Input: 4 ounces (1 stick) unsalted butter, preferably high fat, at room temperature, plus 2 tablespoons unsalted butter

4 ounces ( 1 stick ) unsalted butter , preferably high fat , at room temperature , plus 2 tablespoons unsalted butter

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

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

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


Input: Flour for dusting


Input: 6 ounces (3/4 cup) apricot preserves

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

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Input: 3/4 cup dry poundcake crumbs


Input: 2 ounces unsalted high-fat butter, melted

2 ounces unsalted high-fat butter , melted

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

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Input: 4 ounces good bittersweet chocolate


Input: 6 tablespoons all-purpose flour


Input: 3 tablespoons sugar


Input: 2 teaspoons cinnamon (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons unsalted butter, diced and chilled

3 tablespoons unsalted butter , diced and chilled

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

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Input: 2 cups chopped onions, or more

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

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Input: 1/2 cup rendered chicken fat or olive oil

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

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Input: 3/4 cup kasha (buckwheat groats)

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

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Input: Salt and ground black pepper


Input: 1/2 pound farfalle (bow-tie) or other noodles.

1/2 pound farfalle ( bow-tie ) or other noodles.

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

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Input: About 36 large garlic cloves, peeled

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

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Input: 1 cup pitted green olives, like Manzanilla or Picholine

1 cup pitted green olives , like Manzanilla or Picholine

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

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Input: 1 cup flour


Input: 1 teaspoon salt, more for sprinkling

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

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Input: 1/2 teaspoon pepper


Input: 3 eggs


Input: 1 cup fresh bread crumbs or panko

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

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Input: Oil for deep-frying


Input: 2 pounds fresh skinless boneless cod

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 1/2 cup olive oil


Input: 1 cup milk


Input: 5 thyme sprigs


Input: 8 cloves garlic, crushed


Input: 2 1/2 pounds russet potatoes, peeled and halved

2$1/2 pounds russet potatoes , peeled and halved

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

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Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Vegetable oil for frying


Input: 2 cups matzo meal or fine dry bread crumbs

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

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Input: 4 pounds flanken ribs


Input: 1/2 teaspoon salt, more to taste

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

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

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

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 3 medium carrots, peeled and diced

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

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Input: 3 medium celery stalks, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks, white and light green parts, cleaned, quartered lengthwise and chopped

2 leeks , white and light green parts , cleaned , quartered lengthwise and chopped

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

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Input: 2 garlic cloves, finely chopped

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

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Input: 1 shallot, chopped


Input: 1/2 cup pomegranate juice


Input: 1/3 cup dry red wine


Input: 2 cups chicken stock, or as needed

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

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Input: 3 thyme branches (see note)

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

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Input: 1 rosemary branch


Input: 1 bay leaf


Input: 3 whole cloves


Input: 1 1/2 tablespoons pomegranate molasses (optional)

1$1/2 tablespoons pomegranate molasses ( optional )

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

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Input: 1/3 cup pomegranate seeds


Input: 2 tablespoons chopped fresh cilantro


Input: 3 tablespoons maple syrup


Input: 1 1/2 cups powdered sugar\n


Input: \n3 tablespoons maple syrup\n\n


Input: 1 to 3 tablespoons water


Input: About 2 pounds baking potatoes, like Idaho or russet, peeled

About 2 pounds baking potatoes , like Idaho or russet , peeled

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


Input: 1 medium onion, peeled

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


Input: Salt and freshly ground black pepper to taste

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

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Input: 2 tablespoons plain bread crumbs or matzo meal

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

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Input: Neutral oil, like corn or grape seed.

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Input: 1 leftover carcass from a 10- to 15-pound roasted turkey, preferably including neck, wing and leg bones

1 leftover carcass from a 10- to 15-pound roasted turkey , preferably including neck , wing and leg bones

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

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Input: 4 or 5 onions, quartered (no need to peel; just rub off any papery skins)

4 or 5 onions , quartered ( no need to peel; just rub off any papery skins )

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

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Input: 2 large or 3 small carrots, peeled and cut into chunks

2 large or 3 small carrots , peeled and cut into chunks

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

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Input: 4 large or 5 small celery ribs, cut into chunks

4 large or 5 small celery ribs , cut into chunks

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

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Input: 2 cups white wine


Input: 2 large or 3 small garlic cloves, smashed and peeled

2 large or 3 small garlic cloves , smashed and peeled

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

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Input: 4 sprigs fresh thyme


Input: 2 bay leaves


Input: 1 teaspoon black peppercorns


Input: 1 whole arbol (or another small dried red) chile

1 whole arbol ( or another small dried red ) chile

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

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Input: Kosher salt


Input: 3 cups, tightly packed, mixed grated carrots and parsnips (about 1 pound)

3 cups , tightly packed , mixed grated carrots and parsnips ( about 1 pound )

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

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


Input: 3 cups grated potatoes (use a starchy potato like Idaho or Yukon gold)

3 cups grated potatoes ( use a starchy potato like Idaho or Yukon gold )

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

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Input: 1 teaspoon baking powder


Input: Salt and freshly ground pepper to taste

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

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Input: 2 serrano chiles or 1 jalapeño, minced (seeded if desired)

2 serrano chiles or 1 jalapeño , minced ( seeded if desired )

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Input: 1/2 cup chopped cilantro


Input: 1 tablespoon nigella seeds


Input: 1/4 cup chopped chives


Input: 1/4 cup all-purpose flour or cornstarch

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Input: 2 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

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

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Input: 1/2 medium onion, grated\n


Input: 3 cups grated butternut squash (1 small squash)

3 cups grated butternut squash ( 1 small squash )

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

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Input: 3 cups grated purple potatoes


Input: 3 tablespoons chopped or slivered fresh sage (more to taste)

3 tablespoons chopped or slivered fresh sage ( more to taste )

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Input: Salt and freshly ground pepper


Input: 1 teaspoon baking powder


Input: 3 tablespoons oat bran


Input: 1/4 cup all-purpose flour or cornstarch

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Input: 2 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

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

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Input: 2 1/2 cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender, then mashed with a potato masher or a fork)\n

2$1/2 cups mashed potatoes ( about 1 pound 2 ounces potatoes , peeled , cut in chunks and steamed until tender , then mashed with a potato masher or a fork ) \n

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

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


Input: 1 1/2 cups finely chopped steamed or blanched broccoli raab

1$1/2 cups finely chopped steamed or blanched broccoli raab

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Input: 1/4 cup chopped chives


Input: 1 teaspoon baking powder


Input: Salt and freshly ground pepper to taste

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

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Input: 1/3 to 1/2 cup freshly grated Parmesan, to taste

1/3 to 1/2 cup freshly grated Parmesan , to taste

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 heaped tablespoons all-purpose flour


Input: 2 eggs


Input: 3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

3 to 4 tablespoons sunflower oil , grapeseed oil or canola oil for frying

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

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Input: 2 cups finely chopped steamed cabbage (about 1 pound cabbage)

2 cups finely chopped steamed cabbage ( about 1 pound cabbage )

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

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Input: 2 1/2 cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender – about 20 minutes – then mashed with a potato masher or a fork)

2$1/2 cups mashed potatoes ( about 1 pound 2 ounces potatoes , peeled , cut in chunks and steamed until tender – about 20 minutes – then mashed with a potato masher or a fork )

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

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


Input: 1/2 cup chopped chives


Input: 1 tablespoon chopped fresh marjoram (optional)

1 tablespoon chopped fresh marjoram ( optional )

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Input: 1 teaspoon baking powder


Input: Salt and freshly ground pepper to taste

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

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Input: 1/4 cup all-purpose flour


Input: 2 eggs


Input: 3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

3 to 4 tablespoons sunflower oil , grapeseed oil or canola oil for frying

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

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Input: 5 cups, tightly packed, grated potatoes (use a starchy potato like Idaho or Yukon gold)

5 cups , tightly packed , grated potatoes ( use a starchy potato like Idaho or Yukon gold )

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

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Input: 2 large leeks, halved lengthwise, cleaned and sliced very thin

2 large leeks , halved lengthwise , cleaned and sliced very thin

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Input: 1/2 pound kale, stemmed, washed, dried and finely chopped or cut in thin slivers (about 3 cups, tightly packed)

1/2 pound kale , stemmed , washed , dried and finely chopped or cut in thin slivers ( about 3 cups , tightly packed )

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

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

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


Input: 1 teaspoon baking powder


Input: Salt and freshly ground pepper to taste

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

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Input: 2 teaspoons cumin seeds, lightly toasted and coarsely ground

2 teaspoons cumin seeds , lightly toasted and coarsely ground

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Input: 1/4 cup chopped chives


Input: 1/4 cup all-purpose flour or cornstarch

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 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

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

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Input: Pastry for two 10-inch pies


Input: Fresh fruit like strawberries, blueberries and huckleberries

Fresh fruit like strawberries , blueberries and huckleberries

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Input: 1 tablespoon mirin


Input: 2 teaspoons soy sauce


Input: 2 teaspoons grated ginger


Input: 1 tablespoon sugar


Input: 2 egg yolks


Input: Salt


Input: 1 pound tender mustard greens or spinach, stemmed and washed

1 pound tender mustard greens or spinach , stemmed and washed

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

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Input: 1 teaspoon toasted sesame oil


Input: Pickled ginger, for garnish


Input: 1 1/4 cups all-purpose flour


Input: 1 tablespoon sugar


Input: 1/2 teaspoon salt


Input: 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces

1/2 cup ( 1 stick ) unsalted butter , chilled and cut into small pieces

B-QTY B-UNIT O O 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 NoCAP NoCAP

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


Input: 1/3 cup ice cold water, more as needed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg, beaten


Input: Raw sugar, for garnish


Input: 6 to 8 Granny Smith or other tart apples, peeled and cut into 16 slices each (about 6 cups total)

6 to 8 Granny Smith or other tart apples , peeled and cut into 16 slices each ( about 6 cups total )

O O B-QTY 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

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

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


Input: 1/4 cup brown sugar


Input: 1 teaspoon cornstarch


Input: 1/4 teaspoon ground cinnamon


Input: 1/4 teaspoon lemon zest


Input: 1/4 teaspoon vanilla extract


Input: 1/4 cup granulated sugar


Input: 1 1/2 cups all-purpose flour


Input: 1/4 cup brown sugar


Input: 1/4 teaspoon ground cinnamon


Input: 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature

1/2 cup ( 1 stick ) unsalted butter , melted and cooled to room temperature

B-QTY B-UNIT O O 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 NoCAP NoCAP

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


Input: 1 1/2 cups heavy cream


Input: 2 teaspoons vanilla extract


Input: 1 teaspoon salt


Input: Enriched vinaigrette (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 pounds brisket, fat trimmed, cut into 1-inch cubes

3 pounds brisket , fat trimmed , cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons coarse kosher salt, more as needed

1$1/2 tablespoons coarse kosher salt , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons black pepper, more as needed

1$1/2 teaspoons black pepper , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil, more as needed

3 tablespoons extra-virgin olive oil , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 leeks, thinly sliced


Input: 2 celery stalks, diced


Input: 2 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 thyme sprigs


Input: 2 bay leaves


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

2 carrots , peeled and cut into 1/2-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 parsnips, peeled and cut into 1/2-inch chunks

2 parsnips , peeled and cut into 1/2-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium turnips or kohlrabi, peeled and cut into 1/2-inch cubes

2 medium turnips or kohlrabi , peeled and cut into 1/2-inch cubes

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

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

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


Input: 2/3 cup pearled barley


Input: 2 teaspoons white wine vinegar, more as needed

2 teaspoons white wine vinegar , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces Tuscan kale (1 large bunch or 2 small), ribs removed and leaves sliced 1-inch thick

10 ounces Tuscan kale ( 1 large bunch or 2 small ) , ribs removed and leaves sliced 1-inch thick

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

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

NoCAP NoCAP YesCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 ounces crème fraîche


Input: Sweetened whipped cream


Input: 1 (1-pound) box dark brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces (10 tablespoons) unsalted butter, cut into small pieces

5 ounces ( 10 tablespoons ) unsalted butter , cut into small pieces

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

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

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


Input: 2 ounces rendered bacon fat (from about 4 slices thick-cut bacon)

2 ounces rendered bacon fat ( from about 4 slices thick-cut bacon )

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

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

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


Input: 1 teaspoon white vinegar


Input: 2 teaspoons finely julienned tarragon


Input: About 4 1/2 cups water, chicken stock or vegetable stock, or as needed

About 4$1/2 cups water , chicken stock or vegetable stock , or as needed

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

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


Input: Six 6-ounce skinless cod fillets

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


Input: 12 nasturtium leaves, optional


Input: 1 tablespoon salt.


Input: 1 teaspoon freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 five-pound leg of lamb


Input: 3 onions, sliced


Input: 3 carrots, sliced


Input: 1 cup beef broth


Input: 1 1/2 cups hot strong coffee


Input: 1/2 cup heavy cream


Input: 1 tablespoon sugar


Input: 2 tablespoons unsalted butter, at room temperature

2 tablespoons unsalted butter , at room temperature

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

125 grams raw ( Demerara ) sugar ( 1/2 cup )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup stout


Input: 1 cup molasses


Input: 1/2 teaspoon baking soda


Input: 340 grams all-purpose flour (2 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon ground ginger


Input: 1 teaspoon cinnamon


Input: 1/4 teaspoon ground cloves


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon allspice


Input: 1/4 teaspoon fine sea salt


Input: 3 tablespoons grated fresh ginger


Input: 3 large eggs, at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 210 grams dark brown sugar, lightly packed (1 cup)

210 grams dark brown sugar , lightly packed ( 1 cup )

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

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

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


Input: 200 grams granulated sugar (1 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup safflower oil


Input: 2 shallots, peeled and cut into 1/8-inch-thick slices

2 shallots , peeled and cut into 1/8-inch-thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 fish fillets, skinned (4 to 5 ounces each of either trout, Arctic char, porgy, whiting or small pieces of salmon trout)

2 to 3 fish fillets , skinned ( 4 to 5 ounces each of either trout , Arctic char , porgy , whiting or small pieces of salmon trout )

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: Oil for deep frying


Input: White chocolate, optional


Input: Handful each of finely chopped parsley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Handful each of finely chopped mint

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Handful each of finely chopped cilantro

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: cinnamon or any liqueur to taste, optional

cinnamon or any liqueur to taste , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Crusty bread, optional


Input: 2 pounds lamb shoulder


Input: 1 cup pitted prunes


Input: 1 tablespoon minced garlic


Input: salt and pepper,


Input: 1 chopped onion


Input: 2 teaspoons minced ginger


Input: 1/4 teaspoon cinnamon


Input: 1 1/2 cup red wine


Input: 1/2 cup stock or water


Input: 2 pounds lamb shoulder


Input: salt and pepper


Input: 1 chopped shallot


Input: 2 tablespoons minced garlic


Input: 3 anchovy fillets (more to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups white wine


Input: 1/2 cup olives


Input: 1 teaspoon ground cloves


Input: 1/2 cup red wine


Input: 2 cups canned tomatoes


Input: 2-pound piece of boneless lamb


Input: chopped dill


Input: minced garlic


Input: olive oil


Input: salt and pepper


Input: potatoes


Input: olive oil


Input: 2-pound piece of boneless lamb


Input: 2 teaspoons cumin


Input: 1 teaspoon coriander


Input: grated lemon zest


Input: minced garlic


Input: olive oil


Input: salt and pepper


Input: chunks of carrots


Input: 1/2 cup apricot jam


Input: olive oil


Input: chopped cilantro


Input: red wine vinegar


Input: salt and pepper


Input: 2-pound piece of boneless lamb


Input: red onions


Input: 1 1/2-pounds boneless lamb


Input: 1 large eggplant


Input: neutral oil


Input: minced garlic


Input: ginger


Input: red chile flakes


Input: 1 tablespoon soy sauce


Input: 1 tablespoon of water


Input: 1 1/2 pounds boneless lamb


Input: 1 large eggplant


Input: 1 tablespoon neutral oil, like canola oil

1 tablespoon neutral oil , like canola oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 tablespoon grated ginger


Input: 1/4 teaspoon red chile flakes


Input: 1 tablespoon soy sauce


Input: 1 tablespoon water


Input: cilantro, to garnish


Input: 1 1/2-pounds boneless lamb


Input: 1 bunch asparagus


Input: neutral oil


Input: minced garlic


Input: ginger


Input: 1 tablespoon hoisin


Input: 1 tablespoon


Input: 1 1/2-pounds boneless lamb


Input: 3/4 pound carrots


Input: neutral oil


Input: carrots


Input: minced garlic


Input: ginger


Input: cumin seeds


Input: juice of an orange


Input: 1 cup chopped parsley


Input: 1 cup chopped mint


Input: 3/4 cup olive oil


Input: 1/4 cup lemon juice


Input: 2 tablespoons minced garlic


Input: 2 teaspoons red chile flakes


Input: salt and pepper


Input: 2 pounds of lamb shoulder


Input: 1 cup chopped cilantro


Input: 1 cup chopped mint


Input: 1/2 cup fish sauce


Input: 1/4 cup lime juice


Input: 1/4 cup sugar


Input: 1 tablespoon, chopped fresh chile (like jalapeno)

1 tablespoon , chopped fresh chile ( like jalapeno )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: black pepper


Input: 2 pounds of lamb shoulder chops

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds of lamb shoulder chops

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced lemon grass


Input: 2 tablespoons minced ginger


Input: 1/4 cup soy sauce


Input: 1/4 cup orange juice


Input: 2 tablespoons minced garlic


Input: black pepper


Input: 2 pounds of lamb shoulder


Input: minced jalapeño


Input: 4 teaspoons extra-virgin cold-pressed olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Creole or other coarse mustard

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup ketchup, preferably Heinz

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon prepared horseradish


Input: 1 1/2 teaspoons paprika


Input: 1/2 teaspoon ground white pepper


Input: 1/4 teaspoon ground cayenne pepper, or as needed

1/4 teaspoon ground cayenne pepper , or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped celery


Input: 1 1/2 teaspoons chopped scallion


Input: 1/2 pound chunk Parmesan cheese


Input: 1 teaspoon garlic


Input: 140 grams dark (bittersweet) chocolate pieces (5 ounces)

140 grams dark ( bittersweet ) chocolate pieces ( 5 ounces )

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

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

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


Input: 20 grams minced crystallized ginger (2 tablespoons)

20 grams minced crystallized ginger ( 2 tablespoons )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 140 grams fresh pomegranate seeds (1 cup)

140 grams fresh pomegranate seeds ( 1 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 grams flaky sea salt (1 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 400 grams granulated sugar (2 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup Steen’s cane syrup or light molasses

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 230 grams pecan halves (2 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons unsalted butter


Input: 1 tablespoon vanilla extract


Input: 5 grams ground ginger (1 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 grams ground cinnamon (1 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 grams ground cloves (1/2 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 340 grams sugar (1 1/2 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 ounces cranberries (3 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1-liter bottle vodka


Input: Strips of lime or orange zest (optional)

Strips of lime or orange zest ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water

1$1/2 pounds dried hominy ( posole ) , available in Latino groceries , soaked overnight in cold water

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

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

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


Input: 3 ounces dried red New Mexico chiles (about 10 large chiles)

3 ounces dried red New Mexico chiles ( about 10 large chiles )

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

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

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


Input: 2 pounds fresh pork belly, cut in 2-inch cubes

2 pounds fresh pork belly , cut in 2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds pork shoulder, not too lean, cut in 2-inch chunks

2 pounds pork shoulder , not too lean , cut in 2-inch chunks

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

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

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


Input: Salt and pepper


Input: 1 large yellow onion, peeled, halved and stuck with 2 cloves

1 large yellow onion , peeled , halved and stuck with 2 cloves

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

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

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


Input: 1 bay leaf


Input: 1 tablespoon chopped garlic


Input: 2 teaspoons cumin seeds, toasted until fragrant and coarsely ground

2 teaspoons cumin seeds , toasted until fragrant and coarsely ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups finely diced white onion, soaked in ice water, for garnish

2 cups finely diced white onion , soaked in ice water , for garnish

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

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

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


Input: Lime wedges


Input: Roughly chopped cilantro, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Toasted Mexican oregano, for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds Alaskan cod fillets


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, halved and sliced across the grain

1 large onion , halved and sliced across the grain

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coriander seeds


Input: 2 large red bell peppers, or 1 red pepper and 1 yellow pepper, sliced

2 large red bell peppers , or 1 red pepper and 1 yellow pepper , sliced

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

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

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


Input: 2 garlic cloves, minced


Input: 2 teaspoons curry powder (optional)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 14-ounce can chopped tomatoes


Input: 2 tablespoons mild honey, such as clover

2 tablespoons mild honey , such as clover

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons sherry vinegar or cider vinegar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 2 cups cilantro leaves (some stems are O.K. – you don’t have to pick off each leaf the way you do with parsley)\n

2 cups cilantro leaves ( some stems are O.K. – you don’t have to pick off each leaf the way you do with parsley ) \n

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 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 YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/2 cup flat-leaf parsley leaves\n


Input: 2 garlic cloves\n


Input: Salt and freshly ground pepper\n


Input: 2 tablespoons fresh lemon juice\n


Input: 2 tablespoons extra virgin olive oil\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup plain Greek yogurt (low-fat or whole)\n

1 cup plain Greek yogurt ( low-fat or whole ) \n

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 1/2 pounds Alaskan cod fillets\n


Input: Lemon wedges for garnish\n


Input: 1 pound fresh tomatillos, husked and rinsed\n

1 pound fresh tomatillos , husked and rinsed\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 or 3 jalapeño or serrano chiles, stemmed, seeded for a milder salsa\n

2 or 3 jalapeño or serrano chiles , stemmed , seeded for a milder salsa\n

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 chopped onion, soaked for 5 minutes in cold water, then drained and rinsed\n

1/4 cup chopped onion , soaked for 5 minutes in cold water , then drained and rinsed\n

B-QTY B-UNIT O 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 NoCAP

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


Input: 2 large garlic cloves, peeled\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste \n


Input: 1/3 cup coarsely chopped cilantro, plus additional chopped cilantro for garnish\n

1/3 cup coarsely chopped cilantro , plus additional chopped cilantro for garnish\n

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

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


Input: 1 tablespoon grapeseed or sunflower oil\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken or vegetable stock\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds cod or mahi mahi fillets\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cilantro sprigs or leaves and lemon or lime wedges for serving\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds Alaskan cod fillets\n


Input: 1 1/2 cups freshly squeezed lime juice\n

1$1/2 cups freshly squeezed lime juice\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper\n


Input: 1 small white or red onion, sliced\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, minced\n


Input: 1 or 2 serrano or jalapeño chiles, minced\n

1 or 2 serrano or jalapeño chiles , minced\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium tomatoes (in season only), diced\n

2 medium tomatoes ( in season only ) , diced\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ripe but firm avocado, diced\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 cup chopped cilantro (to taste)\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 6-ounce bag baby spinach


Input: 4-1/2 pounds clams, such as littlenecks

4-1/2 pounds clams , such as littlenecks

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine, such as pinot grigio or sauvignon blanc

1 cup dry white wine , such as pinot grigio or sauvignon blanc

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

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

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


Input: 1 small onion or 2 shallots, minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, minced


Input: 1/4 to 1/2 teaspoon red pepper flakes, or 1 dried chile de arbol, broken in half

1/4 to 1/2 teaspoon red pepper flakes , or 1 dried chile de arbol , broken in half

O O 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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 (28-ounce) can chopped tomatoes in juice

1 ( 28-ounce ) can chopped tomatoes in juice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sugar


Input: 1 strip of orange zest


Input: 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of saffron (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 tablespoons finely chopped fresh parsley or cilantro

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A drizzle of olive oil or squeeze of lemon juice for serving (optional)

A drizzle of olive oil or squeeze of lemon juice for serving ( optional )

YesCAP 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 YesPAREN YesPAREN YesPAREN


Input: 1 ounce turkey ham, or lean ham, finely diced

1 ounce turkey ham , or lean ham , finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced shallots


Input: 1/3 cup finely diced red bell pepper

O 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: 2 tablespoons dry white wine


Input: 6 sheets of phyllo dough, thawed (cover with a damp cloth) Vegetable oil spray

6 sheets of phyllo dough , thawed ( cover with a damp cloth ) Vegetable oil spray

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

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

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


Input: 1 teaspoon chopped fresh cilantro


Input: Vegetable oil spray


Input: 2 tablespoons of pickled red ginger syrup (available in Asian groceries)

2 tablespoons of pickled red ginger syrup ( available in Asian groceries )

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

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

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


Input: Nonstick cooking spray


Input: A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chili if desired, tied together with a string

A bouquet garni made with a bay leaf , a strip of orange zest , a couple of sprigs each thyme and parsley , and a dried red chili if desired , tied together with a string

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

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

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


Input: Salt and black pepper


Input: 2 cups whole milk


Input: 1/3 cup all-purpose flour


Input: 1/3 cup sugar


Input: 5 large egg yolks


Input: 1 to 2 pints raspberries, blueberries or hulled strawberries

1 to 2 pints raspberries , blueberries or hulled strawberries

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds large pattypan squash


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper


Input: 1 egg


Input: 2 teaspoons water or milk


Input: 2 tablespoons flour


Input: Salt and pepper


Input: Olive oil


Input: 8 pancakes


Input: 2 tablespoons extra-virgin olive oil, more for drizzling

2 tablespoons extra-virgin olive oil , more for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium carrots, peeled and chopped

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 small fennel bulb or 2 celery stalks, chopped

1 small fennel bulb or 2 celery stalks , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped

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


Input: 2 cloves garlic, minced


Input: Pinch crushed red pepper flakes


Input: 2 teaspoons minced fresh rosemary (optional)

2 teaspoons minced fresh rosemary ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups chicken or vegetable broth (or water)

2 cups chicken or vegetable broth ( or water )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 (15-ounce) can chickpeas, rinsed and drained

1 ( 15-ounce ) can chickpeas , rinsed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup roughly chopped cherry or grape tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup whole-wheat or regular orzo

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart loosely packed baby mustard greens or spinach (about 5 ounces)

1 quart loosely packed baby mustard greens or spinach ( about 5 ounces )

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

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

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


Input: Salt and freshly cracked black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped scallions, for garnish (optional)

Chopped scallions , for garnish ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup finely grated Parmigiano-Reggiano cheese, more as needed

1/4 cup finely grated Parmigiano-Reggiano cheese , more as needed

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 pounds (about 21) bone-in, skin-on chicken thighs

8 pounds ( about 21 ) bone-in , skin-on chicken thighs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1 quart buttermilk


Input: 3/4 cup loosely packed rubbed sage leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Old Bay seasoning


Input: 1 tablespoon kosher salt


Input: 1/3 cup freshly cracked black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups all-purpose flour


Input: 1 tablespoon baking powder


Input: 3 cups vegetable oil


Input: 3 strips thick-cut bacon


Input: 4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks

4 medium sweet potatoes ( about 2 pounds ) , peeled and cut into uniform 2-inch chunks

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

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

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


Input: 2 tablespoons salt


Input: 1/2 red bell pepper, seeded and diced small

1/2 red bell pepper , seeded and diced small

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 green bell pepper, seeded and diced small

1/2 green bell pepper , seeded and diced small

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 large red onion, diced small

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped parsley


Input: 3 tablespoons Dijon mustard


Input: 3 tablespoons ketchup


Input: 1 teaspoon minced garlic


Input: 3/4 cup olive oil


Input: 1/4 cup cider vinegar


Input: 1 tablespoon Worcestershire sauce


Input: 2 tablespoons fresh lime juice


Input: Salt and pepper to taste


Input: 1/3 cup pecan halves, lightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: One small chicken, 2 3/4 to 3 1/2 pounds

One small chicken , 2$3/4 to 3$1/2 pounds

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 sprigs fresh thyme, marjoram, rosemary or sage

4 sprigs fresh thyme , marjoram , rosemary or sage

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 1/4 teaspoon ground black pepper


Input: 1 pound potatoes


Input: Enough hot cream to come about 3/4 of the way up the vegetable layers

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

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


Input: 1 to 1 1/2 cups of grated Gruyere

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A sprinkling of salt


Input: A sprinkling of pepper


Input: Three logs of cookie dough (see recipe)

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

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


Input: Generous layer of frosting or icing (see recipe)

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

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


Input: 1 teaspoon brown sugar


Input: 1 teaspoon freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly squeezed orange juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cinnamon stick


Input: Water just off the boil


Input: 1 1-inch-wide ribbon of orange peel studded with 3-5 cloves.

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces ruby port (I like Fonseca or Taylor Fladgate, either of which would be good for the punch)

3 ounces ruby port ( I like Fonseca or Taylor Fladgate , either of which would be good for the punch )

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

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 YesCAP NoCAP YesCAP NoCAP YesCAP YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon brown sugar


Input: 1 teaspoon freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly squeezed orange juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cinnamon stick


Input: Water just off the boil


Input: 1 1-inch-wide ribbon of orange peel studded with 3-5 cloves.

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 parts ruby port


Input: 2 parts brandy


Input: 1 part dark rum


Input: 1 part spiced clementine syrup


Input: 1 part cranberry juice


Input: One handful clementine peels (with a paring knife, remove as much pith as  possible).

One handful clementine peels ( with a paring knife , remove as much pith as possible ) .

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

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

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


Input: Per 3 cups fresh clementine juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup water


Input: 2/3 cup dark brown sugar


Input: 1 vanilla bean, sliced lengthwise

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon whole allspice


Input: 1 3-inch chunk fresh ginger, peeled.

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon, cut in wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound pork belly, best available, skin discarded

1 pound pork belly , best available , skin discarded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound boneless pork shoulder, best available, skin discarded

1 pound boneless pork shoulder , best available , skin discarded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon mustard seeds


Input: 1/2 teaspoon ground black pepper


Input: 2 teaspoons salt, or more, preferably sea salt

2 teaspoons salt , or more , preferably sea salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, crushed


Input: 3 bay leaves


Input: 1 cup dry white wine


Input: 1 generous bunch black or curly kale (about 3/4 pound)

1 generous bunch black or curly kale ( about 3/4 pound )

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 to 7 cups well seasoned chicken stock or vegetable stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 cup minced onion


Input: Salt to taste


Input: 2/3 cup Arborio rice


Input: 1 to 2 garlic cloves (to taste), minced

1 to 2 garlic cloves ( to taste ) , minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/2 cup dry white wine , such as Pinot Grigio or Sauvignon Blanc

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

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

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


Input: 3 cups cooked black quinoa


Input: 1/2 cup chopped walnuts


Input: Freshly ground pepper to taste


Input: 1/2 cup freshly grated Parmesan cheese (2 ounces)

1/2 cup freshly grated Parmesan cheese ( 2 ounces )

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon plus 2 teaspoons sherry vinegar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon balsamic vinegar


Input: Salt to taste


Input: 1/2 teaspoon Dijon mustard


Input: 1 very small garlic clove, puréed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 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: 2 medium beets, roasted, peeled and sliced thin in half-moons

2 medium beets , roasted , peeled and sliced thin in half-moons

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

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


Input: 1 4-ounce (or 5-ounce – they vary) bag of mâche, rinsed and spun dry

1 4-ounce ( or 5-ounce – they vary ) bag of mâche , rinsed and spun dry

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

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

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


Input: 1 small radicchio, outer leaves removed, quartered and cut crosswise into thin slivers (chiffonade) (about 2 cups chiffonade)

1 small radicchio , outer leaves removed , quartered and cut crosswise into thin slivers ( chiffonade ) ( about 2 cups chiffonade )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup broken walnuts


Input: 1 tablespoon chopped fresh tarragon (optional)

1 tablespoon chopped fresh tarragon ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 ounce shaved Parmesan (about 2 tablespoons)

1/2 ounce shaved Parmesan ( about 2 tablespoons )

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

1 garlic clove , cut in half , green shoot removed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons shelled walnuts (about 3/4 ounce)

2 tablespoons shelled walnuts ( about 3/4 ounce )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup basil leaves


Input: 1/4 cup fresh ricotta


Input: 2 tablespoons warm water


Input: 1/4 cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan)

1/4 cup freshly grated Parmesan , plus additional for sprinkling ( Pecorino can be substituted for some of the Parmesan )

B-QTY B-UNIT O O B-NAME 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

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

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


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon walnut oil


Input: Salt to taste


Input: 1/2 pound broccoli crowns, broken into small florets

1/2 pound broccoli crowns , broken into small florets

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spaghetti


Input: About 1/4 cup pasta cooking water (more to taste)

About 1/4 cup pasta cooking water ( more to taste )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups stemmed, slivered curly kale

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


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: 3 cups finely sliced or shredded red cabbage

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped walnuts


Input: 2 tablespoons seasoned rice vinegar


Input: 2 teaspoons sherry vinegar


Input: 2 to 3 teaspoons Dijon mustard (to taste)

2 to 3 teaspoons Dijon mustard ( to taste )

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

1 small garlic clove , minced or puréed ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon walnut oil


Input: 1/4 cup plain yogurt


Input: Freshly ground pepper


Input: 1/2 cup broken walnuts, very lightly toasted if desired

1/2 cup broken walnuts , very lightly toasted if desired

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup lightly toasted sesame seeds

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons coriander seeds


Input: 1 tablespoon cumin seeds


Input: 2 teaspoons nigella seeds


Input: 1 teaspoon ground sumac


Input: 1/2 to 1 teaspoon mild chili powder or Aleppo pepper (optional)

1/2 to 1 teaspoon mild chili powder or Aleppo pepper ( optional )

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

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

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


Input: 1/2 teaspoon kosher salt or coarse see salt (or to taste)

1/2 teaspoon kosher salt or coarse see salt ( or to taste )

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

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

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


Input: 2 large bunches spinach (1 1/2 to 2 pounds), stemmed and washed in 2 rinses of water

2 large bunches spinach ( 1$1/2 to 2 pounds ) , stemmed and washed in 2 rinses of water

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

NoCAP NoCAP NoCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove, ground


Input: 2 allspice berries, lightly toasted and ground

2 allspice berries , lightly toasted and ground

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1/2 teaspoon cumin seeds , lightly toasted and ground

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground cinnamon


Input: 1 garlic clove, cut in half, green shoots removed (more to taste)

1 garlic clove , cut in half , green shoots removed ( more to taste )

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

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

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


Input: Salt to taste


Input: 2/3 cup drained yogurt or Greek yogurt

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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: 1/4 to 1/2 cup pomegranate seeds for garnish (optional)

1/4 to 1/2 cup pomegranate seeds for garnish ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound pork belly, best available, skin discarded

1 pound pork belly , best available , skin discarded

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound boneless pork shoulder, best available, skin discarded

1 pound boneless pork shoulder , best available , skin discarded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon mustard seeds


Input: 1/2 teaspoon ground black pepper


Input: 2 teaspoons salt, or more, preferably sea salt

2 teaspoons salt , or more , preferably sea salt

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, crushed


Input: 3 bay leaves


Input: 1 cup dry white wine


Input: 1 1/2 ounces Cynar


Input: 1/2 ounce dark rum


Input: 1 egg yolk


Input: 5 drops vanilla extract


Input: 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)

1 ( 1/4-ounce ) envelope active dry yeast ( 2$1/4 teaspoons )

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

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

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


Input: 3/4 pound shallots, peeled, trimmed, and sliced 1/4-inch thick

3/4 pound shallots , peeled , trimmed , and sliced 1/4-inch thick

B-QTY B-UNIT B-NAME O I-COMMENT O I-COMMENT O 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: 5 thyme branches


Input: 3/4 cup finely crumbled blue cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces Jamaican rum, preferably Appleton Reserve

1$1/2 ounces Jamaican rum , preferably Appleton Reserve

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce PX sherry


Input: 1/2 ounce blackstrap rum, such as Cruzan or Gosling’s

1/2 ounce blackstrap rum , such as Cruzan or Gosling’s

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 ounce Angostura bitters


Input: Orange twist, for garnish


Input: 1 cup kosher salt


Input: 1 cup sugar


Input: 12 cups boiling water


Input: 1 teaspoon black peppercorns


Input: 1 teaspoon mustard seeds


Input: 1/2 teaspoon allspice berries


Input: 1/2 teaspoon cloves


Input: 1/2 teaspoon dried thyme


Input: 2 bay leaves


Input: 1 teaspoon curing salt (sel rose)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup dry white wine for brine, plus 1/2 cup for cooking

1 cup dry white wine for brine , plus 1/2 cup for cooking

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

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

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


Input: 4 pork tenderloins, about 1 pound each

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small bunch fresh thyme


Input: 1 cup kosher salt


Input: 1 cup sugar


Input: 12 cups boiling water


Input: 1 teaspoon black peppercorns


Input: 1 teaspoon mustard seeds


Input: 1/2 teaspoon allspice berries


Input: 1/2 teaspoon cloves


Input: 1/2 teaspoon dried thyme


Input: 2 bay leaves


Input: 1 teaspoon curing salt (sel rose)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup dry white wine for brine, plus 1/2 cup for cooking

1 cup dry white wine for brine , plus 1/2 cup for cooking

B-QTY B-UNIT B-NAME I-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-UNIT O 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: 4 pork tenderloins, about 1 pound each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small bunch fresh thyme


Input: 260 grams all-purpose flour (about 2 cups)

260 grams all-purpose flour ( about 2 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 grams baking powder (2 teaspoons)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

1$1/2 grams baking soda ( 1/2 teaspoon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 grams kosher salt (1 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 tablespoons cold unsalted butter, lard or shortening

6 tablespoons cold unsalted butter , lard or shortening

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 cup buttermilk


Input: 1/4 cup honey


Input: 1 ounce brandy, preferably V.S.O.P.

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce blackstrap rum, such as Cruzan or Gosling’s

1/2 ounce blackstrap rum , such as Cruzan or Gosling’s

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce fresh lime juice


Input: 3/4 ounce St. Elizabeth Allspice Dram

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sprig of fresh mint, for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dash of Peychaud’s Bitters


Input: 1 ounce red wine (a cabernet, zinfandel or similarly bold red)

1 ounce red wine ( a cabernet , zinfandel or similarly bold red )

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

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

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


Input: 1 ounce Drambuie


Input: 1 ounce rye whiskey


Input: 1 cup sugar


Input: 1 1/2 ounces Fernet Branca


Input: 1/4 ounce Pierre Ferrand Dry Curaçao

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces spiced rum


Input: 1 egg


Input: 3 tablespoons melted butter, for brushing

3 tablespoons melted butter , for brushing

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 (1/4-ounce) envelope active dry yeast (21/4 teaspoons)\n

1 ( 1/4-ounce ) envelope active dry yeast ( 21/4 teaspoons ) \n

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

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

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


Input: 5 grams sugar (1 teaspoon)\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 150 grams all-purpose flour (11/2 cups), more as needed\n

150 grams all-purpose flour ( 11/2 cups ) , more as needed\n

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

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

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


Input: 55 grams whole wheat flour (1/2 cup)\n

55 grams whole wheat flour ( 1/2 cup ) \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 60 grams fine cornmeal (1/2 cup)\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 100 grams fine sea salt (2 1/4 teaspoons), more as needed\n

100 grams fine sea salt ( 2$1/4 teaspoons ) , more as needed\n

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

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

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Input: 1/2 cup plus 1/4 cup extra-virgin olive oil, more as needed\n

1/2 cup plus 1/4 cup extra-virgin olive oil , more as needed\n

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Input: 1 3/4 pounds apples, cored, quartered, and sliced 1/4-inch thick \n

1$3/4 pounds apples , cored , quartered , and sliced 1/4-inch thick \n

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Input: 3/4 pound shallots, peeled, trimmed, and sliced 1/4-inch thick\n

3/4 pound shallots , peeled , trimmed , and sliced 1/4-inch thick\n

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Input: 1/4 teaspoon black pepper, more as needed\n

1/4 teaspoon black pepper , more as needed\n

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Input: 5 thyme branches\n


Input: 3 ounces blue cheese, finely crumbled (1 cup)\n

3 ounces blue cheese , finely crumbled ( 1 cup ) \n

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Input: Flaky sea salt\n


Input: 1 cup Demerara sugar


Input: 2 Honeycrisp apples


Input: 1 ounce rye whiskey, preferably Old Overholt

1 ounce rye whiskey , preferably Old Overholt

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

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Input: 1 ounce Luxardo Amaro Abano


Input: 1/2 ounce fresh lemon juice


Input: 1 cup sugar


Input: 1/2 ounce Drambuie liqueur


Input: 3 ounces well-chilled prosecco


Input: 3 ounces well-chilled pure pomegranate juice

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Input: Lime twist, for garnish


Input: 1 cup sugar


Input: 48 ounces (about 3/4 of a 64-ounce container) Ocean Spray Cran-Tangerine Juice Drink (see note)

48 ounces ( about 3/4 of a 64-ounce container ) Ocean Spray Cran-Tangerine Juice Drink ( see note )

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

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Input: 2 cups vodka


Input: 1 1/2 ounces Bluecoat or other high-quality gin

1$1/2 ounces Bluecoat or other high-quality gin

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Input: 2 cups vodka\n


Input: 2 dashes Fee Brothers Old Fashioned Aromatic Bitters (or 3 dashes Angostura bitters)

2 dashes Fee Brothers Old Fashioned Aromatic Bitters ( or 3 dashes Angostura bitters )

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Input: 1 8-ounce can diced sweet potatoes in light syrup

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Input: 1/2 ounce maple syrup, preferably grade B

1/2 ounce maple syrup , preferably grade B

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Input: Whipped cream, slightly sweetened


Input: 1 cinnamon stick, or pinch ground cinnamon, for garnish

1 cinnamon stick , or pinch ground cinnamon , for garnish

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Input: 2 or 3 cinnamon sticks


Input: 3/4 ounce fresh orange juice


Input: 1/2 ounce fresh lemon juice


Input: 1/2 ounce Crème de Cacao, preferably Tempus Fugit

1/2 ounce Crème de Cacao , preferably Tempus Fugit

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Input: 1/2 ounce maple syrup, preferably grade B

1/2 ounce maple syrup , preferably grade B

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Input: 3 ounces hot, strong coffee

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Input: 1 whole nutmeg, or pinch ground nutmeg, for garnish

1 whole nutmeg , or pinch ground nutmeg , for garnish

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Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 pound lean ground beef


Input: 2 1/2 teaspoons kosher salt, more to taste

2$1/2 teaspoons kosher salt , more to taste

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Input: 1/2 teaspoon black pepper


Input: 1 medium yellow onion, diced (1 cup)

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Input: 1 small red bell pepper, seeded and diced (1/2 cup)

1 small red bell pepper , seeded and diced ( 1/2 cup )

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Input: 1 small carrot, peeled and diced (1/2 cup)

1 small carrot , peeled and diced ( 1/2 cup )

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