iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Black-and-White-and-Green Cookies

Ingredients:
2 tsp. baking powder
2½ cups (320 g) all-purpose flour, plus more for dusting
1½ tsp. kosher salt, plus more
2 cups (packed; 45 g) mint leaves
1 cup (200 g) granulated sugar
1¼ cups (2½ sticks) unsalted butter, room temperature
1 large egg
1 large egg yolk
Coarse sanding sugar or Swedish pearl sugar (for decorating)
1 cup (120 g) powdered sugar
2 Tbsp. (20 g) Dutch-process or unsweetened cocoa powder
1 Tbsp. light corn syrup
Special Equipment: A 3"-diameter cookie cutter

Instructions:
Whisk baking powder, 2½ cups flour, and 1½ tsp. salt in a medium bowl to combine. Pulse mint and granulated sugar in a food processor until mint is finely chopped. Add butter; process to combine. Add dry ingredients and pulse again to combine. Add egg and egg yolk; pulse until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead just until dough holds its shape. Divide dough in half; pat each portion into a 1"-thick disk. Wrap disks in plastic and chill until firm, at least 2 hours.
Place racks in upper and lower thirds of oven; preheat to 350°F. Working with 1 disk at a time, roll out dough on a lightly floured sheet of parchment paper to about ¼" thick, dusting with more flour as needed to keep from sticking. Punch out rounds with lightly floured cookie cutter and arrange on 2 parchment-lined baking sheets, spacing 1" apart. Pat dough scraps into a 1"-thick disk. Wrap in plastic and chill 10 minutes if soft. Repeat process with scraps.
Hold a bench scraper or straightedge upright 1" from edge of a cookie to cordon off a shallow semicircle (do not press down into dough; you’re just making a barrier). Coat semicircle with sanding sugar; gently press to adhere. Remove scraper; you should have a tidy sugared edge. Repeat with remaining cookies and more sanding sugar.
Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are lightly browned, 10–12 minutes. Let cool 10 minutes on baking sheets, then transfer to 2 wire racks set inside 2 rimmed baking sheets; let cool completely.
Sift powdered sugar and cocoa powder into a medium bowl. Add corn syrup, a pinch of salt, and 2 Tbsp. warm water and stir until smooth and glossy.
Position bench scraper to make another shallow semicircle on the other side of the cookie, angling it so that it forms a V with the sugared edge, lightly pressing scraper into cookie to make a barrier. Spoon 1 tsp. glaze onto exposed semicircle and use a toothpick to help coat evenly; excess will drip over sides. Lift scraper straight up and over chocolate side to create a neat edge. Repeat with remaining cookies and glaze. Let sit until glaze is set, at least 2 hours.
Do Ahead: Dough can be made 1 month ahead; freeze. Thaw in refrigerator before using. Cookies can be baked 1 day ahead; store tightly wrapped on a rimmed baking sheet at room temperature.
Chewy Ginger-Rye Cookies

Ingredients:
1 cup (128 g) all-purpose flour
1¼ tsp. baking soda
1½ tsp. ground cinnamon
¼ tsp. ground cloves
¾ cup (110 g) plus 6 Tbsp. (60 g) rye flour, divided
3 tsp. ground ginger, divided
1¼ tsp. kosher salt, divided
⅓ cup (50 g) finely chopped crystallized ginger
⅔ cup robust-flavored (dark) molasses
¼ cup (packed; 50 g) dark brown sugar
¾ cup (1½ sticks) unsalted butter, melted, plus 2 Tbsp. unsalted butter, room temperature
2 large egg yolks
6 Tbsp. (90 g) raw sugar

Instructions:
Whisk all-purpose flour, baking soda, cinnamon, cloves, ¾ cup rye flour, 2 tsp. ground ginger, and 1 tsp. salt in a medium bowl to combine; add crystallized ginger and toss until coated and evenly distributed. Whisk molasses, brown sugar, and ¾ cup melted butter in a medium bowl to combine. Add egg yolks and whisk just until egg yolks are absorbed but mixture is still very dark, about 10 seconds. Add dry ingredients and fold until no streaks of flour remain. Let sit, uncovered, at room temperature 30 minutes (batter will thicken as it sits).
Meanwhile, place a rack in middle of oven; preheat to 375°F. Whisk raw sugar, remaining 6 Tbsp. rye flour, remaining 1 tsp. ground ginger, and remaining ¼ tsp. salt in a small bowl to combine. Add remaining room-temperature butter and smash together until mixture resembles clumpy wet sand; this is your streusel topping.
Using a 1-oz. ice cream scoop, portion out dough (about 2 Tbsp. each) and roll into balls between your palms. Working one at a time, toss balls in streusel mixture to coat and place on 2 parchment-lined baking sheets, spacing 3" apart. Bake 1 sheet of cookies until they have spread and are slightly cracked and just set around the edges and streusel is lightly browned, 8–10 minutes. Let cool 10 minutes on baking sheet. Transfer to a wire rack and let cool completely. Bake remaining sheet of cookies.
Do Ahead: Dough can be rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic freezer bags. Let sit at room temperature 30 minutes before rolling in streusel and baking.
Tea-Totaler’s Toddy

Ingredients:
6 jasmine green tea bags, ¾ cup honey, 12 sprigs mint, divided, 6 lemons, divided

Instructions:
Bring 3 quarts water to a boil in a medium pot. Remove from heat and add tea bags, honey, and 6 mint sprigs. Cover and let sit 8 minutes. Using a slotted spoon, remove tea bags and mint, gently pressing with a spoon to extract as much liquid as possible.
Meanwhile, slice 4 lemons in half and squeeze juice into a small bowl. Slice remaining 2 lemons into rounds; remove seeds. Add lemon juice, lemon slices, and remaining 6 mint sprigs to hot toddy. Ladle into mugs.
Almond Pad Thai With Shiritaki Noodles

Ingredients:
2 tablespoons coconut oil
2 cups broccoli florets
2 cups shredded peeled carrots
½ red pepper, thinly sliced
½ cup peas
6 tablespoons coconut aminos
2 tablespoons smooth almond butter
2 tablespoons filtered water
1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions
¼ cup thinly sliced green onions
2 tablespoons sesame seeds

Instructions:
In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.
Whisk the coconut aminos, almond butter, and water in a small bowl.
Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.
Spicy Citrus Refresher

Ingredients:
4 limes
7 navel oranges, divided
2 small jalapeños, divided
1 cup sugar
½ tsp. kosher salt
Club soda (for serving)

Instructions:
Juice limes and 6 oranges into a large pitcher. (You should have about ¾ cup lime juice and 1¼ cups orange juice.) Discard lime rinds and half of the orange rinds. Cut remaining orange rinds into quarters and place in a large saucepan.
Coarsely chop 1 jalapeño and add to orange rinds along with sugar and salt. Using a muddler or dowel-style rolling pin, muddle rinds until thoroughly smooshed and much of the sugar and salt is dissolved, about 3 minutes. Stir in 1 cup warm water and let sit at least 10 minutes and up to 1 hour.
Strain orange mixture through a fine-mesh sieve into pitcher with juice, gently pressing with a spoon to extract as much liquid as possible; discard solids. Thinly slice remaining orange and add to pitcher. Remove seeds from remaining jalapeño; thinly slice into rounds and add to pitcher.
To serve, pour 2 oz. juice mixture into an ice-filled glass. Top off with club soda; stir to combine.
Do Ahead: Juice mixture can be made 2 days ahead. Cover and chill.
Shirley Tonic

Ingredients:
3 (3”) cinnamon sticks
1 (4”) piece ginger, thinly sliced lengthwise
10 whole cloves
6 cups pomegranate juice
⅓ cup sugar
Club soda and lemon twists (for serving)

Instructions:
Bring cinnamon sticks, ginger, cloves, pomegranate juice, and sugar to a boil in a medium saucepan. Cook until reduced to 1½ cups, about 40 minutes. Strain syrup through a fine-mesh sieve into a heatproof measuring glass; discard solids. Let cool.
To serve, pour 1 oz. pomegranate syrup into a tall ice-filled glass. Top off with club soda and stir to combine; garnish with a lemon twist.
Do Ahead: Syrup can be made 10 days in ahead. Chill in an airtight container.
Pine Nut and White Bean Dip

Ingredients:
¼ cup pine nuts
¼ cup grapeseed or vegetable oil
1 garlic clove
1 (15-oz.) can cannellini (white kidney) beans, rinsed
1½ tsp. kosher salt
¼ tsp. freshly ground black pepper

Instructions:
Set a mesh sieve over a small bowl. Heat a small saucepan over medium-low. Combine nuts and oil in pan and cook, swirling often, until nuts are golden brown, about 5 minutes (cut 1 in half to check doneness in the center). Scrape into sieve and let drain. Transfer nuts to paper towels to drain further. Finely grate garlic into oil.
Blend beans, salt, pepper, three-fourths of nuts, and ½ cup water in a blender until very smooth. With motor running, gradually stream in garlic oil; blend until combined.
Transfer dip to a small bowl and spoon remaining nuts over.
Do Ahead: Dip can be made 2 days ahead. Cover and chill. Let come to room temperature before serving.
Lime-Cilantro Chicken and Broccoli

Ingredients:
1 tablespoon freshly squeezed lime juice
½ cup packed cilantro leaves
1 cup unsalted cashews, dry-roasted, raw, or toasted
¼ cup avocado oil
4 garlic cloves, roughly chopped
1 tablespoon tamari
1 tablespoon coconut aminos
1 jalapeño pepper, stemmed, seeded, and roughly chopped
2 boneless, skinless chicken breasts, pounded thin (see tip below)
1 large broccoli head, cut into florets
2 tablespoons avocado oil

Instructions:
Preheat the oven to 475°F.
In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce.
Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned.
Serve immediately with the dipping sauce.
Instant Pot Coconut Green Curry Shrimp

Ingredients:
½ (14.5-ounce) can coconut milk
1 tablespoon Thai green curry paste
2 teaspoons grated fresh ginger
2 cloves garlic, minced
¼ teaspoon fine Himalayan pink salt
1 (12-ounce) bag frozen peeled and deveined shrimp (28-31 count)
3 cups (24 ounces) baby spinach/arugula blend
1 tablespoon chopped fresh chives, for serving
Sriracha (optional)
for serving

Instructions:
In a 7-inch round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt. Add the shrimp and submerge in the coconut milk mixture. Cover tightly with foil.
Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Select CANCEL.
Divide the greens between two shallow bowls. Top with the shrimp and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired.
Better Than Celery Juice

Ingredients:
3 Granny Smith apples, scrubbed, coarsely chopped
½ bunch parsley, coarsely chopped (leaves and stems)
5 celery stalks with leaves attached, coarsely chopped, plus more for serving
¼ cup apple cider vinegar
Pinch of kosher salt
¼ tsp. freshly ground black pepper
plus more for serving

Instructions:
Purée apples, parsley, 5 celery stalks, and 3 cups water in batches in a blender. Strain through a fine-mesh sieve into a pitcher, gently pressing with a spoon to extract as much liquid as possible (alternatively, run apples, parsley, and celery through a juicer and mix with 3 cups water). Stir in vinegar, salt, and ¼ tsp. pepper and add more celery stalks.
To serve, pour 4 oz. juice into an ice-filled glass and sprinkle with pepper.
Shredded Daikon Salad

Ingredients:
1 large daikon (about 1 lb.), peeled, thinly sliced into (3"-long) matchsticks
¾ tsp. kosher salt, divided
1 red finger or Fresno chile, seeds removed, finely chopped
2 garlic cloves, finely chopped
2 Tbsp. toasted sesame oil
2 Tbsp. unseasoned rice vinegar
1 Tbsp. granulated sugar
½–1 tsp. store-bought or homemade chili crisp (optional)
Toasted white and/or black sesame seeds (for serving)

Instructions:
Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.
Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.
Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).
To serve, stir in desired amount of chili crisp if using and top with sesame seeds.
Okonomiyaki (“As You Like It”) Pancakes With Bonito Flakes

Ingredients:
1 ½ cups (180 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon sea salt
1 large egg, beaten
1¼ cups (296 ml) whole milk or milk of your choice
8 ounces (230 g) cabbage, thinly sliced
2 scallions, white and light green parts chopped
½ yellow, green, or red bell pepper, thinly sliced
4 tablespoons vegetable oil
8 ounces (230 g) boneless chicken, shrimp, crab, or sukiyaki-style beef or pork, cut into ½-inch (12 mm) pieces
2 tablespoons mayonnaise
2 tablespoon or more homemade or store-bought Tonkatsu Sauce
½ cup (4 g) bonito flakes
½ cup (4 g) crumbled nori

Instructions:
Whisk together the flour, baking powder, and salt in a small bowl.In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour ¼ cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place ¼ of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender—about 10 minutes. Repeat until the batter is used up.To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori. Eat while piping hot.
Paneer Butter Masala

Ingredients:
Canola oil
1 pound hard paneer, cut into ¾-inch cubes
3 tablespoons unsalted butter
1 large yellow onion, finely chopped
1¾-inch piece of ginger, peeled and grated
6 cloves of garlic, crushed
2 (14-ounce) cans of crushed tomatoes
1 tablespoon kasoori methi (dried fenugreek leaves)
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground red chile
2 tablespoons honey
1½ teaspoons salt
1½ cups peas (fresh or defrosted)
½ cup heavy cream (plus extra to serve)
A handful of toasted flaked almonds

Instructions:
Put a tablespoon of oil into a large lidded frying pan over medium heat and, when hot, add the cubes of paneer. Fry for a couple of minutes until golden on all sides, turning regularly, then remove to a plate.
Put the butter into the same pan over medium heat. When hot, add the onion and fry for around 10 minutes, until translucent and turning golden. Add the ginger and garlic, stir-fry for 2 to 3 minutes, then add the crushed tomatoes. Cover with the lid and cook for 12 to 15 minutes, until reduced to a lovely thick sauce.
Add the fenugreek leaves, cinnamon, cloves, ground red chile, honey, and salt to the pan. Stir, then add the fried paneer, cover with a lid, and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes.
To serve, scatter with the almonds and drizzle with a little extra cream. This curry is perfect with steamed basmati rice.
Pesto Pasta Frittata

Ingredients:
8 large eggs
¼ cup whole milk or cream
½ cup grated Parmesan cheese
Kosher salt
Freshly ground black pepper
1 cup (about 4 ounces) cooked pasta
¼ cup pesto or Roasted Garlic–Herb Sauce, plus more for serving
1 tablespoon unsalted butter

Instructions:
Set a rack in the upper third of the oven and preheat it to 400°F.
In a large bowl, whisk together the eggs, milk, Parmesan, ¾ teaspoon kosher salt, and a few grinds of black pepper.
In a separate bowl, toss the pasta with the pesto or herb sauce.
Melt the butter in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Pour the egg mixture into the skillet, then nestle in the pasta.
Cook, undisturbed, until the frittata is set around the edges but still looks wet on the surface, about 5 minutes. Slide the frittata into the oven and bake until the top is set, about 10 minutes.
Serve the frittata warm or at room temperature, with more pesto or herb sauce on the side.
Salmon Confit with Lime, Juniper, and Fennel

Ingredients:
2 limes
½ teaspoon fine sea salt, plus more as needed
½ teaspoon freshly ground black pepper
4 dried juniper berries, lightly crushed with a mortar and pestle or the side of a heavy knife
½ teaspoon fennel seeds, lightly crushed with a mortar and pestle or the side of a heavy knife
4 (6- to 8-ounce) skinless salmon fillets
6 sprigs fresh marjoram or thyme
Extra-virgin olive oil, as needed
1 large fennel bulb, with fronds
Flaky sea salt
for serving

Instructions:
Heat the oven to 325°F. Finely grate the zest from 1 of the limes and place the zest in a bowl (reserve the lime for later). Stir in the salt, pepper, and crushed juniper berries and fennel seeds. Sprinkle the mixture all over the salmon fillets and place them, packed close together, in a small baking dish (a large loaf pan or an 8-inch cake pan will work).
Thinly slice the remaining lime and lay the slices on the fish. Tuck the marjoram sprigs around the fish. Cover the fish with olive oil—you’ll need at least ½ cup, possibly even 1 cup, to submerge it. Bake the fish until it’s just cooked through, 15 to 20 minutes. (Thinner fillets may take less time—start checking at 10 minutes.)
Remove the fennel fronds from the bulb and chop enough to make ½ cup. Trim the fennel bulb and thinly slice it on a mandoline or with a very sharp knife. In a bowl, toss the fennel fronds and slices with a pinch of fine sea salt. Juice the zested lime and add juice, to taste, to the fennel. Drizzle the fennel with oil. Serve the salmon and fennel sprinkled with flaky sea salt.
Coconut-Braised Chickpeas with Sweet Potatoes and Greens

Ingredients:
½ cup slivered almonds
2 tablespoons coconut or vegetable oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon grated or finely chopped fresh ginger
1½ teaspoons curry powder
1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
1 (15-ounce) can chickpeas, rinsed and drained
1 (13.5-ounce) can coconut milk
2 teaspoons kosher salt
4 Roasted Sweet Potato halves, cut into ½-inch pieces
1 tablespoon fresh lime juice, plus additional wedges for serving
½ cup chopped fresh cilantro leaves and tender stems, plus more for serving
Plain yogurt
for serving

Instructions:
Toast the almonds in a small, dry skillet set over medium heat, tossing and stirring frequently until the almonds take on a golden color, 3 to 5 minutes. (Be vigilant—the almonds go from golden to burned like that.) Transfer the almonds to a plate and set aside to cool.
Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes. Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.
Add the greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they’re sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 2 cups water, and the kosher salt. Let the whole thing simmer, partially covered, for about 10 minutes.
Add the sweet potatoes to the pot and cook for a minute or two—just enough to warm them through. Stir in the lime juice and cilantro and taste for seasoning; add more salt or lime juice if necessary.
Serve the braised chickpeas in shallow bowls drizzled with yogurt, topped with the almonds and a few cilantro leaves, and with lime wedges on the side.
Crispy Sheet-Pan Broccoli

Ingredients:
3 large heads broccoli (3 ½ to 4 pounds total), trimmed, cut into florets with some stalk attached (cut the florets in half if large)
½ cup olive oil
Kosher salt
Freshly ground black pepper

Instructions:
Set the racks in the upper and lower thirds of the oven and preheat it to 425°F.
Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired.
Prawn Moilee

Ingredients:
6 green chillies
55ml (about ¼ cup) vegetable oil
2 tsp. mustard seeds
30 fresh curry leaves
300g (2 cups) Spanish white onions, sliced (a little chunky is good)
15g (1 Tbsp.) garlic paste
15g (1 Tbsp.) ginger paste
2 tsp. fine sea salt
1 tsp. freshly ground black pepper
1¼ tsp. ground turmeric
25g (¼ cup) fresh root ginger, cut into matchsticks
400ml (about 2 cups) coconut milk
250ml (about 1 cup) coconut cream
24 large prawns
300g (about 1 ½ cups) medium tomatoes, cut into small bite-sized wedges
Lemon wedges
to serve

Instructions:
Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured.
Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough.
Serve scattered with the fried curry leaves, with lemon wedges on the side.