iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pasta with Clams, Corn, and Basil Pesto

Ingredients:
1/2 garlic clove, finely grated
1/4 cup grated Parmigiano
1 cup packed fresh basil leaves (stems reserved)
3 tablespoons extra-virgin olive oil
Finely grated zest of 1/2 lemon
Kosher salt, freshly ground pepper
Kosher salt
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
2 small shallots, thinly sliced
1/2 cup white wine
24 littleneck or Manila clams, scrubbed
12 ounces short tubular pasta, such as mezze rigatoni
2 cups corn kernels (from 3 to 4 ears)

Instructions:
In a blender or food processor, combine garlic, Parmigiano, basil, and oil and blend until very smooth, scraping down sides as needed and adding a tablespoon or two of water if needed to get things moving. Add lemon zest and season with salt and pepper. Set pesto aside (you should have about 1/2 cup).
Bring a large pot of water to a boil for the pasta and season it generously with salt. In a medium Dutch oven or large cast-iron skillet, heat butter and oil over medium-high heat. When butter is foaming, add garlic, shallots, and reserved basil stems and cook until mixture is fragrant, about 2 minutes. Add wine and bring to a simmer. Add clams, toss to coat, cover, and cook, checking and stirring every few minutes, until clams begin to open, 3 to 5 minutes. As clams open, transfer them with a slotted spoon to a medium bowl, but try to keep pot covered as much as possible. Fish out basil stems and keep pan sauce warm over very low heat. (If you want a shell-free dining experience, gently liberate clams from their shells and return them to bowl with a splash or two of pasta water over them so they don’t dry out.)
Cook pasta until 1 or 2 minutes shy of al dente. Scoop 1 cup of pasta water into pan with clam sauce. Drain pasta and add to sauce along with half of the pesto. Add corn and bring mixture to a simmer. Cook, stirring, until liquid starts to thicken and pasta is al dente, about 2 minutes. Add clams and any accumulated liquid from bowl. Cook, stirring and tossing, until clams are warmed through, 2 minutes. Serve pasta and clams topped with more pesto.
Potato Tahdig

Ingredients:
1/4 tsp. saffron threads, finely ground
3 cups basmati rice
Kosher salt
1/3 cup plus 1/4 cup vegetable oil
2 russet potatoes (about 1 1/4 lb. total) peeled
sliced into 1/2"-thick rounds

Instructions:
Stir saffron and 2 Tbsp. lukewarm water in a small bowl; set aside to bloom.
Meanwhile, place rice in a strainer or fine-mesh sieve and rinse with lukewarm water, swishing around with your hands to get rid of excess starch, until water runs clear. Cook rice in a large pot of boiling generously salted water for 7 minutes. Check one grain; it should be soft on the edges but firm inside. You should be able to break it into two using your fingertips, but the grain should still be firm in the middle. If not, cook 1 minute longer and check again. Drain rice and rinse with cold water to stop the cooking.
Wipe out pot. Pour 1/3 cup oil into pot and heat over medium. Add saffron mixture, tilting pot to make sure it covers the bottom.
Arrange potato slices in an even layer in bottom of pot. Season with 2 tsp. salt. Return rice to pot on top of potatoes in a mound (so it’s higher in the middle than the edges) without pressing or packing it down. Using the handle of a wooden spoon, make 5 holes in rice, going all the way down to the potato layer, so steam can escape. Pour 1/2 cup water around outer edge of potatoes. Cover lid with a clean dish towel, tying the ends up over the handle so they don’t catch fire, then cover pot with lid. Cook over medium-high heat until steaming, 7–10 minutes (check after 7 minutes; if you don’t see steam, cover and continue to cook).
Pour remaining 1/4 cup oil evenly over rice, cover pot, and let steam over low heat until rice and potatoes are cooked through, 30–40 minutes. Taste to make sure rice is fully cooked; if not, add 1/4 cup more water, then let steam another 10 minutes.
Spoon rice onto a platter. Using a spatula, lift crispy potatoes and rice off bottom of pot (this is the tahdig) and arrange, browned side up, over rice.
Crab Salad Tostadas

Ingredients:
4 celery stalks, thinly sliced
1 pint cherry tomatoes, preferably yellow, halved
1 cup mint leaves
1 jalapeño, seeded if desired, thinly sliced
2 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
2 tsp. Old Bay seasoning
1 tsp. kosher salt
1/2 lb. super lump or jumbo lump crab meat, picked over, drained
1 batch Creamy Avocado Dip
Lime wedges (for serving)

Instructions:
Toss celery, tomatoes, mint, jalapeño, lime juice, oil, Old Bay, and salt in a large bowl. Gently mix in crab meat.
Spread tostadas with Creamy Avocado Dip and top with salad. Serve with lime wedges alongside.
Make-Ahead Instant Pot Grilled Ribs

Ingredients:
1 Tbsp. black peppercorns
4 tsp. cumin seeds
1 1/2 tsp. crushed red pepper flakes
2 Tbsp. brown sugar
1 Tbsp. kosher salt
1/2 tsp. ground cinnamon
4 lb. St. Louis–style pork spareribs, cut into 3- or 4-rib sections
1/4 cup dry white wine
Vegetable oil (for grill)
2 Tbsp. red or white wine vinegar
2 garlic cloves, crushed
1/2 cup coarsely chopped parsley, dill, and/or mint leaves
A mortar and pestle; an Instant Pot or other electric pressure cooker

Instructions:
Lightly crush peppercorns, cumin seeds, and red pepper flakes in a mortar and pestle. Transfer to a small bowl and stir in brown sugar, salt, and cinnamon. Season ribs on both sides with all of dry rub, patting it on if needed.
Pour wine into Instant Pot. Arrange ribs in pot, orienting them so they’re standing up on their bones and leaning against walls of pot and each other (rather than stacking them flat, one on top of the other), which ensures even cooking. Lock on lid, making sure steam release valve is in the proper sealed position. Select Manual and program for 9 minutes at high pressure. Let pressure release naturally for 10 minutes, then manually release pressure. Unlock lid and transfer ribs to a rimmed baking sheet. Let cool.
Meanwhile, program cooker to Saute for 10 minutes to reduce juices remaining in cooker insert. Strain through a fine-mesh sieve into a heatproof measuring cup or jar (you should have about 3/4 cup juices). Let cool; cover and chill.
Prepare a grill for medium-high heat. Clean and oil grate. Spoon congealed fat off cooking liquid, then transfer remaining liquid to small pot. Add vinegar and garlic and bring mixture to a boil. Cook, swirling pan occasionally, until liquid is reduced by half, about 3 minutes. Strain through a fine-mesh sieve into a glass measuring cup.
Rub a little bit of oil on ribs to lightly coat. Grill ribs (meaty side down) until lightly browned, about 2 minutes. Turn ribs, brush sauce onto exposed side, and grill until underside is lightly browned, about 2 minutes. Turn ribs again and brush with sauce. Continue to grill, turning occasionally and brushing with sauce, until ribs are lightly charred on both sides, about 6 minutes total.
Transfer ribs to a cutting board. Let cool 5–10 minutes before cutting into individual ribs. Drizzle remaining sauce over, then sprinkle with herbs.
Do Ahead: Ribs can be pressure-cooked 3 days ahead. Transfer to an airtight container and chill.
Halloumi and Sweet Potato Burgers

Ingredients:
500g (1lb 2oz) sweet potatoes, peeled and cubed
175g (6oz) kale, shredded
1 tbsp olive oil, plus extra for frying
8 spring scallions, finely chopped
2 garlic cloves, crushed
1 red chile, deseeded and diced
A handful of cilantro, chopped
2 tbsp all-purpose flour
50g (2oz or generous 1/4 cup) sesame seeds
250g (9oz) halloumi, sliced
4 whole-grain burger buns
1 ripe avocado, peeled, pitted, and mashed
Sea salt and freshly ground black pepper
Store-bought chile jam
to serve

Instructions:
Cook the sweet potatoes in a large pan of boiling salted water for about 15 minutes until just tender. Drain and cool before roughly crushing with a potato masher – don’t mash to a purée.
Meanwhile, cook the kale in a pan of boiling water for about 4 minutes until just tender. Drain and dry with kitchen paper. Cool, then chop it coarsely.
Heat the olive oil in a small skillet set over a medium heat and cook the scallions, garlic, and chile for 2–3 minutes without coloring. Stir in the cilantro.
Spoon into a large bowl, then mix in the sweet potato, kale and flour. Season with salt and pepper. Divide the mixture into four portions and shape each one into a burger. Coat in the sesame seeds, then cover and chill in the fridge for 30 minutes until firm.
Heat a little oil in a non-stick skillet over a low to medium heat and cook the burgers for 3–4 minutes each side until golden brown. Remove and drain on paper towels.
Dry-fry or griddle the halloumi over a medium heat for about 2 minutes each side until crisp and golden brown.
Lightly toast the burger buns and spread the bases with the mashed avocado. Top with the halloumi, burgers and some chile jam. Cover with the bun tops and serve.
Mai Tai Rum Babas

Ingredients:
Oil, for greasing
75ml whole milk
100g butter, cubed
225g all-purpose flour
25g superfine sugar
1 (7g) packet fast-acting dried yeast
1/2 tsp table salt
2 eggs, beaten
Grated zest of 1 large unwaxed orange
Grated zest of 2 unwaxed limes
300g caster sugar
Juice of 1 large orange
Juice of 2 limes
200ml dark rum
100ml white rum
200ml heavy cream, to serve
Grated unwaxed lime zest, to serve
You will also need 4 (10cm) savarin molds or a 12-hole muffin tin and a disposable piping bag.

Instructions:
Grease the savarin molds or 8 holes of the muffin tin with oil and set to one side.
Pour the milk into a small saucepan and add the butter. Heat gently over a low heat until the butter has melted, then remove from the heat and allow to cool to room temperature.
Place the flour in a large mixing bowl or the bowl of a stand mixer and add the sugar and yeast to one side and the salt to the other. Make a well in the center and pour in the lukewarm milk and butter and the beaten eggs. Stir until a soft, sticky dough forms then beat in the orange and lime zest.
Knead the dough in the bowl for 10 minutes until it is smooth and elastic. Alternatively, knead the dough using a stand mixer fitted with the dough- hook attachment for 5 minutes. Cover the bowl with cling film or a damp tea towel and leave the dough to rise at room temperature for 1–3 hours until doubled in size.
When the dough has risen, knock it back in the bowl and divide it into 4 equal sausage shapes or 8 round pieces (depending on which tins you are using). Place the dough in the tins and cover with oiled plastic wrap, then leave to rise at room temperature for 1 hour or until the dough has risen above the top of the tins.
Preheat the oven to 400°F/200°C/180°C fan/gas 6. Bake the babas for 20 minutes if using savarin moulds, or 15 minutes if you have used a muffin tin, until golden brown all over.
While the babas are cooking, make the soaking syrup. Place the caster sugar in a saucepan and pour in the orange and lime juices. Heat over a low heat, stirring all the time, until the sugar has dissolved, then turn up the heat and simmer for 2 minutes until the mixture has thickened slightly. Remove from the heat and stir in the rum.
When the babas are cooked, remove them from the oven and allow to cool for 10 minutes then remove from the tins. Pour a small amount of syrup into the bottom of the empty tins, then return the babas to the tins to soak up the syrup. Spoon some of the remaining syrup over the babas and leave to cool.
When you are ready to serve, turn the babas out on to plates and drizzle over the remaining syrup. Whip the cream into soft peaks and pipe it on to the top of the babas then sprinkle them with lime zest.
Korean-Style Grilled Wings with Cucumber-Kimchi Salad

Ingredients:
1/4 cup pear or apple juice
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. gochugaru (Korean hot pepper flakes) or 1 1/2 tsp. crushed red pepper flakes
2 Tbsp. toasted sesame oil
1 Tbsp. finely grated fresh ginger (from one 2" piece)
1 tsp. light brown sugar
2 garlic cloves, coarsely chopped
2 lb. chicken wings, flats and drumettes attached or separated
2 tsp. kosher salt, divided
4 Persian cucumbers, thinly sliced
1 cup kimchi, thinly sliced
2 Tbsp. rice vinegar
4 scallions, thinly sliced, divided
Toasted sesame seeds and steamed rice (for serving)

Instructions:
Blend pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar, and garlic in a blender until smooth.
Season wings on all sides with 1 tsp. salt, then transfer to a large resealable bag. Pour two-thirds of marinade over chicken in bag, seal, and toss to coat. Transfer remaining marinade to a small bowl and chill. Let chicken sit at room temperature at least 20 minutes or chill overnight.
Prepare a grill for medium heat or heat a grill pan over medium. Working in batches if needed, grill wings, turning occasionally, until skin is crisp and lightly charred, 15–20 minutes.
Meanwhile, let reserved marinade come to room temperature. Toss cucumbers, kimchi, vinegar, all but a small handful of scallions (save those for topping), and remaining 1 tsp. salt in a large bowl. Let sit 10–20 minutes. Top with sesame seeds.
Transfer wings to a medium bowl. Add reserved marinade and toss to combine. Serve wings with cucumber-kimchi salad and rice alongside. Top with reserved scallions.
White Peach and Bourbon Vanilla Ice-Cream

Ingredients:
1 quart water
1 1/2 cups (330g) caster (superfine) sugar
8 medium white peaches (1.2kg)
2 cups (500ml) milk
1 cup (250ml) half-and-half
1 teaspoon vanilla bean paste or vanilla extract
8 egg yolks
2/3 cup (150g) caster (superfine) sugar, extra
1/4 cup (60ml) bourbon
18 store-bought amaretti cookies (65g)
crushed to serve

Instructions:
Place the water and sugar in a large saucepan over high heat, bring to the boil and stir until the sugar is dissolved. Add the peaches, cover with a round of non-stick baking paper and weigh down with a small plate to submerge. Reduce the heat to medium and cook for 15–20 minutes or until soft. Drain the peaches, reserving the syrup. Allow to cool slightly before peeling. Refrigerate half the peaches for 1–2 hours or until cold. Cut the remaining peaches in half, discarding the stones, and place in a food processor. Process until smooth and refrigerate until cold.
Place the milk, cream and vanilla in a medium saucepan over high heat and stir until just boiling. Remove from the heat and set aside. Place the egg yolks and extra sugar in a large bowl and whisk until well combined. Gradually pour the milk mixture into the egg mixture, whisking to combine. Return the mixture to the saucepan over low heat and cook, stirring, for 8 minutes or until the custard is thick and coats the back of a spoon. Transfer to a large bowl, cover with plastic wrap and refrigerate for 1–2 hours or until cold.
Add the bourbon and the peach puree to the custard and whisk to combine. Pour into a metal (not glass) brownie pan. Freeze for 8 hours or overnight until set.
Cut the ice-cream into squares. In batches, place the squares in the cleaned food processor and process until smooth. Return the mixture to the tin and freeze for 1 hour or until firm.
Scoop the ice-cream into serving bowls. Drizzle with the reserved peach syrup and sprinkle with the amaretti. Serve with the whole poached peaches.
Second City Diner Veggie Burger

Ingredients:
4 cups water
1 onion, finely chopped
3 stalks celery, finely chopped
1/4 cup low-sodium soy sauce
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon freshly ground black pepper
3 cups rolled oats (not quick-cooking)
12 ounces mushrooms, finely chopped
1/2 cup white whole wheat flour

Instructions:
Place the water in a large pot with the onion, celery, soy sauce, onion powder, and garlic powder. Bring to a boil, reduce the heat, and simmer for 5 minutes. Stir in the oats, mushrooms, and flour and cook 5 minutes longer. Transfer to a bowl and chill for at least 1 hour, preferably longer.Preheat the oven to 350°F.Shape the mixture into burger-sized patties and place on the baking sheets. Bake for 15 minutes. Remove from the oven and let rest for 5 minutes. Carefully flip over and bake 10 more minutes.Before serving, place the baked patties on a nonstick griddle and grill for about 7 minutes on each side, until browned. Serve on buns with topping of your choice.
Pop It Like It's Hot Popcorn

Ingredients:
1/2 cup popcorn kernels
1 tablespoon coconut oil
2 teaspoons sea salt
1 teaspoon ground cinnamon
1 tablespoon coconut sugar
2 tablespoons fresh lemon zest
1/2 cup chopped fresh chives
1 tablespoon nutritional yeast
1/4 teaspoon ground cayenne
2 tablespoons almond butter
2 tablespoons honey (soften it in a microwave first)
2 tablespoons dark chocolate chips
2 tablespoons crushed pistachios
2 tablespoons dried cranberries or raisins

Instructions:
In a saucepan set over medium-high heat, warm a couple of popcorn kernels with the coconut oil. Put a lid on the saucepan and wait for the initial kernels to pop. This lets you know the heat is just right. When the pan is hot enough, add the remaining kernels and replace the lid on the pan.
Carefully shake the saucepan as the kernels pop. When they are all popped, transfer the popcorn to a bowl and toss it with the salt. Add any of the extra flavor options that you and your friends might like!
Grilled Chicken Caesar Sandwiches

Ingredients:
1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper, plus more
1/3 cup plus 2 tsp. extra-virgin olive oil; plus more for grill
6 Tbsp. mayonnaise
1/4 cup chopped cornichons (about 9)
Kosher salt
4 large skinless, boneless chicken thighs (about 1 1/2 lb. total)
4 brioche buns, split
1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped
1 cup basil leaves
torn if large

Instructions:
Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.
Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.
Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes.
Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.
Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.
Cherry Biscuit Cobbler

Ingredients:
1/4 cup granulated sugar
1 Tbsp. baking powder
2 tsp. finely grated lemon zest
1 tsp. kosher salt
2 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 1/3 cups chilled heavy cream
2 lb. fresh (or frozen) sweet cherries, pitted
1/2 cup granulated sugar
1/4 cup fresh lemon juice
3 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. kosher salt
3 Tbsp. unsalted butter, melted, slightly cooled
2 Tbsp. raw sugar
Vanilla ice cream or softly whipped cream (for serving)
A 1 1/2"-diameter cookie cutter

Instructions:
Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
Turn out dough onto a generously floured surface. Pat into a 3/4"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to 1/2" thick, dusting with more flour as needed.
Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.
Place a rack in middle of oven and preheat to 400°F. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.
Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.
Bake cobbler 10 minutes. Reduce heat to 350°F and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.
Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.
Grilled Summer Squash and Red Onion with Feta

Ingredients:
1/2 cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill, 1 garlic clove, finely grated, 1/4 cup white wine vinegar, 4 medium summer squash and/or zucchini, cut lengthwise 1/4" thick, 1 medium red onion, cut through root end into 8 wedges, 2 bay leaves, Kosher salt, freshly ground pepper, 8 oz. feta, crumbled into large pieces, 4 banana peppers from a jar, thinly sliced crosswise, Generous pinch of crushed red pepper flakes

Instructions:
Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and 1/2 cup oil in small bowl to combine; set marinade aside.
Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.
Corn Cacio e Pepe

Ingredients:
16 oz. gemelli, orecchiette, or other medium pasta
Kosher salt
3 cups corn kernels (from 3 large ears)
8 oz. aged Pecorino Romano or Parmesan, finely grated (about 2 cups), plus more for serving
2 tsp. freshly ground black pepper
plus more for serving

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; add corn about 30 seconds before pasta is done cooking. Drain, reserving 1 cup pasta cooking liquid. Return pasta and corn to the pot.
While pasta is cooking, toss 8 oz. cheese and 2 tsp. pepper in a medium bowl to combine. Add 1/3 cup cold water and use a fork to mash mixture into a thick paste (try to get it as smooth as possible). Still mashing, add more water a tablespoonful at a time until paste is about the consistency of cream cheese.
Add cheese mixture to pot with pasta and corn. Using a rubber spatula, toss pasta until coated (the cheese mixture will be too thick to form a sauce at this point). Tossing constantly, add reserved pasta cooking liquid a splash at a time until a glossy sauce forms (it should still be fairly thick).
Transfer pasta to a large bowl and top with more cheese and a few additional grinds of pepper.