iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw

Ingredients:
2 Fresno or other red chiles
2 garlic cloves, unpeeled
1/2 cup cashews
2 tablespoons apple cider vinegar
1/4 teaspoon sugar
Kosher salt
2 tablespoons apple cider vinegar
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1/4 large head of red cabbage, very thinly sliced (about 4 cups)
1 scallion, chopped
Kosher salt
1 skirt steak (about 1 1/2 pounds), cut into 4 pieces
Freshly ground black pepper
1 teaspoon ground cumin
1 tablespoon vegetable oil; plus more for frying (about 1/3 cup; optional)
4 small corn tortillas or 4 store-bought tostadas
Chopped cilantro and lime wedges (for serving)

Instructions:
Preheat oven to 350°F. Roast chiles and garlic on a rimmed baking sheet until lightly browned and softened, 12–15 minutes. Add cashews to baking sheet and roast until nuts are golden brown, 5–7 minutes. Let cool slightly, then peel garlic. Transfer garlic, cashews, and chiles (include all the seeds if you like things hot, or half of them if you aren’t sure) to a blender; add vinegar, sugar, and 1/2 cup water and purée until smooth. Season with salt.
Whisk vinegar, mayonnaise, and yogurt in a medium bowl. Add cabbage and scallion and toss to coat; season with salt. Set aside.
Season steak with salt and pepper; sprinkle with cumin. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook steak until deeply browned, about 4 minutes per side for medium-rare. Transfer to a cutting board; let sit 10 minutes before slicing.
Meanwhile, if making your own tostadas, pour oil into a small skillet to 1/4" depth. Heat over medium. Working one at a time, fry tortillas until crisp, about 1 minute per side. Transfer to paper towels.
Top tostadas with some salsa, followed by steak, more salsa, slaw, and cilantro. Serve with lime wedges.
Salsa can be made 1 week ahead. Cover and chill.
Alt-Grain Porridge With Sausages and Grapes

Ingredients:
1 cup spelt, wheat berries, or barley
Kosher salt, freshly ground pepper
1 ounce Parmesan, grated (about 1 cup)
2 tablespoons unsalted butter
1 tablespoon olive oil
4 sweet Italian sausages
1 cup red grapes
1/2 cup fruity red wine
1 tablespoon red wine vinegar
2 sprigs thyme
1 tablespoon unsalted butter
Kosher salt
freshly ground pepper

Instructions:
Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder). Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25–35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.
While porridge is simmering, heat oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned all over and partially cooked but still pink in the center, 6–8 minutes. Add grapes to skillet and cook, tossing and crushing some with a wooden spoon, until browned and slightly saucy, and sausages are cooked through, about 5 minutes. Transfer sausages to a plate.
Add wine and vinegar to skillet and cook until juices are thickened and syrupy, about 5 minutes. Remove from heat and add thyme and butter, swirling pan to incorporate butter into sauce; season with salt and pepper.
Divide grain porridge among bowls. Divide sausages, grapes, and sauce over top.
Winter Slaw With Red Pears and Pumpkin Seeds

Ingredients:
1/4 cup fresh blood orange or regular orange juice
1/4 cup olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Kosher salt, freshly ground pepper
2 cups Brussels sprouts
2 firm but ripe red-skinned pears, cut into quarters, cored, thinly sliced
1 bunch small beets, trimmed, peeled, thinly shaved on a mandoline
4 cups mixed radicchio leaves, torn if large
1/4 cup unsalted
roasted pumpkin seeds (pepitas)

Instructions:
Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.
Spicy Cabbage Salad with Turkey and Peanuts

Ingredients:
1/2 medium head of green or savoy cabbage, cut into 1-inch pieces, 1/2 teaspoon kosher salt, plus more, 4 oil-packed anchovy fillets, coarsely chopped, 1 teaspoon finely grated lemon zest, 3 tablespoons fresh lemon juice, 2 tablespoons unseasoned rice vinegar, 1 tablespoon light soy sauce, 4 teaspoons white miso, 1/4 teaspoon sugar, 1 tablespoon vegetable oil, 4 celery stalks, thinly sliced on a diagonal, plus 1/2 cup celery leaves, 2 scallions, green parts only, thinly sliced on a diagonal, 1 serrano chile, thinly sliced, 1 cup cilantro leaves with tender stems, 1 cup shredded cooked turkey meat, 1/3 cup coarsely chopped salted, roasted skin-on peanuts, 2 teaspoons black sesame seeds

Instructions:
Toss cabbage and 1/2 tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.
Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil. Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.
Serve salad topped with peanuts and sesame seeds.
Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.
Fennel-Celery Salad with Blue Cheese and Walnuts

Ingredients:
1/2 cup chopped walnuts, 1 medium shallot, halved lengthwise, divided, 2 tablespoons whole grain mustard, 1 teaspoon sugar, 1/2 cup sherry vinegar or red wine vinegar, divided, 1/3 cup olive oil, Kosher salt, freshly ground pepper, 6 dried Turkish figs, very coarsely chopped, 1 fennel bulb, core removed, very thinly sliced, 6–8 celery stalks, very thinly sliced, 4 ounces blue cheese, crumbled

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool.
Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.
Skillet Cornbread With Chives

Ingredients:
2 cups coarse-grind cornmeal
2 tablespoons sugar (optional)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 1/2 cups buttermilk
1 tablespoon lard or vegetable oil
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped chives
Flaky sea salt (for serving)
A 10-inch cast-iron skillet

Instructions:
Place a rack in middle of oven and set skillet on rack; preheat to 450°F.
Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15–20 minutes. Let cool 15 minutes before serving.
Spread butter over cornbread, top with chives, and sprinkle with sea salt.
Oat and Apple Pancakes with Yogurt

Ingredients:
1 cup whole wheat flour
3/4 cup old-fashioned oats
1/4 cup finely chopped pecans or almonds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 large egg
1 3/4 cups buttermilk
2 tablespoons pure maple syrup, plus more for serving
2 tablespoons virgin coconut oil, melted, slightly cooled, plus more for skillet
1 medium apple (such as Granny Smith or Pink Lady), peeled, cored, sliced crosswise ¼ inch thick
Plain yogurt (for serving)

Instructions:
Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about 1/2" apart, and cook until lightly golden, about 1 minute. Turn over and pour 1/3 cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
Serve pancakes with yogurt and more maple syrup.
Kale and Cucumber Salad with Roasted Ginger Dressing

Ingredients:
8 ounces fresh ginger
1 green or red Thai chile
1 garlic clove
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons vegetable oil
1 bunch small Red Russian kale, ribs and stems removed, leaves torn into bite-size pieces
1 English hothouse cucumber, very thinly sliced
3 Persian cucumbers, very thinly sliced
1 small red onion, thinly sliced
2 tablespoons fresh lime juice
2 teaspoons sugar
Kosher salt
1 bunch cilantro, coarsely chopped
1/4 cup store-bought fried onions

Instructions:
Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40–50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
Toss kale and 1/4 cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.
Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.
Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.
Dressing can be made 3 days ahead. Cover and chill.
Turkey Congee With Crispy Shiitake Mushrooms

Ingredients:
1 (3–4-pound) turkey carcass
1 medium onion, unpeeled, quartered
1 (2-inch) piece ginger, peeled, thinly sliced
1 (2-inch) piece cinnamon, whacked into pieces
1 star anise pod
1/2 cup long-grain rice, rinsed well
Kosher salt
3 tablespoons vegetable oil
6 ounces shiitake mushrooms, stems removed, thinly sliced
1 tablespoon soy sauce
Freshly ground black pepper
Cilantro leaves with tender stems and chili oil (for serving)

Instructions:
Bring turkey, onion, ginger, cinnamon, star anise, and 14 cups cold water to a boil in a large heavy pot. Reduce heat and simmer gently, turning turkey over halfway through, until liquid is reduced to 8 cups, 50–65 minutes. Discard carcass; strain stock through a fine-mesh sieve into a medium saucepan.
Add rice to stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until soup begins to thicken, 35–45 minutes (make sure to stir the bottom of pot to prevent rice from sticking). Continue to cook, stirring constantly, until rice begins to break into smaller pieces and mixture resembles the consistency of oatmeal, 10–15 minutes longer; season congee with salt.
Meanwhile, heat oil in a large nonstick skillet over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6–8 minutes. Remove from heat and add soy sauce; season generously with pepper.
Divide congee among bowls. Top with crispy mushrooms and cilantro and drizzle with chili oil.
Earl Grey–Bourbon Punch

Ingredients:
1/4 cup loose Earl Grey tea or 4 bags
1/2 cup honey
4 sprigs thyme
2 sprigs rosemary, plus more for garnish
1 cup fresh lemon juice
1 1/2 cups bourbon
1/2 cup Cognac or brandy
1 teaspoon orange or regular bitters
Ice ring and lemon wheels (for serving)

Instructions:
Combine tea and 1 1/4 cups boiling water in a heatproof bowl. Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 1 cup). Let cool.
Meanwhile, bring honey, thyme, 2 rosemary sprigs, and 1/2 cup water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs.
Combine tea, honey syrup, lemon juice, bourbon, Cognac, and bitters in a large pitcher or punch bowl. Add 2 cups ice and stir until ice is melted and punch is very cold.
Serve punch in tumblers filled with ice, garnished with rosemary sprigs and lemon wheels.
Syrup and tea can be made 3 days ahead; cover separately and chill. Punch can be made 1 day ahead; cover and chill.
Tajín-Seasoned Vegetable Spears

Ingredients:
1 large jicama, peeled, cut into 1/2-inch-thick sticks
4 Persian cucumbers, quartered lengthwise
1 (14-ounce) can hearts of palm, drained, halved lengthwise if large
1 lime, halved crosswise, seeds removed
1 tablespoon Tajín Clásico seasoning or other spice mix
Flaky sea salt

Instructions:
Place jicama, cucumbers, and hearts of palm cut sides up on cutting board and squeeze lime halves over. Sprinkle with Tajín and season with salt.
Arrange vegetables upright in tall glasses or jars to serve.
Smoked Salmon 7-Layer Dip

Ingredients:
4 ounces cream cheese
2 ounces fresh goat cheese
3 tablespoons prepared beet horseradish
2 teaspoons finely grated lemon zest
1 pound hot-smoked salmon, skin removed, flaked, divided
2 large radishes, trimmed, finely chopped
1/3 cup finely chopped red onion
1/2 cup drained capers, chopped
3 tablespoons finely chopped chives
2 Belgian endives, leaves separated
Bagel chips or pumpernickel bread (for serving)

Instructions:
Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won’t be quite as even). Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy.
Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld.
Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives. Serve with endives and bagel chips for spreading over.
Seedy Oat Crackers

Ingredients:
1 cup old-fashioned oats
3/4 cup raw pumpkin seeds (pepitas)
1/3 cup raw sunflower seeds
1/3 cup sesame seeds
3 tablespoons chia seeds
3 tablespoons poppy seeds
1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon pure maple syrup

Instructions:
Preheat oven to 375°F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn’t matter). Remove top layer of parchment.
Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
Crackers can be made 1 week ahead. Store airtight at room temperature.
Relish Tray With D.I.Y. Eggs

Ingredients:
1/2 bunch dill, large stems removed, divided
6 teaspoons coriander seeds, divided
6 teaspoons fennel seeds, nigella seeds, or mustard seeds, divided
2 Fresno chiles, thinly sliced
2 1/2 cups thinly sliced vegetables (such as fennel, scallions, celery, peeled carrots, and/or peeled beets)
Kosher salt
2 cups apple cider vinegar
1/3 cup light agave nectar
1 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons ground turmeric
Pinch of cayenne pepper
8 large eggs, room temperature
8 ounces black Cerignola olives
1 cup smoked almonds
Flaky sea salt

Instructions:
Divide dill, coriander seeds, and fennel seeds evenly among six 8-oz. resealable plastic containers, jars, or small bowls. Place chiles, fennel, scallions, celery, carrots, and/or beets individually in a container, followed by a generous pinch of kosher salt. Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables. Cover and chill at least 12 hours and up to 2 days.
Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt.
Cook eggs in a large saucepan of boiling salted water 8 minutes. Transfer to a bowl of ice water; let cool. Peel eggs under running water; halve lengthwise.
Place pickled vegetables individually in small serving bowls. Place olives, almonds, and some sea salt each in a small bowl. Place eggs on a platter and serve with sauce, pickles, olives, almonds, and sea salt. Let guests assemble eggs as desired.
Kabocha Squash and Pork Stir-Fry

Ingredients:
2 cups (1-inch pieces) peeled kabocha squash
2 tablespoons vegetable oil, divided
8 ounces pork sausage, casing removed
2 scallions, chopped
2 garlic cloves, chopped
1 serrano chile, sliced
2 teaspoons grated peeled ginger
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1 teaspoon sugar
Crushed salted
roasted peanuts and chopped cilantro (for serving)

Instructions:
Steam squash in a steamer basket set in a pot of simmering water until tender, 6–8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.
Serve stir-fry topped with peanuts and cilantro.
Figs with Bacon and Chile

Ingredients:
5 ounces slab bacon, sliced 1/2 inch thick, then sliced crosswise into 1/2-inch pieces
3 tablespoons pure maple syrup
8 ripe fresh figs, halved lengthwise
2 tablespoons sherry vinegar or red wine vinegar
1/2 teaspoon crushed red pepper flakes
finely chopped

Instructions:
Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.
Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.
Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.
Cacio e Pepe Chips

Ingredients:
1 (8-ounce) bag kettle-cooked potato chips
1 1/2 ounces Pecorino, finely grated (about 1 1/2 cups)
1 tablespoon coarsely ground black pepper

Instructions:
Preheat oven to 425°F. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.
Easy Roast Turkey With No-Roux Gravy

Ingredients:
2 teaspoons dark brown sugar
2 teaspoons ground fennel seeds, coriander seeds, aniseed, and/or celery seeds, or favorite spice blend (optional)
1 teaspoon freshly ground black pepper
3 tablespoons Diamond Crystal kosher salt or 4 1/2 teaspoons Morton kosher salt, plus more
1 (11–13-pound) turkey, neck and giblets removed and reserved, patted dry
6 tablespoons unsalted butter, room temperature
1 pound turkey or chicken wings (optional)
2 large onions, unpeeled, quartered
4 celery stalks, halved crosswise
1 head of garlic, halved crosswise
2 cups dry white wine
1/4 cup all-purpose flour
6 sprigs thyme
4 cups (or more) low-sodium chicken broth
3 tablespoons soy sauce

Instructions:
Mix brown sugar, spices, pepper, and 3 Tbsp. or 4 1/2 tsp. salt in a small bowl to combine; sprinkle all over surface and inside cavity of turkey. Place turkey on a V-shape roasting rack set inside a large roasting pan (if using a disposable pan, place it on a rimmed baking sheet). Chill, uncovered, at least 8 hours and up to 1 day.
Let sit at room temperature 1 1/2–2 hours.
Place a rack in middle of oven; preheat to 450°F. Smear butter all over outside of turkey. Arrange turkey wings (if using), neck, and giblets, then onions, celery, and garlic around turkey and pour in wine. Roast on center rack until skin is golden all over, 25–35 minutes. Reduce oven temperature to 300° and continue to roast turkey, rotating 180° halfway through, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (temperature will rise as the bird rests), 1 1/2–2 hours. Carefully transfer turkey to a cutting board and tent with foil.
Increase oven temperature to 450°F. Push vegetables, neck, giblets, and wings (if using) into center of roasting pan and sprinkle flour over. Roast until flour is very lightly browned in a few spots, 12–15 minutes. Scrape contents of roasting pan into a large saucepan. Add thyme and broth. Bring to a gentle boil and cook, stirring occasionally, until reduced by nearly half and gravy is thick enough to coat a spoon, 25–30 minutes. Strain mixture through a fine-mesh sieve into a medium saucepan; discard solids. Stir in soy sauce; season with more salt if needed. Bring to a gentle simmer over low heat while you carve the turkey. Thin with a bit more stock if needed.