iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Citrus-and-Dill Gravlax

Ingredients:
1 bunch dill, plus sprigs for serving
2 grapefruits
3 lemons
1 1/4 cups kosher salt
1 cup (packed) light brown sugar
1 Tbsp. cracked black peppercorns
1 (3-lb.) boneless side of salmon
Bagels
bialys
pumpernickel or rye bread
cream cheese
sliced red onion
capers
and/or lemon wedges (for serving; optional)

Instructions:
Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use. Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl).
Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment. Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side. Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic. Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days.
Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Slice very thinly with a long sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired.
Wrap leftover salmon and refrigerate for up to 3 days.
Steak and Eggs with Saucy Beans

Ingredients:
2 tsp. hot smoked Spanish paprika
2 tsp. Aleppo-style pepper
2 1/2 tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 (1 1/4"-thick) boneless New York strip steaks (about 14 oz. each), patted dry
7 Tbsp. extra-virgin olive oil, divided
2 medium shallots, finely chopped
4 garlic cloves, thinly sliced
1 small bunch cilantro, stems finely chopped, leaves coarsely chopped
1 (15.5-oz.) can pinto beans, drained
2 Tbsp. unsalted butter
3 limes, halved
4 large eggs

Instructions:
Mix paprika, Aleppo-style pepper, 2 1/2 tsp. salt, and 1 tsp. black pepper in a bowl. Rub all over steaks, pressing to adhere. Let sit while you make the beans.
Heat 2 Tbsp. oil in a medium saucepan over medium-low. Cook shallots, garlic, and cilantro stems, stirring often, until softened but not yet browned, about 3 minutes. Add beans, butter, and ¾ cup water. Bring to a simmer and cook, stirring occasionally, until beans are saucy, 6–9 minutes. Remove from heat and stir in cilantro leaves. Finely grate some lime zest from one of the lime halves into beans, then squeeze in its juice. Season with salt and pepper. Cover to keep warm.
Heat a dry 12" skillet, preferably cast iron, over medium-high. Rub steaks with 3 Tbsp. oil and cook, undisturbed, 3 minutes. Turn and cook on other side 3 minutes, then turn again. Add all remaining lime halves, arranging cut side down. Cook until steaks are medium-rare (a thermometer inserted into thickest part should register 120°F) and limes are nicely charred, 2–3 minutes. Transfer steaks and limes to a cutting board. Wipe out skillet.
Heat remaining 2 Tbsp. oil in skillet over medium-high. Cook eggs sunny side up until whites are golden brown and crisp around edges and yolks are runny, about 2 minutes.
Slice steaks against the grain. Divide beans and steaks among plates and top each with an egg. Serve with charred limes for squeezing over.
Zebra-Striped Shortbread Cookies

Ingredients:
2 1/3 cups all-purpose flour, divided
1 1/2 tsp. kosher salt, divided
1/3 cup Dutch-process cocoa powder
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
1/4 cup powdered sugar
1 large egg yolk
1 tsp. vanilla extract or paste
1 large egg, beaten to blend
1/4 cup sanding sugar (any color)

Instructions:
Whisk 1 1/3 cups flour and 3/4 tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining 3/4 tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.
Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat until smooth. Divide mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low speed just until combined. Return to reserved bowl. Repeat process with chocolate mixture.
Arrange 2 large sheets of parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6x2" rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers. Tightly press stacked dough into cylinders about 1 1/2" wide and 8" long, using the parchment to help you. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.
Place racks in upper and lower thirds of oven; preheat to 350°F. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks). Slice into rounds a generous 1/4" thick, rotating after every few cuts to keep slices round. Arrange cookies on parchment-lined baking sheets, spacing 2" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12–14 minutes. Let cool on baking sheets.
Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.
Cold Toddy

Ingredients:
1 medium orange
5–6 medium lemons
4 (3") cinnamon sticks
1 (4") piece ginger, peeled, smashed, plus more thinly sliced for serving
4 Earl Grey tea bags
1 tsp. whole cloves
2/3 cup honey
2 cups rye whiskey
1 tsp. orange or regular bitters
Orange twists (for serving)

Instructions:
Using a vegetable peeler, remove zest from orange and 1 lemon in wide strips, leaving white pith behind; slice fruit in half. Squeeze juice from orange into a small bowl (you should have about 1/4 cup). Squeeze juice from lemon into a measuring glass. Slice remaining lemons in half and squeeze juice into glass to measure 1 cup total; save any remaining lemon halves for another use. Set orange and lemon juice aside.
Place zest in a small saucepan. Whack cinnamon sticks with the side of a chef’s knife to break up a little and add to saucepan along with smashed ginger, tea bags, cloves, and 1 3/4 cups water. Bring to a boil and immediately remove from heat; let sit 5 minutes. Remove tea bags, then stir in honey; let cool completely, about 20 minutes.
Strain tea mixture through a fine-mesh sieve into a pitcher and add rye, bitters, and reserved orange juice and lemon juice. Add 2 cups ice and stir until ice is melted and toddy is very cold.
To serve, pour toddy into tumblers filled with ice and garnish with ginger slices and orange twists.
Tea mixture can be made 3 days ahead; cover and chill. Toddy can be made 1 day ahead; cover and chill.
Spicy Lightly Pickled Cucumbers

Ingredients:
2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
1/4 cup white wine vinegar or unseasoned rice vinegar
1 tsp. sugar
3/4 tsp. crushed red pepper flakes
2 tsp. kosher salt, plus more
2 Tbsp. chopped dill
2 Tbsp. fresh lemon juice

Instructions:
Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.
Pimiento Cheese Crackers

Ingredients:
12 oz. sharp cheddar, coarsely grated (about 4 cups)
1 cup plus 2 Tbsp. all-purpose flour
1 1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/4 cup chopped jarred pimiento peppers
5 Tbsp. chilled unsalted butter, cut into pieces
3 Tbsp. white or black sesame seeds

Instructions:
Pulse cheese, flour, salt, and cayenne in a food processor to combine (4–6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4–6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water.
Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don’t stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
Place a rack in the middle of oven; preheat to 350°F. Unwrap dough and using a sharp knife, slice into thin rounds; aim for 1/8"–1/4" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.
Snickerdoodle Party Cookies

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
2 1/2 tsp. ground cardamom, divided
2 tsp. ground cinnamon, divided
1 cup (packed) light brown sugar
1/2 cup granulated sugar, divided
2 large eggs
1 tsp. vanilla extract or paste
2 Skor bars, finely chopped
3 cups cornflakes, lightly crushed
Gold or rainbow disco or luster dust (for serving; optional)

Instructions:
Place racks in upper and lower thirds of oven; preheat to 350°F. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into the bowl of a stand mixer. Let brown butter cool slightly.
Meanwhile, whisk flour, baking soda, salt, 1 1/2 tsp. cardamom, and 1 tsp. cinnamon in a medium bowl.
Add brown sugar and 1/4 cup granulated sugar to brown butter. Fit bowl onto stand mixer fitted with paddle attachment and beat on medium speed until thick, about 1 minute. Add eggs one at a time, beating well after each addition. Continue to mix just until smooth, about 1 minute longer. Beat in vanilla. Reduce speed to low and add dry ingredients; beat until nearly combined. Add Skor bars and beat just long enough to bring dough together (it will be a little loose). Cover and let rest 5–10 minutes to let flour hydrate (dough will thicken).
Place cornflakes in a small bowl. Mix remaining 1/4 cup granulated sugar, 1 tsp. cardamom, and 1 tsp. cinnamon in another small bowl. Working one at a time, scoop out 2-tablespoonfuls of dough (they don’t need to be perfect balls) and toss in cornflakes to coat well; squeeze lightly to adhere. Move to bowl with spiced sugar and toss to coat. Divide between 2 parchment-lined baking sheets, spacing 3" apart.
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are set, 13–16 minutes. Let cool on baking sheets. Brush with gold dust if desired.
Cookies can be baked 5 days ahead. Store airtight at room temperature.
Onion-Dip Potato Chips

Ingredients:
2 Tbsp. onion powder
1 Tbsp. garlic powder
3/4 tsp. crushed red pepper flakes
1/2 tsp. kosher salt
1 (8-oz.) bag kettle-cooked salted potato chips
1/4 cup extra-virgin olive oil
1/3 cup finely chopped dill
1 lemon
Freshly ground black pepper
A spice mill

Instructions:
Preheat oven to 425°F. Grind onion powder, garlic powder, red pepper flakes, and salt in spice mill until red pepper flakes are finely ground. Transfer to a small bowl and set aside.
Spread out potato chips on a rimmed baking sheet. Bake, tossing halfway through, until deep golden brown, about 5 minutes.
Transfer potato chips to a large bowl and drizzle with oil. Sprinkle reserved spice mixture over and add two-thirds of dill. Finely zest lemon over chips. Sprinkle with lots of black pepper and toss to coat (do all this while the chips are still warm so they absorb the flavors of the spice mixture). Taste and season with more salt if needed.
Transfer chips to a platter and top with remaining dill and more black pepper.
Mortadella Moments

Ingredients:
1 (8x8") piece of focaccia
Mayonnaise (for spreading)
2 lb. very thinly sliced mortadella
16 peperoncini
halved or quartered if very large

Instructions:
Holding a bread knife parallel to a cutting board, slice focaccia in half. Spread cut sides with mayonnaise and cut each half into 2" squares. Working one at a time, drape mortadella onto squares, top with peperoncini, and secure with skewers.
Marinated Manchego

Ingredients:
1 head of garlic, cloves separated and peeled (about 12 cloves)
1 small orange, quartered through stem end, thinly sliced crosswise, seeds removed
1/2 cup extra-virgin olive oil
3 sprigs rosemary
Kosher salt
1 lb. young Manchego cheese
cut or broken into 3/4" pieces

Instructions:
Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10–12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool.
Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving.
Cheese can be marinated 3 days ahead. Keep chilled.
Lemon-Pepper Salami Bites

Ingredients:
2 lb. thinly sliced salami
Handfuls of Marcona almonds
1 lemon
Freshly ground black pepper
Extra-virgin olive oil (for drizzling)

Instructions:
Layer salami with some almonds in a shallow bowl. Finely grate lemon zest over; save fruit for another use. Top with a few grinds of pepper and drizzle generously with oil.
Chicken and Bacon Choucroute with Potato Salad

Ingredients:
3 lb. baby Yukon Gold potatoes
Kosher salt
2 small shallots, finely chopped
1/3 cup extra-virgin olive oil
1/3 cup white wine vinegar
3 Tbsp. Dijon mustard
2 tsp. hot sauce
1 tsp. honey
1/4 cup tarragon leaves
1 Tbsp. extra-virgin olive oil
3 lb. skin-on, bone-in chicken thighs (6–8)
Kosher salt
8 oz. slab bacon, sliced 1/2" thick
6 garlic cloves, lightly crushed
2 large sprigs thyme
1 tsp. juniper berries
2 lb. sauerkraut (about 4 cups), rinsed, squeezed dry
1 cup dry white wine
2 lb. sausages
such as kielbasa and/or bratwurst

Instructions:
Place potatoes in a small pot and pour in water to cover by 2"; season generously with salt. Bring to a boil, then immediately reduce heat so water is at an active simmer. Cook potatoes until fork-tender, 22–25 minutes. Drain; let sit 5 minutes to dry.
Meanwhile, whisk shallots, oil, vinegar, mustard, hot sauce, and honey in a large bowl; season dressing with salt.
Add hot potatoes to dressing and let sit, tossing occasionally, until they are just warm and have soaked up some of the dressing, at least 15 minutes and up to 1 hour. Just before serving, add tarragon to potato salad and toss to evenly distribute.
Place a rack in upper third of oven; preheat to 400°F. Drizzle oil in a large skillet. Season chicken generously with salt and arrange skin side down in a single layer in skillet. Set over medium heat and cook chicken, undisturbed, until skin is golden brown around the edges, 12–15 minutes. Using a stiff spatula, lift up chicken, then put it back down, still skin side down. Once chicken pieces have all released from skillet and slide around easily, continue to cook, shifting pieces as needed if browning unevenly, until skin is deeply browned, 6–8 minutes longer. Transfer chicken to a plate and turn skin side up. Pour off all but 1/4 cup fat from skillet.
Add bacon to same skillet and cook, turning once, until lightly browned, about 5 minutes; transfer to a plate. Cook garlic in skillet, tossing occasionally, until golden brown, about 3 minutes. Add thyme sprigs and juniper berries and cook, tossing, just until fragrant, about 1 minute. Add sauerkraut and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, 6–8 minutes. Remove skillet from heat.
Place sausages in a 3-qt. baking dish and pile sauerkraut over (sausages should be submerged). Arrange chicken thighs and bacon on top of sauerkraut. Pour in 3/4 cup water and bake choucroute until chicken is cooked through and liquid is bubbling throughout, 25–30 minutes. Let cool slightly. Serve with potato salad.
Potato salad (without tarragon) can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
Jerk-Spiced Duck

Ingredients:
2 (5–5 1/2-lb.) ducks
Kosher salt
2 Tbsp. allspice berries
2 whole nutmegs
16 habanero chiles, stems removed
1 cup soy sauce
1/2 cup spiced rum
1/2 cup unseasoned rice vinegar
4 tsp. sugar
2 (2") pieces ginger, scrubbed, crushed
Hoisin sauce, small flour tortillas, sliced Napa cabbage, sliced scallions, julienned peeled ginger, sliced serrano chiles, mint sprigs, cilantro sprigs, and lime wedges (for serving)
A razor blade and a spice mill or mortar and pestle

Instructions:
Lightly score skin of both ducks using a clean razor blade, cutting most of the way through skin and fat but not into flesh below (a very sharp, thin knife will also work). Season ducks generously with salt and place each one in a large resealable plastic bag.
Finely grind allspice in spice mill or with mortar and pestle and place in a blender. Finely grate nutmeg into blender. Add habanero chiles (we recommend keeping the seeds in as the ducks’ fat will keep it from absorbing too much heat), soy sauce, rum, vinegar, and sugar. Purée until smooth. Divide marinade between bags; add a piece of ginger to each. Seal bags, pressing out air, and work marinade around to coat ducks. Chill, breast side down, 12 hours.
Preheat oven to 450°F. Remove ducks from marinade and place, breast side up, on a wire rack set inside a foil-lined rimmed baking sheet (don’t worry about any marinade that may be inside ducks; it will add flavor as they cook). Roast ducks just until beginning to brown, 10–12 minutes. Reduce oven temperature to 250°F and continue to roast until ducks are very dark brown, leg joints wiggle freely when flexed, and an instant-read thermometer inserted into the thickest part of breasts registers 195°F, 4 1/2–5 hours. Let rest 30 minutes before shredding.
To serve, pile meat on hoisin-slicked tortillas and top with cabbage, scallions, ginger, serrano chiles, mint, and cilantro as desired; squeeze lime wedges over.
Sausage and Greens Sheet-Pan Dinner

Ingredients:
1 1/2 lb. micro potatoes (about 1" in diameter) or new potatoes, cut into 1" pieces
1/2 cup extra-virgin olive oil, divided
1 3/4 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1 lb. (about 4 links) uncooked sweet or spicy Italian sausage
3 Tbsp. sherry or red wine vinegar
1 1/2 tsp. Dijon mustard
1 1/2 tsp. honey
1 large bunch Tuscan kale or collard greens
stems removed
leaves torn into large pieces

Instructions:
Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12–14 minutes.
Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3–5 minutes.
Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.
Oven Risotto with Crispy Roasted Mushrooms

Ingredients:
1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

Instructions:
Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.
Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
Plain Popcorn

Ingredients:
2 tablespoons vegetable oil, 1/3 cup popcorn kernels

Instructions:
Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
Luscious Hot Chocolate

Ingredients:
12 ounces semisweet chocolate (chips or chopped bars are both fine)
2 quarts milk (8 cups)

Instructions:
1. Combine the chocolate and milk in a heavy saucepan. Place over medium heat until bubbles form, reduce the heat slightly, and simmer until the chocolate melts, whisking constantly.
2. Before serving, raise the heat until the chocolate just boils, still whisking. Enjoy.
Sheet-Pan Grilled Cheese

Ingredients:
6 tablespoons mayonnaise
12 slices soft white sandwich bread
3 cups coarsely grated cheese (such as Monterey Jack, cheddar, mozzarella, or a mix; about 12 ounces)
Kosher salt, freshly ground black pepper
2 (13x18") rimmed baking sheets

Instructions:
Position rimmed baking sheet on a rack in middle of oven and preheat to 450°F. Spread about 1 1/2 tsp. mayonnaise on one side of each slice of bread. Arrange 6 slices, mayo side down, on second inverted rimmed baking sheet. Mound 1/2 cup cheese in the center of each slice, season with salt and pepper, and top each with remaining bread slices, mayo side up.
Using oven mitts, carefully remove preheated baking sheet from oven and place, rimmed side up, on top of sandwiches, then, holding both rimmed baking sheets together, return to oven. Bake until bread is browned and cheese is melted, about 15 minutes. Carefully remove baking sheets from oven and transfer sandwiches to a cutting board. Cut into pieces and serve.