iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Romesco Sauce

Ingredients:
1 large roasted red bell pepper from a jar
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato purée
2 tablespoons chopped flat-leaf parsley
2 tablespoons Sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Ingredient info: Smoked paprika is available at most supermarkets. The Spanish type
sometimes labeled Pimentón Dulce or Pimentón de La Vera
is sold at specialty foods stores and latienda.com.

Instructions:
Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.
Scallion Slaw

Ingredients:
2 bunches scallions
1 tablespoon distilled white vinegar
1 tablespoon toasted sesame oil
kosher salt
freshly ground black pepper
gochugaru (coarse Korean red pepper powder)

Instructions:
Cut 2 bunches scallions into 3" lengths, then thinly slice lengthwise. Place in a bowl of ice water (to crisp). Just before serving, drain well, pat dry, and transfer to another bowl. Add 1 tablespoon distilled white vinegar and 1 tablespoon toasted sesame oil; toss to coat. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).
Garlicky Spinach

Ingredients:
2 10-ounce bags fresh spinach (not baby)
2 tablespoons toasted sesame oil
2 chopped garlic cloves
2 tablespoons reduced-sodium soy sauce
1 teaspoon distilled white vinegar
kosher salt
freshly ground black pepper

Instructions:
Cook two 10-ounce bags fresh spinach (not baby) in a large pot of boiling salted water just until wilted, 1-2 minutes. Drain, then transfer to a bowl of ice water; let cool. Drain and squeeze out excess water.
Heat 2 tablespoons toasted sesame oil in a large nonstick skillet over medium heat. Add 2 chopped garlic cloves and cook, stirring, until fragrant, 1 minute. Add spinach, 2 tablespoons reduced-sodium soy sauce, and 1 teaspoon distilled white vinegar. Stir to combine; season with kosher salt and freshly ground black pepper.
Avocado-Lime Sauce Vierge

Ingredients:
1/2 cup extra-virgin olive oil, 1/2 medium avocado, pitted, diced, 1 jalapeño, seeded, finely chopped, 1 garlic clove, finely chopped, 1 teaspoon finely chopped shallot, 2 limes, halved, 2 tablespoons chopped fresh basil, Fine sea salt and freshly ground black pepper, 1 tablespoon coarsely chopped fresh cilantro leaves

Instructions:
Combine oil, avocado, jalapeño, garlic, and shallot in a medium bowl. Squeeze limes into avocado mixture. Using a spoon, scrape pulp out of limes into mixture. Stir to combine. DO AHEAD: Sauce can be made 4 days ahead. Press a piece of plastic wrap directly onto surface of sauce. Cover and chill. Bring sauce to room temperature before continuing.
Stir basil and cilantro into sauce just before serving. Season with salt and pepper.
Vegetable Stock

Ingredients:
1 tablespoon olive oil
2 medium onions, unpeeled, cut into 1" pieces
10 celery stalks, cut into 1" pieces
2 large carrots, peeled, cut into 1" pieces
8 ounces crimini (baby bella) or button mushrooms, halved if large
1 small fennel bulb, cut into 1" pieces
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns

Instructions:
Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
Soy-Glazed Shiitake Mushrooms

Ingredients:
3 cups dried shiitake mushrooms (about 3 ounces)
1/3 cup reduced-sodium soy sauce
1 tablespoon raw or brown sugar
1/2 teaspoon toasted sesame seeds
freshly ground black pepper

Instructions:
Bring 3 cups dried shiitake mushrooms (about 3 ounces), 1/3 cup reduced-sodium soy sauce, 1 tablespoon raw or brown sugar, and 1 cup water to a boil in a small saucepan. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed, 12-15 minutes.
Let mushrooms cool slightly, then thinly slice. Transfer to a small bowl, add 1/2 teaspoon toasted sesame seeds, and season with freshly ground black pepper.
Gochujang-Date Sauce

Ingredients:
5 pitted Medjool dates
1 cup gochujang (Korean hot pepper paste)
2 tablespoons toasted sesame oil

Instructions:
Place 5 pitted Medjool dates in a small bowl; cover with boiling water and let sit until softened, about 10 minutes. Drain; transfer dates to a food processor. Add 1 cup gochujang (Korean hot pepper paste) and 2 tablespoons toasted sesame oil. Purée until smooth.
Sesame-Pepper Bean Sprouts

Ingredients:
2 tablespoons toasted sesame seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper in a small bowl
6 cups mung bean sprouts (about 12 ounces)
2 teaspoons toasted sesame oil
gochugaru (coarse Korean red pepper powder)

Instructions:
Mix 2 tablespoons toasted sesame seeds, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl; set aside.
Cook 6 cups mung bean sprouts (about 12 ounces) in a large pot of boiling salted water until soft but not mushy, 3-4 minutes. Drain well. Transfer to a medium bowl. Add 2 teaspoons toasted sesame oil; toss to coat. Season with sesame mixture and gochugaru (coarse Korean red pepper powder). (Serve remaining sesame mixture with Bibimbap .)
Wakame

Ingredients:
1 ounce wakame (dried seaweed)

Instructions:
Place 1 ounce wakame (dried seaweed) in a medium bowl; cover with boiling water and let sit until softened, about 10 minutes. Drain seaweed, squeeze out excess water, and coarsely chop.
Bibimbap at Home

Ingredients:
1/2 cup reduced-sodium soy sauce
1/3 cup finely grated Asian pear with juices
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon raw or brown sugar
2 teaspoons grated peeled ginger
1 pound thinly sliced (1/8") boneless beef rib-eye steak or short ribs
3 tablespoons toasted sesame oil, divided
8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)
Bibimbap Mix-Ins (Sesame Pepper Bean Sprouts , Sesame Carrots , Garlicky Spinach , Soy-Glazed Shiitake Mushrooms , Sautéed Zucchini , Scallion Slaw , Wakame , and Gochujang-Date Sauce )
8 fried eggs
Kimchi

Instructions:
Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.
Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.
Toasted Breadcrumbs

Ingredients:
1/4 of a good loaf of rustic white bread (fresh or day-old)
3 tablespoons olive oil
kosher salt

Instructions:
Don't worry about making the crumbs uniform; there's more textural goodness to be had when the crumb size varies. Tear about 1/4 of a good loaf of rustic white bread (fresh or day-old) until you've got 2 cups 1" crustless breadcrumbs. Pulse in a food processor until crumbs are coarse. Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, until crunchy and golden brown, about 5 minutes. Season with kosher salt and let cool on a paper towel-lined plate. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.
Winter Shortcakes

Ingredients:
2 cups BA Biscuit Mix
1/2 cup (1 stick) unsalted butter, cut into 1/2" cubes, chilled in freezer for 10 minutes
3/4 cup buttermilk
3/4 cup thinly sliced stemmed dried figs (about 2 ounces)
1 teaspoon finely grated orange zest
All-purpose flour (for surface)
1 large egg, beaten to blend
2 tablespoons raw sugar
3/4 cup jam (such as strawberry)
3/4 cup chilled heavy cream
whipped

Instructions:
Preheat oven to 425°F. Pulse BA Biscuit Mix and butter in a food processor until mixture resembles coarse meal. Transfer to a large bowl. Add buttermilk; mix to just combine. Add figs and zest; mix to just combine. Transfer to a lightly floured surface; gather into a ball. Knead 4-5 times. Dust with flour as needed to prevent sticking. Roll out to a 7" square about 3/4" thick. Cut in half. Cut each half crosswise into 4 rectangles.
Transfer shortcakes to a parchment paper-lined baking sheet. Brush with beaten egg; sprinkle with raw sugar.
Bake shortcakes until firm and golden brown, 13-15 minutes. Let cool slightly on a wire rack. Split; fill with jam and whipped cream.
Citrus Vinaigrette

Ingredients:
1 small shallot, finely chopped, 3/4 cup olive oil, 1/4 cup Champagne vinegar or white wine vinegar, 3 tablespoons fresh lemon juice, 2 tablespoons fresh orange juice, 1/4 teaspoon finely grated lemon zest, Kosher salt, freshly ground pepper, N/A freshly ground pepper

Instructions:
Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend. DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill. Shake before using.
No-Boil Mac and Cheese

Ingredients:
1/2 cup (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1 tablespoon kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
1 pound elbow macaroni
2 cups shredded cheddar, divided
2 garlic cloves, chopped
1 cup panko (Japanese breadcrumbs)
2 tablespoons chopped flat-leaf parsley

Instructions:
Preheat oven to 400°F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
Toss pasta and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
Sautéed Zucchini

Ingredients:
1 medium zucchini
2 tablespoons toasted sesame oil
kosher salt
freshly ground black pepper
gochugaru (coarse Korean red pepper powder)

Instructions:
Cut 1 medium zucchini into matchstick-size pieces. Heat 2 tablespoons toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add zucchini; cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).
Green Harissa

Ingredients:
2 tablespoons cumin seeds, 1 tablespoon coriander seeds, 3 jalapeños, seeded, sliced, 2 small scallions, sliced, 1 small garlic clove, smashed, 1/2 cup extra-virgin olive oil, 1/2 cup flat-leaf parsley leaves, 1/2 cup fresh cilantro leaves with tender stems, 1/4 cup fresh lemon juice, 1 teaspoon fine sea salt

Instructions:
Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. DO AHEAD: Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
Flounder Poached in Fennel-Tomato Sauce

Ingredients:
3/4 teaspoon fennel seeds
1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 small fennel bulb, thinly sliced, plus fennel fronds for garnish
Kosher salt, freshly ground pepper
1 1/2 cups store-bought marinara sauce, preferably with no sugar added
4 4-ounce pieces skinless flounder fillet
Coarsely chopped fresh tarragon
A spice mill (optional)

Instructions:
Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside.
Heat oil in a large skillet over medium-low heat. Add sliced fennel, season with salt and pepper, and cook, stirring often, until soft, 10-12 minutes. Add spices and cook, stirring often, until spices are beginning to darken, about 1 minute.
Add marinara sauce and 1/2 cup water to skillet; bring to a simmer and cook to meld flavors, about 5 minutes. Season with salt and pepper.
Season fish with salt and pepper and fold fillets in thirds or in half to form packets. Place fillets in sauce. Cover skillet and reduce heat to medium-low. Cook until fish is opaque and beginning to flake, 12-15 minutes.
Divide fennel-tomato sauce and fish among shallow bowls. Sprinkle tarragon and fennel fronds over.
Salty Chocolate Chunk Cookies

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
Maldon or other flaky sea salt

Instructions:
Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.
Thai Chicken Curry

Ingredients:
2 teaspoons vegetable oil
1 4-ounce can or jar yellow curry paste
3/4 pound carrots, peeled, cut into 1/2"-thick rounds
1 medium onion, chopped
1 red bell pepper, cut into 1" pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
1 pound skinless, boneless chicken thighs, cut into 1" pieces
1 13.5-ounce or 15-ounce can unsweetened coconut milk
Chopped fresh basil and cilantro

Instructions:
Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.
Black Cod with Swiss Chard, Olives, and Lemon

Ingredients:
1 lemon, stem removed
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
2 tablespoons olive oil, divided
4 4-ounce pieces skin-on black cod fillet
Kosher salt and freshly ground black pepper
1 garlic clove, chopped
1/4 teaspoon (or more) crushed red pepper flakes
2 large bunches Swiss chard (about 1 1/2 pounds total), ribs and stems removed, leaves torn
2 tablespoons oil-cured black olives, pitted, sliced
A spice mill (optional)

Instructions:
Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half (to help cool faster); let cool.
Scoop out pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard solids. Finely chop peel and pith and add to pulp. Set aside.
Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside.
Coarsely grind coriander and cumin seeds in spice mill or with mortar and pestle. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn; cook until just opaque in the center, 2-4 minutes more.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside.
Mix olives and reserved lemon mixture into chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with chard.
Kimchi Relish

Ingredients:
3/4 cup chopped Napa cabbage kimchi
6 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
3 tablespoons chopped fresh chives
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons light agave syrup (nectar) or honey
1 1/2 tablespoons Sriracha
Fine sea salt and freshly ground black pepper
Ingredient info: Napa cabbage kimchi is available at Korean markets
some supermarkets
and milkimchi.com.

Instructions:
Combine kimichi, oil, lime juice, chives, soy sauce, agave syrup, and Sriracha in a medium bowl. Season with salt and pepper. DO AHEAD: Relish can be made 1 week ahead. Cover and chill.
Sesame Carrots

Ingredients:
4 medium carrots, 1 tablespoon toasted sesame oil, kosher salt, freshly ground black pepper

Instructions:
Peel and cut 4 medium carrots into long matchstick-size pieces. Heat 1 tablespoon toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt and freshly ground black pepper.
Chicken Stock

Ingredients:
4 pounds chicken wings, 1 medium onion, unpeeled, cut into 1" pieces, 2 large carrots, peeled, cut into 1" pieces, 2 celery stalks, cut into 1" pieces, 6 sprigs flat-leaf parsley, 1 teaspoon whole black peppercorns

Instructions:
Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
Fried Apple Pies

Ingredients:
2 1/2 cups all-purpose flour
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons cold vegetable shortening (preferably trans-fat-free), cut into 1/2-inch pieces
1 teaspoon baking powder
3/4 teaspoon salt
1 large egg, lightly beaten
4 to 5 tablespoons ice water
4 1/2 ounces unsulfured dried apples (2 cups)
2 cups unfiltered apple cider
1 1/2 cups water
2 1/2 tablespoons packed light brown sugar
1 teaspoon grated lemon zest
1/4 teaspoon cinnamon
About 2 quarts vegetable oil
Confectioners sugar for dusting
Equipment: a deep-fat thermometer

Instructions:
Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough). Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour.
Briskly simmer all filling ingredients and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 20 minutes. Cool completely.
Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6-inch round, then put 2 heaping tablespoons of filling in center. Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal. Transfer to a large sheet of parchment paper and press floured tines of a fork around edge. Make more pies with remaining dough and filling (you may have some filling left over).
Set a cooling rack on a large baking sheet or tray. Heat 2 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over medium heat until it registers 360 to 370°F on thermometer. Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch. Transfer to rack to drain. Return oil to 360 to 370°F between batches.
Dust warm pies with confectioners sugar before serving.