iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Slow-Cooked Pork with Chickpeas

Ingredients:
1 Tbsp. crushed red pepper flakes
1 Tbsp. whole black peppercorns
1 Tbsp. fennel seeds
4 lb. boneless pork shoulder, fat cap trimmed to 1/4"
2 Tbsp. kosher salt
4 Tbsp. extra-virgin oil, divided
1 medium onion, sliced into 1/2"-thick rounds
1 head of garlic, halved crosswise
4 fresh bay leaves
2 cups dry white wine
2 (15.5-oz.) canned chickpeas, rinsed
1/2 lemon
3 Tbsp. finely chopped parsley
A spice mill or mortar and pestle

Instructions:
Coarsely grind red pepper flakes, peppercorns, and fennel seeds in spice mill or with mortar and pestle.
Generously season pork with salt, sprinkling more heavily on meat than layer of fat. Sprinkle with spice mixture, massaging into all spots so it adheres to pork.
Roll pork as tightly as you can, then tie individual lengths of kitchen twine around roast every 1" or so. Wrap tightly with plastic wrap and let sit at room temperature at least 1 hour, or chill overnight.
Preheat oven to 325°F. Heat 2 Tbsp. oil in a large Dutch oven. Cook pork, turning occasionally, until browned on all sides, 10–12 minutes total. Transfer pork to a plate.
Remove pot from heat and dump out fat. Add remaining 2 Tbsp. oil and heat over medium. Cook onion and garlic, stirring occasionally, until exposed flesh turns golden brown, about 2 minutes. Stir in bay leaves and return pork to pot. Pour in wine and 2 cups water. Cover pot and transfer to oven. Bake, turning pork every 45 minutes or so, until pork is tender and pulls apart easily, 2 1/2–3 hours. Transfer pork to a plate and let cool slightly before tearing into big chunks.
Return pot with braising liquid to low heat and add chickpeas and pork. Cover and cook until chickpeas and pork are warmed through, 12–15 minutes.
Transfer chickpeas, pork, and braising liquid to a platter. Finely zest lemon over and top with parsley.
Stew (without lemon zest and parsley) can be made 3 days ahead. Let cool; cover and chill. Add lemon zest and parsley just before serving.
Sweet Potato Rice Crispies

Ingredients:
3 Tbsp (42 g) butter
1/4 cup (60 g) pureed sweet potato (about 1 small sweet potato)
1 tbsp (15 ml) vanilla extract
1 tsp salt
11/2 tsp (4 g) ground cinnamon
1/4 tsp ground nutmeg
1/3 cup (50 g) toasted pecans, chopped
1 (10-oz) bag marshmallows
6 cups (210 g) brown rice cereal

Instructions:
Have an 8 x 8-inch or a 9 x 9-inch baking dish lined with parchment and sprayed with cooking spray nearby.
In a large pot, melt the butter over medium heat, then add the pureed sweet potato, vanilla, salt, cinnamon, nutmeg and toasted pecans. Add the marshmallows and continue to cook, stirring with a wooden spoon, until the marshmallows are melted. Add the cereal, folding gently to combine, and then, working quickly before the mixture stiffens, transfer it to the prepared baking dish, packing the mixture into the pan with a sheet of parchment or wax paper to make an even and dense layer. Allow to cool completely to harden, about 30 minutes, then slice into nine 3-inch squares and serve.
Hot Cocoa Cake

Ingredients:
2 1/3 cups plus 1 1/2 Tbsp (485 g) granulated sugar
1/2 cup plus 2 Tbsp (140 g) unsalted butter, room temperature
1/2 cup plus 1 1/2 Tbsp (145 g) sour cream
2 large eggs
3 (90 g) egg whites
2 tsp vanilla extract
2 Tbsp instant coffee powder
2 Tbsp hot water
1 1/2 cups (215 g) all-purpose flour
1/2 cup plus 3 Tbsp (55 g) unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
3/4 cup plus 2 1/2 Tbsp (160 g) chocolate (56% cacao or darker)
chips or chopped

Instructions:
Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
Combine the coffee powder with the hot water. Add to the mixing bowl.
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.
Gluten-Free Chocolate-Tahini Brownies

Ingredients:
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
6 ounces bittersweet or semisweet chocolate, coarsely chopped
3 tablespoons virgin coconut oil
4 tablespoons tahini, divided
2 large eggs
1/3 cup granulated sugar
1/4 cup (packed) light brown sugar
1 teaspoons kosher salt
1 teaspoon vanilla extract
1 tablespoon light agave nectar

Instructions:
Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment, leaving overhang. Whisk cornstarch and cocoa in a bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth, about 1 minute; remove from heat.
Using an electric mixer on medium-high speed, beat eggs and both sugars in a large bowl until light, smooth, and doubled in volume, about 4 minutes. Reduce speed to medium and beat in salt and vanilla. Scrape in chocolate mixture and beat to incorporate; beat in cornstarch mixture. Increase speed to medium-high and mix until batter is thick and stiff, about 1 minute. Scrape into prepared baking dish and smooth top.
Stir agave nectar into remaining 3 Tbsp. tahini in a small bowl. Dollop spoonfuls over batter in 5 or 6 spots; drag a skewer or toothpick through to swirl.
Bake brownies until edges are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool. Remove from pan; cut into squares.
Brownies can be baked 3 days ahead. Store tightly wrapped at room temperature.
Spinach-Yogurt Dip with Sizzled Mint

Ingredients:
1 cup walnuts
8 ounces baby spinach (about 10 cups)
6 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
2 garlic cloves, thinly sliced
Kosher salt
2 tablespoons dried mint
3 cups plain whole-milk Greek yogurt
1 tablespoons fresh lemon juice
Freshly ground black pepper

Instructions:
Preheat oven to 350°F. Toast walnuts on a baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; finely crush with the side of a chef’s knife.
Place a medium skillet over medium heat and add 1/2 cup water. As soon as you see bubbles, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted, then add more. Continue to cook, stirring occasionally, until all the spinach is in the pan and wilted, 6–8 minutes. Transfer spinach to a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop spinach and set aside.
Wipe out skillet and heat 2 Tbsp. oil over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 6–8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2–3 minutes. Transfer to a small bowl.
Heat remaining 4 Tbsp. oil in a small skillet over medium. Once oil begins to shimmer, remove from heat and stir in dried mint. The oil will sizzle immediately and the mint will become fragrant. Transfer to a small bowl; season with salt.
Combine yogurt, lemon juice, onion mixture, half of the walnuts, and reserved spinach in a medium bowl. Taste and season with salt and pepper. Scrape into a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining walnuts and spoon sizzled mint oil over.
Hot-Pink Pearl Onion Pickles

Ingredients:
1 1/2 cups white wine vinegar, 1 tablespoon sugar, 2 teaspoons coriander seeds, 2 teaspoons dried tarragon, 2 teaspoons kosher salt, 1 teaspoon dried mint, 8 ounces pearl onions, peeled, halved, 1/2 small beet, peeled, halved

Instructions:
Bring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt. Reduce heat to a simmer and add onions and beet. Cook, stirring occasionally, until onions soften slightly, about 3 minutes. Pluck out and discard beet (the onions will continue to take on color as they sit). Transfer onions and brine to a 1-qt. jar or a nonreactive container and let cool. Cover and chill at least 2 hours before serving. The flavor will mellow as it sits.
Crunchy Baked Saffron Rice with Barberries (Tachin)

Ingredients:
2 teaspoons kosher salt, plus more
2 cups basmati rice
2 tablespoons unsalted butter
1/2 cup dried barberries or 1 cup dried tart cherries
1 teaspoon rose water (optional)
1 teaspoon saffron threads, finely ground
3 large egg yolks
1 cup plain whole-milk yogurt (not Greek)
1/2 cup grapeseed or vegetable oil
plus more for dish

Instructions:
Bring a large pot of water to a boil and add 2 large palmfuls of salt (about 1/2 cup). While you’re waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.
Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6–8 minutes. Drain and rinse with cold water.
Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.
Place rack in lower third of oven; preheat to 400°F. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep and draw out as much color as possible. Mix in egg yolks, yogurt, 1/2 cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.
Coat a 10"-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands or a measuring cup to gently pack and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press down again, this time more firmly (this helps with unmolding).
Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.
Charred Sweet Potatoes with Toum

Ingredients:
1 cup grapeseed or vegetable oil
1/3 cup garlic cloves (6–8)
2 tablespoons fresh lemon juice
Kosher salt
8 small sweet potatoes (about 1 1/2 pounds), scrubbed
4 tablespoons unsalted butter, divided
2 tablespoons honey
2 teaspoons nigella seeds (optional)
Flaky sea salt

Instructions:
Chill oil in freezer 30 minutes (this helps the sauce emulsify). Pulse garlic in a blender with lemon juice, 1/4 cup cold oil, and 1 Tbsp. ice water until smooth. With motor running, very gradually and steadily stream in 1/2 cup oil (you don't want to risk having the emulsion split). Scrape down sides and continue to blend, slowly adding remaining 1/4 cup oil, until a slightly thick sauce forms (it should cling to a spoon). Add 1 more Tbsp. ice water, season with kosher salt, and pulse again to combine. This whole process will occupy 8–10 minutes. Take your time! Transfer toum to a medium bowl.
Place a rack in bottom third of oven and preheat to 400°F. Place sweet potatoes in a large heavy skillet, preferably cast iron. The pan should be large enough so that sweet potatoes cover only half of the pan. Pour in just enough water to barely coat bottom of pan. Cover tightly with foil and bake sweet potatoes until tender, 30–35 minutes. Transfer to a cutting board and let cool; reserve skillet. Slice sweet potatoes in half lengthwise.
Return reserved skillet to rack and heat 20 minutes. Remove skillet from oven and swirl 2 Tbsp. butter around in pan to coat. Add sweet potatoes, cut side down, and roast until edges are browned underneath and crisp, 18–25 minutes.
Spoon some toum on a plate or in shallow bowl and arrange sweet potatoes on top (save extra toum for another use). Stir remaining 2 Tbsp. butter and honey in skillet and place over medium heat to warm. Drizzle honey butter over sweet potatoes. Sprinkle with nigella seeds, if using, and sea salt.
Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

Ingredients:
3/4 cup panko (Japanese breadcrumbs)
4 tablespoons unsalted butter, room temperature
1/4 cup Dijon mustard
2 tablespoons thyme leaves, plus 3 sprigs
8 skin-on, bone-in chicken thighs, patted dry
Kosher salt, freshly ground pepper
1 pound medium carrots, scrubbed, cut into 3" pieces, halved lengthwise if thick
2 tablespoons extra-virgin olive oil

Instructions:
Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25–30 minutes.
Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.
Pomegranate-Glazed Chicken with Buttery Pine Nuts

Ingredients:
4 garlic cloves, finely grated
1/4 cup plain whole-milk yogurt (not Greek)
1/3 cup plus 2 tablespoons pomegranate molasses
4 tablespoons honey, divided
2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton kosher salt, plus more
1 3 1/2–4-pounds chicken, backbone removed, halved
Extra-virgin olive oil (for drizzling)
2 tablespoons unsalted butter
1/4 cup pine nuts or blanched slivered almonds
1 1/2 cups pomegranate juice, room temperature
1 lime
halved

Instructions:
Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
Let chicken sit at room temperature 1 hour before cooking.
Place a rack in top position of oven; preheat to 450°F. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25–30 minutes. Transfer to a cutting board and let rest 15 minutes.
Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don’t let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.
Hemp Milk Chai

Ingredients:
1/2 cup hemp seeds
2 teaspoons chlorella powder
1 teaspoons reishi or cordyceps powder
1/4 teaspoon ground cardamom
2 (3-inch) cinnamon sticks
1 1/2" piece ginger, peeled, finely grated
16 cardamom pods
Very small pinch of kosher salt
4 bags strong black tea
3 tablespoons pure maple syrup

Instructions:
Purée hemp seeds and 3 cups cold water in a blender until very smooth. Strain through a fine-mesh sieve (a sheet of cheesecloth or nut-milk bag also work) into an airtight container.
Mix together chlorella, reishi, and cardamom in a small bowl.
Bring cinnamon sticks, ginger, cardamom pods, salt, and 2 cups water to a boil in a large saucepan over medium-high. Reduce heat to low, cover, and simmer until very fragrant, 10–15 minutes. Remove from heat; add tea. Cover and let sit 5 minutes.
Strain chai mixture through a fine-mesh sieve into a clean saucepan. Add maple syrup and 2 cups hemp milk (save the rest for another use); cook over medium heat, whisking if milk separates, just until hot. Divide among mugs; top with superdust.
Hemp milk can be made 5 days ahead. Cover and chill.
Cheesy Baked Pasta with Cauliflower

Ingredients:
1 pound pasta, such as medium shell or tube pasta
1 (14-ounce) can cherry tomatoes, lightly crushed by hand
8 ounces low-moisture whole-milk mozzarella, coarsely grated
4 ounces provolone or other mildly sharp cheese (such as more of the cheddar below), coarsely grated
2 ounces sharp cheddar, coarsely grated
2 ounces Parmesan, grated
1 1/2 cups heavy cream
Freshly ground black pepper
1/2 head of cauliflower, cut into 1/2" pieces
Room-temperature butter or nonstick cooking oil spray (for pan)

Instructions:
Preheat oven to 350°F. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving 1/2 cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
Lightly crush cherry tomatoes with your hands in a large bowl. Add mozzarella, provolone, cheddar, Parmesan, cream, and reserved ½ cup pasta cooking liquid and mix to combine. Season generously with salt and pepper. Add cauliflower and cooked pasta and toss to coat. Butter (or lightly coat) a 3-qt. or 13x9x2" baking dish with butter. Scrape in pasta mixture and spread out into an even layer. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
Remove foil and increase oven temperature to 425°F. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 25–30 minutes. Let cool slightly before serving.
Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.
Wheat Berry Bowl with Merguez and Pomegranate

Ingredients:
2 cups wheat berries, Kosher salt, 4 tablespoons extra-virgin olive oil, divided, 1 pound merguez sausage, casings removed, 1 garlic clove, finely grated, 1/2 cup plain whole-milk Greek yogurt, 2 tablespoons fresh lemon juice, divided, 2 teaspoons za’atar, plus more for serving, Freshly ground black pepper, 1/2 cup pomegranate seeds, 1/4 cup coarsely chopped mint, plus leaves for serving, 4 scallions, thinly sliced, divided, 3 Persian cucumbers, thinly sliced into rounds

Instructions:
Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.
Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8–10 minutes. Transfer to a medium bowl with a slotted spoon.
Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za’atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.
Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.
Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za’atar.
Salad Pizza

Ingredients:
1 pound store-bought pizza dough,room temperature
3 tablespoons plus 1/3 cup extra-virgin olive oil
3 garlic cloves, finely grated
Kosher salt, freshly ground pepper
1 large head of Bibb lettuce, leaves separated and torn
4 ounces Gorgonzola, crumbled (about 1 1/2 cups)
1/2 cup pickled red onion
3 tablespoons sliced chives
4 ounces thinly sliced prosciutto, but any good thinly sliced ham will be delicious here
2 tablespoons red wine vinegar
1 teaspoon sugar

Instructions:
Preheat oven to 475°F. Place dough on a rimmed baking sheet and drizzle with 1 Tbsp. oil; turn to coat. Stretch dough outward with your hands until it covers the entire sheet (it should be thin, which is what you want). If dough springs back, let it rest a few minutes to relax before stretching again.
Mix garlic and 2 Tbsp. oil in a small bowl. Drizzle over dough, using your hands to spread across entire surface; season with salt and pepper. Bake dough, rotating baking sheet once, until golden, puffed, and crisp all over, 10–12 minutes. Let cool slightly (so lettuce won’t wilt).
Toss lettuce, Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in remaining 1/3 cup oil. Pour dressing over salad and toss to coat.
Arrange salad on top of pizza crust and drape prosciutto over. Slice pizza into squares.
Spiced Snapper with Cucumber Salad

Ingredients:
2 garlic cloves, finely grated
2 teaspoons baharat or ras-el-hanout
6 tablespoons extra-virgin olive oil, plus more for drizzling
4 (6-ounce) skin-on, boneless red snapper fillets
Kosher salt
1 lemon, halved
3 medium Persian cucumbers, peeled, sliced 1/4-inch thick
1 medium shallot, thinly sliced into rings, rinsed, patted dry
1 cup cilantro with tender stems

Instructions:
Preheat oven to 425°F. Mix garlic, baharat, and 6 Tbsp. oil in a small bowl. Place fish on a foil-lined rimmed baking sheet and pat dry. Rub both sides of fish with garlic-spice oil; season with salt. Turn skin side up and bake until fish is tender and cooked through and skin is beginning to brown, 8–10 minutes. Finely grate zest from a lemon half over each fillet as soon as you remove fish from the oven.
Squeeze juice from a lemon half into a medium bowl. Add cucumbers, shallot, and cilantro, season with salt, and toss to combine.
Slide fish onto a platter; top with cucumber salad and squeeze juice from remaining lemon half over. Drizzle with olive oil.