives , pitted and chopped\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup grated Parmesan or other hard cheese\n\n

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil\n\n


Input: 2 tablespoons sherry vinegar\n\n


Input: Salt\n\n


Input: Black pepper\n


Input: Black pepper\n


Input: 1 1/2 pounds brussels sprouts\n\n


Input: 1/4 cup olive oil\n\n


Input: 3/4 teaspoon sea salt\n\n


Input: 1/4 teaspoon (or 10 grinds) black pepper\n\n

1/4 teaspoon ( or 10 grinds ) black pepper\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons maple syrup\n\n


Input: 1/2 cup toasted hazelnuts, coarsely chopped (optional)\n

1/2 cup toasted hazelnuts , coarsely chopped ( optional ) \n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons olive oil, divided\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups chopped yellow onion\n\n


Input: 3 cups coarsely chopped parsnip (about 1 pound)\n\n

3 cups coarsely chopped parsnip ( about 1 pound ) \n\n

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


Input: 3 cups water\n\n


Input: 2 1/2 cups coarsely chopped carrot (about 1 pound)\n\n

2$1/2 cups coarsely chopped carrot ( about 1 pound ) \n\n

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


Input: 2 (14-ounce) cans fat-free, less-sodium vegetable broth\n\n

2 ( 14-ounce ) cans fat-free , less-sodium vegetable broth\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt\n\n


Input: 1/4 teaspoon freshly ground black pepper\n\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup parsnip, cut into 1/8 inch slices\n\n

1/2 cup parsnip , cut into 1/8 inch slices\n\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh chives\n


Input: 3 cups heavy cream


Input: 1 1/2 cups milk


Input: 150 grams dark brown sugar (3/4 cup plus 1 tablespoon)

150 grams dark brown sugar ( 3/4 cup plus 1 tablespoon )

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

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

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


Input: 5 grams fine sea salt (3/4 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 large egg yolks


Input: 1 large egg


Input: 12 grams cornstarch (1 tablespoon plus 1 teaspoon)

12 grams cornstarch ( 1 tablespoon plus 1 teaspoon )

B-QTY B-UNIT B-NAME B-COMMENT O I-COMMENT I-COMMENT O 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: 4 1/2 tablespoons unsalted butter


Input: 1/4 cup heavy cream


Input: 70 grams chopped milk chocolate (2 1/2 ounces)

70 grams chopped milk chocolate ( 2$1/2 ounces )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Whipped cream, for serving


Input: 1/4 cup soy sauce


Input: 6 teaspoons rice wine vinegar


Input: 1 tablespoon plus 1 teaspoon mirin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons plus 2 teaspoons Korean denjang (fermented soybean paste) or Japanese red miso paste

2 tablespoons plus 2 teaspoons Korean denjang ( fermented soybean paste ) or Japanese red miso paste

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

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

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


Input: 1 tablespoon grated garlic


Input: 1 teaspoon grated ginger


Input: 1 egg yolk


Input: Grapeseed or vegetable oil, for frying

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 200 grams rice flour (about 1 1/3 cups)

200 grams rice flour ( about 1$1/3 cups )

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 YesPAREN


Input: 150 grams all-purpose flour (about 1 cup)

150 grams all-purpose flour ( about 1 cup )

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 YesPAREN


Input: 4 grams baking powder (about 1/2 teaspoon)

4 grams baking powder ( about 1/2 teaspoon )

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 YesPAREN


Input: 1 pound squid, cleaned and cut into 1/2-inch rings

1 pound squid , cleaned and cut into 1/2-inch rings

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 bunches whole scallions, trimmed and cut into 1-inch pieces

2 bunches whole scallions , trimmed and cut into 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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

250 grams all-purpose flour ( about 2 cups )

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Input: 3 grams fine sea salt (about 1/2 teaspoon)

3 grams fine sea salt ( about 1/2 teaspoon )

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Input: 3 large eggs


Input: 1/2 cup fresh ricotta cheese (about 4 ounces)

1/2 cup fresh ricotta cheese ( about 4 ounces )

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Input: 8 ounces burrata, torn into small pieces

8 ounces burrata , torn into small pieces

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Input: Salt and pepper


Input: Pinch of freshly grated nutmeg


Input: Semolina or fine cornmeal, for dusting

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Input: 2 tablespoons shelled pistachio nuts (about 15 grams), more for serving

2 tablespoons shelled pistachio nuts ( about 15 grams ) , more for serving

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Input: 1 tablespoon walnuts (about 6 grams)

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Input: 1 tablespoon pine nuts (about 6 grams), or more walnuts

1 tablespoon pine nuts ( about 6 grams ) , or more walnuts

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Input: 2 cups fresh basil leaves (about 2 ounces)

2 cups fresh basil leaves ( about 2 ounces )

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Input: 1 garlic clove, smashed and peeled

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Input: 1/4 cup Pecorino Romano, grated

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Input: 2 tablespoons Parmesan, grated, more for serving

2 tablespoons Parmesan , grated , more for serving

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Input: Salt and pepper


Input: 1/4 cup extra-virgin olive oil


Input: 1 egg yolk, whisked


Input: 1/2 pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)

1/2 pound fresh sweet peas , shucked ( about 1/2 to 2/3 cup peas )

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Input: 2 small jalapeños


Input: 2 tablespoons packed cilantro leaves, chopped, more for garnish

2 tablespoons packed cilantro leaves , chopped , more for garnish

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Input: 3/4 teaspoon salt, more as needed

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Input: 3 small ripe avocados, mashed

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Input: 2 scallions, whites only, sliced as thin as possible (about 1/4 cup)

2 scallions , whites only , sliced as thin as possible ( about 1/4 cup )

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Input: Zest of 1 lime


Input: Juice of 1 lime, more as needed

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Input: 1 tablespoon toasted sunflower seeds


Input: Flaky sea salt, for serving

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Input: Tortilla chips, for serving


Input: Lime wedges, for serving


Input: 2 tablespoons wood chips for smoking, such as Cameron’s

2 tablespoons wood chips for smoking , such as Cameron’s

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Input: 165 grams all-purpose flour (about 1 1/4 cups), more as needed

165 grams all-purpose flour ( about 1$1/4 cups ) , more as needed

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Input: 160 grams whole-wheat flour (about 1 1/4 cups)

160 grams whole-wheat flour ( about 1$1/4 cups )

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Input: 1 3/4 teaspoons active dry yeast


Input: 7 tablespoons extra-virgin olive oil, plus more as needed

7 tablespoons extra-virgin olive oil , plus more as needed

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Input: 5 grams kosher salt (1 1/2 teaspoons)

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Input: 5 grams sugar (1 teaspoon)

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Input: Flaky sea salt


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

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

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Input: 1 tablespoon maple syrup


Input: 1/2 pound raw chicken skin and fat

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Input: 1 bay leaf


Input: 8 tablespoons unsalted butter (1 stick) at room temperature

8 tablespoons unsalted butter ( 1 stick ) at room temperature

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Input: 1 tablespoon maple syrup


Input: 1/2 teaspoon salt, more for sprinkling

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