Input: 2 tablespoons sesame seeds


Input: 2 teaspoons caraway seeds


Input: 1 teaspoon baking powder


Input: Salt to taste


Input: 3 tablespoons oat bran


Input: 3 tablespoons all-purpose flour


Input: 3 tablespoons cornmeal


Input: 2 tablespoons buckwheat flour


Input: 3 eggs, beaten


Input: About 1/4 cup canola, grape seed or rice bran oil

About 1/4 cup canola , grape seed or rice bran oil

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: Pinch cayenne


Input: 1 stick unsalted butter (8 tablespoons, or 1/4 pound), in 1-inch chunks

1 stick unsalted butter ( 8 tablespoons , or 1/4 pound ) , in 1-inch chunks

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

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


Input: 1 cup all-purpose flour (135 grams)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 whole eggs, and 1 egg lightly beaten for glaze

4 whole eggs , and 1 egg lightly beaten for glaze

B-QTY O B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch freshly grated nutmeg


Input: Black pepper, to taste


Input: 4 ounces grated cheese, like Comté or Gruyère

4 ounces grated cheese , like Comté or Gruyère

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Rosemary leaves from 2 bushy sprigs

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 garlic cloves, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sage leaves and tender sprigs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest of 1 lemon

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fennel pollen (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon plus 1 pinch coarse kosher salt

B-QTY B-UNIT B-COMMENT B-QTY 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: 1 8- to 9-pound crown roast of pork (10 to 12 ribs)

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

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

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


Input: 1 pound sugar


Input: 1 ounce añejo rum


Input: 3 tablespoons vanilla extract


Input: 3/4 teaspoon ground cinnamon


Input: 1/4 teaspoon ground allspice


Input: 1/4 teaspoon ground nutmeg


Input: 1/4 teaspoon ground cloves


Input: 2 dashes Angostura bitters


Input: 6 ounces milk


Input: 1/2 cup light brown sugar


Input: 1/2 cup dark brown sugar


Input: 2 cups Madeira


Input: 1 cup apple cider


Input: 12 whole cloves


Input: 12 whole allspice berries


Input: 1 teaspoon ground ginger


Input: 1 teaspoon ground nutmeg


Input: 6 eggs (yolks and whites separated)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound sugar


Input: 1 ounce añejo rum


Input: 3 tablespoons vanilla extract


Input: 3/4 teaspoon ground cinnamon


Input: 1/4 teaspoon ground allspice


Input: 1/4 teaspoon ground nutmeg


Input: 1/4 teaspoon ground cloves


Input: 2 dashes Angostura bitters


Input: 1 ounce añejo rum


Input: 1 ounce V.S. Cognac


Input: 6 ounces milk


Input: 1/4 cup olive oil


Input: Salt and pepper


Input: Grated Parmesan, optional


Input: Chopped parsley, optional


Input: 2 pounds leeks, preferably slender

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound plum tomatoes


Input: 5 to 6 small to medium honey crisp (or Fuji or McIntosh) apples, cored

5 to 6 small to medium honey crisp ( or Fuji or McIntosh ) apples , cored

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

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

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


Input: 2 bottles (22 4/10 ounces) London Pride Ale

2 bottles ( 22$4/10 ounces ) London Pride Ale

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 4 bottles (48 ounces) Strongbow English Cider

4 bottles ( 48 ounces ) Strongbow English Cider

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cinnamon sticks, 2 inches long

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 strips orange peel, 2 inches long

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 eggs (yolks and whites separated)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce añejo rum


Input: 1 ounce V.S. Cognac


Input: 4 1 1/4- to 1 1/2-pound lobsters


Input: 2 egg yolks


Input: 2 tablespoons sherry vinegar\nor lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup neutral oil, like grapeseed\nor corn

1 cup neutral oil , like grapeseed\nor corn

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup olive oil


Input: 1/4 cup or more lobster stock\nSalt and black pepper to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small head cabbage, shredded

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium carrots, chopped


Input: 4 small celery stalks, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound haricots verts, trimmed,\nsteamed, cooled and chopped

1 pound haricots verts , trimmed , \nsteamed , cooled and chopped

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 red onion, chopped


Input: 2 medium cucumbers, peeled,\nseeded and chopped

2 medium cucumbers , peeled , \nseeded and chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bell peppers, cored, seeded\nand chopped

2 bell peppers , cored , seeded\nand chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped parsley, basil,\ndill, chervil, mint or\n(preferably) an assortment

1 cup chopped parsley , basil , \ndill , chervil , mint or\n ( preferably ) an assortment

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

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

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


Input: 1/2 cup olive oil


Input: 3 tablespoons sherry vinegar or lemon\njuice, or more to taste

3 tablespoons sherry vinegar or lemon\njuice , or more to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds assorted root vegetables:\ncarrots, parsnips, celeriac, potatoes,\nturnips, etc.

3 pounds assorted root vegetables:\ncarrots , parsnips , celeriac , potatoes , \nturnips , etc.

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

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

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


Input: 1/4 cup olive oil


Input: Salt and black pepper


Input: Chopped rosemary, thyme or\nparsley, plus more for garnish

Chopped rosemary , thyme or\nparsley , plus more for garnish

B-NAME I-NAME I-NAME I-NAME O B-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 3 1/2-pound chickens


Input: 4 preserved lemons


Input: 1 tablespoon ground cumin


Input: Salt and black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 2 tablespoons honey


Input: 6 tablespoons unsalted butter


Input: 1 medium-size red onion, peeled\nand finely chopped

1 medium-size red onion , peeled\nand finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound chicken livers, cleaned\nand trimmed

1 pound chicken livers , cleaned\nand trimmed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 dried chipotle, softened in hot\nwater and finely chopped

1 dried chipotle , softened in hot\nwater and finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry red wine


Input: Salt and black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small-to-medium orange


Input: 1 lemon


Input: 6 ounces raw almonds


Input: 1 cup all-purpose flour


Input: 1 tablespoon baking powder


Input: 4 eggs


Input: 1/2 teaspoon salt


Input: 1 1/2 cups sugar


Input: 2/3 cup olive oil


Input: 1 bottle ruby or tawny port

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 8  Bosc pears


Input: 2 vanilla beans


Input: 4 tablespoons unsalted butter


Input: 14 cups Spanish onions, 2 cups diced and 12 cups thinly sliced, about 3 pounds in total

14 cups Spanish onions , 2 cups diced and 12 cups thinly sliced , about 3 pounds in total

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

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


Input: 2 tablespoons thyme leaves


Input: Kosher salt and freshly ground black pepper, to taste

Kosher salt and freshly ground black pepper , to taste

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: 1/2 cup short-grained risotto rice, like Arborio

1/2 cup short-grained risotto rice , like Arborio

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup heavy cream


Input: Chopped parsley to finish


Input: 2 tablespoons oil – either canola, rice bran, peanut, grape seed, or olive

2 tablespoons oil – either canola , rice bran , peanut , grape seed , or olive

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

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

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


Input: 6 tablespoons popcorn


Input: 2 teaspoons tabil (see below; more to taste)

2 teaspoons tabil ( see below; more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Kosher salt to taste


Input: 2 large garlic cloves, chopped and left out on a piece of paper towel to dry air for 2 days, or 2 teaspoons garlic powder or granulated garlic

2 large garlic cloves , chopped and left out on a piece of paper towel to dry air for 2 days , or 2 teaspoons garlic powder or granulated garlic

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

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

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

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


Input: 4 tablespoons coriander seeds


Input: 1 tablespoon caraway seeds


Input: 2 teaspoons cayenne


Input: 2 tablespoons coconut oil


Input: 6 tablespoons popcorn


Input: 2 tablespoons raw brown sugar


Input: Kosher salt to taste


Input: 4 cups flaked or rolled oats

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup oat bran


Input: 1 cup coconut chips


Input: 1 cup chopped or slivered nuts (almonds, pecans, cashews)

1 cup chopped or slivered nuts ( almonds , pecans , cashews )

B-QTY B-UNIT 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

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


Input: 1/2 to 1 teaspoon freshly grated nutmeg (to taste)

1/2 to 1 teaspoon freshly grated nutmeg ( 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 to 2 cups raisins or other chopped dried fruit (optional)

1 to 2 cups raisins or other chopped dried fruit ( optional )

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

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


Input: 1 tablespoon ground cinnamon


Input: 1/2 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 6 tablespoons canola oil, grape seed oil or rice bran oil

6 tablespoons canola oil , grape seed oil or rice bran oil

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

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

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


Input: 6 tablespoons mild honey, such as clover (add a tablespoon or 2 more if you want it sweeter)

6 tablespoons mild honey , such as clover ( add a tablespoon or 2 more if you want it sweeter )

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


Input: 1 tablespoon pure vanilla extract


Input: 3 cups (about 400 grams) almonds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN 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: Salt to taste


Input: 1/4 to 1/2 teaspoon cayenne, or to taste

1/4 to 1/2 teaspoon cayenne , or to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 teaspoons finely chopped fresh thyme or 1/2 to 1 teaspoon crumbled dried thyme (optional)

1 to 2 teaspoons finely chopped fresh thyme or 1/2 to 1 teaspoon crumbled dried thyme ( optional )

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN 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: 2 tablespoons red wine vinegar


Input: 5 bay leaves


Input: 2 large garlic cloves, peeled, green shoots removed, thinly sliced

2 large garlic cloves , peeled , green shoots removed , thinly sliced

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: Strips of rind from 1 lemon (preferably organic)

Strips of rind from 1 lemon ( preferably organic )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon fresh thyme leaves, coarsely chopped

1 tablespoon fresh thyme leaves , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh rosemary


Input: 1/2 teaspoon fennel seeds


Input: 2 cups imported olives (black, green or a mix) (about 3/4 pound)

2 cups imported olives ( black , green or a mix ) ( about 3/4 pound )

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

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

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


Input: 1 ounce garlic (about 7 cloves), germ (the green sprout) removed

1 ounce garlic ( about 7 cloves ) , germ ( the green sprout ) removed

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


Input: 10 ounces fingerling potatoes


Input: 1 1/2 ounces flat-leaf parsley (about 1/2 bunch), heavy stems removed

1$1/2 ounces flat-leaf parsley ( about 1/2 bunch ) , heavy stems removed

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


Input: Salt


Input: 1 pound whelks (about 12), the smaller the better, scrubbed

1 pound whelks ( about 12 ) , the smaller the better , scrubbed

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

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

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


Input: 8 ounces (2 sticks) soft unsalted butter

8 ounces ( 2 sticks ) soft unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground black pepper


Input: Pinch cayenne


Input: Salt


Input: 1 clove garlic, sliced


Input: Bouquet garni (2 sprigs flat-leaf parsley, 3 sprigs fresh thyme, 1 bay leaf tied together)

Bouquet garni ( 2 sprigs flat-leaf parsley , 3 sprigs fresh thyme , 1 bay leaf tied together )

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

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

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


Input: 3 cups whole milk


Input: Juice of 1/2 lemon


Input: Cayenne to taste


Input: 12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan

12 tablespoons unsalted butter , cut into 1-inch pieces , more for pan

B-QTY B-UNIT B-NAME I-NAME O 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: 85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)

85 grams unsweetened cocoa powder ( about 3/4 cup plus 2 tablespoons )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups brewed strong coffee


Input: 200 grams granulated sugar (about 1 cup)

200 grams granulated sugar ( about 1 cup )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 156 grams light brown sugar (about 1 cup)

156 grams light brown sugar ( about 1 cup )

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 YesPAREN


Input: 240 grams all-purpose flour (about 2 cups)

240 grams all-purpose flour ( about 2 cups )

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Input: 8 grams baking soda (about 1  1/2 teaspoons)

8 grams baking soda ( about 1$1/2 teaspoons )

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

3 grams fine sea salt ( about 3/4 teaspoon )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon black pepper


Input: 3 large eggs


Input: 2 teaspoons vanilla extract


Input: 1 cup mini semisweet chocolate chips

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Powdered sugar, for serving (optional)

Powdered sugar , for serving ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 425 grams sugar (about 2 cups)

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 3/4 cups ricotta cheese (15 ounces), preferably fresh

1$3/4 cups ricotta cheese ( 15 ounces ) , preferably fresh

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

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Input: Finely grated zest of 1/2 lemon

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons vanilla extract


Input: 2 large eggs


Input: 480 grams all-purpose flour (about 4 cups)

480 grams all-purpose flour ( about 4 cups )

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Input: 10 grams baking soda (2 teaspoons)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

4 grams fine sea salt ( about 3/4 teaspoon )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons fresh lemon juice


Input: 1/4  cup to 1/2 cup milk, as needed

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Input: 2 sticks (1 cup) unsalted butter, softened

2 sticks ( 1 cup ) unsalted butter , softened

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup molasses


Input: 240 grams all-purpose flour (about 2 cups)

240 grams all-purpose flour ( about 2 cups )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 grams baking soda (about 2 teaspoons)

10 grams baking soda ( about 2 teaspoons )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 grams ground cinnamon (about 1 teaspoon)

5 grams ground cinnamon ( about 1 teaspoon )

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 grams ground ginger (about 3/4 teaspoon)

3 grams ground ginger ( about 3/4 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: 3 grams ground cloves (about 3/4 teaspoon)

3 grams ground cloves ( about 3/4 teaspoon )

B-QTY B-UNIT O B-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: 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: 454 grams confectioners’ sugar (about 3 3/4 cups)

454 grams confectioners’ sugar ( about 3$3/4 cups )

B-QTY B-UNIT O 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 teaspoon vanilla extract


Input: 3 tablespoons heavy cream or milk, more as needed

3 tablespoons heavy cream or milk , more as needed

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

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Input: 1 to 2 tablespoons Irish whiskey, optional

1 to 2 tablespoons Irish whiskey , optional

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

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Input: 8 ounces pecans


Input: 1 pound (16 ounces) fresh cranberries

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Input: 4 half-pints raspberries


Input: 3 cups sugar


Input: Juice of one lemon


Input: 1 Tablespoon orange zest


Input: 1 cup chopped flat-leaf parsley


Input: 1 or 2 garlic cloves, very finely chopped

1 or 2 garlic cloves , very finely chopped

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

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Input: 1/2 teaspoon grated orange zest


Input: 1/2 teaspoon grated lemon zest


Input: 1/2 cup coarsely chopped olives, preferably a mixture of black and green

1/2 cup coarsely chopped olives , preferably a mixture of black and green

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

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


Input: Salt and pepper


Input: 2 tablespoons olive oil


Input: 2 cups finely diced onion


Input: 3/4 cup finely diced carrot


Input: 3/4 cup finely diced celery


Input: 1 large thyme sprig


Input: 1 bay leaf


Input: 2 tablespoons tomato paste


Input: 1 cup dry red wine


Input: 3 cups chicken broth


Input: Olive gremolata for garnish (recipe here)

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Input: 4 Muscovy duck legs (about 4 pounds), untrimmed

4 Muscovy duck legs ( about 4 pounds ) , untrimmed

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

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Input: 1/2 teaspoon coriander seed, toasted and coarsely ground

1/2 teaspoon coriander seed , toasted and coarsely ground

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fennel seed, toasted and coarsely ground

1/2 teaspoon fennel seed , toasted and coarsely ground

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 4-inch strip of orange peel, pith removed

1 4-inch strip of orange peel , pith removed

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

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Input: 4 garlic cloves, minced


Input: 1 cup chopped canned or fresh tomatoes

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

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Input: Pinch cayenne or red pepper, optional

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons capers, rinsed and roughly chopped

2 tablespoons capers , rinsed and roughly chopped

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup grated Gruyère cheese


Input: 4 Muscovy duck legs (about 4 pounds), untrimmed

4 Muscovy duck legs ( about 4 pounds ) , untrimmed

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

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YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened

2 sticks ( 1 cup ) plus 1 tablespoon unsalted butter , softened

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

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Input: 210 grams sugar (about 1 cup)

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large egg


Input: 1/2 teaspoon coriander seed, toasted and coarsely ground

1/2 teaspoon coriander seed , toasted and coarsely ground

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fennel seed, toasted and coarsely ground

1/2 teaspoon fennel seed , toasted and coarsely ground

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 cups finely diced onion


Input: 3/4 cup finely diced carrot


Input: 3/4 cup finely diced celery


Input: 1 large thyme sprig


Input: 1 bay leaf


Input: 1 4-inch strip of orange peel, pith removed

1 4-inch strip of orange peel , pith removed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, minced


Input: 4 garlic cloves, minced


Input: 2 tablespoons tomato paste


Input: 1 cup chopped canned or fresh tomatoes

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

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Input: 1 cup dry red wine


Input: 3 cups chicken broth


Input: Pinch cayenne or red pepper, optional

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive gremolata for garnish (recipe follows)

Olive gremolata for garnish ( recipe follows )

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds pork shoulder


Input: 1/2 onion, roughly chopped


Input: 3 garlic cloves, smashed


Input: 1 teaspoon cumin seed, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons kosher salt


Input: 6 to 8 dried New Mexico or California chiles

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Roma tomatoes


Input: 1 teaspoon kosher salt


Input: 1/4 cup dry masa (flour for tamales)

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bag dried corn husks, about 24

B-QTY B-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


Input: 1 cup lard


Input: 4 cups dry masa


Input: 1 tablespoon baking powder


Input: 2 teaspoons kosher salt


Input: 3 1/2 to 4 cups warm chicken broth

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound whelks (about 12), the smaller the better, scrubbed; if there are fewer than 8 in the pound, use 1 1/2 pounds

1 pound whelks ( about 12 ) , the smaller the better , scrubbed; if there are fewer than 8 in the pound , use 1$1/2 pounds

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

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

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


Input: 1 tablespoon unsalted butter


Input: 1 1/2 tablespoons extra-virgin olive oil

1$1/2 tablespoons extra-virgin olive oil


Input: 1 cup chopped onion


Input: 1/2 teaspoon yellow mustard seeds


Input: 1 pound large Yukon Gold potatoes (about 2), peeled, quartered lengthwise and sliced thin

1 pound large Yukon Gold potatoes ( about 2 ) , peeled , quartered lengthwise and sliced thin

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

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


Input: 3 1/2 cups fish or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons minced chives


Input: 1 1/2 tablespoons finely slivered flat-leaf parsley leaves

1$1/2 tablespoons finely slivered flat-leaf parsley leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Irish whiskey


Input: 1/8 teaspoon ground cloves


Input: 2 bay leaves


Input: 1 teaspoon cumin seed, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners’ sugar


Input: 2 lamb shanks, about 1\npound each

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: Salt and freshly ground\nblack pepper


Input: 1/2 cup good white wine\nor stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large onions, roughly chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1 tablespoon fresh thyme leaves


Input: 2 teaspoons minced garlic


Input: Pinch red-pepper flakes, optional


Input: 1/2 cup lamb juice from Slow-Braised\nLamb Shanks

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 28-ounce can tomatoes, chopped\nor crushed, with their liquid

1 28-ounce can tomatoes , chopped\nor crushed , with their liquid

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Meat from Slow-Braised Lamb Shanks

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound pasta, like pappardelle

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Shaved pecorino Romano, optional


Input: 2 large onions, roughly chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced fresh chili or crushed red-pepper flakes to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced ginger


Input: 2 cups chopped tomatoes (canned\nare fine; include the liquid)

2 cups chopped tomatoes ( canned\nare fine; include the liquid )

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup coconut milk


Input: Meat from Slow-Braised\nLamb Shanks


Input: 2 teaspoons garam masala or\ncurry powder

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped raw cashews


Input: 2 cups cooked basmati rice\n


Input: Fresh chopped cilantro for garnish


Input: Juice from Slow-Braised Lamb Shanks, plus water or stock\nto make 1 cup

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

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


Input: 2 tablespoons soy sauce


Input: 2 tablespoons minced garlic


Input: 2 tablespoons minced ginger


Input: 1 tablespoon mirin or honey


Input: 2 teaspoons five-spice powder


Input: 3 bay leaves


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups bok choy, chopped\ninto bite-size pieces

2 cups bok choy , chopped\ninto bite-size pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or other oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cooked rice


Input: Chopped scallions for garnish


Input: 450 grams confectioners’ sugar (about 4 cups)

450 grams confectioners’ sugar ( about 4 cups )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup lamb juice, from\nSlow-Braised Lamb Shanks

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Meat from Slow-Braised Lamb Shanks

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 eggs


Input: 2 cups, tightly packed, blanched spinach* (about 10 ounces blanched; 1 1/2 pounds baby spinach or 3 pounds bunch, on the stem), finely chopped

2 cups , tightly packed , blanched spinach* ( about 10 ounces blanched; 1$1/2 pounds baby spinach or 3 pounds bunch , on the stem ) , finely chopped

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

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

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


Input: 2 teaspoons chopped fresh thyme leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, finely minced (optional)

2 garlic cloves , finely minced ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup cooked millet


Input: 3 ounces Gruyère cheese, grated (3/4 cup)

3 ounces Gruyère cheese , grated ( 3/4 cup )

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2/3 cup 2 percent milk


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 1/2 cups marinara sauce


Input: 1 1/2 quarts chicken stock, turkey stock, vegetable stock, or water

1$1/2 quarts chicken stock , turkey stock , vegetable stock , or water

B-QTY B-UNIT B-NAME I-NAME O O B-NAME O O B-NAME 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: A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley

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

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

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


Input: 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: 2 to 3 large garlic cloves (to taste), minced

2 to 3 large garlic cloves ( to taste ) , minced

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

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

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


Input: 1/2 cup elbow macaroni


Input: 2 eggs


Input: 1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped

1 6-ounce bag baby spinach , or 12 ounces of bunch spinach , stemmed , washed , dried and coarsely chopped

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

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


Input: 1/4 cup freshly grated Parmesan (1 ounce)

1/4 cup freshly grated Parmesan ( 1 ounce )

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 ounce (about 1/2 cup) dried porcini mushrooms

1/2 ounce ( about 1/2 cup ) dried porcini mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium onion or 2 shallots, chopped

1/2 medium onion or 2 shallots , chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1 pound mixed regular and wild mushrooms or 1 pound regular white or cremini mushrooms, trimmed and cut in thick slices (or torn into smaller pieces, depending on the type of mushroom)

1 pound mixed regular and wild mushrooms or 1 pound regular white or cremini mushrooms , trimmed and cut in thick slices ( or torn into smaller pieces , depending on the type of mushroom )

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

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

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

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


Input: Salt and freshly ground pepper


Input: 1/4 cup fruity red wine, such as a Côtes du Rhone or Côtes du Luberon

1/4 cup fruity red wine , such as a Côtes du Rhone or Côtes du Luberon

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

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


Input: 2 teaspoons chopped fresh thyme or a combination of thyme and rosemary

B-QTY B-UNIT B-NAME I-NAME I-NAME O O O O B-NAME 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: 6 ounces baby spinach or 12 ounces bunch spinach (1 bunch), stemmed and thoroughly cleaned

6 ounces baby spinach or 12 ounces bunch spinach ( 1 bunch ) , stemmed and thoroughly cleaned

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

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

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


Input: 3/4 pound penne


Input: Freshly grated Parmesan to taste


Input: 1 1/2 pounds bunch spinach, stemmed and thoroughly cleaned, or 3/4 pound baby spinach

1$1/2 pounds bunch spinach , stemmed and thoroughly cleaned , or 3/4 pound baby spinach

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

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

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


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces ricotta (1 cup)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup all-purpose flour (about 45 grams)

1/3 cup all-purpose flour ( about 45 grams )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 eggs, beaten


Input: Freshly grated nutmeg


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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Marinara sauce for serving


Input: 2-3 3/4-ounce cans boneless, skinless and boneless sardines packed in olive oil

2-3$3/4-ounce cans boneless , skinless and boneless sardines packed in olive oil

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 pounds spinach (2 generous bunches), stemmed and washed in two changes of water or 1 pound baby spinach

2 pounds spinach ( 2 generous bunches ) , stemmed and washed in two changes of water or 1 pound baby spinach

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

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

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

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


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 garlic cloves, minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh thyme leaves, roughly chopped, or 1/2 teaspoon dried thyme

1 teaspoon fresh thyme leaves , roughly chopped , or 1/2 teaspoon dried thyme

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

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 teaspoon all-purpose flour


Input: 1/2 cup low-fat milk


Input: 1 cup cooked rice (brown or white; I like to use Arborio)

1 cup cooked rice ( brown or white; I like to use Arborio )

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

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

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


Input: 1/4 cup fresh or dry bread crumbs

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 package dry active yeast


Input: 1 teaspoon sugar


Input: 3 cups slightly warm milk


Input: 1 cup all-purpose flour


Input: 1 cup buckwheat flour


Input: 1/2 teaspoon salt


Input: 2 tablespoons melted butter


Input: 4 eggs, separated


Input: 6 ounces crème fraîche


Input: 1/4 pound (1 stick) melted butter, kept warm

1/4 pound ( 1 stick ) melted butter , kept warm

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: At least 125 grams caviar or trout roe

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely cut chives


Input: 2 1/2 cups all-purpose flour


Input: 3/4 teaspoon coarse kosher salt


Input: 2 sticks (8 ounces) unsalted butter, chilled and cubed

2 sticks ( 8 ounces ) unsalted butter , chilled and cubed

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

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

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


Input: 6 ounces Canadian bacon, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, white and greens parts, thinly sliced

2 scallions , white and greens parts , thinly sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 large eggs


Input: Kosher salt, as needed


Input: Cracked black pepper, as needed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons heavy cream


Input: 1 1/2 tablespoons Sriracha or other hot sauce

1$1/2 tablespoons Sriracha or other hot sauce

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons ketchup


Input: 4 tablespoons olive oil


Input: 1/2 medium onion, sliced


Input: 5 eggs


Input: 1/2 cup grated Parmesan or other hard cheese

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste


Input: 6 fresh sage leaves, or a teaspoon minced rosemary or thyme

6 fresh sage leaves , or a teaspoon minced rosemary or thyme

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: 4 chicken livers, cut into pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry vermouth


Input: 1/4 cup flour


Input: Salt and black pepper


Input: 4 pieces venison shank cut for osso buco, about 3 pounds, or 2 pounds venison shoulder for stew, in 2-inch chunks

4 pieces venison shank cut for osso buco , about 3 pounds , or 2 pounds venison shoulder for stew , in 2-inch chunks

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

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: 3 ounces smoked bacon, coarsely chopped

3 ounces smoked bacon , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium red onion, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk celery, chopped


Input: 2 parsnips, chopped


Input: 4 cloves garlic, minced


Input: 1/2 teaspoon ground allspice


Input: 1 cup fresh cranberries


Input: Juice and grated zest of 1 navel orange

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon molasses


Input: 1 cup dry red wine


Input: 1 cup beef stock


Input: 4 sprigs fresh thyme


Input: 1/2 ounce simple syrup


Input: 1 lemon wheel


Input: 2 strawberries, halved


Input: 5 ounces Champagne


Input: 1 cup sugar


Input: 3 red grapes


Input: 1/2 ounce lemon juice


Input: 1 ounce blended pisco (preferably La Diablada)

1 ounce blended pisco ( preferably La Diablada )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 ounces rosé Champagne


Input: 1 cup sugar


Input: 1 ounce gin or Cognac


Input: 1/2 ounce fresh lemon juice


Input: 2 ounces Champagne


Input: Lemon twist


Input: 1 cup sugar


Input: 8 ounces high quality lightly salted or unsalted butter at room temperature

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

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


Input: Salt


Input: 4 tablespoons porcini powder


Input: 2 French baguettes


Input: 1 teaspoon active dry yeast


Input: 5 cups bread flour


Input: 2 teaspoons salt, plus more for boiling

2 teaspoons salt , plus more for boiling

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon diastatic malt powder


Input: 1/4 cup poppy seeds, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sesame seeds, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup canned summer truffle peelings

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons minced parsley for garnish, optional

4 tablespoons minced parsley for garnish , optional

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper


Input: 2 pounds bone-in lamb stew meat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup pearl barley


Input: 1 bay leaf


Input: 8 small leeks, about 1 pound

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: Salt and pepper


Input: 2 tablespoons Dijon mustard


Input: 1 tablespoon red wine vinegar


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons capers


Input: 8 to 12 cornichons


Input: 12 olives, such as niçoise, oil-cured black or green picholine

12 olives , such as niçoise , oil-cured black or green picholine

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

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

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


Input: 2 hard-cooked eggs, halved lengthwise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon mustard


Input: 2 tablespoons sherry vinegar


Input: 1/2 teaspoon finely grated garlic


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 4 eggs


Input: 2 tablespoons lemon juice


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 2 tablespoons thinly sliced chives


Input: 2 teaspoons coarse kosher salt, more for seasoning

2 teaspoons coarse kosher salt , more for seasoning

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper, more for seasoning

1/2 teaspoon black pepper , more for seasoning

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium potato, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large carrots, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium turnips, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large leek, white and light green part only, cleaned and sliced

1 large leek , white and light green part only , cleaned and sliced

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

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

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


Input: 1 celery stalk, diced


Input: 4 thyme branches, tied into a bouquet garni with kitchen twine

4 thyme branches , tied into a bouquet garni with kitchen twine

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

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

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


Input: 8 ounces kale, stems removed, leaves coarsely chopped (2 1/2 packed cups)

8 ounces kale , stems removed , leaves coarsely chopped ( 2$1/2 packed cups )

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

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

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


Input: Chopped parsley, for serving


Input: Cider or malt vinegar, or fresh lemon juice, for serving

Cider or malt vinegar , or fresh lemon juice , for serving

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

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

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


Input: 4 handfuls tender, pale curly endive (about 10 ounces)

4 handfuls tender , pale curly endive ( about 10 ounces )

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

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


Input: 6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons

6 ounces thick-cut bacon , sliced crosswise into 1/4-inch-thick lardons

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: 12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

12 thin slices from a French baguette , lightly toasted and rubbed with a garlic clove

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

NoCAP NoCAP NoCAP NoCAP NoCAP 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


Input: 3/4 pound medium carrots


Input: 1 small shallot, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon finely grated garlic


Input: 3/4 cup regular blond quinoa


Input: 1/4 cup red quinoa


Input: 1 1/4 cups water


Input: 1/2 to 3/4 teaspoon salt, to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup brown or split yellow lentils (toor dal), rinsed

1 cup brown or split yellow lentils ( toor dal ) , rinsed

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

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

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


Input: 1 teaspoon minced fresh ginger


Input: 1 1/2 teaspoons turmeric


Input: 1/2 medium onion (intact), peeled

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 tablespoons grape seed oil, canola oil, safflower oil or sunflower oil

2 tablespoons grape seed oil , canola oil , safflower oil or sunflower oil

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

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 finely minced red bell pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 plump garlic clove, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cumin seeds


Input: Cayenne pepper to taste


Input: 3 tablespoons chopped cilantro


Input: 2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds), or 1 large acorn squash, cut in half \n\n(If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in

2 pounds kabocha or butternut squash , peeled and cut in small dice ( about 3 cups peeled and diced , weighing 1$1/2 to 1$3/4 pounds ) , or 1 large acorn squash , cut in half \n\n ( If using acorn squash , place in a 425 degree oven for 20 minutes before cutting in

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

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

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

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


Input: Salt to taste


Input: 1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)

1 tablespoon balsamic vinegar ( 2 tablespoons if using acorn squash )

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

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

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


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed

1 cup black lentils ( also known as beluga lentils ) , green Le Puy lentils , or a mixture , rinsed

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

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

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


Input: 1 teaspoon minced ginger


Input: 1 teaspoon turmeric


Input: 1/2 onion (intact)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 quart water


Input: Salt to taste


Input: 1 tablespoon 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: 1/2 teaspoon cumin seeds, ground

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon walnut oil


Input: 1/4 cup chopped or slivered flat leaf parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound rice noodles, preferably wide ones

3/4 pound rice noodles , preferably wide ones

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium or 1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne

2 medium or 1 large carrot ( about 5 ounces ) peeled and cut in 1$1/2-inch julienne

B-QTY O O O O 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 NoCAP NoCAP

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


Input: 2 cups edamame (can use frozen, thawed)

2 cups edamame ( can use frozen , thawed )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 ounces tofu, cut in matchsticks

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Asian or purple basil leaves, or Italian basil, slivered

1/2 cup Asian or purple basil leaves , or Italian basil , slivered

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

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

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


Input: 4 scallions, chopped, or 1/4 cup chopped chives

4 scallions , chopped , or 1/4 cup chopped chives

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped cilantro (optional)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Several sprigs fresh mint


Input: 2 cups bean sprouts (mung are traditional) or slivered romaine leaves (chiffonade)

2 cups bean sprouts ( mung are traditional ) or slivered romaine leaves ( chiffonade )

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


Input: 2 to 4 bird or serrano chiles, finely chopped (to taste) or 1/4 teaspoon cayenne (more or less to taste)

2 to 4 bird or serrano chiles , finely chopped ( to taste ) or 1/4 teaspoon cayenne ( more or less to taste )

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

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

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


Input: 2 to 3 limes, cut in wedges

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound tofu


Input: 2 tablespoons low-sodium soy sauce


Input: 2 teaspoons minced ginger


Input: 1 garlic clove, minced


Input: 2 teaspoons agave nectar


Input: 2 tablespoons canola oil


Input: 2 teaspoons sesame oil


Input: 1 cup rice, any color, cooked (2 to 3 cups cooked rice, depending on the type)

1 cup rice , any color , cooked ( 2 to 3 cups cooked rice , depending on the type )

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

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


Input: 1 tablespoon low-sodium soy sauce


Input: 1 tablespoon rice wine vinegar


Input: 2 teaspoons sugar or agave nectar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons water or vegetable broth

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cornstarch


Input: 1 tablespoon canola oil or peanut oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons minced fresh ginger


Input: 2 garlic cloves, minced


Input: 1 large red pepper, sliced thin

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium red cabbage (about 1 1/2 pounds), cored and coarsely chopped or shredded (about 5 cups shredded or chopped)

1 medium red cabbage ( about 1$1/2 pounds ) , cored and coarsely chopped or shredded ( about 5 cups shredded or chopped )

B-QTY O B-NAME I-NAME 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

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

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


Input: Salt to taste


Input: 1/2 pound (1 1/8 cups) black beans, washed, picked over and soaked for 4 to 6 hours or overnight in 1 quart water

1/2 pound ( 1$1/8 cups ) black beans , washed , picked over and soaked for 4 to 6 hours or overnight in 1 quart water

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

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

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


Input: 1 onion, cut in half

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 plump garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 sprigs epazote or 2 tablespoons chopped cilantro, plus additional for garnish (optional)

1 to 2 sprigs epazote or 2 tablespoons chopped cilantro , plus additional for garnish ( optional )

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

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

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


Input: 1 to 2 teaspoons ground cumin, to taste

1 to 2 teaspoons ground cumin , to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 1 teaspoon ground mild chili powder (more to taste)

1/2 to 1 teaspoon ground mild chili powder ( more to taste )

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 YesPAREN


Input: Salt to taste


Input: 12 corn tortillas


Input: 1/4 cup chopped walnuts (optional)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: all-purpose potatoes


Input: 3 tablespoons melted butter or oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: potatoes


Input: 2 cups basil leaves


Input: 1 clove garlic


Input: 2 tablespoons pine nuts


Input: 4 anchovy fillets


Input: 1/4 cup olive oil


Input: 1/2 cup grated Parmesan


Input: 2-4 tablespoons oil


Input: 2 tablespoons butter


Input: 3 cups half-and-half


Input: grated cheese (for the last 2 minutes of cooking)

grated cheese ( for the last 2 minutes of cooking )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: pinch of nutmeg


Input: 2 pounds potatoes (roughly four medium to large spuds)

2 pounds potatoes ( roughly four medium to large spuds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons butter


Input: 1 diced onion


Input: 1 teaspoon minced garlic


Input: 1 sprig of thyme or rosemary, more for garnish

1 sprig of thyme or rosemary , more for garnish

B-QTY B-UNIT O B-NAME O O O B-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: potatoes


Input: 1 tablespoon chopped ginger


Input: 2 teaspoons curry powder


Input: onion


Input: 1 1/2 cups coconut milk


Input: 1/2 cup water


Input: for garnish: cilantro or fresh chopped Thai chili or both.

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: potatoes


Input: 1/4 pound diced pancetta


Input: olive oil


Input: chopped garlic


Input: 1 onion


Input: 1 cup dry white wine


Input: 1 cup stock


Input: pancetta for garnish


Input: parsley for garnish


Input: potatoes


Input: 1 stick butter


Input: 1/2 cup heavy cream


Input: parsley or chives for garnish


Input: 2 pounds potatoes (about four medium to large spuds)

2 pounds potatoes ( about four medium to large spuds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 olive oil, more to taste

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 tablespoon minced garlic


Input: 1 sprig rosemary or thyme


Input: Chopped chives, for garnish


Input: potatoes


Input: 1 pound cooked, chopped dandelion, spinach or other cooked bitter greens

1 pound cooked , chopped dandelion , spinach or other cooked bitter greens

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


Input: 2 tablespoons butter


Input: parsley for garnish


Input: 2 pounds of potatoes


Input: 1 tablespoon cornstarch


Input: 1 teaspoon salt


Input: 1 teaspoon pepper


Input: 1 teaspoon garlic powder


Input: canola oil


Input: 2 pounds of potatoes


Input: 1 onion


Input: 2 lightly beaten eggs


Input: 2 tablespoons breadcrumbs (or matzo meal)

2 tablespoons breadcrumbs ( or matzo meal )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: neutral oil


Input: 4 1/4 teaspoons soy sauce


Input: 1/4 teaspoon sesame oil


Input: 3 1/2 tablespoons peanut oil


Input: 10 tablespoons unsalted butter


Input: 1 cup milk


Input: 400 grams all-purpose flour, more as needed (about 3 1/2 cups)\n

400 grams all-purpose flour , more as needed ( about 3$1/2 cups ) \n

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

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

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


Input: 400 grams dark brown sugar (about 2 cups)

400 grams dark brown sugar ( about 2 cups )

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 YesPAREN


Input: 7 grams active dry yeast (about 2 1/4 teaspoons; 1 envelope)\n

7 grams active dry yeast ( about 2$1/4 teaspoons; 1 envelope ) \n

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 4 grams plus a pinch fine sea salt (about 1 teaspoon)

4 grams plus a pinch fine sea salt ( about 1 teaspoon )

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

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

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


Input: 7 grams ground cardamom (about 3/4 teaspoon)

7 grams ground cardamom ( about 3/4 teaspoon )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large egg


Input: 14 grams ground cinnamon (about 1 1/2 tablespoons)

14 grams ground cinnamon ( about 1$1/2 tablespoons )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 grams freshly grated nutmeg (about 1/2 teaspoon)

2 grams freshly grated nutmeg ( about 1/2 teaspoon )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon bourbon or apple cider

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 2 pounds skinless boneless chicken thighs, cut in 3-inch chunks

2 pounds skinless boneless chicken thighs , cut in 3-inch chunks

B-QTY B-UNIT B-NAME I-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: Salt and pepper


Input: 1 tablespoon grated ginger


Input: 2 teaspoons grated garlic


Input: 1/4 teaspoon cloves


Input: 1/4 teaspoon fennel seeds


Input: 1/4 teaspoon cardamom seeds


Input: 1/4 teaspoon allspice berries


Input: 1/4 teaspoon cumin seeds


Input: 1/4 teaspoon coriander seeds


Input: 1/4 teaspoon turmeric


Input: 1/4 teaspoon cayenne, or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons lemon juice


Input: 3/4 cup raw cashews


Input: 1/4 cup shredded dried unsweetened coconut

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound small parsnips, peeled and cut in 2-inch batons, optional

1 pound small parsnips , peeled and cut in 2-inch batons , optional

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

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

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


Input: 2 tablespoons ghee, coconut oil or vegetable oil

2 tablespoons ghee , coconut oil or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups finely diced onion


Input: 1 tablespoon tomato paste


Input: 1 2-inch piece cinnamon stick


Input: 3 cups chicken broth or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup thick coconut milk


Input: A few sprigs mint and cilantro for garnish, optional

A few sprigs mint and cilantro for garnish , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup golden raisins or currants

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of saffron threads


Input: 1 medium cauliflower, about 2 pounds, leaves removed and bottom trimmed

1 medium cauliflower , about 2 pounds , leaves removed and bottom trimmed

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 to taste


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 3 anchovy fillets, rinsed and chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-ounce can chopped tomatoes, with juice

1 14-ounce can chopped tomatoes , with juice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons pine nuts or chopped blanched almonds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 3/4 pound perciatelli (also sold as bucatini) or spaghetti

3/4 pound perciatelli ( also sold as bucatini ) or spaghetti

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons grated pecorino


Input: 1 medium cauliflower, about 2 pounds, leaves and stem trimmed

1 medium cauliflower , about 2 pounds , leaves and stem trimmed

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

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


Input: Salt to taste


Input: Pinch of saffron threads


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 3 anchovy fillets, rinsed and chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-ounce can chopped tomatoes, with juice

1 14-ounce can chopped tomatoes , with juice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 2 tablespoons chopped flat leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound ziti or penne rigata

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 ounces pecorino or Parmesan , grated ( 1/2 cup )

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large or 2 small or medium cauliflowers, broken into small florets

1 large or 2 small or medium cauliflowers , broken into small florets

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 5-ounce can water-packed light (not albacore) tuna, drained

1 5-ounce can water-packed light ( not albacore ) tuna , drained

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Input: 1 plump garlic clove, minced or pureéd

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Input: 1/3 cup chopped flat-leaf parsley


Input: 3 tablespoons capers, drained and rinsed

3 tablespoons capers , drained and rinsed

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Input: 1 tablespoon fresh lemon juice


Input: 3 tablespoons sherry vinegar or champagne vinegar

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Input: 6 tablespoons extra virgin olive oil

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Input: Salt and freshly ground pepper


Input: 1/2 medium head cauliflower (about 1 1/4 pounds), trimmed of leaves, bottom of the stem trimmed away

1/2 medium head cauliflower ( about 1$1/4 pounds ) , trimmed of leaves , bottom of the stem trimmed away

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Input: 2 tablespoons extra virgin olive oil

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Input: 1 small onion, finely chopped

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Input: 2 garlic cloves, minced


Input: 8 eggs


Input: Salt and freshly ground pepper to taste

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Input: 1/2 cup finely chopped parsley


Input: 2 teaspoons ground caraway seeds


Input: 2 tablespoons freshly grated Parmesan


Input: 1/2 teaspoon harissa dissolved in 1 teaspoon water, or 1/4 teaspoon cayenne

1/2 teaspoon harissa dissolved in 1 teaspoon water , or 1/4 teaspoon cayenne

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Input: Freshly ground pepper


Input: 1 generous head green or white cauliflower (2 to 2 1/2 pounds)

1 generous head green or white cauliflower ( 2 to 2$1/2 pounds )

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Input: Salt


Input: 1 small onion, finely chopped

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Input: 3 tablespoons extra virgin olive oil

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Input: 2 garlic cloves, minced


Input: 16 imported oil-cured black olives, pitted and cut in half

16 imported oil-cured black olives , pitted and cut in half

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Input: 2 tablespoons minced fresh parsley


Input: Freshly ground pepper


Input: 1/2 cup freshly grated Pecorino or Parmesan, or a combination

1/2 cup freshly grated Pecorino or Parmesan , or a combination

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Input: 115 grams confectioners’ sugar (about 1 cup)

115 grams confectioners’ sugar ( about 1 cup )

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Input: 1/2 cup olive oil


Input: 4 quarts wild mushrooms, coarsely chopped

4 quarts wild mushrooms , coarsely chopped

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Input: 4 quarts white mushrooms, coarsely chopped

4 quarts white mushrooms , coarsely chopped

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Input: 3 heads garlic, halved


Input: 4 cups chopped onion


Input: 4 cups chopped celery


Input: 1 1/2 cups moderately packed flat-leaf Italian parsley (including stems)

1$1/2 cups moderately packed flat-leaf Italian parsley ( including stems )

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Input: 6 sprigs thyme


Input: 1 tablespoon black peppercorns


Input: 1/2 cup olive oil


Input: 2 pounds white button mushrooms, quartered

2 pounds white button mushrooms , quartered

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Input: 2 pounds mixed wild mushrooms (hen of the woods, oyster, etc.), coarsely chopped

2 pounds mixed wild mushrooms ( hen of the woods , oyster , etc. ) , coarsely chopped

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Input: 2 cups diced yellow onion


Input: 1 cup sliced leeks (white part only)

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Input: 1/4 cup sliced garlic (about 6 cloves)

1/4 cup sliced garlic ( about 6 cloves )

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Input: 1/2 cup Madeira


Input: 3 teaspoons fine sea salt


Input: 2 cups whole milk


Input: 3 1/2 quarts unsalted wild mushroom stock (see recipe), or as needed

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