iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Beef Sliders with Provolone and Balsamic Onions

Ingredients:
2 lb. ground beef (20% fat)
Kosher salt, freshly ground pepper
4 slices provolone piccante cheese, torn in half
8 potato slider buns
1 large red onion, very thinly sliced into rounds
3 Tbsp. balsamic vinegar
1 tsp. sugar
Aioli or store-bought mayonnaise (for serving)

Instructions:
Divide meat into 8 portions (about 4 oz. each). Place 1 portion on a work surface. Cup your hands around the meat and shape it into a rounded mound. Gently flatten patty to about 3/4" thick. Season both sides with salt and pepper. Repeat with remaining portions of meat.
Prepare a grill for medium-high heat. Grill patties until lightly charred on bottom, about 3 minutes. Flip and top with a piece of cheese. Grill to desired doneness (cheese should be melted), about 3 minutes for medium-rare. Transfer patties to a cutting board and let rest 5 minutes.
While patties are resting, grill the buns, cut side down, until lightly charred around the edges, about 30 seconds.
Toss onion with vinegar, sugar, and a pinch of salt in a medium bowl and let sit, squeezing onions occasionally to soften slightly, 5 minutes.
Build sliders with patties, buns, onions, and aioli.
Patties can be formed 6 hours ahead. Cover and chill.
Grilled Red Mullet with Charred Onions and Pine Nuts

Ingredients:
1/4 cup extra-virgin olive oil, plus more
1/3 cup pine nuts
4 small onions, unpeeled
¼ cup drained capers
1/4 cup raisins
1/4 cup red wine vinegar
Kosher salt
8 whole red mullets or 4 red snappers, scales removed, cleaned
1 cup parsley leaves with tender stems
Aleppo-style or other mild red pepper flakes and lemon wedges (for serving)

Instructions:
Preheat oven to 350°F and prepare a grill for medium-high heat. Clean grate well with a brush; oil grate. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool (that’s it for the oven).
Grill onions, turning occasionally, until skins are blackened and onions have softened (some of the juices may ooze out), 15–20 minutes. Transfer to a platter and let cool 10 minutes.
Split onions in half. Remove outer peel and discard. Separate onion layers into individual petals. Transfer to a medium bowl and mix in pine nuts, capers, raisins, and vinegar; season agrodolce with salt.
Season fish cavity and skin with salt; drizzle with 1/4 cup oil. Grill, resisting the urge to turn, until skin is lightly charred and flesh is flaky and opaque down to the bone, about 3 minutes for mullet and 8 minutes for snapper. Place a metal spatula underneath fish, then lift and gently roll over onto the other side. Cook until flesh is flaky and opaque, 3–8 minutes, depending on fish. If a small knife slides easily through the thickest part of flesh, fish is done.
Transfer fish to a platter and spoon agrodolce over. Top with parsley and some red pepper flakes; drizzle with oil. Serve with lemon wedges.
Grilled Turbot with Celery Leaf Salsa Verde

Ingredients:
2 whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone
1 1/4 cups extra-virgin olive oil, divided
Kosher salt
8 sprigs rosemary, divided
1 1/2 cups finely chopped parsley
1/2 cup finely chopped celery leaves
1 garlic clove, finely grated
1/2 lemon
1/2 tsp. Aleppo-style or other mild red pepper flakes
Freshly ground black pepper
Aioli or store-bought mayonnaise (for serving)

Instructions:
Prepare a grill for medium-low indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Tear off 4 large sheets of foil. Rub fish with 1/2 cup oil (2 Tbsp. per piece) and season with salt. Working one at a time, place a fillet in the center of a sheet of foil and top with 2 rosemary sprigs. Fold in short sides of foil over fish, then fold in long sides and roll edges together to seal.
Place pouches on cool side of grill, cover grill, and cook fish, turning once, 20–25 minutes. Open a pouch to check fish. Flesh should be slightly opaque and the tip of a knife should slide through easily. Grill a little longer if needed.
Meanwhile, combine parsley, celery leaves, and garlic in a medium bowl. Finely zest lemon into bowl, then squeeze in juice. Add red pepper flakes and mix in remaining 3/4 cup oil; season with salt and black pepper. Let salsa verde sit 10 minutes for flavors to come together.
Transfer fish to a platter and serve with salsa verde and aioli.
Sugar Snap Pea Salad

Ingredients:
3/4 cup buttermilk, 3 Tbsp. plain whole-milk Greek yogurt, 2 Tbsp. fresh lemon juice, 1 small garlic clove, finely grated, A large pinch of kosher salt, 8 oz. sugar snap peas, strings removed, thinly sliced, 2 Tbsp. extra-virgin olive oil, plus more, 1 tsp. finely grated lemon zest, plus more, Flaky sea salt, Freshly ground black pepper

Instructions:
Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with salt and pepper.
Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.
Grain Salad with Tomatoes and Cucumbers

Ingredients:
2 cups semi-pearled farro or spelt
Kosher salt
1/3 cup pine nuts
3 medium Persian cucumbers, peeled, cut into ¾" pieces
3 medium tomatoes, thinly sliced
1 pint Sun Gold and/or cherry tomatoes, halved crosswise
1 small red onion, very thinly sliced
Juice of 1 lemon (or more)
1/3 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
Freshly ground black pepper
2 cups torn basil leaves

Instructions:
Preheat oven to 350°F. Cook farro in a large Dutch oven or other heavy pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn and some grains may pop), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a healthy handful of salt. Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming foam occasionally from surface, until grains are tender but still have some bite, 25–35 minutes. Drain and transfer farro to a large bowl.
Meanwhile, toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
Add pine nuts, cucumbers, both kinds of tomatoes, red onion, lemon juice, oil, and vinegar to bowl with farro and toss everything together to combine. Taste and season with salt, pepper, and more lemon juice, if desired.
Top salad with basil just before serving.
Farro can be cooked 1 day ahead. Let cool; cover and chill.
Peaches and Shaved Fennel Salad with Red Pepper

Ingredients:
5 large peaches (about 2 lb. total), cut into 1/2"-thick wedges
3 Tbsp. Chardonnay vinegar or white wine vinegar, divided
Kosher salt
1 small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds
1 Tbsp. fresh lemon juice
Extra-virgin olive oil (for drizzling)
Aleppo-style or other mild red pepper flakes (for serving)

Instructions:
Toss peaches in a large bowl with 2 Tbsp. vinegar and pinch of salt to coat. Arrange peaches on a platter and spoon any juices left in bowl over top.
Toss fennel in the same bowl with lemon juice and remaining 1 Tbsp. vinegar to coat; season with salt.
Scatter dressed fennel and fennel fronds over peaches on platter and drizzle with oil. Sprinkle with some red pepper flakes.
Shrimp Empanadas

Ingredients:
4 oz. lard, melted, slightly cooled
1 Tbsp. kosher salt
1 Tbsp. red wine vinegar
6 cups all-purpose flour, plus more for surface
1 lb. small shrimp, preferably head-on, peeled, deveined, shells and heads reserved
4 Tbsp. extra-virgin olive oil, divided
1/3 cup dry white wine
1 medium onion, very finely chopped
4 garlic cloves, thinly sliced
6 Tbsp. chilled unsalted butter, cut into pieces
2 Tbsp. finely chopped cilantro
1 tsp. finely grated lemon zest
1/2 tsp. crushed red pepper flakes
Kosher salt
Vegetable oil (for frying; about 8 cups)
A 4 1/2"-diameter cookie cutter; a deep-fry thermometer

Instructions:
Mix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine. Gradually add 6 cups flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.
Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.
Cut shrimp in half lengthwise, then finely chop (it’s okay if some pieces get pasty). Set aside.
Heat 2 Tbsp. olive oil in a large saucepan over medium-high. Add reserved shrimp shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add 2/3 cup water; bring to a boil. Reduce heat to low and simmer until reduced by one-third, 6–8 minutes. Let cool. Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.
Wipe out pan, add remaining 2 Tbsp. olive oil, and set over medium heat. Cook onion, stirring often, until softened but without taking on any color, about 5 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add shrimp stock and reserved shrimp and cook, stirring occasionally, until most of the shrimp have turned pink, about 2 minutes. Remove from heat. (Shrimp will continue cooking in the residual heat.) Mix in butter, cilantro, lemon zest, and red pepper flakes; season with salt. Let cool 20 minutes, then transfer to a medium bowl. Chill at least 1 hour before using.
Divide dough into 6 equal pieces. Cover all but 1 piece with plastic wrap and chill. Roll out remaining piece of dough to a 14" round about 1/16" thick.
Using cutter, punch out 6 rounds from dough. Place 1 Tbsp. filling in the center of each and brush water halfway around edge of each round. Fold dry side of dough up and over filling to create a semicircle. Pinch edges to seal; crimp. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and filling. Chill 20 minutes.
Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°F. Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5–7 minutes per batch. Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.
Dough can be made 2 days ahead. Keep chilled. Filling can be made 1 day ahead. Keep chilled.
Marinated Beans with Celery and Ricotta Salata

Ingredients:
4 (15-oz.) cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed
4 celery stalks, thinly sliced
2/3 cup extra-virgin olive oil
6 Tbsp. white wine vinegar
1 Tbsp. coarsely chopped thyme, plus more for serving
Kosher salt
4 oz. ricotta salata (salted dry ricotta), crumbled
Freshly ground black pepper

Instructions:
Toss beans, celery, oil, vinegar, and 1 Tbsp. thyme in a large bowl to combine; season generously with salt.
Just before serving, transfer beans to a shallow bowl and top with ricotta salata, pepper, and more thyme.
Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.
Ramp Fritters

Ingredients:
1 cup all-purpose flour
3/4 cup rice flour
1 tsp. baking powder
1 tsp. sugar
1 tsp. kosher salt
3/4 cup club soda
3/4 cup light beer
10 oz. ramps, trimmed, cut into 1" pieces (about 5 cups)
Vegetable oil (for frying; about 6 cups)
Lemon wedges (for serving)
A deep-fry thermometer

Instructions:
Remove any slippery outer layers from ramp bulbs, trim roots, then soak in a bowl of cold water, swishing around gently to loosen any dirt.
Lift out ramps and blot dry with paper towels. Avoid cramming them in a salad spinner so as not to damage the delicate leaves.
Cut ramps into 1" pieces ( you should get about 5 cups). Whisk all-purpose flour, rice flour, baking powder, sugar, and salt in a large bowl to combine. Make a well in the center and pour in club soda and beer; whisk until smooth. Fold in ramps.
Pour oil into a large cast-iron skillet fitted with thermometer to come 1" up sides and heat over medium-high until thermometer registers 350°F. Working in batches, place 1/4-cup mounds of batter into skillet and press down lightly to flatten and submerge. Fry, turning once, until fritters are golden brown, about 4 minutes. Transfer to paper towels to drain; sprinkle with salt. Serve with lemon wedges for squeezing over.
Slow-Roasted Bell Peppers

Ingredients:
5 yellow, orange, or red bell peppers, halved, seeds and ribs removed, 6 Tbsp. extra-virgin olive oil, divided, plus more for serving, Juice of 1 lemon, 1 Tbsp. fig jam, 1 Tbsp. white balsamic vinegar or white wine vinegar, Kosher salt, 2 Tbsp. oregano leaves

Instructions:
Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12–14 minutes. Reduce oven temperature to 200°F and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into 1/2"-wide strips.
Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.
Just before serving, mix in oregano and drizzle generously with more oil.
Peppers (without oregano) can be made 2 days ahead. Cover; chill.
Tiramisù with Amaretti Cookies

Ingredients:
6 large egg yolks
1/2 cup sugar
3 cups mascarpone
3 Tbsp. dark rum
1/4 tsp. kosher salt
1 cup espresso or very strong coffee
1 (7-oz.) bag amaretti cookies (Italian macaroons; about 4 cups)
2 Tbsp. unsweetened cocoa powder
8 (6-oz.) glasses or ramekins

Instructions:
Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.
Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.
Dust tiramisù with cocoa powder just before serving.
Tiramisù can be made 1 day ahead. Cover and keep chilled.
Peanut Drinking Snack

Ingredients:
1/2 small red onion, finely chopped, 2 serrano chiles, seeds removed, finely chopped, Zest and juice of 1/2 lime, Kosher salt, 11/2 cups salted, dry-roasted skin-on Spanish peanuts, 1/2 cup finely chopped cilantro, 1/4 tsp. chili powder

Instructions:
Combine onion, chiles, lime zest and lime juice, and a large pinch of salt in a medium bowl. Let sit a minute or so to allow flavors to come together and for onion to mellow.
Add peanuts, cilantro, and chili powder to onion mixture and give it all a good toss. Taste and season with more salt as needed.
Serve peanut mixture in a small bowl with spoons.
Sea Bream Crudo with Lemon and Olives

Ingredients:
2 plum tomatoes, halved crosswise
Kosher salt
1/2 lemon
1 1/2 lb. highest-quality sea bream, skin, bones, and blood lines removed
1 1/2 cups arugula
1/3 cup Niçoise olives
1/2 small red onion, very thinly sliced
1/2 cup fresh lemon juice
Extra-virgin olive oil (for drizzling)
Flaky sea salt

Instructions:
Grate tomatoes on a box grater until all the flesh is grated and there is just skin left; discard skin. Transfer tomato pulp to a small bowl and season lightly with kosher salt.
Cut lemon half into quarters; remove seeds and white pith in the center. Thinly slice quarters.
Place fish on a cutting board. Hold a long knife at a 45° angle and cut fish with the grain into 1/4"-thick slices (use a sharp blade and aim for one long, clean stroke). Cut each slice in half crosswise.
Arrange sea bream on chilled plates. Spoon a bit of grated tomato around and scatter lemon pieces over. Top with arugula, olives, and onion. Pour lemon juice over, then drizzle with oil and sprinkle with sea salt.
Breakfast Calzones

Ingredients:
2 (1-lb. 6-oz.) balls of pizza dough, room temperature
All-purpose flour (for surface)
6 oz. Fontina cheese, grated (about 2 cups)
1 cup whole-milk fresh ricotta
4 oz. nduja
8 large egg yolks
1 Tbsp. finely chopped rosemary
Extra-virgin olive oil
Kosher salt

Instructions:
Prepare a grill for medium-low heat. Set cast-iron griddle on grill. (Alternatively, heat on stovetop over medium-low. And if you don’t have a cast-iron griddle, use a cast-iron skillet instead and cook in batches.) Cut each piece of dough into quarters for 8 pieces total. Roll out 1 piece of dough to an 8x6" oval. Spoon a heaping 1/4 cup Fontina over half of dough and form a well in the center. Dab 2 Tbsp. ricotta and 1 Tbsp. nduja over Fontina, leaving well empty; slip a yolk into the well. Sprinkle with a bit of rosemary and drizzle with oil; season with salt. Moisten edges of dough with water, fold empty side of dough over filling and press together edges to seal. Brush with oil; sprinkle with salt. Repeat with remaining ingredients to make 7 more calzones.
Place calzones, oiled side down, on griddle and cook until deeply browned, pressing gently with a spatula to create contact with griddle, about 5 minutes. Brush oil on the other sides and sprinkle with salt; turn calzones over. Cook until other sides are deeply browned, about 5 minutes. Transfer to a cutting board and let sit 1 minute before cutting in half.
Double-Decker Peanut Butter Brownies

Ingredients:
2 large eggs
1 cup (packed) light brown sugar
1/2 tsp. kosher salt
1/2 tsp. vanilla extract
3/4 cup natural unsweetened creamy peanut butter or almond butter
2 large eggs
1 cup granulated sugar
1/4 cup (packed) light brown sugar
1 tsp. vanilla extract
3/4 tsp. kosher salt
1/2 cup (1 stick) unsalted butter or virgin coconut oil, melted
1/2 cup unsweetened cocoa powder
3 Tbsp. cornstarch
1/2 cup chocolate chips
chopped or whole nuts
coconut flakes
crushed pretzels
or potato chips (optional)

Instructions:
Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.
Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.
Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3–4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.
Add your choice of toppings or leave top smooth—they’re all good options.
Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn’t jiggle when shaken, but the chocolate layer will still be very gooey), 25–30 minutes. Let cool.
Remove brownie from pan using parchment overhang, then cut into 16 squares.
Hot Sesame Noodles with Scallions and Pork

Ingredients:
1 (3") piece ginger, peeled, finely grated
2 garlic cloves, finely grated
1/2 cup tahini
1/4 cup low-sodium soy sauce or tamari
1/4 cup mirin (Japanese rice wine)
1/4 cup unseasoned rice vinegar
1/4 cup hot chili sesame oil, plus more for serving
2 Tbsp. vegetable oil
1 lb. ground pork, beef, chicken, or turkey
1 tsp. kosher salt, divided, plus more
2 cups sliced carrots, zucchini, or whole snow or sugar snap peas
1 bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced
8 oz. rice noodles of any shape
Toasted sesame seeds and sliced seaweed snacks (for serving; optional)

Instructions:
Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5–10 minutes, depending on their shape. Drain and transfer to a large bowl
Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.
Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.
One-Pan Chicken Drumsticks with Rice and Beans

Ingredients:
8 chicken drumsticks
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 onion, finely chopped
1 tsp. ground cinnamon or cumin
1 tsp. ground turmeric, curry powder, or ground coriander
1/2 cup white rice (any type except for sticky rice)
1 (15-oz.) can chickpeas, white beans, black beans, or other beans, drained, rinsed
1/2 cup dried fruit, such as currants, raisins, cherries, or cranberries (optional)
1/2 tsp. crushed red pepper flakes (optional)
1/4 cup coarsely chopped tender herbs
such as cilantro
parsley
mint
basil
and/or dill

Instructions:
Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20–25 minutes.
Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.