iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Everyday Yellow Dal

Ingredients:
1 cup (225 g) moong dal (split yellow lentils)
3 cups (710 ml) water
1/2 teaspoon ground turmeric
Medium-grain kosher salt
2 tablespoons ghee or unsalted butter
1 teaspoon cumin seeds
1 small onion, minced
1 or 2 fresh or dried whole red chiles
Leaves picked from a small bunch of cilantro
Fresh lime wedges

Instructions:
To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.
Pork Cutlets with Cantaloupe Salad

Ingredients:
4 (1/2-inch–thick) pork cutlets
Kosher salt
1 cup coarsely grated cantaloupe, plus 2 cups thinly sliced (divided)
4 tablespoons fresh lime juice, divided
2 tablespoons olive oil
4 scallions, thinly sliced
1 red chile, thinly sliced
1/4 cup chopped cilantro
2 tablespoons fish sauce
Crushed salted
roasted peanuts (for serving)

Instructions:
Prick pork cutlets all over with a fork; season with salt. Transfer to a large resealable plastic bag; add coarsely grated cantaloupe, 2 Tbsp. lime juice, and oil. Seal bag and toss to coat; chill 1 hour.
Prepare a grill for medium-high heat. Remove pork from marinade and grill, turning, until browned and cooked through, about 4 minutes; transfer to a platter.
Toss together scallions, chile, thinly sliced cantaloupe, cilantro, fish sauce, and remaining 2 Tbsp. lime juice. Arrange salad over pork; top with peanuts.
Zucchini, Potato, and Fontina Pizzettas

Ingredients:
1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
Pinch of sugar
3 1/2 cups all-purpose flour, divided, plus more for surface
2 teaspoons kosher salt, plus more
6 tablespoons olive oil, divided, plus more
2 small red waxy potatoes (about 1/2 pound), scrubbed, very thinly sliced
1 red onion, very thinly sliced
1 medium zucchini, very thinly sliced
4 ounces Fontina cheese, grated (about 1 1/2 cups)
Flaky sea salt
Coarsely ground black pepper

Instructions:
Whisk yeast, sugar, and 3 Tbsp. warm water in a large bowl. Let sit until surface is foamy, about 5 minutes. Add 1 1/4 cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter). Add 2 1/2 cups flour and 2 tsp. kosher salt and mix with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5–10 minutes (it will be very soft). Transfer to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, 1–1 1/2 hours.
Divide dough into 4 equal pieces and form into balls. Place on an oiled rimmed baking sheet and cover with plastic wrap; let rise in a warm, draft-free spot until balls of dough are nearly doubled in size, 40–50 minutes.
Meanwhile, place potato slices in a colander and rinse with cold water. Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10–15 minutes. Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp. oil; set aside.
Preheat oven to 450°F. Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10" rounds.
Heat a dry large cast-iron skillet over medium. Pour 1 Tbsp. oil into skillet and cook a dough round until bottom is golden brown and top looks dry, about 1 minute. Flip and cook just until bottom is lightly golden, about 1 minute. Transfer to a rimmed baking sheet and repeat with remaining 3 Tbsp. oil and rounds of dough (you should be able to fit two pizzettas per baking sheet if you overlap them slightly).
Top pizzettas with Fontina cheese and reserved potato mixture; season with kosher salt. Bake, rotating baking sheets once top to bottom and back to front, until crusts are golden brown and crisp and cheese is bubbling, 10–15 minutes. Remove pizzettas from oven, season with sea salt and pepper, and drizzle with oil.
Glazed Blueberry-Blackberry Turnovers

Ingredients:
3/4 cup fresh (or frozen, thawed) blueberries
3/4 cup fresh (or frozen, thawed) halved blackberries
3 tablespoons sugar
2 teaspoons finely grated peeled ginger
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt, divided
2 tablespoons all-purpose flour, plus more for surface
1 large egg, beaten to blend
1/4 cup heavy cream
1 disk All-Purpose Pie Dough
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Instructions:
Preheat oven to 350°F. Toss blueberries, blackberries, sugar, ginger, lime juice, 1/4 tsp. salt, and 2 Tbsp. flour in a medium bowl to combine.
Beat egg and heavy cream in a small bowl until no streaks remain. Roll out pie dough on a lightly floured work surface to a 15x10" rectangle. Cut a thin border around dough to square off edges. Cut dough in half lengthwise and then in thirds crosswise to form six 5" squares. Brush edges with egg mixture, then mound about 1/4 cup blueberry filling in 1 corner of each square. Working with 1 square at a time, fold corner opposite filling up and over to create a triangle; press edges with a fork to seal. Place on a parchment-lined baking sheet and brush with remaining egg mixture. Cut about a 1"-long slit in the center of each turnover. Bake until pastry is golden brown and juices run from slits, 35–45 minutes. Let cool on baking sheet until slightly warm.
Whisk powdered sugar, vanilla, and remaining 1/4 tsp. salt in large wide bowl. Whisking constantly, add warm water a tablespoonful at a time until glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).
Working one at a time, dip top sides of slightly warm turnovers into glaze, letting excess drip back into bowl. Transfer to a wire rack and let sit until turnovers are cool and glaze is set, about 30 minutes.
Frozen Peaches With Strawberries and Mint

Ingredients:
3/4 cup sugar
6 large ripe peaches (about 3 1/2 pounds total), halved, pits removed
1 vanilla bean, split lengthwise
3 sprigs spearmint or mint
1 tablespoon fresh lemon juice
1 cup small strawberries
halved lengthwise

Instructions:
Sprinkle sugar evenly across bottom of a large straight-sided skillet or Dutch oven and place peaches, cut sides up, in a single layer on top. Scrape in vanilla seeds and add pod; scatter spearmint over. Pour in water to come halfway up sides of peaches. Bring to a very gentle simmer over low heat, stirring once or twice just to dissolve sugar. Cook peaches, turning once, until tender but not falling apart, 5–10 minutes. Let cool.
Pluck out vanilla pod and spearmint from pot; discard. Stir in lemon juice. Remove skins from peaches (they should slip off easily). Transfer peaches, cut side down, to a 3-qt. shallow baking dish and pour poaching liquid over. Freeze until peaches are icy all the way through but still soft enough to cut with a spoon, 45–60 minutes (poaching liquid should be semifrozen and break into shards when scraped with a fork, just like granita).
Scatter strawberries over peaches just before serving.
Peaches can be poached 1 day ahead. Let cool in poaching liquid; cover and chill.
Blueberry-Lemon Icebox Cake

Ingredients:
8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature, 3/4 cup powdered sugar, 2 tablespoons finely grated lemon zest, 2 1/2 cups chilled heavy cream, 1 cup homemade or store-bought lemon curd, divided, 16 graham crackers, divided, 1 1/2 cups Blueberry–Chia Seed Jam, divided, 1/3 cup fresh blueberries

Instructions:
Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream. Drizzle 1/4 cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
Just before serving, mix blueberries into reserved jam and spoon over cake.
Cake can be made 2 days ahead. Cover and keep frozen.
Blueberry-Buttermilk Chess Pie

Ingredients:
1 disk All-Purpose Pie Dough
1/2 cup all-purpose flour, plus more for surface
2 tablespoons fine-grind cornmeal
1/2 teaspoon kosher salt
1 cup sugar
1/2 cup plus 2 tablespoons unsalted butter, room temperature
2 teaspoons finely grated orange zest
1 vanilla bean, split lengthwise
4 large eggs, room temperature
1 1/4 cups buttermilk, room temperature
2 cups fresh (or frozen
thawed) blueberries

Instructions:
Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20–25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10–15 minutes longer. Transfer to a wire rack and let cool.
Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50–60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
Pie can be baked 1 day ahead. Store loosely covered at room temperature.
Quick-Pickled Strawberries

Ingredients:
1 pound ripe but firm strawberries, hulled, halved if large, 1 1/2 cups white balsamic vinegar, 1/4 cup sugar, 2 tablespoons kosher salt

Instructions:
Place strawberries in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, and 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.
Strawberries can be pickled 5 days ahead. Keep chilled.
Blueberry–Chia Seed Jam

Ingredients:
3 cups fresh (or frozen, thawed) blueberries
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
3 tablespoons (or more) pure maple syrup
1/4 cup chia seeds

Instructions:
Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes.
Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months.
Roasted Red Peppers and Cherry Tomatoes With Ricotta

Ingredients:
4 red bell peppers, halved, seeds and ribs removed, 6 oil-packed anchovy fillets, finely chopped, 4 garlic cloves, thinly sliced, 1 cup basil leaves, divided, Kosher salt, freshly ground pepper, 2 tablespoons plus 1/3 cup olive oil, 1 pint cherry tomatoes, halved, 1/3 cup fresh ricotta, 1/4 cup pitted small black and/or green olives, Flaky sea salt

Instructions:
Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.
Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
Red Curry–Marinated Japanese Eggplant

Ingredients:
6 Fresno chiles, seeds removed from 3, chopped
4 garlic cloves
2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
1/3 cup vegetable oil
1 tablespoon finely grated peeled ginger
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon kosher salt, plus more
4 Japanese eggplants
halved lengthwise

Instructions:
Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.
Marinade can be made 3 days ahead. Cover and chill.
Mushrooms with Béarnaise Yogurt

Ingredients:
1 shallot, finely chopped
2 sprigs tarragon, plus 2 teaspoons chopped
1/2 teaspoon black peppercorns, crushed
1 tablespoon white wine vinegar
1 cup plain whole-fat Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Kosher salt
1 tablespoon coriander seeds
1 teaspoon kosher salt
1 teaspoon mustard powder
1 teaspoon paprika
12 ounces maitake or oyster mushrooms, torn into large pieces
2 tablespoons olive oil
Torn tarragon sprigs (for serving)
A spice mill or a mortar and pestle

Instructions:
Bring shallot, tarragon sprigs, peppercorns, vinegar, and 1/3 cup water to a boil in a small skillet over medium heat and cook until liquid is nearly evaporated, 8–10 minutes. Let cool. Discard tarragon sprigs and transfer mixture to a small bowl. Add yogurt, lemon juice, oil, and chopped tarragon and mix well; season with salt.
Prepare a grill for medium heat. Finely grind coriander seeds in spice grinder or with mortar and pestle. Transfer to a small bowl and mix in salt, mustard powder, and paprika.
Drizzle mushrooms with oil in a medium bowl; gently toss to coat. Season with rub. Grill, turning occasionally, until browned and tender, 6–8 minutes. Serve over yogurt topped with tarragon.
Yogurt can be made 3 days ahead. Cover and chill.
Jersey Cakes

Ingredients:
4 strips cherrywood-smoked bacon (or any good-quality bacon)
4 thin slices pork roll, Taylor brand preferred
2 links breakfast sausage
2 large eggs
1 pint buttermilk
1/4 cup vegetable oil
1 tablespoon granulated sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
Scant 1 tablespoon baking powder
Butter, for cooking and serving
Maple syrup
for serving

Instructions:
In a large frying pan or griddle over medium-high heat, cook bacon, pork roll, and sausage until bacon is crisp, sausage is browned, and pork roll is slightly crisp. Remove from heat and set aside.
In a large bowl, combine eggs, buttermilk, and oil. In another bowl combine sugar, salt, flour, baking soda, and baking powder. Add dry ingredients to wet and mix by hand (not with an electric mixer). A few lumps are okay. Transfer to a pitcher or gravy boat.
Heat a griddle (preferred) or nonstick frying pan over medium heat. Melt a little butter in the pan (unless using nonstick pan). While pan is heating, dice bacon, pork roll, and sausage into small pieces.
When pan is hot, pour batter into 3-inch-diameter circles and immediately sprinkle each with some of the meat mixture. When bubbles begin to form (after about 2 to 3 minutes), flip pancakes with a spatula and cook for another 2 minutes or so, until golden brown. Serve topped with butter and syrup.
Grilled Brined Vegetables

Ingredients:
2 bay leaves
10 black peppercorns
1 cup unseasoned rice vinegar
1/4 cup sugar
Pinch of crushed red pepper flakes
2 tablespoons kosher salt, plus more
1 pound carrots, beets, or radishes, scrubbed, trimmed, halved or quartered if large
1 tablespoon olive oil
Green Chile Charmoula
Spiced Seed Sprinkle
or Grilled Halloumi With Watercress (optional)

Instructions:
Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 Tbsp. salt, and 3 cups water to a boil in a large saucepan. Simmer carrots or beets in brine until crisp-tender, 8–10 minutes for carrots, 25–30 minutes for beets. For radishes, simply add to brine off heat and let cool. Remove vegetables; pat dry. (Save brine to pickle another batch of vegetables.)
Prepare a grill for medium-high heat. Toss brined vegetables with oil in a large bowl; season lightly with salt. Grill, turning occasionally, until lightly charred in spots, 6–8 minutes. Serve with Green Chile Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi With Watercress, if desired.
Blistered Green Beans with Garlic and Miso

Ingredients:
3 garlic cloves, finely chopped, 3 tablespoons fresh lime juice, 3 tablespoons white miso, 1 tablespoon coconut or agave nectar, 3 tablespoons virgin coconut oil, 1 1/2 pounds haricots verts or green beans, trimmed, Pinch of crushed red pepper flakes, Flaky sea salt, freshly ground pepper, 1/3 cup coarsely chopped cilantro

Instructions:
Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8–12 minutes.
Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.
Blueberry and Corn Crisp

Ingredients:
5 cups fresh (or frozen, thawed) blueberries
1/3 cup sugar
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
1/4 teaspoon kosher salt
2/3 cup all-purpose flour
2/3 cup coarse-grind cornmeal or polenta
1/3 cup sugar
1 teaspoon kosher salt
10 tablespoons chilled unsalted butter, cut into pieces
1 cup fresh corn kernels (from about 1 large ear)

Instructions:
Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
Preheat oven to 375°F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling.
Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes. Transfer to a wire rack and let cool 30 minutes before serving.
Crisp can be made 1 day ahead. Store tightly covered at room temperature.
Spaghetti with Tomato and Walnut Pesto

Ingredients:
2/3 cup walnuts
2 pints cherry tomatoes, halved
2 tablespoons plus 1/3 cup olive oil, plus more for drizzling
Kosher salt
6 oil-packed anchovies, coarsely chopped
2 garlic cloves, coarsely chopped
1 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
1 teaspoon freshly ground black pepper
12 ounces spaghetti
1/2 cup (packed) basil leaves

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool.
Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. Let cool.
Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
Pesto can be made 1 day ahead. Cover and chill.