iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Hasselback Butternut Squash with Bay Leaves

Ingredients:
1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total)
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1 Fresno chile, thinly sliced
1/4 cup pure maple syrup, preferably grade B
3 tablespoons unsalted butter
2 tablespoons apple cider vinegar
6–8 dried bay leaves

Instructions:
Place a rack in upper third of oven; preheat to 425°F. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about 1/4"), 15–18 minutes.
Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.
Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles.
Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.
Green Beans With Mushroom XO Sauce

Ingredients:
2 pounds green beans, divided
Kosher salt
5 tablespoons mushroom soy sauce or 3 tablespoons regular soy sauce
2 tablespoons black (Chinkiang) vinegar
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 tablespoons vegetable oil, divided
4 ounces king trumpet or maitake mushrooms, caps sliced, stalks coarsely chopped
4 ounces shiitake mushrooms, sliced
1/4 cup brandy
1 shallot, very thinly sliced
1 Fresno chile, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons small dried shrimp or a splash of fish sauce
4 scallions, green parts only, thinly sliced on a diagonal, divided
1 tablespoon chile oil

Instructions:
Working in batches, cook three-quarters of green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes per batch. Transfer to a bowl of ice water; let cool. Drain and pat dry; trim stem ends.
Combine mushroom soy sauce, black vinegar, rice vinegar, and sugar in a small bowl, stirring to dissolve sugar. Set mushroom XO sauce aside.
Trim stem ends of remaining uncooked green beans. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook beans, tossing occasionally, until blistered in spots and crisp-tender, about 5 minutes. Transfer to a plate.
Add remaining 1 Tbsp. oil to same skillet and cook king trumpet and shiitake mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Remove skillet from heat and carefully add brandy away from heat source. Return skillet to heat and tilt to ignite brandy. Once flames have subsided, add shallot, chile, garlic, dried shrimp, half of scallions, and reserved XO sauce. Cook, tossing occasionally, just until aromatics have softened, about 3 minutes (there should still be some liquid in the pan). Add chile oil and all of the green beans and toss well to combine. Serve topped with remaining scallions.
Glazed Vegetables

Ingredients:
1 pound vegetables (such as quartered, peeled small beets; halved, peeled medium carrots or parsnips; or 2 small fennel bulbs, cut into 8 wedges)
2 tablespoons unsalted butter
2 teaspoons honey
Kosher salt

Instructions:
Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan over medium-high. Cover, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done, until vegetables are nearly crisp-tender (they should still be firm in the center), 12–15 minutes. Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes. Add 1 Tbsp. water and toss vegetables to deglaze pan and coat; season with salt.
Duchess Baked Potatoes

Ingredients:
12 medium Yukon Gold potatoes (3½–4 pounds)
Kosher salt
5 large egg yolks
2 garlic cloves, finely grated
1 1/4 cups heavy cream
3/4 cup sour cream
10 tablespoons unsalted butter, melted
1 teaspoon pink or black peppercorns
finely ground

Instructions:
Place potatoes in a large pot and pour in water to cover by 2"; season with salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25–35 minutes. Drain and let cool slightly.
Preheat oven to 425°F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps) directly into bowl with egg mixture. Fold in gently (be careful not to overmix). Transfer to a 3-quart baking dish and decoratively shingle or swirl surface. Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.
Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.
Cranberry Chutney With Orange, Figs, and Mustard

Ingredients:
2 tablespoons olive oil
1 medium shallot, finely chopped
1 (2-inch) piece ginger, peeled, finely chopped
3/4 teaspoon ground cinnamon
1 medium orange, unpeeled, seeds removed, chopped
6 dried Turkish figs, chopped
1 3/4 cups sugar
1/2 cup sherry vinegar or red wine vinegar
2 tablespoons whole grain mustard
1 (10-ounce) bag fresh or frozen cranberries
Kosher salt
freshly ground pepper

Instructions:
Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12–18 minutes. Let cool slightly; season with salt and pepper.
Chutney can be made 1 week ahead. Let cool; cover and chill.
Citrus-Pomegranate Relish

Ingredients:
1/2 cup sugar
1/3 cup sherry vinegar
Kosher salt, freshly ground pepper
4 small oranges (such as blood or Cara Cara) or tangelos
1/2 cup pomegranate seeds

Instructions:
Cook sugar undisturbed in a dry medium saucepan over medium-high until a ring around the edges is melted, about 5 minutes. Using a heatproof spatula, pull melted sugar in toward the center of saucepan. Continue to cook, pulling melted sugar into the center and reducing heat if sugar begins to smoke, until all sugar is melted and a deep caramel color, 6–8 minutes. Remove from heat and carefully add vinegar (it will spatter and caramel will seize). Cook sauce over medium heat, stirring, until caramel dissolves; season generously with salt and pepper. If sauce tastes too tart, add more salt a pinch at a time to balance out. Let cool.
Slice off ends from oranges; set on ends and remove skins and white pith. Slice oranges crosswise into 1/4"-thick rounds. Place in a large bowl; add pomegranate seeds and sauce and toss to coat.
Relish can be made 1 week ahead. Cover and chill. Let sit at room temperature 2 hours before serving.
Cheesy Sausage and Sage Stuffing

Ingredients:
2 tablespoons unsalted butter, plus more
1 medium boule sourdough, cut into 1-inch pieces (9–10 cups), dried out overnight
2 tablespoons olive oil
1 pound sweet or spicy Italian sausage, casings removed
2 large onions, finely chopped
3 celery stalks, chopped
1/4 cup finely chopped sage
Kosher salt, freshly ground pepper
1 cup dry white wine
2 large eggs, beaten to blend
1 cup low-sodium chicken broth
2 cups half-and-half
1 pound aged cheddar
grated (about 5 cups)
divided

Instructions:
Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with bread.
Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40–50 minutes .
Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.
Braised Swiss Chard With Bacon and Hot Sauce

Ingredients:
2 large bunches rainbow chard, 2 tablespoons apple cider vinegar, 2 tablespoons mild hot sauce, 2 teaspoons light brown sugar, 1 tablespoon vegetable oil, 6 ounces bacon, finely chopped, 1 large onion, chopped, 8 garlic cloves, thinly sliced, Kosher salt, freshly ground pepper

Instructions:
Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7–10 minutes. Add onion and cook, stirring occasionally, until softened, 5–8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7–10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.
Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese

Ingredients:
3 tablespoons olive oil, plus more for brushing
2 medium red onions, finely chopped
1/2 small butternut squash (about 1 pound), peeled, cut into 3/4-inch pieces
1 1/2 teaspoons chopped thyme
1/2 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise
2 large eggs, beaten to blend
3 ounces Parmesan, grated
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
4 ounces fresh goat cheese or feta
crumbled

Instructions:
Place a rack in lower third of oven; preheat to 400°F. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.
Green Curry with Brown Rice Noodles and Swiss Chard

Ingredients:
4 scallions, coarsely chopped
4 garlic cloves, smashed
3 green Thai chiles, coarsely chopped
1 (2-inch) piece ginger, peeled, coarsely chopped
2 teaspoons green peppercorns in brine
1/2 teaspoon ground turmeric
2 cups cilantro leaves with tender stems, plus more for serving
1/3 cup mint leaves, plus more for serving
1/4 cup virgin coconut oil, melted, slightly cooled
2 (13.5-ounce) cans unsweetened coconut milk
1 tablespoon fresh lime juice
1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife
4 cups coarsely chopped Swiss chard leaves (from about 1 1/2 bunches)
1 tablespoon coconut sugar or honey
Kosher salt
8 ounces dried thin brown rice noodles
Lime wedges (for serving)

Instructions:
Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, 1/3 cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25–30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.
Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.
Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.
Alt-Grain Porridge With Kimchi and Jammy Eggs

Ingredients:
1 cup spelt, wheat berries, or barley
Kosher salt, freshly ground pepper
1 ounce Parmesan, grated (about 1 cup)
2 tablespoons unsalted butter
4 large eggs
1 tablespoon vegetable oil
1 cup Napa kimchi

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.
Just before porridge is done, cook eggs in a small saucepan of boiling water 6 minutes. Transfer to a bowl of ice water and let sit just until warm. Carefully peel and slice in half lengthwise.
Heat oil in a small skillet over medium. Cook kimchi, tossing, just until slightly darkened and warmed through, about 1 minute.
Divide grain porridge among bowls. Divide kimchi and eggs over top.
Stuffing Fried Rice

Ingredients:
4 cups cooled cooked short-grain white rice (from 1 1/2 cups uncooked rice)
3 tablespoons vegetable oil, divided
1 large egg
1/4 cup sliced garlic chives or regular chives, plus more for serving
1/2 teaspoon ground coriander, plus more for serving
2 tablespoons (or more) mushroom soy sauce or 1 tablespoon regular soy sauce
8 cups (2-inch) cubes stuffing
1 bunch small Tuscan kale, ribs and stems removed, leaves torn
1 (3.5-ounce) package honshimeji or oyster mushrooms
torn into bite-size pieces

Instructions:
Break rice apart with your hands or a spoon so grains are individual and not in clumps. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Add egg and cook, breaking up with chopsticks or a rubber spatula, just until it is in small clumps and mostly set, about 1 minute. Add rice, toss to distribute egg, and cook, undisturbed, drizzling 1 Tbsp. oil around edge of pan, until rice begins to crisp, about 3 minutes.
Add 1/4 cup chives and 1/2 tsp. coriander to rice and cook, tossing occasionally, until rice is heated through and crisp in spots, about 4 minutes. Add mushroom soy sauce and toss to combine; taste and adjust seasoning with more soy sauce if needed. Transfer fried rice to a plate.
Heat remaining 1 Tbsp. oil in same skillet over medium. Cook stuffing, turning occasionally, until golden brown all over, about 5 minutes. Add kale and mushrooms and cook, tossing gently, just until vegetables are softened, about 5 minutes. Return fried rice to skillet and toss to combine. Serve topped with more chives and coriander.
Rice can be cooked (but not fried) 3 days ahead. Let cool; cover and chill.
Roast Koji Chicken

Ingredients:
2 tablespoons granular rice koji
1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
1 (3 1/2–4-pound) chicken, patted dry
Freshly ground black pepper

Instructions:
Grind koji in a spice mill or a blender to a fine powder. Transfer to a small bowl and mix in salt; set aside.
Starting at the neck end of the chicken, gently slide your fingers between the skin and breast to loosen skin; continue working down the thighs and legs to fully separate skin from meat (be careful not to tear). Rub koji mixture under skin all over meat and inside cavity, distributing evenly. Season outside of chicken generously with pepper and place on a wire rack set inside a rimmed baking sheet. Chill at least 8 hours and up to 2 days, leaving uncovered up to 24 hours, then loosely covering if chilling longer.
Let chicken sit at room temperature 45 minutes.
Preheat oven to 425°F. Roast chicken until skin is starting to brown all over, 15–20 minutes. Reduce oven temperature to 350°F and continue roasting chicken until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 40–45 minutes. Transfer to a cutting board and let rest at least 15 minutes before carving.
Roast Chicken With Sorghum and Squash

Ingredients:
Kosher salt
1 cup sorghum
1/2 large butternut squash, peeled, cut into 1-inch pieces (about 2 cups)
6 tablespoons unsalted butter, cut into small pieces, divided
4 bone-in chicken legs (thigh and drumstick; about 3 pounds total)
1 tablespoon olive oil
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 tablespoon pure maple syrup
1 tablespoon (or more) sherry vinegar
2 tablespoons fresh lemon juice
1/2 cup coarsely chopped parsley
1/2 cup pomegranate seeds

Instructions:
Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum. Cover and cook until tender, about 1 hour. Drain well.
Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400°F. Arrange squash on another rimmed baking sheet; season with salt and dot with 2 Tbsp. butter. Place on upper rack in oven. Roast, turning occasionally to recoat with butter, until tender, 40–45 minutes.
Meanwhile, rub chicken all over with oil; season with salt and pepper. Place skin side down on heated baking sheet on lower rack in oven. Roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 30–35 minutes.
Cook remaining 4 Tbsp. butter in a large skillet over medium heat until it foams, then browns (be careful not to let it burn), about 5 minutes. Reduce heat to medium-low; add sorghum, squash, broth, maple syrup, and vinegar to brown butter and toss to combine. Simmer until liquid is evaporated, about 4 minutes. Remove from heat and stir in lemon juice; season with salt, pepper, and more vinegar, if desired.
Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds.
Weeknight Mapo Tofu with Ground Pork

Ingredients:
2 tablespoons vegetable oil
8 ounces ground pork
1 jalapeño, thinly sliced
4 garlic cloves, sliced
1 (1 1/2-inch) piece ginger, peeled, finely chopped
4 scallions, chopped, plus more for serving
1 tablespoon tomato paste
1 teaspoon ground Sichuan peppercorns or freshly ground black pepper
2 cups low-sodium chicken broth
3 tablespoons Chinese black bean garlic sauce
1 tablespoon cornstarch
1 pound silken tofu, drained, cut into 1-inch pieces
Torn basil leaves and steamed white rice (for serving)

Instructions:
Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.
Spiced Lamb Meatballs With Walnut Romesco

Ingredients:
1/2 tablespoon chopped walnuts
1 small red bell pepper, halved, seeds removed
1 medium tomato, cored
1 garlic clove, unpeeled
1 tablespoon olive oil
1 tablespoon sherry vinegar
1/2 teaspoon chipotle chile powder or chili powder
1 1/2 teaspoons finely chopped parsley
1/2 teaspoon sweet paprika
Kosher salt, freshly ground pepper
1/2 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 medium onion, chopped
1 cup (firmly packed) cilantro leaves with tender stems
1 cup (firmly packed) parsley leaves with tender stems
2 1/2 teaspoons kosher salt, divided
1 large egg yolk
1 1/2 teaspoons paprika
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 pound ground lamb
2 tablespoons olive oil
A spice mill or a mortar and pestle

Instructions:
Preheat oven to 425°F. Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes. Toss bell pepper, tomato, and garlic with oil on a clean rimmed baking sheet and roast until browned and softened, 20–25 minutes. Let cool.
Remove skin from bell pepper, tomato, and garlic; discard. Purée walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle chile powder, parsley, and paprika in a food processor until smooth. Season sauce with salt and black pepper.
Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
Pulse onion, cilantro, parsley, and 1 1/2 tsp. salt in a food processor until finely chopped. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Mix onion mixture, spice mixture, egg yolk, paprika, black pepper, cayenne, and remaining 1 tsp. salt in a large bowl to combine. Gently fold lamb into spice mixture to evenly distribute (be careful not to overmix). Using a 1-oz. ice cream scoop or wet hands, form meat mixture into 1 1/2" balls (you should have 16).
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches, cook meatballs, turning occasionally, until browned all over and cooked through, 5–8 minutes. Transfer to a platter and serve with walnut romesco sauce.