iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Party Posole Rojo

Ingredients:
1 1/2 lb. dried large white hominy, soaked overnight
2 large onions, peeled
2 bay leaves
6 black peppercorns
3 Tbsp. kosher salt, divided
4 lb. bone-in country-style pork ribs
1 Tbsp. ground cumin
6 garlic cloves, finely chopped
2 1/2 oz. dried New Mexico chiles
2 1/2 oz. ancho chiles
1 large onion, coarsely chopped
6 garlic cloves, crushed
1/4 cup apple cider vinegar
2 tsp. light brown sugar
1 tsp. kosher salt, plus more
Avocado wedges
cilantro sprigs
thinly sliced cabbage
sliced jalapeños
sliced radishes
lime wedges
sour cream
tortilla chips
and hot sauce (for serving)

Instructions:
Drain hominy and place in a large heavy pot; add onions, bay leaves, peppercorns, 2 Tbsp. salt, and 12 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer, still covered, stirring occasionally, until hominy starts to soften (some skins will split), about 1 hour.
Sprinkle pork all over with cumin and remaining 1 Tbsp. salt. Add to pot along with garlic; pour in water to cover by 1". Partially cover pot and cook, stirring occasionally and adding more water as needed to keep ingredients covered, until hominy is tender (some may unfurl like popped popcorn, and that’s okay) and pork is fall-apart tender, about 2 1/2 hours.
While the posole is cooking, make the chile purée. Wearing gloves if you have them, remove stems from chiles and shake out and discard most of the seeds (for more heat, keep more seeds). Transfer to a large bowl and add onion and garlic; pour in boiling water to cover. Let sit until chiles are softened, about 30 minutes.
Drain chile mixture, reserving soaking liquid, and transfer chiles, onion, and garlic to a blender. Add vinegar, brown sugar, 1 tsp. salt, and 1 cup soaking liquid and blend until smooth.
When posole is done, remove pork, onions, and bay leaves from pot (keep posole simmering). Transfer pork to a plate; discard onions and bay leaves. Let pork cool slightly, then pick meat from bones, discarding any cartilage and larger pieces of fat. Shred meat into bite-size pieces and return to pot; discard bones.
Stir chile purée into posole and let simmer 30 minutes to allow flavors to meld. Taste and season with more salt.
Divide posole among bowls. Serve with avocado, cilantro, cabbage, jalapeños, radishes, lime wedges, sour cream, tortilla chips, and hot sauce alongside for topping.
Posole can be made 4 days ahead. Let cool, then cover and chill.
Ginger Spritz

Ingredients:
1 thin slice peeled ginger, 2 oz. Lillet, 3 oz. cava, Splash of ginger beer

Instructions:
Place ginger slice against the inside of a rocks glass, fill with ice, and add Lillet and cava. Top off with ginger beer and stir gently to combine.
Whole Grain Pancakes with Blackberries

Ingredients:
3/4 cup whole wheat flour
1/2 cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 large egg
1 1/2 cups buttermilk
2 cups mixed cooked whole grains (such as barley, farro, rye, spelt, kamut, and/or quinoa)
Melted unsalted butter (for pan)
Room-temperature butter
fresh blackberries
and pure maple syrup (for serving)

Instructions:
Whisk whole wheat and all-purpose flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and buttermilk in a medium bowl just to incorporate. Using a few swift strokes, whisk egg mixture into dry ingredients just to combine. Stir grains into batter (you can pulse the grains in a food processor first if you prefer them in smaller pieces).
Heat a large nonstick skillet over medium-high. Lightly brush with butter. Add half of batter to skillet, spreading into an even layer as wide as the skillet. Cook pancake until bubbles have formed and broken across the entire surface and underside is golden brown, about 5 minutes. Using 2 spatulas (or sliding onto a flat plate before inverting back into skillet), flip pancake. Continue to cook until lightly browned underneath, about 1 minute. Transfer pancake to a plate. Repeat with remaining batter.
Serve pancakes topped with butter, fruit, and syrup.
Pantry Pasta with Garlic, Anchovies, and Parmesan

Ingredients:
12 oz. spaghetti or other long pasta
Kosher salt
4 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
3 oil-packed anchovy fillets (optional)
1/4 tsp. crushed red pepper flakes
1 cup finely grated Parmesan, plus more for serving
4 Tbsp. unsalted butter, cut into pieces
Freshly ground black pepper
1/3 cup finely chopped parsley
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
Divide pasta among bowls; drizzle with oil and top with more Parmesan.
Easy One-Bowl Cherry Upside-Down Cake

Ingredients:
1/2 cup (1 stick) unsalted butter
1 lemon
2 (10-ounce) bags frozen sweet cherries or blueberries (no need to thaw)
2 tablespoons plus 1 cup sugar; plus more for serving
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
3 large eggs, room temperature
2 cups sour cream or whole plain yogurt, room temperature, divided
1 (9-inch) round cake pan with sides that measure at least 1 1/2-inches high

Instructions:
Arrange a rack in center of oven; preheat to 425°F. Take this time to assemble all your ingredients and do your prep. Melt 1/2 cup (1 stick) butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of whole lemon, then squeeze 2 Tbsp. juice; set aside.
Brush 1 Tbsp. melted butter around bottom and sides of cake pan (if you don’t have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out.
Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It’ll all melt together as it bakes.
Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40–50 minutes. Let cool. Reduce oven temperature to 350°F.
Whisk 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda, and 1 cup sugar in a large bowl.
Make a well in the center of dry ingredients. Beat 3 eggs to blend and pour into center of well along with 1 cup sour cream, 2 tsp. lemon zest, and remaining 5 Tbsp. melted butter (it’s okay if butter has re-solidified; go ahead and scrape it in there).
Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.
Carefully dollop large spoonfuls of batter over fruit (it’s okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.
Bake cake until top is golden brown and a tester or toothpick inserted into the center comes out clean, 45–55 minutes.
Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan.
Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.
Whisk remaining 1 cup sour cream with 1–2 Tbsp. sugar in a large bowl. Dollop on each slice before serving.
Cynar Spritz

Ingredients:
2 oz. Cynar
3 oz. Prosecco
Splash of grapefruit soda
1 (2x1-inch) strip grapefruit zest (for serving)

Instructions:
Pour Cynar and Prosecco into a rocks glass filled with ice. Top off with soda, stir gently to combine, and garnish with grapefruit zest.
Little Gem Wedge Salad with Tahini Ranch

Ingredients:
1 small garlic clove, finely grated
1 cup plain whole-milk Greek yogurt
3 Tbsp. tahini
2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil, plus more for drizzling
4 heads of Little Gem lettuce, halved lengthwise, or 2 heads of romaine, quartered lengthwise
3 Tbsp. white wine vinegar
1 1/2 cups torn mixed tender herbs (such as basil, dill, tarragon and/or parsley)
1/4 cup mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower)
1/4 cup sliced chives
Aleppo-style pepper
Flaky sea salt

Instructions:
Whisk garlic, yogurt, tahini, lemon juice, and 1 Tbsp. oil in a medium bowl until incorporated and smooth. Season dressing with kosher salt and lots of black pepper (it should look speckled).
Toss lettuce and vinegar in a large bowl; season with kosher salt. Add mixed herbs and give it all another toss.
Spread dressing over plates and top with salad. Sprinkle with seeds, chives, Aleppo-style pepper, and sea salt and drizzle with a little oil.
Campari Spritz

Ingredients:
2 oz. Campari, 3 oz. dry rosé, Splash of lemon soda, 1 lemon wheel

Instructions:
Pour Campari and rosé into a rocks glass filled with ice. Top off with soda, stir gently to combine, and add lemon wheel.
Shaved Fennel Salad

Ingredients:
2 cups coarsely torn sourdough bread, 1/2 cup walnuts, 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling, Kosher salt, 3 Tbsp. sherry vinegar or red wine vinegar, 1 garlic clove, finely grated, ¼ tsp. crushed red pepper flakes, 2 fennel bulbs with fronds, 3/4 cup torn mint leaves, 1/2 lemon, 2 oz. Parmesan, shaved

Instructions:
Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts.
Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.
Cast-Iron Pizza with Fennel and Sausage

Ingredients:
12 oz. store-bought pizza dough, room temperature
5 Tbsp. extra-virgin olive oil, divided
8 oz. sweet Italian sausage, casings removed
1/3 cup prepared marinara
3/4 cup coarsely grated low-moisture mozzarella
1/2 small fennel bulb, very thinly sliced
3 garlic cloves, very thinly sliced
Kosher salt
Crushed red pepper flakes and torn basil leaves (for serving)

Instructions:
Place a rack in top-most position of oven; preheat to 475°F. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.
Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl.
Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low and cook until crust is golden brown, about 3 minutes.
Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10–14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.
Spicy Lamb Meatballs with Raisin Pesto

Ingredients:
1 large egg
1/2 cup panko (Japanese breadcrumbs)
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground turmeric
1/4 cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
2 Tbsp. plus 1/2 cup extra-virgin olive oil
1 1/2 tsp. kosher salt, plus more
2 garlic cloves, divided
1 lb. ground lamb
2 cups mint leaves
3 Tbsp. golden raisins
Plain whole-milk Greek yogurt (for serving)

Instructions:
Place a rack in upper third of oven; preheat to 425°F. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1 1/2 tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
Gently roll lamb mixture into 1 1/2"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes.
Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
Spread yogurt over plates and divide pesto and meatballs on top.
Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.
Spicy Larb with Cabbage Cups

Ingredients:
1/2 cup raw skin-on peanuts
2 Tbsp. vegetable oil
4 garlic cloves, crushed
1 lb. ground pork, beef, or lamb
Kosher salt
1 large shallot, thinly sliced into rings
5 scallions, thinly sliced
4 red or green Thai chiles, thinly sliced
1 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced
2 Tbsp. fresh lime juice
1 Tbsp. plus 1 tsp. fish sauce
1 cup torn mint leaves
1/4 head of green cabbage, halved crosswise, leaves separated
Cooked short-grain rice and lime wedges (for serving)

Instructions:
Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing halfway through, until skins are slightly darkened and nuts are golden brown, 6–8 minutes. Let cool, then coarsely chop or crush into small pieces.
Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing down on cloves to break into smaller pieces with a wooden spoon, until some parts are golden brown, about 3 minutes. Push garlic to one side of pan, then add pork and a pinch of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes. Be careful not to overcook; as soon as you can’t see any pink, remove from heat. Mix in shallot, scallions, chiles, lemongrass, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges, and remaining peanuts.
Crispy-Skinned Fish with Herb Sauce

Ingredients:
2 oil-packed anchovy fillets (optional)
1 small garlic clove, thinly sliced
1 cup chopped tender herbs (such as parsley, dill, and/or basil)
1 Tbsp. chopped pickles (capers, cornichons, or chile)
2 Tbsp. fresh lemon or lime juice or white wine vinegar
6 Tbsp. (or more) extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 (5–6-oz.) skin-on black bass, striped bass, snapper, or salmon fillets
Flaky sea salt

Instructions:
Using the side of a chef’s knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don’t try to rush it), 8–12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn’t getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.
Aperol Spritz

Ingredients:
3 pitted green olives, 3 oz. Prosecco, 2 oz. Aperol, Splash of club soda

Instructions:
Thread olives onto a swizzle stick. Pour Prosecco and then Aperol into a rocks glass filled with ice. Top off with soda and gently stir with swizzle stick with olives.
Pimm's Spritz

Ingredients:
2 oz. Pimm’s No. 1, 3 oz. Prosecco, "Splash of Dr. Browns Cel-Ray soda", 1 sprig celery leaves

Instructions:
Pour Pimm's and Prosecco into a rocks glass filled with ice. Top off with soda, stir gently to combine, and garnish with celery leaves.
Brown Butter–Basted Steak

Ingredients:
1 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.)
Kosher salt, freshly ground pepper
2 tsp. vegetable oil
3 Tbsp. unsalted butter
2 sprigs rosemary
2 garlic cloves, crushed
Flaky sea salt

Instructions:
Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F–125°F for medium-rare), 8–10 minutes.
Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°F–130°F.)
Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.
Freeform Chicken Meatballs with Carrots and Yogurt Sauce

Ingredients:
1 1/2 lb. small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise, 1/2 tsp. crushed red pepper flakes, 5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling, 2 1/4 tsp. kosher salt, divided, 1 lb. ground chicken or ground turkey, 6 scallions, white and pale-green parts finely chopped, 1 large egg, beaten to blend, 2 Tbsp. plain breadcrumbs, 3 tsp. finely grated lemon zest, 2 tsp. garam masala, 1 cup plain Greek-style yogurt, preferably full-fat, 2 Tbsp. fresh lemon juice, plus more for serving, 2 cups baby arugula or watercress, Flaky sea salt

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, red pepper flakes, 2 Tbsp. oil, and 1/2 tsp. kosher salt on a rimmed baking sheet. Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20–25 minutes.
Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 Tbsp. oil, and 1 1/2 tsp. kosher salt in a large bowl until just combined.
Rub another rimmed baking sheet with 1 Tbsp. oil. Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet. Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15–20 minutes.
Meanwhile, whisk yogurt, 2 Tbsp. lemon juice, and remaining 1/4 tsp. kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.
Transfer carrots to baking sheet with meatballs and toss to combine. Arrange over yogurt sauce, then top with arugula. Drizzle with oil and lemon juice; season with sea salt.
Baked Feta and Greens with Lemony Yogurt

Ingredients:
6 Tbsp. extra-virgin olive oil, divided
1 medium onion, sliced
2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced
1 1/2 tsp. curry powder, divided
2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, divided
1 (1/2-lb.) block Greek or Bulgarian feta, sliced 1/2" thick
4 garlic cloves, crushed
1 (15-oz.) can chickpeas, drained, rinsed
1/2 cup plain whole-milk Greek yogurt
1 Tbsp. fresh lemon juice
Toasted country-style bread (for serving)

Instructions:
Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6–8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10–12 minutes.
Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8–10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.