Input: 4 medium Idaho russet baking potatoes (about 1 1/2 pounds), peeled and quartered

4 medium Idaho russet baking potatoes ( about 1$1/2 pounds ) , peeled and quartered

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

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Input: 1 tablespoon coarse salt


Input: 1 cup chopped basil, preferably Thai

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

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Input: 1 can (12 to 14 ounces) coconut milk

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Input: Salt to taste


Input: 1/2 cup dried (unsweetened) coconut

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

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Input: 1 large tomato, skinned, seeded and chopped (canned is fine; drain it first)

1 large tomato , skinned , seeded and chopped ( canned is fine; drain it first )

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

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Input: 1/3 to 1/2 pound ground pork or turkey, optional

1/3 to 1/2 pound ground pork or turkey , optional

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

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Input: 5 nickel-size slices of ginger


Input: 2 cloves garlic, roughly chopped

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Input: 1 fresh chili, seeded, stemmed and minced, or 1 dried chili, or to taste

1 fresh chili , seeded , stemmed and minced , or 1 dried chili , or to taste

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Input: 1/2 pound eggplant, cut into 1-inch chunks

1/2 pound eggplant , cut into 1-inch chunks

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Input: 1/2 pound carrots, peeled and cut into 1/2-inch slices

1/2 pound carrots , peeled and cut into 1/2-inch slices

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Input: 1 pound string beans, trimmed and rinsed

1 pound string beans , trimmed and rinsed

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Input: 2 tablespoons neutral oil, like corn or grapeseed

2 tablespoons neutral oil , like corn or grapeseed

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Input: 2 tablespoons dried shrimp, optional

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Input: 2 cups cooked chicken, pulled into chunks by hand

2 cups cooked chicken , pulled into chunks by hand

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Input: Freshly grated Parmesan cheese


Input: 1 pound endives


Input: Juice of 1/2 lemon


Input: 2 cloves garlic, minced


Input: 3 1/2 cups chicken stock


Input: 1/2 cup cooked white (cannellini) beans

1/2 cup cooked white ( cannellini ) beans

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

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Input: Salt and freshly ground white pepper

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

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Input: 2 tablespoons extra virgin olive oil

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Input: 1/2 cup chopped onion


Input: 3 cloves garlic, chopped


Input: A 28-ounce can plum tomatoes

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


Input: Salt and freshly-ground black pepper


Input: 6 thin slices country bread, lightly toasted

6 thin slices country bread , lightly toasted

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

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Input: 1/2 cup freshly grated Parmesan cheese

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

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Input: Salt and freshly ground black pepper

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

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Input: 5 cups, packed, finely shredded kale or Swiss chard

5 cups , packed , finely shredded kale or Swiss chard

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

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Input: 2 quarts chicken stock


Input: 4 large cloves garlic, sliced thin

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Input: 1 1/2 pounds boiling potatoes, peeled and sliced 1/2 inch thick

1$1/2 pounds boiling potatoes , peeled and sliced 1/2 inch thick

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

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Input: 1 ounce slab bacon, diced

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Input: 1 large onion, diced

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


Input: Freshly ground pepper to taste

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


Input: 1 cup freshly grated Parmigiano-Reggiano cheese

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

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Input: 1 large egg yolk


Input: 1 pound fresh fettuccine


Input: 1 1/2 cups heavy cream


Input: 1 small clove garlic, finely chopped

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Input: Salt


Input: 2 tablespoons butter


Input: 1/2 teaspoon freshly ground pepper


Input: 1/2 teaspoon salt


Input: 8 tablespoons unsalted butter, cut into small pieces

8 tablespoons unsalted butter , cut into small pieces

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

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Input: 12 large eggs


Input: 1/2 cup heavy cream


Input: 1/2 cup milk


Input: 1 teaspoon lemon juice


Input: 8 large egg yolks


Input: 1 teaspoon vanilla extract


Input: 1 1/2 cups sugar


Input: 2 1/2 cups sifted cake flour


Input: 2 1/2 teaspoons baking powder


Input: 1/2 teaspoon salt


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

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

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

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Input: 2 beefsteak tomatoes, diced


Input: 1 red bell pepper, finely diced

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Input: 1/2 cup ketchup


Input: 2 tablespoons chicken stock


Input: Salt to taste


Input: 2 cups fresh or frozen raspberries

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

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Input: 1 cup raspberry jam


Input: 2 Spanish onions, peeled and diced

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Input: 1 teaspoon salt


Input: 2 tablespoons olive oil


Input: 1 egg yolk beaten with 1 teaspoon cold water

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Input: 2 pounds ground beef


Input: 1 pound ground turkey


Input: 1 large egg


Input: 3 cups Tomato Relish (see recipe)

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

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Input: Leaves from half a bunch Italian parsley, chopped

Leaves from half a bunch Italian parsley , chopped

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

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Input: 6 cups flour (approximately)

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Input: 1 tablespoon cracked or coarsely ground black peppercorns

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Input: 2 teaspoons salt


Input: 1 cup milk, scalded, and cooled to tepid

1 cup milk , scalded , and cooled to tepid

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Input: 1/4 cup warm water


Input: 3 eggs


Input: 2 tablespoons honey


Input: Pinch of sugar


Input: Salt and Cayenne pepper


Input: 2 packages dry yeast


Input: 2 tablespoons white wine vinegar


Input: 4 tablespoons extra-virgin olive oil


Input: 2 tablespoons chopped scallions


Input: 2 tablespoons chopped fresh coriander or Italian parsley

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

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Input: 1 cucumber, peeled, seeded and chopped

1 cucumber , peeled , seeded and chopped

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

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Input: 2 small tomatoes, peeled if desired, and chopped

2 small tomatoes , peeled if desired , and chopped

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Input: 1 cup short-grain rice


Input: 1 pound chorizo sausages


Input: Freshly ground black pepper


Input: 2 1/2 cups water


Input: 1 teaspoon salt (or to taste)

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

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Input: 4 tablespoons chopped Italian parsley


Input: 1/3 cup extra-virgin olive oil


Input: 4 1/2 cups water


Input: 2 teaspoons finely chopped garlic


Input: 2 1/2 cups dried pinto beans


Input: 1/2 cup sun-dried tomatoes in oil

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Input: 1/2 cup black olives


Input: 1 envelope unflavored gelatin


Input: Sprigs fresh oregano


Input: Salt and pepper


Input: 16 large sea scallops


Input: 2 medium yellow squash


Input: 2 medium zucchini


Input: 2 ounces unsalted butter


Input: 1 large clove garlic, minced

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Input: 1/8 teaspoon freshly grated nutmeg


Input: lemon and orange zest for garnish

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

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Input: 4 pounds octopus


Input: 2 fresh bay leaves


Input: 1/2 cup olive oil


Input: 6 tablespoons fresh lemon juice, and 2 tablespoons extra if using gelatin

6 tablespoons fresh lemon juice , and 2 tablespoons extra if using gelatin

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

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Input: 2 tablespoons chopped fresh parsley


Input: 2 tablespoons chopped salted capers, plus extra for sprinkling

2 tablespoons chopped salted capers , plus extra for sprinkling

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

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Input: 1/4 cup freshly grated Parmigiano-Reggiano


Input: 1 egg, lightly beaten


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

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

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

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Input: 2 pounds potatoes


Input: Salt and pepper to taste

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


Input: 8 five-ounce potatoes


Input: 3 tablespoons fresh lemon juice


Input: 1/4 cup olive oil


Input: 3 tablespoons fresh lemon juice


Input: 1/2 teaspoon black pepper


Input: 1/4 cup olive oil


Input: 1/2 teaspoon black pepper


Input: 1 teaspoon salt


Input: 4 teaspoons each chopped fresh parsley, chives, marjoram and garlic

4 teaspoons each chopped fresh parsley , chives , marjoram and garlic

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Input: Salt and pepper to taste

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


Input: 4 whole branzini (Mediterranean sea bass), each about 1 pound

4 whole branzini ( Mediterranean sea bass ) , each about 1 pound

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

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Input: 1/4 cup chopped fresh parsley


Input: 1/4 cup extra virgin olive oil

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

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Input: 1 pound fusilli pasta


Input: 6 large radishes, sliced

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


Input: 15 asparagus tips


Input: 12 ounces medium shrimp, peeled and deveined

12 ounces medium shrimp , peeled and deveined

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

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Input: 10 ounces cherry tomatoes, halved if large

10 ounces cherry tomatoes , halved if large

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Input: 1 yellow bell pepper, seeded and sliced

1 yellow bell pepper , seeded and sliced

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

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Input: 1/2 cup all-purpose flour


Input: 1/2 pound thin string beans


Input: 6 ounces baby carrots, peeled

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Input: 1/3 cup sugar


Input: 3 whole eggs


Input: 3 egg yolks


Input: Juice of 1 lime


Input: 8 ounces unsalted butter, at room temperature, plus more for buttering pan

8 ounces unsalted butter , at room temperature , plus more for buttering 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 I-COMMENT

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Input: 4 bars (31/2 ounces each) Lindt bittersweet chocolate, broken up

4 bars ( 31/2 ounces each ) Lindt bittersweet chocolate , broken up

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

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Input: 8 ounces of Absolut Citron vodka

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Input: 4 small fresh pineapple wedges


Input: 8 stalks fresh lemon grass, 6 coarsely chopped and 2 halved crosswise

8 stalks fresh lemon grass , 6 coarsely chopped and 2 halved crosswise

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Input: 2 cups pineapple juice


Input: Freshly ground black pepper to taste

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Input: 1 tablespoon olive oil


Input: 2 tablespoons balsamic vinegar


Input: 1 tablespoon olive oil


Input: 1/2 cup long-grain rice


Input: 1/2 pound green beans


Input: 1 or 2 sprigs of fresh tarragon to yield 2 teaspoons chopped

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Input: About 10 calamata olives


Input: 1 ripe 8-ounce tomato


Input: 2 teaspoons capers


Input: 4 soft-shell crabs


Input: 2 tablespoons flour


Input: Freshly ground black pepper to taste

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Input: 6 large basil leaves


Input: 1/8 teaspoon salt


Input: 2 tablespoons dry white wine


Input: 1/4 teaspoon ground cumin


Input: 2 ears corn


Input: 1 teaspoon reduced-sodium soy sauce


Input: 1 1/2 pounds roasted peppers


Input: 1 small clove garlic


Input: Nonstick pan spray


Input: 4 ounces whole red onion or 3 ounces chopped (1 cup)

4 ounces whole red onion or 3 ounces chopped ( 1 cup )

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Input: 3/4 cup fresh strawberries, rinsed, capped and mashed to make 1/2 cup, and then drained well

3/4 cup fresh strawberries , rinsed , capped and mashed to make 1/2 cup , and then drained well

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Input: 3 1/2 cups confectioners' sugar


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

8 tablespoons ( 1 stick ) butter at room temperature

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Input: 1 package (8 ounces) cream cheese at room temperature

1 package ( 8 ounces ) cream cheese at room temperature

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Input: 1/2 cup finely chopped fresh strawberries and their juice

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Input: 4 large eggs


Input: 1/2 cup whole milk


Input: 1/2 cup granulated sugar


Input: 1 cup vegetable oil


Input: 4 tablespoons all-purpose flour


Input: 1 package (3 ounces) strawberry gelatin

1 package ( 3 ounces ) strawberry gelatin

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Input: 1 package (18 1/4 ounces) plain white cake mix

1 package ( 18$1/4 ounces ) plain white cake mix

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Input: Flour for dusting the pan

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


Input: 1 1/2 tablespoons butter


Input: Solid vegetable shortening for greasing the pan

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Input: 1/2 teaspoon salt


Input: 1/2 cup buttermilk


Input: 2 teaspoons vanilla extract


Input: 6 ounces (6 squares) semisweet chocolate

6 ounces ( 6 squares ) semisweet chocolate

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Input: 1/3 cup heavy cream


Input: 1 tablespoon sugar


Input: 3 eggs


Input: 2 1/4 cups cake flour


Input: 2 teaspoons baking soda


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

1 cup ( 2 sticks ) unsalted butter , at room temperature

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Input: 2 1/4 cups (packed) dark brown sugar

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Input: 3 ounces good-quality unsweetened chocolate


Input: 32 baking cups


Input: 1/2 teaspoon fresh ground black pepper

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Input: 1 teaspoon salt


Input: 4 tablespoons minced basil


Input: 1 tablespoon minced lemon rind


Input: 1/2 cup fresh carrot juice


Input: 1 cup minced fresh tomato


Input: 1 quart carrot consomme (see recipe)

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Input: 1 pound fusilli or fettuccine, cooked, drained and chilled

1 pound fusilli or fettuccine , cooked , drained and chilled

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Input: 1 cup sliced shiitake mushrooms


Input: 2 pounds mussels, cleaned


Input: 1 tablespoon olive oil


Input: 1 cup chopped Swiss chard


Input: 2 1 1/2-pound lobsters


Input: 2 cups dry white wine


Input: 2 cups carrot consomme (see recipe)

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Input: 2 cups instant polenta


Input: 2 shallots


Input: 2 tablespoons whole-grain mustard


Input: 2 8-ounce pork tenderloins


Input: Salt to taste


Input: 2 teaspoons coarse black pepper, plus more to taste

2 teaspoons coarse black pepper , plus more to taste

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Input: 1 tablespoon minced fresh sage


Input: 1 cup diced green beans


Input: 1 tablespoon minced parsley or coriander leaves

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Input: 2 tablespoons minced scallions


Input: Salt and freshly ground pepper to taste

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Input: 1/2 cup grated fresh fennel


Input: 2 tablespoons grated fresh ginger


Input: 1 cup finely diced carrots


Input: 1 pound cooked, peeled cocktail shrimp

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Input: 1/2 pound orzo or pasta stars

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Input: 2 quarts carrot consomme (see recipe)

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Input: 2 sprigs thyme


Input: 2 bay leaves


Input: 5 black peppercorns


Input: 1 whole clove


Input: 2 ribs celery


Input: 1 clove


Input: 2 inches fresh ginger, split in half lengthwise

2 inches fresh ginger , split in half lengthwise

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Input: 4 pounds carrots


Input: 1 large white onion, with skin

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Input: 1 tablespoon Port


Input: 2 bunches arugula or watercress


Input: 1/2 cup minced purple onion


Input: 2 tablespoons fresh lemon juice


Input: 1 teaspoon apple cider vinegar


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

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

1 teaspoon freshly ground pepper , plus more to taste

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Input: 1 cup cooked wild rice


Input: 1/4 cup minced celery leaves


Input: 1/4 cup ground hazelnuts, lightly toasted

1/4 cup ground hazelnuts , lightly toasted

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Input: 4 5-ounce chicken breasts


Input: 4 very thin slices prosciutto


Input: 1 quart tomato broth (see recipe)

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Input: 2 cups tomato broth (see recipe)

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Input: 1 1-by-3-inch orange rind


Input: 1/4 teaspoon freshly ground black pepper

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Input: 12 sea scallops, cleaned


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

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Input: 2 cups dried white beans, soaked in water overnight

2 cups dried white beans , soaked in water overnight

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Input: 1 bay leaf


Input: 10 sprigs thyme


Input: 1/4 teaspoon freshly ground pepper


Input: 1 tablespoon chopped celery leaves


Input: 1/2 teaspoon salt


Input: 1 tablespoon chopped basil


Input: 1 tablespoon chopped parsley


Input: 1 large Kirby cucumber


Input: 1/4 cup fresh lemon juice


Input: 2 pounds ripe tomatoes, pureed to equal 5 cups

2 pounds ripe tomatoes , pureed to equal 5 cups

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Input: 1/2 cup sugar


Input: Ice cubes (about 16 cups)

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Input: Juice of 20 limes (about 2 3 1/84 cups)

Juice of 20 limes ( about 2 3$1/84 cups )

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Input: 1 quart grenadine syrup


Input: 1 quart white tequila


Input: 1 teaspoon baking soda


Input: 2 egg whites


Input: 1/2 cup buttermilk


Input: 1/2 cup water


Input: 1/2 teaspoon dried thyme leaves


Input: 8 ounces butter, softened


Input: 1 1/2 cups sugar


Input: 2 egg yolks, beaten well

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Input: 1/4 cup creamy peanut butter


Input: 16 tablespoons (2 sticks) butter, softened

16 tablespoons ( 2 sticks ) butter , softened

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Input: 1 1/2 cups sifted cake flour


Input: 1 teaspoon baking powder


Input: 2 teaspoons salt


Input: 1 teaspoon black pepper


Input: 15 pitted prunes, chopped

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Input: 1/2 cup chopped walnuts


Input: 3 cups chopped celery


Input: 2 tart apples, peeled and chopped

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Input: turkey giblets, washed and chopped

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Input: 1 large onion, chopped

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Input: 1/3 cup lard


Input: 1 1/2 cups milk


Input: 4 large hard rolls (like Italian or kaiser)

4 large hard rolls ( like Italian or kaiser )

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Input: 1 pound masa harina (a corn flour)

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Input: 1 teaspoon Worcestershire sauce


Input: Salt and pepper


Input: 1 small turkey (13 to 14 pounds)

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Input: Corn oil or lard for frying

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Input: 2 cups shredded queso fresco, Monterey Jack or cheddar cheese (optional)

2 cups shredded queso fresco , Monterey Jack or cheddar cheese ( optional )

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Input: Salt to taste


Input: 5 cups squash blossoms, stems removed and discarded, blossoms chopped

5 cups squash blossoms , stems removed and discarded , blossoms chopped

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Input: 1 medium onion, finely chopped

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Input: 3 serrano chilies, seeded and finely chopped

3 serrano chilies , seeded and finely chopped

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Input: 2 tablespoons vegetable oil


Input: 1/4 cup vegetable oil or melted lard

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Input: 1 teaspoon salt


Input: 1 tablespoon soy sauce


Input: 4 tablespoons unsalted butter


Input: 1/4 cup brown sugar


Input: 1/2 pound fresh green beans


Input: 48 or so small black and green olives

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Input: 10 slices bacon


Input: 1/3 cup lemon juice or to taste

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Input: 1/2 cup cilantro leaves, chopped medium-fine

1/2 cup cilantro leaves , chopped medium-fine

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Input: Salt and pepper to taste

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Input: 1 cup dry white wine


Input: 1 pound fresh wild striped bass fillet (the farm-raised, fresh-water striped bass will not do)

1 pound fresh wild striped bass fillet ( the farm-raised , fresh-water striped bass will not do )

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

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Input: 1/4 to 1/3 cup extra virgin olive oil

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Input: Capers (optional)


Input: 4 tablespoons butter, melted (optional)

4 tablespoons butter , melted ( optional )

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Input: 1 to 1 1/4 cups Hellmann's mayonnaise

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Input: 6 hot dog rolls, top-sliced (not side-sliced)

6 hot dog rolls , top-sliced ( not side-sliced )

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Input: Paprika (optional)


Input: 4 stalks crisp, cold celery

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Input: 2 large cabbages, trimmed and quartered

2 large cabbages , trimmed and quartered

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Input: 1 pound cooked lobster meat


Input: 1/4 pound fresh green beans, trimmed

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Input: 24 pearl onions, blanched, rinsed and peeled

24 pearl onions , blanched , rinsed and peeled

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Input: 2 parsnips, peeled and cut into 2-inch pieces

2 parsnips , peeled and cut into 2-inch pieces

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Input: 12 medium russet potatoes, peeled and halved

12 medium russet potatoes , peeled and halved

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Input: 2 large turnips, peeled and quartered

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Input: 1 teaspoon peppercorns


Input: 3 boneless smoked shoulder butt hams (about 2 pounds each), rinsed

3 boneless smoked shoulder butt hams ( about 2 pounds each ) , rinsed

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Input: 12 large carrots, peeled and cut into 2-inch pieces

12 large carrots , peeled and cut into 2-inch pieces

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Input: 5 tablespoons butter, cubed


Input: 3 tablespoons ice water


Input: 2 eggs


Input: 1 tablespoon flour


Input: 1/2 cup heavy cream


Input: 1 cup maple syrup, preferably medium dark

1 cup maple syrup , preferably medium dark

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Input: Crème fraîche, for serving


Input: 2 stalks celery, chopped


Input: 1 garlic clove, peeled and crushed

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Input: 1 bay leaf


Input: 1 handful mixed fresh herbs (sage, thyme and parsley) palm full of herbes de Provence

1 handful mixed fresh herbs ( sage , thyme and parsley ) palm full of herbes de Provence

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

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Input: 1 onion, quartered


Input: 1 teaspoon sugar


Input: 1 cup flour


Input: 1/4 teaspoon salt


Input: 2 tablespoons butter


Input: 5 large carrots, peeled and chopped

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Input: 20 small boiler onions, peeled

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Input: 1 bay leaf


Input: 8 peppercorns


Input: 2 cloves garlic, peeled


Input: 2 1/2 cups veal stock (see note)

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

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Input: 6 sprigs thyme


Input: 1 1/2 cups maple syrup


Input: Olive oil


Input: Salt and freshly ground black pepper

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Input: 1 4-pound rack of venison, trimmed (see note)

1 4-pound rack of venison , trimmed ( see note )

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Input: 1/4 cup Neige ice cider from La

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Input: Face Cachée de la Pomme


Input: 1/4 cup vodka


Input: 1 cup heavy cream


Input: 1/2 pint raspberries


Input: 1 to 2 tablespoons superfine sugar

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Input: 1 to 2 tablespoons raspberry liqueur

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Input: 4 tablespoons cold unsalted butter, cut into 12 pieces

4 tablespoons cold unsalted butter , cut into 12 pieces

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Input: 4 teaspoons baking powder


Input: 3 tablespoons sugar


Input: 1/2 cup Gray's Grist Mill johnnycake meal

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Input: 1-1/2 cups white flour


Input: Confectioners' sugar to taste


Input: Raspberry puree (see recipe)

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Input: 1/2 pint fresh raspberries


Input: 2 1/2 cups heavy cream


Input: 1 teaspoon vanilla


Input: 6 to 8 Rhode Island shortcakes, split horizontally (see recipe)

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Input: 1 small shot glass Pernod (optional)

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Input: 1/2 cup shelled pistachio nuts


Input: 1-1/4 pounds monkfish, trimmed


Input: 4 tablespoons clarified butter


Input: Salt and freshly ground pepper to taste

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

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Input: 1 egg, beaten


Input: 4 six-ounce portions yellowfin tuna


Input: 2 ounces corn oil


Input: 2 teaspoons coarsely chopped shallots


Input: 1/2 teaspoon coarsely chopped garlic


Input: 2 teaspoons fresh oregano leaves


Input: 2 bay leaves


Input: 1/2 teaspoon crushed black peppercorns


Input: 2 ounces unsalted butter


Input: 1/2 teaspoon lemon juice


Input: 1/2 teaspoon snipped chives


Input: Salt to taste


Input: 8 capers


Input: 1/4 cup watercress leaves


Input: 3 tablespoons diced sun-dried tomatoes


Input: 2/3 cup raw sweet corn kernels

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Input: 4 sprigs fresh oregano for garnish

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Input: 1 large head fennel, with as much herb as possible

1 large head fennel , with as much herb as possible

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Input: 2 large leeks, white part only

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

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Input: 4 green (Granny Smith) apples

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Input: 1 medium-size onion


Input: 3 medium-size zucchini, trimmed

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


Input: 2 large carrots, scraped and trimmed

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

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Input: 3 ounces fresh basil, stems removed

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

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Input: 3 ounces fresh tarragon, stems removed

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

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Input: 1/4 pound butter


Input: 2 pints chicken stock


Input: Salt and freshly ground pepper to taste

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

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Input: Kosher salt and freshly ground pepper to taste

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

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Input: Vegetable oil for frying


Input: 6 parsley sprigs


Input: Small bunch of fresh thyme


Input: 1 small onion, diced small

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound canned tomatoes with thick puree

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

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Input: 1 tablespoon cornstarch


Input: 2 cups chicken broth


Input: 1 teaspoon coarse kosher salt


Input: 1 1/2 tablespoons freshly squeezed lemon juice

1$1/2 tablespoons freshly squeezed lemon juice

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

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Input: Fresh basil, washed and shredded, to taste

Fresh basil , washed and shredded , to taste

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

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Input: 1 cup maple sugar, or 1/3 cup maple syrup

1 cup maple sugar , or 1/3 cup maple syrup

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

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Input: 3 shallots, finely chopped


Input: 1 tablespoon unsalted butter


Input: 1 tablespoon Dijon-style mustard


Input: 1/4 cup apple cider vinegar


Input: 1/4 cup water


Input: 4 chickens, 14 to 18 ounces each

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

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Input: 1/4 pound unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small apple (such as Granny Smith), cored and diced small

1 small apple ( such as Granny Smith ) , cored and diced small

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Input: 3 medium-size cloves garlic, peeled and smashed

3 medium-size cloves garlic , peeled and smashed

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Input: 2 tablespoons of olive oil


Input: 1/4 pound fennel bulb, trimmed and pared with a potato peeler

1/4 pound fennel bulb , trimmed and pared with a potato peeler

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

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Input: Pinch dill seed


Input: 1 tablespoon dried boletus, crumbled (optional)

1 tablespoon dried boletus , crumbled ( optional )

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

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Input: 2 teaspoons coarse kosher salt


Input: 2 teaspoons fresh lemon juice


Input: 4 drops hot pepper sauce


Input: 1/4 pound carrots (2 medium size), trimmed, scraped and cut in 2-inch pieces

1/4 pound carrots ( 2 medium size ) , trimmed , scraped and cut in 2-inch pieces

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

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Input: 1/4 pound yellow onion (1 small or 1/2 large), peeled and quartered

1/4 pound yellow onion ( 1 small or 1/2 large ) , peeled and quartered

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

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Input: 1 cup heavy cream


Input: 1/2 teaspoon ground cumin


Input: 1 tablespoon cornstarch


Input: 2 cups chicken broth


Input: 1 tablespoon finely chopped celery leaves (optional)

1 tablespoon finely chopped celery leaves ( optional )

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

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Input: 1 1/2 tablespoons unsalted butter


Input: 1/2 pound fresh mushrooms, quartered

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Input: 1 scallion, thinly sliced, equal parts green and white

1 scallion , thinly sliced , equal parts green and white

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

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Input: 2 tablespoons minced cilantro leaves


Input: 1 ripe Hass avocado


Input: 6 leaves bibb lettuce


Input: 16 picholine olives, pitted and minced

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

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Input: 2 tablespoons minced scallion


Input: 2 jalapeños, seeded and minced

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

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Input: 1/4 cup minced tomato


Input: 1/4 cup minced red bell pepper

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

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Input: Salt and freshly ground black pepper

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

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Input: 1/4 cup minced red onion


Input: 1 teaspoon fresh thyme leaves


Input: 7 tablespoons extra virgin olive oil

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

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Input: 2 tablespoons dry white wine


Input: 1 1/2 pounds fresh Bahamian conch or cleaned calamari

1$1/2 pounds fresh Bahamian conch or cleaned calamari

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

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Input: 1/2 cup, plus 1 tablespoon fresh lime juice

1/2 cup , plus 1 tablespoon fresh lime juice

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 4 to 6 cups hot fish stock

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Input: 1 cup dry light Italian wine

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

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Input: 1 1/2 cups Italian Arborio rice


Input: 4 tablespoons unsalted butter


Input: 4 to 6 cups homemade chicken stock

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

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Input: 1/3 to 1/2 cup freshly grated Parmesan cheese

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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

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Input: 1 small onion, chopped

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


Input: 3/4 pound squid


Input: 1 cup dry light Italian white wine

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

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Input: Juice of 1/2 lemon


Input: 1 small onion, chopped

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


Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 4 tablespoons unsalted butter


Input: 1 1/2 cups Italian Arborio rice


Input: 10 baby artichokes


Input: 1/3 to 1/2 cup freshly grated Parmesan cheese

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

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Input: 1/4 cup heavy cream


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 4 to 6 cups homemade chicken stock

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

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Input: 1 1/2 cups Italian Arborio rice


Input: 1 cup finely chopped raddichio leaves

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

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Input: 1 cup dry light Italian white wine

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

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Input: 1 small onion, chopped

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


Input: 4 tablespoons unsalted butter


Input: 4 cardamom pods


Input: 1 quart sweet cherries, stemmed and pitted

1 quart sweet cherries , stemmed and pitted

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

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Input: 1/2 cup Cognac or other aged brandy

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

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Input: 4 ounces lemon vodka


Input: 1 ounce créme de framboise


Input: 8 ounces juice from freshly squeezed grapefruit (save a slice as garnish)

8 ounces juice from freshly squeezed grapefruit ( save a slice as garnish )

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

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Input: 8 ounces sparkling white wine or sparkling rosé (Vin du Bugey or a Loire Valley sparkling wine)

8 ounces sparkling white wine or sparkling rosé ( Vin du Bugey or a Loire Valley sparkling wine )

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

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Input: 10 fresh raspberries


Input: 1 2-inch piece cinnamon stick


Input: 1 bay leaf


Input: 1/2 cup chicken stock or water

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

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Input: 1 pound torchio, campanelle or other torch or bell-shaped pasta

1 pound torchio , campanelle or other torch or bell-shaped pasta

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

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Input: Grated pecorino Sardo, for garnish

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

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Input: Chopped fresh oregano, for garnis

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

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Input: 1 cup sugar


Input: 2 whole cloves


Input: 1 onion, peeled and diced

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Input: 8 ounces oyster mushrooms, cleaned and coarsely chopped

8 ounces oyster mushrooms , cleaned and coarsely chopped

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Input: 1 10-ounce can San Marzano tomatoes (and juices), crushed by hand

1 10-ounce can San Marzano tomatoes ( and juices ) , crushed by hand

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

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Input: 2 carrots, peeled and diced

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

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Input: 4 cloves garlic, thinly sliced

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

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Input: 1/4 cup olive oil


Input: 2 chicken drumsticks and 2 thighs

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners' sugar for dusting


Input: 4 cup kosher salt


Input: 1/2 cup granulated sugar


Input: 2 tablespoons cracked white peppercorns


Input: 2 teaspoons juniper berries, crushed

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

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Input: 2 pounds center-cut salmon fillet, skin on

2 pounds center-cut salmon fillet , skin on

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bunches fresh dill


Input: 2 tablespoons gin


Input: 6 tablespoons granulated sugar


Input: 1/4 teaspoon iodized salt


Input: 5 large egg yolks


Input: Chopped parsley for garnish


Input: 1 rib celery, coarsely chopped

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

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Input: 1 1/2 teaspoons juniper berries, crushed

1$1/2 teaspoons juniper berries , crushed

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

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Input: 1 cup whole milk


Input: 1 1/2 cups heavy cream


Input: 1 teaspoon honey


Input: 1 12-ounce bottle dark beer

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


Input: 1 1/2 cups homemade or low-sodium canned chicken broth

1$1/2 cups homemade or low-sodium canned chicken broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 sprigs fresh thyme


Input: 1 1/2 teaspoons juniper berries, crushed

1$1/2 teaspoons juniper berries , crushed

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

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Input: 2 teaspoons tomato paste


Input: 1/2 large Spanish onion, coarsely chopped

1/2 large Spanish onion , coarsely chopped

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

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Input: 1 small carrot, peeled and coarsely chopped

1 small carrot , peeled and coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup plus 2 tablespoons vegetable oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 pounds beef short ribs, trimmed of excess fat

3$1/2 pounds beef short ribs , trimmed of excess fat

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

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Input: Kosher salt and freshly ground pepper

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

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Input: 1/2 cup all-purpose flour


Input: 1/4 cup all-purpose flour


Input: 1 large egg, beaten

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


Input: Kosher salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups homemade or low-sodium canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons juniper berries, crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup whole milk


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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Granny Smith apple, peeled, cored and cut into small dice

1 Granny Smith apple , peeled , cored and cut into small dice

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

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


Input: 1 clove garlic, minced


Input: 1 tablespoon vegetable oil


Input: 1/2 small Spanish onion, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 large, plump dried prunes (preferably pruneaux d'Agen)

12 large , plump dried prunes ( preferably pruneaux d'Agen )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 31-day-old Kaiser or other white bread rolls (about 12 ounces), thickly sliced

31-day-old Kaiser or other white bread rolls ( about 12 ounces ) , thickly sliced

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

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

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


Input: 3 tablespoons olive oil


Input: 1/4 cup white wine vinegar


Input: 1 cup dry white wine


Input: Kosher salt and freshly ground black pepper

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

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Input: 1/2 cup flour


Input: 4 chicken drumsticks


Input: 1 teaspoon olive oil


Input: 4 chicken thighs


Input: 1/2 teaspoon grainy mustard


Input: 1 teaspoon rice vinegar


Input: 1 whole roasted red pepper


Input: 1 pound loose spinach or 10 ounces packaged spinach

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

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Input: Few shakes salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup no-salt-added beef stock


Input: 2 tablespoons dried cherries


Input: 1 teaspoon ground cumin


Input: 1 tablespoon no-salt-added tomato paste


Input: 8 Greek or Italian medium black olives

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

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Input: 1 large clove garlic


Input: 8 ounces whole red pepper or 7 ounces ready-cut red pepper strips (1 1/2 cups)

8 ounces whole red pepper or 7 ounces ready-cut red pepper strips ( 1$1/2 cups )

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

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


Input: 8 ounces whole zucchini or 7 ounces ready-cut, sliced zucchini (1 1/3 cups)

8 ounces whole zucchini or 7 ounces ready-cut , sliced zucchini ( 1$1/3 cups )

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

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


Input: 1 teaspoon olive oil


Input: 8 ounces boneless leg of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 2/3 cups)

12 ounces whole onion or 11 ounces chopped , ready-cut onion ( 2$2/3 cups )

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

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


Input: 1/2 cup long-grain rice


Input: 2 tablespoons cornstarch


Input: Kosher salt to taste


Input: 1 1/4 cups chicken stock


Input: 1 large bunch chervil leaves, all but 12 sprigs minced (about 3 tablespoons)

1 large bunch chervil leaves , all but 12 sprigs minced ( about 3 tablespoons )

B-QTY O 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

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


Input: 2 teaspoons unsalted butter


Input: 1 medium shallot, minced (3 tablespoons)

1 medium shallot , minced ( 3 tablespoons )

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

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Input: 4 boneless skinless chicken breasts (about 1 1/4 pounds)

4 boneless skinless chicken breasts ( about 1$1/4 pounds )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Kosher salt to taste


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup lovage leaves, cut crosswise into thin strips

1/4 cup lovage leaves , cut crosswise into thin strips

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium tomatoes, cut into 1/4-inch dice (2 cups)

3 medium tomatoes , cut into 1/4-inch dice ( 2 cups )

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

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


Input: 2 medium cloves garlic, smashed, peeled and minced

2 medium cloves garlic , smashed , peeled and minced

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

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Input: 4 medium cremini mushrooms, cleaned, trimmed, cut in half and then lengthwise into 1/4-inch-wide slices

4 medium cremini mushrooms , cleaned , trimmed , cut in half and then lengthwise into 1/4-inch-wide slices

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

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


Input: 1 small onion, cut into 1/4-inch dice (about 3/4 cup)

1 small onion , cut into 1/4-inch dice ( about 3/4 cup )

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

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


Input: 1 pound fettuccine or spinach fettuccine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 5 cups chicken stock


Input: 5 egg yolks


Input: 1 1/2 cups heavy cream


Input: Kosher salt to taste


Input: 3 tablespoons butter


Input: 3 ounces sorrel leaves, cut crosswise into thin strips (2 cups)

3 ounces sorrel leaves , cut crosswise into thin strips ( 2 cups )

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

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


Input: 2 tablespoons extra virgin olive oil, optional

2 tablespoons extra virgin olive oil , optional

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

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Input: 2 lemons, quartered


Input: 1 teaspoon Sichuan broad bean chili sauce (see note)

1 teaspoon Sichuan broad bean chili sauce ( see note )

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

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Input: 1 teaspoon sugar


Input: 1 pound New York or top-round steak

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

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Input: 2 large cabbage or lettuce leaves

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

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Input: 1/2 teaspoon ground red chili pepper

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

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Input: 3 scallions, chopped


Input: 1/2 bunch cilantro, cleaned and chopped

1/2 bunch cilantro , cleaned and chopped

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

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Input: 8 soft-shell crabs, cleaned

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


Input: 1 tablespoon balsamic vinegar


Input: 1 tablespoon butter


Input: 2 tablespoons fresh ginger, peeled and finely chopped

2 tablespoons fresh ginger , peeled and finely chopped

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

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Input: 3 tablespoons water


Input: 1/8 cup glutinous rice (see note)

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

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Input: 1/2 cup long-grain rice


Input: 1 teaspoon Sichuan peppercorns (see note)

1 teaspoon Sichuan peppercorns ( see note )

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

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Input: 3 tablespoons vegetable oil


Input: 3 tablespoons soy sauce


Input: 1/4 teaspoon ground white pepper


Input: 1 tablespoon Sherry


Input: 1 teaspoon Sichuan whole black bean sauce (see note)

1 teaspoon Sichuan whole black bean sauce ( see note )

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

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Input: Salt


Input: 1 sprig rosemary, plus 1 teaspoon chopped rosemary

1 sprig rosemary , plus 1 teaspoon chopped rosemary

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

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Input: 4 salmon steaks, each about 1/2 pound

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

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Input: 1/2 cup fish stock or clam juice

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

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Input: 1/2 cup dry white wine


Input: 1 1/2 cup chopped cherrystone or chowder clams

1$1/2 cup chopped cherrystone or chowder clams

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

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Input: 2 cups half-and-half


Input: Salt and freshly ground pepper to taste

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

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Input: Salt and freshly ground black pepper

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

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Input: 1/2 cup sugar


Input: 2 cups pinot noir


Input: 2 tablespoons minced fresh parsley


Input: 4 slices day-old or dried French baguette or Italian bread about 3 inches across and 1/2-inch thick

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

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Input: 1 cup finely diced peeled boiling potatoes

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

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Input: 2 tablespoons unsalted butter


Input: 2 tablespoons minced shallots


Input: 2 cups sliced fresh mushrooms


Input: 2 dozen littleneck clams, scrubbed

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

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Input: 1/2 cup chopped onion


Input: 1/2 cup chopped sweet red pepper

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

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Input: 3 cloves garlic, minced


Input: 1/2 teaspoon dried oregano


Input: 1/2 pound sweet pork sausage like Italian luganiga or Portuguese linguica, sliced in chunks

1/2 pound sweet pork sausage like Italian luganiga or Portuguese linguica , sliced in chunks

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

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


Input: 1/2 teaspoon saffron


Input: 6 tablespoons olive oil


Input: 1/2 pound chorizo, sliced


Input: 2 cups chopped ripe tomatoes or a 1-pound can plum tomatoes

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

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Input: 1 tablespoon chopped scallions


Input: 1 tablespoon chopped coriander leaves


Input: 12 ounces Japanese soba (buckwheat noodles)

12 ounces Japanese soba ( buckwheat noodles )

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

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Input: 2 tablespoons sesame oil


Input: 1/4 cup rice wine


Input: 36 littleneck clams, scrubbed

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


Input: 1 1/2 cups salt-free chicken stock


Input: 1/8 teaspoon kosher salt


Input: 4 cups fresh rhubarb (about 1 pound), cut into 3/4-inch pieces

4 cups fresh rhubarb ( about 1 pound ) , cut into 3/4-inch pieces

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

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


Input: 1 teaspoon minced fresh hot green chili pepper

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

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Input: 1 tablespoon minced fresh ginger


Input: 3 cloves garlic, chopped


Input: 2 tablespoons peanut oil


Input: 1 tablespoon fermented black beans


Input: 1 tablespoon cold unsalted butter


Input: 2 large eggs


Input: 1 1/4 cups sugar


Input: 2 tablespoons cornstarch


Input: Dough for a 9-inch double-crust pie

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

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Input: Freshly ground black pepper


Input: 1/2 pound mixed salad greens


Input: 1/2 cup mixed fresh herbs (dill, parsley, chives, tarragon)

1/2 cup mixed fresh herbs ( dill , parsley , chives , tarragon )

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

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Input: 1/2 cup plus 1 tablespoon extra virgin olive oil

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

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Input: 1 tablespoon Dijon mustard


Input: 12 stalks asparagus, medium thickness

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

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Input: 3 tablespoons fresh lemon juice


Input: 2 1/2 tablespoons whole black peppercorns, lightly crushed

2$1/2 tablespoons whole black peppercorns , lightly crushed

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

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Input: 4 stalks rhubarb, washed, peeled (if stringy) and cut into 4-inch pieces

4 stalks rhubarb , washed , peeled ( if stringy ) and cut into 4-inch pieces

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

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


Input: 1/4 cup juiced rhubarb or grenadine (for color)

1/4 cup juiced rhubarb or grenadine ( for color )

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

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Input: 3 cups Moscato or other sweet white dessert wine

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

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Input: 1 tablespoon chopped flat-leaf parsley


Input: Salt


Input: 3/4 cup sugar


Input: 2 to 4 tablespoons heavy cream

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Input: 1 1/2 to 2 pounds celery root

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

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Input: Lemon juice to taste


Input: Coarse salt and freshly ground pepper

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

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Input: 1 tablespoon Dijon mustard


Input: 1/2 teaspoon dry mustard


Input: 1 cup mayonnaise, commercial or homemade

1 cup mayonnaise , commercial or homemade

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

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Input: 1/2 teaspoon freshly grated nutmeg


Input: 2/3 cup finely shredded Parmesan


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons unsalted butter


Input: 2 medium celery roots (about 2 1/4 pounds)

2 medium celery roots ( about 2$1/4 pounds )

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

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Input: 1 cup beef broth, preferably homemade

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

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Input: 1 cup milk


Input: 1 cup water


Input: 1 teaspoon dried summer savory


Input: About 1 teaspoon coarse salt


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons flour


Input: 4 tablespoons reduced-fat sour cream


Input: 4 tablespoons chopped cilantro


Input: 2 medium celery roots (about 2 pounds)

2 medium celery roots ( about 2 pounds )

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

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Input: 1 pound potatoes


Input: 4 9- or 10-inch flour tortillas

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

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Input: 4 tablespoons nonfat plain yogurt


Input: 2/3 cup no-salt-added chicken stock (plus a little extra)

2/3 cup no-salt-added chicken stock ( plus a little extra )

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

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Input: 1/4 pound extra-lean ground beef


Input: 1/2 pound chopped onion


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 jalapeno, minced


Input: 2 teaspoons pure chili powder


Input: 1 teaspoon cumin


Input: 1/2 of a 1-pound package of soft tofu, drained and mashed

1/2 of a 1-pound package of soft tofu , drained and mashed

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Input: 3/4 pound ripe fresh tomatoes


Input: 10 medium Greek, Italian or French olives, pitted and chopped

10 medium Greek , Italian or French olives , pitted and chopped

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Input: 1/4 cup dry red wine


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: 2 teaspoons reduced-sodium soy sauce


Input: 1 teaspoon toasted sesame oil


Input: 2 to 3 teaspoons chili paste with garlic

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Input: 2 minced scallions


Input: 4 ounces lean ground pork


Input: 1 large clove garlic, minced

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Input: 1 1/2 tablespoons coarsely grated ginger

1$1/2 tablespoons coarsely grated ginger


Input: 3 scallions, chopped


Input: 1-pound package firm tofu, cut into 1/2-inch pieces

1-pound package firm tofu , cut into 1/2-inch pieces

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Input: 3 tablespoons reduced-sodium soy sauce


Input: 2 tablespoons rice-wine vinegar


Input: 1 tablespoon toasted sesame oil


Input: 1 tablespoon brown sugar


Input: 1 tablespoon smooth peanut butter


Input: 1 teaspoon chili paste with garlic

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Input: 1-pound package firm tofu, drained and cut into 1/2-inch dice

1-pound package firm tofu , drained and cut into 1/2-inch dice

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Input: 1 teaspoon canola oil


Input: 1/2 cup water


Input: 1/4 cup heavy cream


Input: Vanilla ice cream or frozen yogurt

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Input: 8 ounces soba noodles


Input: 2 tablespoons sesame seeds


Input: 1 tablespoon cider vinegar


Input: 1 tablespoon canola oil


Input: 1 lemon


Input: 6 Bosc pears


Input: 1 1/2 cups sugar


Input: 2 tablespoons Dijon mustard


Input: 1/2 cup plain yogurt


Input: Salt and freshly ground white pepper

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Input: 1 small head savoy cabbage, quartered, cored and thinly sliced

1 small head savoy cabbage , quartered , cored and thinly sliced

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Input: 1/2 teaspoon ground cardamom


Input: Grated zest of one lemon


Input: 1 tablespoon kosher salt


Input: 1 teaspoon sugar


Input: 4 7-ounce salmon fillets, as thick as possible, preferably with skin

4 7-ounce salmon fillets , as thick as possible , preferably with skin

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Input: 1 tablespoon unsalted butter, or to taste

1 tablespoon unsalted butter , or to taste

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Input: 1/3 cup thinly sliced onion


Input: 3/4 cup chicken or vegetable stock

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Input: Grated zest of one orange


Input: 2 tablespoons fresh tarragon, coarsely chopped

2 tablespoons fresh tarragon , coarsely chopped

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Input: 2 tablespoons fresh dill, coarsely chopped

2 tablespoons fresh dill , coarsely chopped

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Input: 1 1/2 teaspoons whole black peppercorns


Input: 1 tablespoon coriander seeds


Input: 1 tablespoon fennel seeds


Input: Salt and black pepper


Input: 12 ounces medium to large shiitake mushrooms, stems removed

12 ounces medium to large shiitake mushrooms , stems removed

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Input: 2 pounds shrimp in the shell

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Input: 24 plum tomatoes, halved lengthwise

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Input: 1 tablespoon extra-virgin olive oil


Input: 1/2 cup chopped onion


Input: 3 large cloves garlic, chopped

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Input: 1/4 teaspoon red pepper flakes


Input: 10 basil leaves, torn


Input: 1/4 teaspoon sugar


Input: Salt to taste


Input: 1 pound spaghetti


Input: Salt to taste


Input: 48 roasted plum tomato halves, chopped, about 5 cups (see recipe)

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Input: 2 pounds ripe pears


Input: Tiny pinch salt


Input: 1 1/2 cups flour


Input: 1/4 cup milk


Input: 1 cup granulated sugar


Input: 2 eggs


Input: 1/2 cup dry, fine, unflavored bread crumbs

1/2 cup dry , fine , unflavored bread crumbs

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Input: 2 tablespoons butter, plus additional butter for the pan

2 tablespoons butter , plus additional butter for the pan

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Input: 3 tablespoons extra-virgin olive oil


Input: 1 dozen pitted calamata olives, sliced

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Input: 1 tablespoon red-wine vinegar


Input: Minced Bermuda onion to taste

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Input: 1 head soft-leaf lettuce (like bibb or Boston)

1 head soft-leaf lettuce ( like bibb or Boston )

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Input: 2 egg yolks, lightly beaten

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Input: 1/3 cup water


Input: 1/4 teaspoon freshly ground pepper


Input: 1 tablespoon minced parsley


Input: 1 tablespoon bacon drippings