iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Roasted-Almond Thumbprints

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups unsalted, roasted almonds
1 teaspoon baking powder
1/2 teaspoons kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup coarse sanding or raw sugar
Jams and/or lemon curd (for filling)

Instructions:
Place racks in lower and upper thirds of oven; preheat to 375°F. Pulse flour and almonds in a food processor until almonds are very finely ground. Add baking powder and salt and pulse to blend. Using an electric mixer on high speed, beat butter and sugar until light and fluffy, about 4 minutes. Add egg and vanilla and beat until pale and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine.
Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart. Using your thumb, make a deep indent in each ball. (For more exaggerated cracks, bake dough 5 minutes before indenting.)
Bake cookies, rotating baking sheets halfway through, until golden, 12–14 minutes. Transfer to wire racks and let cool. Fill with jam or curd (use a small spoon).
MAKE AHEAD: Cookies can be baked (but not filled) 2 weeks ahead; wrap tightly and freeze. Thaw before filling. Cookies can be filled 1 day ahead; store airtight at room temperature.
Seven Bridges Road

Ingredients:
1/2 cup clover honey, "1 750-milliliter bottle Pimms No. 1", 2 1/2 cups gin, 2 cups curaçao, preferably Pierre Ferrand dry, 2 cups fresh lemon juice, 1 1/2 cups aquavit, 1 750-milliliter bottle dry sparkling white wine, 1 lemon, thinly sliced, studded with cloves

Instructions:
Dissolve honey in 1/3 cup hot water. Chill syrup until cold.
Combine Pimm's, gin, curaçao, lemon juice, aquavit, and honey syrup in a punch bowl and chill 2–6 hours.
Thirty minutes before serving, add wine, lemon slices, and ice cubes.
Christina Tosi's Christmas Treats

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
4 cups mini marshmallows*
6 cups cereal (Rice Krispies, cornflakes, Golden Grahams, Kix, etc.)
Nonstick vegetable-oil spray
Up to 1 cup dried fruit, such as blueberries, cranberries, cherries, banana chips, or candied ginger, large pieces chopped or crushed
Up to 1 cup nuts or seeds, such as pecans, peanuts, walnuts, pepitas, or sunflower seeds, toasted and coarsely chopped
1/2 cup semisweet chocolate chips
1/4 cup creamy peanut butter (do not use natural or freshly ground; mix peanut butter into the melted-marshmallow mixture before adding cereal)
1 to 2 tablespoons sesame seeds
2 tablespoons sprinkles or other edible decoration
1/2 teaspoon ground spices, such as cinnamon or ginger
"*To make this recipe
youll need slightly less than 1 (16-ounce) bag of mini marshmallows. Snack on the extras or save them for hot cocoa."
Equipment: 9- by 13-inch baking pan
parchment or wax paper

Instructions:
Spray a 9- by 13-inch baking pan with nonstick vegetable-oil spray.
In an extra-large saucepan over low heat, melt the butter. Add the marshmallows and heat, stirring constantly, until completely melted, about 2 minutes. (Add the peanut butter, if using, and stir to combine.) Remove from the heat, add the cereal and use a sturdy, long-handled wooden or metal spoon to stir until the cereal is well coated in the butter-marshmallow mixture. Add any optional mix-ins and stir to incorporate.
Scrape the mixture into the prepared pan and spread evenly. Cut a piece of parchment or wax paper into a roughly 9- by 13-inch rectangle and spray with nonstick vegetable-oil spray. Place the greased parchment or wax paper on top of the treats and press the mixture into the pan until it's 1/2 to 1 inch thick. Let cool until firm, 15 to 20 minutes.
Using a large, sharp knife cut the treats into approximately 2-inch squares. DO AHEAD: Treats can be made ahead and kept, in an airtight container at room temperature, for 2 to 3 days, or frozen up to 1 month.
Fregola with Clams

Ingredients:
1 1/2 cups fregola (about 10 ounces)
Kosher salt
1/2 cup olive oil, plus more for drizzling
2 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
1/2 cup dry white wine
24 littleneck clams, scrubbed
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest

Instructions:
Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6–8 minutes; drain.
Meanwhile, heat 1/2 cup oil in a Dutch oven or other large heavy pot over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes.
Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6–8 minutes. Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes. Return clams to pot and cook until warmed through.
Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest.
White Beans with Broccoli Rabe and Lemon

Ingredients:
3 tablespoons olive oil
1 small lemon, very thinly sliced, seeds removed
2 anchovy fillets packed in oil
4 garlic cloves, thinly sliced
1/2 bunch broccoli rabe, chopped
Kosher salt, freshly ground pepper
2 15-ounce cans cannellini (white kidney) beans, rinsed
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons finely grated Parmesan, plus more for serving
Crushed red pepper flakes (optional)

Instructions:
Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
Add beans and 1/2 cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.
Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.
Baked Sardines in Pepperonata

Ingredients:
4 red bell peppers
1/2 cup olive oil, plus more for drizzling
1/2 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 tablespoon sugar
1/2 cup dry white wine
1/2 cup white wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons drained capers
1/2 teaspoons dried oregano
8 whole fresh sardines, scaled, gutted, deboned
Chopped fresh dill and grilled crusty bread (for serving)

Instructions:
Preheat broiler. Broil peppers on a broilerproof rimmed baking sheet, turning occasionally, until blistered all over, 8–10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let sit 15 minutes. Peel, seed, and slice into 1/2"-wide strips.
Reduce oven temperature to 450°F. Heat 1/4 cup oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper and cook, stirring occasionally, until softened, 8–10 minutes. Increase heat to medium-high, add tomato paste and sugar and cook, stirring, until tomato paste is beginning to darken, about 1 minute. Add wine and vinegar and cook, stirring often, until slightly reduced, about 2 minutes. Mix in roasted peppers, parsley, capers, and oregano. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Transfer pepperonata to a shallow 3-quart baking dish.
Season sardines inside and out with salt and pepper; lay on top of pepperonata. Drizzle with oil and bake until sardines are firm and beginning to brown, 15–20 minutes. Top with dill, drizzle with more oil, and serve with bread.
Red Ryder

Ingredients:
1 750-milliliter bottle Campari, 1 750-milliliter bottle dark rum, 1 750-milliliter bottle spiced rum, 3 cups chilled brewed rooibos tea, 3 cups pomegranate juice, 3 cups unsweetened cranberry juice, 1 1/2 teaspoons Angostura or other bitters

Instructions:
Combine Campari, dark rum, spiced rum, tea, pomegranate juice, cranberry juice, and bitters in a punch bowl and chill 2–6 hours.
Thirty minutes before serving, add ice cubes or ice ring.
Charred Romanesco with Anchovies and Mint

Ingredients:
1/2 cup olive oil, divided
1 large onion, minced
1 large carrot, minced
1 celery stalk, minced
4 Fresno chiles or jalapeños, thinly sliced into rounds, seeded
Kosher salt
3 pounds Romanesco or regular cauliflower (about 2 medium heads), cut into florets
4 anchovy fillets packed in oil, drained
1/2 cup dry white wine
Freshly ground black pepper
1/2 cup torn fresh mint leaves

Instructions:
Heat 1/2 cup oil in a medium saucepan over medium heat. Add onion, carrot, celery, and chiles; season with salt and cook, stirring occasionally, until vegetables are very soft but not brown, 12–15 minutes. Let soffritto cool.
Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of Romanesco and cook, undisturbed, until deeply browned, about 4 minutes. Transfer to a roasting pan; repeat with remaining 2 tablespoons oil and remaining Romanesco. Add soffritto, anchovies, and wine to roasting pan; season with salt and pepper and toss to combine.
Roast, tossing halfway through, until Romanesco is soft and liquid is mostly evaporated, 25–30 minutes; season with salt and pepper and top with mint.
Salted Honey and Chocolate Bark

Ingredients:
12 ounces saltine or Ritz crackers
1 cup sugar
1/2 cup honey
1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon baking soda
6 ounces bittersweet or semisweet chocolate, melted
1/2 cup dried tart cherries or sweetened dried cranberries
2 tablespoons coffee beans, crushed
1/4 cup roasted hazelnuts, chopped
2 tablespoons roasted cacao nibs
2 teaspoons flaky sea salt (such as Maldon)
A candy thermometer

Instructions:
Preheat oven to 350°F. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8–10 minutes. Transfer baking sheet to a wire rack and let crackers cool.
Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°F, 8–10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.
Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.
MAKE AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.
Bourbon-Sea Salt Caramels

Ingredients:
Nonstick vegetable oil spray
2 cups sugar
1/2 cup light corn syrup
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 tablespoons bourbon
1/2 teaspoon kosher salt
Flaky sea salt (such as Maldon)
A candy thermometer

Instructions:
Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.
Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.
Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper.
DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.
Citrus Salad With Tarragon

Ingredients:
1/4 cup sugar
1/4 cup (packed) fresh tarragon leaves, plus more for serving
4 blood oranges
4 clementines
2 navel oranges
2 tangerines

Instructions:
Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4"-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
Syrup can be made 1 day ahead. Cover and chill.
Persimmons with Greek Yogurt and Pistachios

Ingredients:
2 cups plain Greek yogurt
4 ripe Hachiya persimmons, each cut into 6 wedges
1/2 cup finely chopped unsalted, shelled raw pistachios
1/3 cup buckwheat or clover honey
Flaky sea salt (such as Maldon)

Instructions:
Divide yogurt among plates or bowls. Top with persimmons and pistachios, drizzle with honey, and sprinkle with salt.
Pan-Seared Sausage With Lady Apples and Watercress

Ingredients:
1 tablespoon olive oil
1 pound lady apples, halved through stem ends
1 1/2 pounds sweet Italian sausages
1/2 cup dry white wine
2 tablespoons white wine vinegar
1 bunch watercress, trimmed (about 6 cups)
Kosher salt
freshly ground pepper

Instructions:
Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally, until golden brown, 5–8 minutes.
Prick sausages with a fork, add to skillet with apples, and cook, turning occasionally, until browned, 10–12 minutes. Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes. Add watercress and toss to coat; season with salt and pepper.
Serve with pan juices spooned over.
Boudin Blanc–Stuffed Turkey Breasts with Chestnuts

Ingredients:
1/2 cup kosher salt
1/4 cup sugar
1/4 cup sweet white wine (optional)
2 skin-on, boneless turkey breasts (about 4 pounds total)
2 tablespoons coarse fresh breadcrumbs
1/2 cup heavy cream
1 cup low-sodium chicken broth
1/2 cup roasted chestnuts from a jar
1 tablespoon Cognac or brandy
2 bay leaves
1 teaspoon kosher salt, plus more
1 teaspoon yellow mustard seeds
3/4 teaspoons coriander seeds
1 whole allspice
1 whole clove
3/4 teaspoons white peppercorns
1 pound ground pork belly or 3/4 pound ground pork and 1/4 pound finely chopped bacon
1 tablespoon finely chopped fresh thyme
1/8 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/4 cup (1/2 stick) unsalted butter
2 cups roasted chestnuts from a jar
4 sprigs thyme
Kosher salt, freshly ground pepper
Ingredient info: Roasted chestnuts can be found at specialty foods stores and some supermarkets.
A spice mill or mortar and pestle

Instructions:
Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar. Let cool, then add wine, if using. Place turkey and brine in a large resealable plastic bag. Seal bag and chill 10–12 hours.
Remove turkey from brine and pat dry
Let sit at room temperature 1 hour.
Soak breadcrumbs in cream in a small bowl 20 minutes.
Meanwhile, bring broth, chestnuts, Cognac, bay leaves, and a pinch of salt to a low simmer in a small saucepan. Cook until chestnuts are very soft but not falling apart and liquid is reduced by half, 12–15 minutes. Discard bay leaves; chill while preparing spices.
Toast mustard seeds, coriander, allspice, and clove in a small skillet over medium heat until fragrant and mustard seeds begin to pop, about 4 minutes; let cool. Finely grind toasted spices and peppercorns in spice mill or with mortar and pestle.
Mix pork, thyme, mace, nutmeg, spice mixture, breadcrumb mixture, and 1 teaspoon salt in a large bowl. Coarsely chop chestnuts and add to pork mixture, along with cooled cooking liquid. Stir pork mixture to combine.
DO AHEAD: Boudin blanc can be made 2 days ahead. Wrap tightly and chill.
Preheat oven to 400°F. Working 1 at a time, place turkey breast on cutting board, skin side up. Holding knife parallel to work surface, cut through breast, stopping about 1/2" before you get all the way through. Open breast like a book and mound boudin blanc down center, leaving a 1" border. Fold bottom half of breast over filling, then fold top half over so it slightly overlaps. Tie at 1" intervals with kitchen twine.
Place turkey breasts on a rack set inside a roasting pan. Add 1 cup water and roast until skin is golden brown and an instantread thermometer inserted into the center of stuffing registers 145°F (breast meat should register 160°F), 1–1 1/2 hours. Let rest 10 minutes before slicing.
Meanwhile, heat butter in a medium skillet over medium-high heat. Add chestnuts and thyme sprigs and cook, stirring often, until chestnuts are soft, 5–7 minutes; season with salt and pepper. Serve turkey with chestnuts.
DO AHEAD: Breasts can be stuffed 1 day ahead. Cover and chill.
Spiced Dark and Stormy

Ingredients:
2 teaspoons allspice berries
2 teaspoons black peppercorns
4 1" strips orange zest (removed with a vegetable peeler)
1 750-milliliter bottle dark rum
3 ounces fresh lime juice
1 12-ounce can ginger beer
2 lime wedges (for serving)
A spice mill or mortar and pestle

Instructions:
Coarsely grind allspice and peppercorns in spice mill or with mortar and pestle; add spices and orange zest to rum and let infuse at least 2 days. Strain into a clean bottle or a glass jar.
DO AHEAD: Rum can be infused 3 weeks ahead. Store in a dark, dry place.
Combine lime juice and 4 ounces spiced rum in a cocktail shaker; fill with ice. Shake until outside is frosty, about 30 seconds. Strain into highball glasses filled with ice, top off with ginger beer, and garnish with lime wedges.
Blackberry Syrup

Ingredients:
1 10-ounce bag frozen blackberries, thawed, 3 tablespoons fresh lemon juice, 2 tablespoons sugar, 1 cup pure maple syrup

Instructions:
Bring blackberries, lemon juice, and sugar to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until berries soften and juices thicken slightly, 10–15 minutes. Remove from heat; stir in maple syrup. Let cool slightly before serving.
DO AHEAD: Syrup can be made 1 day ahead. Let cool; cover and chill.
Belgian Ale-Braised Brisket

Ingredients:
1 4-pound piece flat-cut beef brisket, untrimmed
Kosher salt
1/4 cup Dijon mustard
1/4 cup (packed) dark brown sugar
1 tablespoon grated peeled ginger
2 tablespoons bacon fat or vegetable oil
2 medium yellow onions, thinly sliced
1/4 cup all-purpose flour
1 bay leaf
1 750-milliliter bottle Belgian-style tripel ale
4 cups beef stock or low-sodium chicken broth

Instructions:
Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
Let brisket sit at room temperature 1 hour.
Preheat oven to 400°F. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30–40 minutes.
Remove brisket from oven and reduce oven temperature to 300°F.
Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8–10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes. Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, 3–4 hours. Discard bay leaf.
Transfer brisket to a cutting board and let rest at least 20 minutes.
If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon; season with salt, if needed. Slice brisket against the grain. Serve with braising liquid.
DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid.
Spicy Glazed Pork Ribs

Ingredients:
1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Kosher salt
3 pounds baby back pork ribs
separated into individual ribs

Instructions:
Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.
DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.
Rosemary and Toasted-Caraway Shortbread

Ingredients:
1 teaspoon caraway seeds
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" pieces
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 teaspoons kosher salt
2 1/2 cups all-purpose flour
2 teaspoons finely chopped fresh rosemary, plus whole leaves
1 large egg, beaten to blend
Coarse sanding sugar (for sprinkling)

Instructions:
Preheat oven to 350°F. Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop; set aside.
Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 7–10 minutes (beating air into butter makes for tender shortbread). Reduce speed to low and add flour, caraway, and 2 teaspoons chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (it's not!).
Press dough into two 8"-diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
Bake until shortbread is golden brown and sides pull away from pan, 20–25 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
MAKE AHEAD: Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.