iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Halva 5 Ways

Ingredients:
1 1/2 cups well-stirred tahini, room temperature, 1/4 tsp. kosher salt, 1/2 tsp. vanilla extract, 1 1/4 cups sugar

Instructions:
Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.
Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.
Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.
Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.
Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.
Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.
Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.
Prepare halva, adding 1/2 tsp. za’atar to the tahini, salt, and vanilla mixture.
Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
Speedy Skillet Ravioli Lasagna

Ingredients:
2 tbsp. extra-virgin olive oil
2 large garlic cloves, thinly sliced
2 tbsp. tomato paste
Pinch of dried red pepper flakes
1 (28-oz.) can crushed tomatoes
2 large fresh basil sprigs, plus torn leaves for garnish
1 tsp. sugar
1 tsp. coarse kosher salt (preferably Diamond Crystal)
1/4 tsp. freshly ground black pepper
1 1/2 lbs. frozen cheese ravioli
8 oz. mozzarella cheese (preferably fresh), shredded (2 cups)
Parmesan cheese

Instructions:
Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.
Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.
Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.
Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.
Grape Cake with Hazelnut Streusel

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature, cut into 1" pieces, plus 6 Tbsp. unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, divided, plus more for pan
1 3/4 cups skin-on hazelnuts
3 Tbsp. dark brown sugar
1 1/2 cups plus 3 Tbsp. granulated sugar
1 tsp. kosher salt, divided
1 tsp. finely grated lemon zest
2 large eggs
1 Tbsp. vanilla extract
2 1/4 tsp. baking powder
1 cup plain, full-fat yogurt (not Greek)
1 1/2 lb. seedless grapes
such as Thomcord or Red Globe (or a mix)
divided

Instructions:
Preheat oven to 350°F. Butter a 13x9" pan. Lightly dust pan with flour, tapping out excess. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.
Transfer 1 cup hazelnuts to a medium bowl (reserve remaining hazelnuts for the cake). Add brown sugar, 1/2 cup flour, 3 Tbsp. granulated sugar, and 1/4 tsp. salt and mix to combine. Using a fork, mix in 6 Tbsp. melted butter until well combined; set streusel aside.
Pulse reserved 3/4 cup hazelnuts and remaining 1 1/2 cups granulated sugar in a food processor until nuts are finely ground. Add lemon zest and remaining 1/2 cup room-temperature butter and pulse until combined, about 1 minute. Add eggs one at a time, scraping down sides of bowl as necessary. Add vanilla and pulse just to combine.
Whisk baking powder and remaining 2 cups flour and 3/4 tsp. salt in a medium bowl. Pulse in half of dry ingredients to combine, then pulse in yogurt. Pulse in remaining dry ingredients until just combined.
Transfer batter to prepared pan; smooth top. Sprinkle with three-quarters of the grapes. Top with streusel, then sprinkle with remaining grapes. Bake cake on a rimmed baking sheet until a tester inserted into the center comes out with moist crumbs attached, 50–60 minutes. Transfer cake to a wire rack and let cool.
Spicy Carrot-Miso Dressing

Ingredients:
2 medium carrots, chopped if using a high-powered blender (about 1 1/4 cups), grated if using a regular blender
1/2 cup filtered water
1/4 cup raw cashews
1/4 cup extra-virgin olive oil
3 Tbsp. freshly squeezed lime juice
1 (3-inch) piece scallion, white and light green parts only, coarsely chopped
1 (1/2-inch) slice of a large garlic clove
1/2 tsp. fine sea salt, plus more to taste
1 tsp. tamari, plus more to taste
1 recipe Creamy Carrot Dressing, omitting the salt and using brown rice vinegar in place of the lime juice
1 Tbsp. unpasteurized chickpea miso or sweet white miso
1-inch piece fresh ginger, peeled and chopped (finely chopped if using a regular blender)
1/8 tsp. cayenne pepper
plus more to taste

Instructions:
Combine the carrots, water, cashews, olive oil, lime juice, scallion, garlic, salt, and tamari in an upright blender and blend until completely smooth; this will take at least 1 minute. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
Make the dressing following the instructions for the base recipe, adding the miso, ginger, and cayenne to the blender along with the other ingredients. Adjust the seasoning with cayenne as well as more salt to taste.
Golden Citrus Zucchini Dressing

Ingredients:
1 medium zucchini, cut into 1-inch chunks (about 1 3/4 cups)
1 (3-inch) piece scallion, white and light green parts only, coarsely chopped
3 Tbsp. freshly squeezed lime juice
3 Tbsp. extra-virgin olive oil or cold-pressed flaxseed oil
1/2 tsp. fine sea salt, plus more to taste
1 recipe Zucchini Dressing, using golden zucchini or a peeled green zucchini and 2 Tbsp. lime juice
1 (2-inch) piece fresh turmeric, peeled and chopped (finely chopped if using a regular blender)
2 Tbsp. freshly squeezed orange juice
2 Tbsp. raw cashew butter
2 tsp. nutritional yeast
1 (1/4-inch) slice of a large garlic clove

Instructions:
Combine the zucchini, scallion, lime juice, oil, and salt in an upright blender (see Note) and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste—some variations with lots of extra herbs will need more salt. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
Make the dressing following the instructions for the base recipe, adding the turmeric, orange juice, cashew butter, nutritional yeast, and garlic to the blender along with the other ingredients.
Tangy Beet-Cashew Dressing with Chile

Ingredients:
1 small-medium cooked and cooled red beet
1/4 cup filtered water
3 Tbsp. raw cashew butter, coconut butter, or tahini
2 Tbsp. plus 1 tsp. raw apple cider vinegar
2 Tbsp. extra-virgin olive oil
1 (1/4-inch) slice of a large garlic clove
1/2 tsp. fine sea salt, plus more to taste
1 recipe Beet Dressing, using raw cashew butter
1 small red chile
seeded and chopped

Instructions:
Put the beet, water, nut or coconut butter or tahini, vinegar, olive oil, garlic, and salt in an upright blender and blend until completely smooth. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
Make the dressing following the instructions for the base recipe, adding the chile to the blender along with the other ingredients.
Sweet-and-Saucy Pork Chops

Ingredients:
2 (1"-thick) bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
Kosher salt
1 1/2 tsp. sugar, divided
2 Tbsp. extra-virgin olive oil, divided
1 large shallot, chopped
4 garlic cloves, thinly sliced
1/4 cup red wine vinegar
3 sprigs rosemary
1 Tbsp. drained capers
2 Tbsp. unsalted butter
cut into pieces

Instructions:
Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
Transfer pork chops to plates and spoon sauce over.
Sheet-Pan Potato Hash with Fixins

Ingredients:
2 1/2 lb. russet potatoes (about 4), scrubbed, very thinly sliced
1/4 cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt
4 large eggs
8 oz. hot-smoked fish (such as salmon, whitefish, or trout)
1/2 cup crème fraîche or sour cream
Trout or salmon roe
chopped dill
and thinly sliced red onion (for serving)

Instructions:
Place a rack in upper third of oven; preheat to 425°F. Toss potatoes in a large bowl with 1/4 cup oil (using a bowl will help get the slices well coated, which means they’ll get super crisp in the oven). Season generously with salt.
Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s fine to have them piled on top of each other; just keep them even). Roast, undisturbed, until browned and very crisp (top and bottom), 40–50 minutes. Let cool 5 minutes.
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes.
Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche. Spoon roe over and scatter some dill and onion on top.
Grilled Bacon BLTs

Ingredients:
1/2 cup mayonnaise
1 1/2 tsp. (or more) Sriracha
1 lb. thick-cut bacon
8 (1/2"-thick) slices white sandwich or Pullman bread
2 ripe medium beefsteak tomatoes, cut into thick slices
Flaky sea salt
Freshly ground black pepper
1/2 head of iceberg lettuce
leaves separated

Instructions:
Prepare a grill for medium heat. Stir together mayonnaise and Sriracha in a small bowl. Taste and add as much Sriracha as desired to meet your preferred level of spiciness.
Arrange bacon strips across grate and grill until lightly charred around the edges, 5–7 minutes. (Flare-ups are common, so lower the lid if needed and carefully raise just to check doneness.) Turn bacon over and grill until browned and crisp, about 4 minutes. Cooking times can vary significantly based on how thick your bacon is and the heat of your grill. (If you’re grilling bacon for the first time, keep a close eye on it and check often.) Transfer bacon to paper towels to drain.
Arrange bread on grate and grill until toasted, about 30 seconds per side. Transfer to a cutting board.
Spread Sriracha mayonnaise over 1 side of each slice of bread. Season tomatoes with salt and pepper, then build sandwiches with lettuce on the bottom, tomatoes in the middle, and bacon on top (tear lettuce leaves and cut bacon in half to fit nicely if needed). Close up sandwiches and slice in half on a diagonal.
Roast Fish with Curry Butter

Ingredients:
1 fennel bulb, sliced
1 large red onion, cut through root end into 8 wedges
1 lb. baby Yukon Gold potatoes, halved if large
3 Tbsp. extra-virgin olive oil
Kosher salt
4 Tbsp. unsalted butter
2 garlic cloves, crushed
1 (1/2") piece ginger, peeled, finely chopped
1 tsp. curry powder
1 1/4 lb. piece cod, hake, haddock, or pollock
Mint (for serving)

Instructions:
Preheat oven to 425°F. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35–40 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.
Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350°F and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.
Serve vegetables and fish with mint scattered over.
Beef and Ginger Stir-Fry

Ingredients:
1 lb. skirt steak, trimmed, sliced against the grain into 1/4"-thick strips, patted dry
1 tsp. sugar
1 tsp. toasted sesame oil
1 tsp. plus 1 Tbsp. soy sauce
1 tsp. kosher salt, plus more
1 Tbsp. vegetable oil
1 medium sweet onion, sliced into 1/2"-thick rounds
1 (3") piece ginger, peeled, very thinly sliced
Freshly ground black pepper
3 Tbsp. unsalted butter, cut into pieces
1 Tbsp. fresh lemon juice
Cooked rice (for serving)

Instructions:
Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. salt to coat and let sit 20 minutes.
Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned.
Add steak to skillet in an even layer (it’s okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, ginger, lots of pepper, and 1/3 cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.
Remove skillet from heat and add butter, lemon juice, and remaining 1 Tbsp. soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.
Divide rice among bowls and top with beef stir-fry.
Chile-Braised Short Ribs

Ingredients:
2 1/2 lb. (2"-thick) cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces
Kosher salt
2 dried guajillo or ancho chiles, seeds removed
1 large onion, sliced into 1/2"-thick rounds
5 garlic cloves, unpeeled
1 tsp. crushed red pepper flakes
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cinnamon
3 Tbsp. vegetable oil, divided
2 Tbsp. tomato paste
1/2 acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges
Plain whole-milk Greek yogurt
cilantro sprigs
and lime wedges (for serving)

Instructions:
Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.
Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don’t worry if they get super dark), 8–10 minutes.
Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.
Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10–12 minutes per batch. Transfer to a plate.
Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3–3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)
Add squash to pot and push down so it’s mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18–20 minutes.
Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.
Creamy Pasta with Crispy Mushrooms

Ingredients:
4 Tbsp. extra-virgin olive oil
1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
Kosher salt
2 medium shallots, finely chopped
1 lb. spaghetti or bucatini
1/2 cup heavy cream
Zest and juice of 1/2 lemon
1/3 cup finely chopped parsley
2 Tbsp. unsalted butter, cut into pieces
1/2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
Freshly ground black pepper

Instructions:
Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
Divide pasta among bowls and top with more Parmesan.
Coconut Milk–Braised Chicken

Ingredients:
1 (13.5-oz.) can unsweetened coconut milk
2 Tbsp. Thai curry paste
2 lemongrass stalks, tough outer layers removed, lightly crushed
1 (2") piece ginger, peeled, smashed
6 garlic cloves, smashed
4 chicken legs (thigh and drumstick; about 3 lb. total)
Kosher salt
Toasted unsweetened coconut flakes
cilantro leaves with tender stems
cooked rice
and lime wedges (for serving)

Instructions:
Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic.
Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes.
Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
Big Green Lentil Salad

Ingredients:
1 1/2 cups green lentils, rinsed, 3/4 tsp. kosher salt, divided, plus more, 1 1/3 cups plain Greek yogurt, 2 garlic cloves, finely chopped, 1/2 tsp. ground turmeric, Freshly ground black pepper, 1 cup unsalted, roasted sunflower seeds, 1 Tbsp. plus 1 1/2 tsp. fresh lemon juice, 3 Tbsp. extra-virgin olive oil, plus more for drizzling, 1 ripe avocado, cut into cubes, 1 cup baby arugula, 1 cup basil leaves, torn if large

Instructions:
Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20–30 minutes. Drain, rinse under cold running water, and drain well again.
Mix yogurt, garlic, turmeric, 1/4 tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining 1/2 tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.
Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.