iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mulled Apple Cider with Orange and Ginger

Ingredients:
8 cups unpasteurized apple cider, A 3-inch cinnamon stick, 10 whole cloves, 1 navel orange, peeled and sliced crosswise, A 2-inch piece of peeled fresh ginger, cut into 6 slices

Instructions:
In a large saucepan combine the cider, the cinnamon stick, the cloves, the orange and the ginger and simmer the mixture for 20 minutes. Strain the mixture through a fine sieve into a heat-proof pitcher and serve the mulled cider warm.
Old-Fashioned Chicken Noodle Soup

Ingredients:
16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped tender herbs such as dill or parsley

Instructions:
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.
Best-of-Both-Worlds Lobster Roll

Ingredients:
3 (1 1/4-pound) live lobsters
1/4 cup mayonnaise
1/4 cup chopped celery
1/2 teaspoon finely grated lemon zest
1/2 tablespoon fresh lemon juice
1 tablespoon sliced chives, plus more for serving
Kosher salt, freshly ground pepper
5 tablespoons unsalted butter
4 New England–style split-top hot dog buns
2 green lettuce leaves
halved lengthwise

Instructions:
Fit a large pot with a steamer basket and pour in water to come to top of basket. Place over high heat. If desired, dispatch lobsters by using a sharp chef’s knife (and one fell swoop) to split the front section of each between the eyes. Place lobsters in pot, cover, and steam (the pot should be actively filled with steam) until shells are bright red and tails are curled, 6–8 minutes. Let sit until cool enough to handle, 12–15 minutes.
Meanwhile, mix mayonnaise, celery, lemon zest, lemon juice, and 1 Tbsp. chives in a medium bowl to combine; season dressing with salt and pepper.
Remove lobster meat from shells and cut into large pieces; discard shells. Melt butter in a large saucepan over medium heat; transfer 2 Tbsp. melted butter to a small bowl and set aside for brushing buns. Add lobster meat to remaining butter in saucepan and toss to coat. Cook, tossing occasionally, until just warmed through (it should not be hot; you don’t want it to overcook), about 4 minutes. Season with salt, then spoon lobster meat into bowl with dressing with a slotted spoon and gently toss to coat.
Heat a dry large skillet over medium. Brush reserved butter over outsides of buns. Toast, buttered side down, until golden, about 3 minutes per side.
Line each bun with a piece of lettuce and spoon in dressed lobster; top with more chives.
Lobsters can be cooked and shelled and dressing can be made 1 day ahead. Cover and chill separately.
Harissa-Crusted Swordfish

Ingredients:
2 red chiles (such as Fresno)
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1/2 preserved lemon, flesh removed
2 garlic cloves
1 cup olive oil
2 tablespoons tomato paste
Kosher salt, freshly ground pepper
4 (8-ounce) swordfish fillets (about 1-inch thick)
2 tablespoons vegetable oil

Instructions:
Heat broiler. Broil chiles on a foil-lined baking sheet, turning occasionally, until blackened all over, 6–8 minutes. Transfer to a bowl, cover with plastic wrap, and let sit 15 minutes. Peel and set aside.
Toast coriander and cumin seeds in a dry small skillet over medium heat, tossing until fragrant, about 2 minutes. Transfer spices to a blender and let cool. Add preserved lemon peel, garlic, olive oil, tomato paste, and reserved chiles and blend until smooth. Transfer harissa to a small bowl; season with salt and pepper. Set 1/4 cup harissa aside for serving.
Season swordfish with salt and pepper and place in a large baking dish. Coat with remaining harissa; cover and chill at least 1 hour and up to 1 day.
Heat vegetable oil in a large nonstick skillet over medium. Working in batches if needed, cook swordfish until cooked through (fish will feel firm when pressed), about 3 minutes per side. Transfer to a platter and serve with reserved harissa.
Iced Coffee Shakerato

Ingredients:
1 1/2 ounces espresso or 3 ounces very strong coffee, cooled slightly, 1 tablespoon sweetened condensed milk, 1 1/2 teaspoons simple syrup

Instructions:
Combine espresso, sweetened condensed milk, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold and mixture inside is very, very frothy, about 30 seconds.
Using a cocktail strainer or slotted spoon to hold back ice while allowing foam and some small ice chips to pass through, pour into an ice-filled glass.
The Crunchiest Vegetable Salad

Ingredients:
1/2 English hothouse cucumber, very thinly sliced
4 small radishes, trimmed, very thinly sliced
2 scallions, very thinly sliced
1 pound mixed snap beans (such as green, wax, and/or Romano)
Kosher salt
4 ounces sugar snap peas
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
1/4 teaspoon sugar
Kosher salt
freshly ground pepper

Instructions:
Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour. Drain and pat dry.
Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
Beans and peas can be blanched 2 days ahead. Cover and chill. Dressing can be made 2 days ahead. Cover and chill.
Grilled Cheese With Peak Tomatoes

Ingredients:
2 large beefsteak or other tomatoes, Kosher salt, freshly ground pepper, 8 slices sourdough bread or other country-style loaf, 1/4 cup mayonnaise, 1 pound sharp white cheddar, coarsely grated, 1 small shallot, very thinly sliced

Instructions:
Slice tomatoes as thin as possible (a serrated knife works great) and place on a wire rack set inside a rimmed baking sheet; season with salt and pepper. Let sit, turning once, until they have released some of their liquid, 20–30 minutes.
Heat 2 dry large skillets over low (or use 1 skillet and work in 2 batches). Spread 1 side of 4 slices with half of mayonnaise. Set slices, mayo side down, on a cutting board. Mound cheese on slices, pressing down gently to pack onto bread. Top with shallot and close sandwiches. Cook, mayo side down, pressing gently, until bottom sides are golden brown (you should barely hear any sound of sizzling as the bread hits the skillet; low and slow is key), 6–8 minutes. Spread remaining mayonnaise over top slices of bread and carefully turn sandwiches over. Cook until other side is golden brown and cheese is melted, 6–8 minutes. Transfer to a cutting board and carefully pry each sandwich open. Add a thin layer of tomatoes and close back up; slice in half.
Chocolate Grasshopper Ice Cream Tart

Ingredients:
3 tablespoons unsweetened cocoa powder
2 tablespoons malted milk powder, divided (optional)
1 (14.3-ounce) package Oreos, divided
3 tablespoons unsalted butter, melted
2 pints green mint chip ice cream
15 Andes crème de menthe thins or 8 After Eight mint chocolate thins
4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon light corn syrup
Pinch of kosher salt
1/2 cup heavy cream
A 9-inch springform pan

Instructions:
Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand (do not overprocess). Press mixture very firmly into bottom and 1 1/2" up sides of springform pan. Freeze until firm, 20–25 minutes.
Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.
Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.
Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder (if using) in a medium bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let sit until chocolate is melted, about 5 minutes; whisk until smooth. Pour over tart and spread to edges. Freeze until ganache is firm to the touch, 10–15 minutes. Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
Tart (without ganache) can be made 1 week ahead. Once solid, wrap in plastic; keep frozen.
Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary

Ingredients:
2 tablespoons olive oil
1 (6-inch) rosemary sprig
1/2 cup plain whole-milk Greek yogurt
1 tablespoon honey
Kosher salt
1 (3-pound) seedless watermelon, rind removed, cut into 2-inch pieces
3 tablespoons fresh grapefruit juice
Flaky sea salt
1 teaspoon crushed red pepper flakes
1 teaspoon poppy seeds

Instructions:
Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
Mix yogurt and honey in a small bowl; season with kosher salt.
Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.
Egg Salad Tartines With Mixed Herbs

Ingredients:
1 large egg yolk
2 teaspoons Dijon mustard
Kosher salt
1/4 cup olive oil
1/4 cup vegetable oil
4 teaspoons apple cider vinegar
1/2 teaspoon hot sauce
Freshly ground black pepper
8 large eggs
Kosher salt, freshly ground pepper
4 pieces focaccia or slices country-style bread, toasted
2 scallions, very thinly sliced
1/4 cup torn basil leaves
1/4 cup torn dill fronds
2 tablespoons 1/2-inch pieces chives
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Olive oil (for drizzling)

Instructions:
Combine egg yolk, mustard, and a pinch salt in a medium bowl. Anchor bowl by setting it inside a towel-lined saucepan, which will afford you 2 free hands—1 for pouring and 1 for whisking. Whisk until very smooth.
Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added. Whisk in vinegar and hot sauce; season with salt and pepper. Thin mayo with water if needed, adding a teaspoonful at a time until just loose enough to fall off a spoon.
Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle, about 1 minute. Drain, pat dry, and peel eggs. Tear eggs into large pieces and add to mayonnaise. Gently fold just to coat; season with salt and pepper. Spoon over bread.
Toss scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss to coat. Pile herbs on top of egg.
Spicy Lamb Pizza With Parsley–Red Onion Salad

Ingredients:
2 garlic cloves, finely grated
1/4 cup tomato paste
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
3/4 teaspoon smoked paprika
3/4 teaspoon kosher salt, plus more
12 ounces ground lamb
All-purpose flour (for dusting)
8 ounces prepared pizza dough, cut in half, room temperature
2 tablespoons olive oil, divided, plus more for drizzling
1/2 small red onion, thinly sliced
1 cup parsley leaves with tender stems
1 tablespoon fresh lemon juice
Crushed red pepper flakes (for serving)

Instructions:
Place a baking sheet on a rack in lower third of oven; preheat to 500°F. Mix garlic, tomato paste, cinnamon, cumin, paprika, and 3/4 tsp. salt in a large bowl. Mix in lamb.
Working with 1 piece of dough and keeping remaining piece covered, gently stretch dough into a 10x8" oval and transfer to a lightly floured parchment-lined baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Crumble half of the lamb mixture over dough and brush edges with 1 Tbsp. oil. Slide onto preheated baking sheet and bake until crust is golden brown, 6–8 minutes. Transfer pizza to a wire rack. Repeat with remaining dough, lamb mixture, and 1 Tbsp. oil. Drizzle pizzas with more oil.
Toss onion, parsley, and lemon juice in a bowl; season with salt. Scatter over pizzas; sprinkle with red pepper flakes.
Blondie Sundaes with Fried Walnuts and Candied Fennel

Ingredients:
Nonstick vegetable oil spray
1 1/3 cups buckwheat flour
1/3 cup almond flour or meal
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter
3/4 cup sugar
5 large egg yolks
1 large egg
1 cup raw walnuts
1 cup sugar
1 large fennel bulb, fronds reserved, bulb cored, thinly sliced
Zest from 1 lemon, removed in wide strips
1 vanilla bean, split lengthwise
Vegetable oil (for frying; about 4 cups)
2/3 cup powdered sugar
2 pints vanilla gelato or ice cream
1 pint ground cherries or cape gooseberries, husks removed, rinsed, halved (optional)
A deep-fry thermometer

Instructions:
Preheat oven to 325°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk buckwheat flour, almond flour, and salt in a medium bowl to combine.
Cook butter in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, 5–8 minutes. Transfer to a large bowl; let cool slightly. Add sugar and whisk until smooth. Whisking constantly, add egg yolks one at a time followed by whole egg, beating after each addition to fully incorporate before adding more. Add dry ingredients and mix until smooth. Scrape batter into prepared dish; smooth top.
Bake blondies until lightly browned and center is firm when gently pressed, 15–20 minutes. Transfer dish to a wire rack and let cool. Cut into 16 bars.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool slightly; place in a heatproof jar or airtight container.
Heat sugar and 1 cup water in a medium saucepan over medium, stirring, until sugar dissolves. Let cool slightly; then pour over walnuts. Seal jar and let sit at least 12 hours and up to 1 day.
Pour walnuts into a fine-mesh sieve set over a clean medium saucepan and let syrup drain into saucepan, tossing walnuts to shake off excess. Transfer walnuts to a medium bowl. Reserve sieve.
Add sliced fennel and lemon zest to syrup; scrape in vanilla seeds and add pod. Bring to a simmer over low heat. Cook, stirring occasionally, until fennel is translucent and tender, 20–25 minutes. Discard pod; let fennel cool in syrup.
Fit another medium saucepan with thermometer; pour in oil to come 2" up sides of pan. Heat oil over medium-high until thermometer registers 350°F. Add powdered sugar to walnuts and toss to coat. Place in reserved sieve and shake off excess sugar. Carefully add walnuts to oil and cook, turning with a spider or slotted spoon to prevent sticking, until brown and crisp, about 3 minutes. Transfer to a parchment-lined rimmed baking sheet; let cool. Break up any clumps.
Scoop gelato into bowls. Top with ground cherries, blondies broken into large pieces, walnuts, candied fennel, and fennel fronds.
Blondies can be made 2 days ahead. Store tightly covered at room temperature.
Walnuts can be fried 2 days ahead. Let cool; store airtight at room temperature. Fennel can be candied 2 days ahead. Let cool in syrup; transfer to an airtight container and chill.
Soba with Green Chile Pesto

Ingredients:
4 ounces soba (Japanese-style noodles)
Kosher salt
2 tablespoons white miso
1 tablespoon fresh lime juice
3/4 teaspoon toasted sesame oil
3 serrano chiles, 2 halved and seeds removed, 1 thinly sliced
1 garlic clove, peeled
2 scallions, white and pale-green parts only, chopped
2 cups chopped basil leaves, plus torn leaves for serving
2 cups chopped cilantro
2 cups trimmed watercress
Toasted sesame seeds (for serving)

Instructions:
Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 1/4 cup soba cooking liquid.
Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chiles, garlic, and a pinch of salt together on a cutting board, then use the side of chef’s knife to mash into a paste. Transfer to bowl with miso mixture and mix well. Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.
Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
Serve noodles topped with torn basil and sesame seeds.
Mixed Berry Pie Bars

Ingredients:
Butter or nonstick vegetable oil spray (for pan)
1 batch Our Favorite Pie Dough, divided into 2 discs, chilled
All-purpose flour (for rolling)
3 cups mixed berries, preferably a mix of blueberries and hulled, quartered strawberries
1 cup blueberry preserves
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/8 teaspoon kosher salt
1 large egg (optional)
2 teaspoons milk (optional)
1 teaspoon coarse sugar (optional)
An 8x8x2" baking pan (preferably metal)

Instructions:
Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.
Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.
Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.
Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.
Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.
Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30–35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.
Bars can be made 3 days ahead; store in an airtight container at room temperature.
Grilled Steak Panzanella Salad with Tomato Vinaigrette

Ingredients:
3 tablespoons balsamic vinegar
1/4 cup plus 3 tablespoons olive oil, divided, plus more for brushing
2 1/4 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
3 garlic cloves, divided
1 (1–1 1/2-pound) hanger steak, center membrane removed, cut into 4 pieces
1 1/2 pounds ripe beefsteak or heirloom tomatoes, cut into bite-size pieces
2 medium zucchini, cut in half lengthwise
4 thick slices country-style bread
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 bunch Tuscan kale, ribs and stems removed, thinly sliced (about 3 1/2 cups)
1 cup basil leaves, torn if large
Flaky sea salt

Instructions:
Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8–10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
Savory Shaved Cantaloupe Salad

Ingredients:
1/2 medium cantaloupe
Olive oil (for drizzling)
Tarragon leaves and Aleppo-style pepper (for serving)
Flaky sea salt

Instructions:
Remove rind of cantaloupe in a very thin layer with a knife; remove seeds. Cut in half and very thinly slice each piece crosswise on a mandoline or by hand to make ribbons.
Arrange cantaloupe on a platter and drizzle with oil. Top with tarragon, Aleppo-style pepper, and sea salt.