iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Apple-Honey-Pecan Muffins

Ingredients:
Nonstick vegetable oil spray
2 medium Pink Lady or Jonagold apples
⅔ cup pecans
2 Tbsp. unsalted butter
2 Tbsp. honey
Flaky sea salt
¾ cup all-purpose flour
½ cup spelt flour or all-purpose flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. kosher salt
2 large eggs, room temperature
¾ cup granulated sugar
¾ cup plus 2 Tbsp. extra-virgin olive oil
½ cup buttermilk
Raw sugar or granulated sugar (for sprinkling)

Instructions:
Place a rack in middle of oven; preheat to 350°F. Lightly coat flat top of a standard 12-cup muffin pan with nonstick spray (this will prevent muffins from gluing themselves to the pan). Line cups with double layers of muffin liners. Cut apples into quarters; remove cores. Cut each quarter into 4 wedges; set aside.
Pulse pecans in a food processor until you have a fine meal with a bit of texture, like coarse sand. Heat a large skillet over medium-high, then add pecans and toast, stirring, until darkened and very fragrant (it’s okay if they’re even a tiny bit burnt in spots), about 3 minutes. Transfer to a large bowl and let cool slightly.
Wipe out skillet and return to medium-high heat. Melt butter, swirling pan so that it’s evenly coated, until foaming, then add reserved apples. Drizzle with honey and generously sprinkle with sea salt. Cook, tossing often, until apples are tender and deep golden brown and glazed with honey, about 5 minutes. Scrape into a medium bowl and let cool.
Add all-purpose flour, spelt flour, baking powder, baking soda, and kosher salt to nuts; whisk to combine. Beat eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on high speed until mixture is thick, pale, and tripled in volume, 8–10 minutes.
Combine oil and buttermilk in a measuring glass. With motor running, gradually pour into egg mixture, stopping as soon as incorporated to prevent eggs from deflating. Scrape into bowl with dry ingredients and fold until just combined (be careful not to overmix). Scoop about 2 Tbsp. batter into each muffin cup and place an apple slice on top. Divide remaining batter among muffin cups, filling until just below the top (you may have a spoonful or two of batter left over). Place 1 apple slice on top of each, then spoon any glaze left in the bowl on top. (You’ll have a few leftover apple slices; eat them.) Sprinkle each muffin with some raw sugar and a pinch of sea salt.
Bake muffins until golden brown all over, rotating pan halfway through, 22–28 minutes. Let cool in pan 10 minutes, then transfer to a wire rack and let cool completely.
Do Ahead: Batter can be made 2 days ahead. Cover and chill.
Lemon-Pistachio Loaf

Ingredients:
⅓ cup vegetable oil, plus more for pan, ¾ cup raw pistachios, Zest of 2 lemons, 1¾ cups all-purpose flour, 1 cup granulated sugar, 2 tsp. baking powder, ¾ tsp. kosher salt, 5 Tbsp. extra-virgin olive oil, 7 Tbsp. fresh lemon juice, divided, 2 cups powdered sugar

Instructions:
Place a rack in middle of oven; preheat to 325°F. Grease a 9x5" loaf pan with vegetable oil, then line with parchment paper, leaving overhang on long sides. Oil parchment paper (for insurance and an easy release).
Pulse pistachios in a food processor until finely ground (it’s okay if some of the pieces are a bit larger). Set aside a heaping tablespoonful.
Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine, being very careful not to overmix (this batter contains a high ratio of liquid, which means it can get gummy if overworked). Pour into prepared pan and tilt to distribute; batter should come halfway up the sides.
Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours. Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment.
Whisk powdered sugar and 3 Tbsp. lemon juice in a medium bowl, drizzling in remaining 2 Tbsp. lemon juice as needed until you have a thick but pourable glaze. Pour glaze over cake, letting it drip down the sides. Immediately top cake with reserved pistachios, then let sit until glaze is set, at least 30 minutes.
Do Ahead: Cake can be made 3 days ahead. Store airtight at room temperature.
Spiced Eggs with Tzatziki

Ingredients:
2 tsp. cumin seeds
1 Tbsp. flaky sea salt
2 tsp. Aleppo-style pepper
1 cup plain whole-milk yogurt
½ cup finely chopped English hothouse cucumber
1 garlic clove, finely grated
1 Tbsp. finely chopped mint, plus leaves for serving
1¾ tsp. kosher salt, divided
8 large eggs
¼ cup heavy cream
4 Tbsp. unsalted butter
2 tsp. curry powder
Parsley leaves with tender stems and dill sprigs (for serving)

Instructions:
Toast cumin in a dry small skillet over medium heat, tossing, until slightly darkened and fragrant, about 2 minutes. Transfer to a small bowl; let cool. Mix in sea salt and Aleppo-style pepper; set aside.
Mix yogurt, cucumber, garlic, chopped mint, and ¾ tsp. kosher salt in a medium bowl; set tzatziki aside.
Whisk eggs, cream, and remaining 1 tsp. kosher salt in another medium bowl until very well combined. Heat butter in a medium nonstick skillet over medium until starting to foam. Add curry powder and cook, stirring, until fragrant and darkened in color, about 10 seconds. Pour in egg mixture and let eggs cook, undisturbed, until edges have just set, then scramble, tilting pan and turning eggs over onto themselves, until just cooked through, about 2 minutes.
Transfer eggs to a plate. Spoon reserved tzatziki alongside. Top with mint leaves, parsley leaves, and dill sprigs; sprinkle reserved spice mixture over.
Do Ahead: Tzatziki (without mint and cucumber) can be made 1 week ahead (the garlic flavor will intensify as it sits). Cover and chill.
Little Gem Salad with Buttermilk Chaas

Ingredients:
1 cup buttermilk
2 Tbsp. vegetable oil
5 dried chiles de árbol, lightly crushed, seeds removed if desired
4 curry leaves
1 tsp. cumin seeds
½ tsp. brown mustard seeds
Kosher salt
1 bunch red and/or French Breakfast radishes, trimmed, thinly sliced
3 heads of Little Gem lettuce, torn crosswise into 2"-wide strips
1 small cucumber, thinly sliced
½ cup fresh English peas, sugar snap peas, and/or 1½"-long pieces green and/or wax beans
1 sprig mint, leaves torn
2 Tbsp. finely chopped cilantro
Kosher salt (optional)

Instructions:
Pour buttermilk into a measuring glass or small bowl. Heat oil in a small saucepan or skillet over medium-high until shimmering. Add chiles, curry leaves, cumin seeds, and brown mustard seeds one at a time, pausing for a second between each addition and swirling pan. Cook until spices are toasted and curry leaves sizzle and pop, about 10 seconds (take care as oil will splatter!). Quickly pour spice oil into buttermilk; stir to combine. Taste chaas dressing and season with salt.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
Soak radishes in a bowl of ice water until they curl, about 10 minutes. Drain and pat dry.
Toss half of the radishes in a large bowl with lettuce, cucumber, peas, mint, and cilantro. Drizzle in dressing; toss to coat. Taste salad and season with salt if needed. Top with remaining radishes.
Instant Pot Red Bean and Quinoa Soup with Taco Fixins

Ingredients:
2 Tbsp. extra-virgin olive oil
1 large red onion, finely chopped
4 garlic cloves, finely grated
1 Tbsp. ground cumin
1 (16-oz.) package dried Central American red beans
½ cup red quinoa, rinsed
1 Tbsp. sauce from a can of chipotles in adobo
2 tsp. kosher salt, plus more
½ lime
½ small red onion, thinly sliced
2 Tbsp. red wine vinegar
½ tsp. kosher salt
¼ tsp. sugar
Lime wedges
sliced avocado
sour cream
chopped cilantro
crumbled queso fresco or shredded cheddar or Monterey Jack
hot sauce
and/or tortilla strips (for serving)

Instructions:
Heat oil in an Instant Pot or other electric pressure cooker on the Sauté setting. Add onion and cook, stirring occasionally, until beginning to turn golden brown around the edges, 6–8 minutes. Add garlic and cumin and cook, stirring constantly, 2 minutes. Add beans, quinoa, adobo sauce, 2 tsp. salt, and 7 cups water. Lock lid and cook soup on high pressure 45 minutes, then release pressure manually. Squeeze in juice from lime half; mix well. Taste and season soup with more salt if needed.
Do Ahead: Soup can be made 2 days ahead. Let cool, then cover and chill. Soup will thicken; add up to 1 cup water before reheating over medium-low.
While the soup is cooking, toss onion, vinegar, salt, sugar, and 4 tsp. water in a small bowl to combine. Chill until ready to use.
To serve, ladle soup into bowls and top with pickled onions and other toppings of your choice.
Do Ahead: Onion can be pickled 5 days ahead. Cover and keep chilled.
Sweet-and-Sour Dal Bhat

Ingredients:
1 plum tomato, coarsely chopped
1 cup toor dal (pigeon peas), rinsed, picked over
5 Tbsp. Diamond Crystal or 3 Tbsp. Morton kosher salt
3 serrano chiles, halved
6 oz. ginger, peeled, coarsely chopped (about ½ cup)
1 cup (lightly packed) grated jaggery
6 Tbsp. fresh lime juice
2 tsp. red chile powder, preferably Kashmiri
1 tsp. ground turmeric
2 cups basmati rice
9 Tbsp. vegetable oil, divided
6 curry leaves
3 dried Kashmiri, guajillo, or New Mexico chiles, seeds removed
1 Tbsp. brown mustard seeds
1 tsp. asafetida
½ tsp. fenugreek

Instructions:
Bring tomato, toor dal, salt, and 8 cups water to a boil in a medium saucepan over medium-high heat, skimming foam from surface and stirring occasionally, 8–10 minutes. Reduce heat and simmer, stirring and skimming occasionally, until dal are very soft but not disintegrated, 45–60 minutes.
Meanwhile, process chiles and ginger in a food processor to a coarse purée, about 1 minute. Transfer to a 2-cup measuring glass or a medium bowl; stir in jaggery, lime juice, chile powder, and turmeric. Set seasoning mixture aside.
Once dal is done, mix in reserved seasoning mixture and simmer until flavors are melded, about 5 minutes. Blend dal with an immersion blender or in a blender until smooth; it should be about the consistency of heavy cream.
Do Ahead: Dal can be made 3–4 hours ahead. Cover and keep warm.
While the dal is cooking, place rice in a medium bowl and cover with cold water. Swish around with your fingers to remove surface starches, then drain through a sieve or colander. Repeat process until water runs clear, about 4 or 5 changes of water.
Heat 2 Tbsp. oil in a medium pot over medium. Add rice and stir to coat grains in oil. Add 4 cups water and bring to a boil over high; reduce heat to low, cover pot, and cook 15 minutes. Remove from heat.
Just before serving, heat remaining 7 Tbsp. oil in a small skillet over medium-high. Add curry leaves, chiles, mustard seeds, asafetida, and fenugreek one at a time, pausing for a second between each addition and swirling pan. Cook until spices are toasted and curry leaves sizzle and pop, about 20 seconds. Spoon spices over dal; serve with rice.
Miso Pork Ribs with Chile-Honey Glaze

Ingredients:
4 racks St. Louis–style pork spareribs (8–10 lb. total)
2 dried shiitake mushrooms, finely ground in a spice mill, or 2 Tbsp. shiitake mushroom powder
½ cup red miso
¼ cup sunflower oil or other neutral oil
2 Tbsp. coarsely chopped oil-packed Calabrian chiles or 2 tsp. crushed red pepper flakes
½ medium onion, finely chopped
½ tsp. kosher salt
3 garlic cloves, finely chopped
1 (2-inch) piece ginger, peeled, finely grated
⅓ cup gochujang (Korean hot pepper paste)
¼ cup tamari or low-sodium soy sauce
¼ cup unseasoned rice vinegar
⅓ cup honey
Nonstick vegetable oil spray or vegetable oil (for foil)
6 scallions, thinly sliced
Fried shallots (optional; for topping)

Instructions:
Place racks in upper and lower thirds of oven; preheat to 300°F. Pat ribs dry with paper towels. Sprinkle evenly on all sides with mushroom powder, patting to adhere, then rub miso all over to lightly and evenly coat. Wrap each rack in a double layer of foil, crimping edges to seal. Divide foil packets between 2 rimmed baking sheets (2 packets per sheet) and bake until meat is fork-tender at the thickest part but not falling off the bones, 2–2½ hours. Let cool slightly, then unwrap.
While the ribs are baking, heat oil and chiles in a medium saucepan over medium-low, stirring often, until chiles darken in color a few shades and are fragrant, about 3 minutes. Add onion and salt and continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add gochujang, tamari, and vinegar and cook until thickened slightly, about 5 minutes. Remove pan from heat and stir in honey.
Transfer mixture to a blender and purée until smooth and slightly glossy. Pour glaze into a small bowl or airtight container and let cool.
Heat broiler. Line a clean rimmed baking sheet with foil and lightly coat with nonstick spray. Cut each rack in half (this will allow you to puzzle all the ribs onto the sheet) and arrange, meaty side up, in a single layer on prepared baking sheet; brush with glaze. Broil ribs until glaze is set and slightly darkened in color (watch them closely so that the glaze doesn’t burn), about 4 minutes.
Transfer ribs to a platter and top with scallions and fried shallots (if using).
Do Ahead: Sauce can be made 5 days ahead; cover and chill. Ribs can be baked 2 days ahead; let cool, then wrap tightly in plastic and place in an airtight container. Cover and chill.
Brothy Pasta with Chickpeas

Ingredients:
3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
Kosher salt
3 garlic cloves, thinly sliced
1 sprig rosemary
¼ tsp. crushed red pepper flakes
1 (15-oz.) can chickpeas, drained, rinsed
1 cup whole peeled tomatoes, crushed by hand
6 oz. orecchiette or other short pasta
2 Tbsp. finely chopped parsley
3 Tbsp. finely grated Parmesan, plus more for serving
Freshly ground black pepper

Instructions:
Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6–8 minutes.
Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13–16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig.
Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.
Spaghetti al Limone

Ingredients:
1 lemon
12 oz. spaghetti or other long pasta
Kosher salt
¾ cup heavy cream
6 Tbsp. unsalted butter
3 oz. Parmesan, finely grated (about ¾ cup)
Freshly ground black pepper

Instructions:
Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside.
Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.
Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
Scoop out ¾ cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt.
Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.
Sake-Braised Mustard Greens with Sesame

Ingredients:
¼ cup toasted sesame oil
6 garlic cloves, thinly sliced
4 large bunches mustard greens or kale, ribs and stems removed, leaves torn into large pieces
½ cup sake or dry white wine
1 Tbsp. finely grated lemon zest
Kosher salt
Toasted sesame seeds (for serving)

Instructions:
Pour oil into a large high-sided skillet, add garlic, and set over medium heat. Cook, stirring often, until garlic is barely golden, about 2 minutes.
Add a third of the greens to skillet and toss to coat with oil and garlic. Cover skillet with a lid and cook until greens are slightly wilted, about 2 minutes. Uncover skillet; add sake and another third of greens and toss to combine. Cover and cook until greens are slightly wilted, about 2 minutes, then add remaining greens. Cover and cook until slightly wilted, about 2 minutes. Remove lid from skillet, add lemon zest to greens, and continue to cook, stirring often, until greens are completely wilted and tender and most of the liquid has evaporated, about 2 minutes. Season with salt.
Transfer greens to a serving bowl and top with sesame seeds.
Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons

Ingredients:
3 medium or 2 large globe or Italian eggplants (about 2½ pounds), halved lengthwise
¾ cup olive oil, divided, plus more as needed
Kosher salt and freshly ground black pepper
2 garlic cloves, thinly sliced
1 fresh red chile, very thinly sliced, or 1 teaspoon crushed red pepper flakes
2 cups torn bread (crusty bread such as sourdough, country loaf, or miche), in ½-inch pieces
1 cup labne, full-fat Greek yogurt, or sour cream
1 preserved lemon, finely chopped
1 tablespoon fresh lemon juice, plus more as desired
1 cup fresh mint or cilantro leaves
tender leaves and stems

Instructions:
Preheat the oven to 425°F.
Using a small paring knife, make a few ½-inch slits into the cut side of each eggplant. (You can do this lengthwise, crosswise, or even diagonally. Knock yourself out with your decorative prowess!)
Place the eggplant cut side up on a rimmed baking sheet and drizzle with ½ cup olive oil, distributing as evenly as possible. Season with salt and pepper and turn over so that the eggplant is cut side down.
Place in the oven and roast, without moving or disturbing, until eggplant is completely tender, cooked through, and golden brown on the bottom (since the skin is already so dark, it can be hard to tell, but the skin will look shriveled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the eggplant to check the underside for color), 40 to 45 minutes.
Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are frizzled and fragrant (but not yet browned), 1 or 2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3 to 5 minutes. Remove from the heat and set aside.
Combine the labne, preserved lemon, and 1 tablespoon lemon juice in a small bowl; season with salt, pepper, and more lemon juice, if you like. Smear it onto the bottom of a large serving platter or in a shallow bowl.
Once the eggplant is good and ready to go, use a fish spatula (or regular spatula) to lift up each eggplant half in one fell swoop, preserving its lovely golden underside. Place the eggplant, cut side up, on top of the seasoned labne. Scatter with the crispy croutons and herbs before serving.
Eggplant can be roasted a few hours ahead, then kept loosely covered at room temperature (no need to reheat— it’s excellent at room temperature). The labne can be seasoned a week ahead, covered tightly, and refrigerated. The croutons can be made 2 days ahead, kept covered tightly at room temperature.
Chicken Confit with Pickled Tomatoes

Ingredients:
8 bone-in, skin-on chicken thighs, 3 to 4 pounds
1⁄4 cup kosher salt
4 teaspoons ras el hanout
1 head garlic, cloves peeled and smashed
24 sprigs fresh thyme
3⁄4 cup distilled white vinegar
1⁄2 cup water
1 1⁄2 tablespoons molasses
2 teaspoons kosher salt
1 teaspoon vanilla extract
1 pint grape tomatoes, quartered
1⁄2 yellow onion, diced
12 sprigs fresh thyme
1 yellow onion, thinly sliced
1 1⁄2 cups olive oil
1 1⁄2 cups vegetable oil
2 pounds cooked rice vermicelli
2 cups chopped herbs (such as parsley, mint, basil, or dill)
2 teaspoons kosher salt

Instructions:
Put the chicken, salt, ras el hanout, garlic, and thyme in a ziplock freezer bag. Seal the bag and shake vigorously. Put the bag in a plastic container to prevent leakage, and refrigerate for 12 to 24 hours.
To pickle the tomatoes, combine the vinegar, water, molasses, salt, and vanilla in a nonreactive container with a tight-fitting lid. Cover and shake to completely dissolve the salt. Add the tomatoes, onion, and thyme and mix well. Cover and refrigerate for at least an hour or up to 2 weeks.
Heat the oven to 225°F. Remove the bag with the chicken from the refrigerator. Pour the contents into a colander in the sink and rinse. Transfer the chicken, garlic, and thyme sprigs to an 8 by 8-inch baking dish with fairly high sides, or a Dutch oven, so that the chicken sits in one layer. Spread the sliced onion on top and pour in the oils, until the chicken is completely covered. Bake for 6 hours, or until the onion has caramelized and the chicken is super tender and delicious and falling off of the bone. Carefully pull the dish out of the oven to cool for an hour, then remove the chicken and strain the fat into a clean lidded jar (it’ll keep in the fridge for months). Shred the cooked chicken and set aside on a large plate.
To make the noodle salad, in a bowl, toss the rice noodles with the herbs, 1⁄2 cup of the reserved confit fat, and the salt.
Heat 2 teaspoons of the confit fat in a large nonstick pan over high heat until it just starts to smoke. Add the shredded chicken confit and cook for 10 minutes, stirring occasionally, until the meat is browned, crispy, and insanely fragrant. Divide the noodle salad among eight bowls and top with the sautéed confit and some pickled tomatoes, and serve.