iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Seared Bluefish with Charred Corn, Warm Tomato Salad

Ingredients:
4 6-ounce skin-on bluefish fillets, scaled, 1 1/4 teaspoon kosher salt, divided, 1 teaspoon freshly ground black pepper, divided, 4 tablespoons canola oil, divided, 1 tablespoon butter, 3 ears corn, shucked, 1 leek white, split, washed, thinly sliced, 1 teaspoon minced garlic, 1 cup sweet 100 cherry tomatoes, cut in half, 2 tablespoon extra virgin olive oil, 12 basil leaves, torn, 1 tablespoon sherry vinegar, 2 thinly sliced radishes, 1 lemon, halved, Grill or grill pan

Instructions:
Preheat oven to 350°F. Season the bluefish with 1/2 teaspoon each salt and pepper. In a large, oven-safe skillet over medium-high heat, warm 2 tablespoons canola oil until hot and shimmering. Place the bluefish fillets skin side down in oil and do not move once in skillet. Allow the skin to become crispy, this should take about 90 seconds. Without moving the fillets, place the pan in the preheated oven for 5 to 7 minutes, until cooked through. Remove the skillet from the oven and drop the butter into the pan. As the butter begins to melt, baste the bluefish fillets. Remove from fillets from pan and set aside.
Preheat a grill or grill pan over high heat. Brush the corn with 1 tablespoon canola oil and season with 1/2 teaspoon each salt and pepper. Grill corn, giving a quarter turn about every 20 seconds, allowing the kernels to become slightly charred. Once charred, remove from heat. When cool enough to handle, slice the kernels off the cob.
In a medium pan over medium-high heat, warm the remaining 1 tablespoon canola oil. Add the leek and garlic to the pan, cook until the leek begins to become transparent, about 45 seconds. Add the corn to the pan and heat through. Remove from heat and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a medium pan over medium-low heat, warm the tomatoes in the olive oil just until they begin to release their juices. Remove from heat. Fold in the torn basil, season with sherry vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Just before serving fold in the sliced radishes.
Place 3/4 cup of charred corn in the center of a plate. Top with seared bluefish and a generous squeeze of lemon juice over each fillet. Finish with a swoop of tomato salad around the plate.
Oyster Ices

Ingredients:
1/3 cup Tabasco sauce
"1 1/2 tablespoons Simple Syrup (See cooks note)", 1/3 cup prepared horseradish
1/4 cup champagne vinegar
"2 tablespoons Simple Syrup (See cooks note)", 1/2 medium red onion (1 cup sliced)
1/2 cup rice wine vinegar
"1/3 cup Simple Syrup (See cooks note)"

Instructions:
Pour Tabasco, simple syrup, and 1/2 cup water into a blender and blend until smooth. Pour into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
Place horseradish, vinegar, simple syrup, and 1/2 cup water into a blender and blend until smooth. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
Peel, halve, and very thinly slice red onion. Place in a 1 quart heat-proof container. In a medium pot over medium-high heat, combine vinegar, sugar and 1 cup water. Bring to boil, stir to dissolve sugar, and pour over onion slices. Let stand at room temp until cool. Refrigerate until thoroughly chilled, 10 minutes. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Reserve pickled red onion for another use. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 1/2 cups.
Pickled Shrimp

Ingredients:
1 medium carrot, cut into thin rounds, 1 medium bulb fennel, thinly sliced, 1 medium zucchini, cut into half moons, 3 teaspoons kosher salt, divided, plus more for blanching, 1 red onion, julienned, 1 red bell pepper, julienned, 5 cloves garlic, thinly sliced, 2 teaspoons whole coriander, 2 teaspoons cumin seeds, 1 teaspoon caraway seed, 1 teaspoon fennel seed, 1 cup olive oil, divided, 1 cup white wine, 1 cup white wine vinegar, 2 tablespoons thyme leaves, 2 pounds shrimp, peeled, deveined, tails removed, 2 tablespoons flat-leaf parsley, chopped

Instructions:
Blanch vegetables: In a large pot of boiling, salted water, blanch carrots, fennel and zucchini until firm-tender, 1 minute. Use a slotted spoon to remove vegetables and plunge directly into an ice-water bath. Remove and dry on paper towels. In a medium bowl, toss blanched vegetables with 1 teaspoon salt. Chill in refrigerator until you are ready to assemble dish.
Make pickled vegetables: In a sauté pan over medium-low heat, heat 1/2 olive oil and sweat the onion, pepper, garlic, spices and 1 teaspoon salt until soft, about 10 minutes. Stir in wine, vinegar and thyme. Remove from heat and let stand 15 minutes.
Meanwhile, bring salted water to a boil in a large pot, then turn off heat. Stir in shrimp and let cook until firm but still slightly translucent in the center, 1-2 minutes depending on size of shrimp. Place cooked shrimp in a nonreactive dish and sprinkle with remaining 1 teaspoon salt. Then pour pickled vegetable mixture over shrimp.
Cover with plastic wrap and refrigerate at least 4 hours or overnight. Before serving, stir in blanched vegetables and remaining 1/2 cup olive oil. Adjust seasoning, adding more salt and vinegar if needed. Garnish with parsley.
Chioggia Beet Borani with Feta and Toasted Sesame Seeds

Ingredients:
3 medium chioggia or candy striped beets
1/4 cup plus 3 teaspoons extra virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon cumin seeds
1 clove garlic, thinly sliced
1/2 medium shallot, thinly sliced
1 cup whole milk Greek yogurt
2 tablespoons lime juice
2 ounces fresh goats milk feta, crumbled (about 1/4 cup)
1 tablespoon sesame seeds, toasted
fleur de sel or Jacobsen salt, more for serving
grilled or toasted baguette or seeded crackers, for serving
a mortar and pestle or a spice grinder

Instructions:
Preheat oven to 350°F. Rub beets with 1 teaspoon olive oil and season with 1/4 teaspoon salt. Roast on a baking sheet until tender, about 50 to 60 minutes. Let cool, then peel. Cut the beets into medium chunks and set aside.
Toast the cumin seeds in a dry skillet until fragrant, 1 to 2 minutes, then grind into a powder, preferably with a mortal and pestle.
In a small sauté pan over medium low heat, heat 2 teaspoons olive oil and sweat garlic and shallot until tender, 4 to 5 minutes.
In a blender or a food processor, combine the beets, 1/4 cup olive oil, 1/2 teaspoon salt, cumin, garlic, shallot, yogurt, and lime. Continue pulsing until very smooth. This recipe yields about 2 cups.
Spoon borani into a serving bowl. Sprinkle with feta, sesame seeds, and finishing sea salt and drizzle with extra virgin olive oil. Serve with baguette or crackers.
Spiced Carrot Salad

Ingredients:
1 pound carrots with fresh green tops if available, 1/3 cup currants, 1/2 cup chopped pistachios, toasted, 1 tablespoon coriander seed, toasted, 2 teaspoons anise seed, toasted, 1/4 teaspoon cinnamon, 1 tablespoon honey, 1/2 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon kosher salt, divided, 1/2 cup loosely packed picked fresh dill, 1/2 cup loosely packed fresh cilantro leaves

Instructions:
Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.
Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.
Cinnamon Toast Ice Cream

Ingredients:
2 cups whole milk
2 (3-inch) cinnamon sticks
5 slices firm white sandwich bread
1/2 stick (1/4 cup) unsalted butter, melted
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
6 large egg yolks
1/2 cup granulated sugar
1/4 teaspoon molasses
1 cup heavy cream
an instant-read thermometer; an ice cream maker

Instructions:
Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
Cut 3 slices bread into 1/4-inch cubes and transfer to a bowl. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Spread in 1 layer in a shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread crumbs evenly in another shallow baking pan.
Bake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total. Cool in pans on racks, then transfer bread crumbs to a bowl.
Return milk to a boil, then pour over bread crumbs and let stand 10 minutes. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.
Whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl. Return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175°F (do not let boil).
Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Freeze custard in ice cream maker until almost firm. Fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
Pineapple, Jalapeño-Infused Agave, Lime

Ingredients:
1 ounce pineapple juice, 3/4 ounce lime juice, 3/4 ounce Jalapeño Agave, club soda

Instructions:
In a cocktail shaker, shake juices and agave with ice. Strain into a fizz glass over 3 ice cubes. Top with club soda.
Basil-Fennel Soda

Ingredients:
1 1/2 ounces Basil-Fennel Syrup, 1 1/2 ounces lemon juice, 1/2 ounce lime juice, club soda, fennel fronds, for garnish

Instructions:
In a cocktail shaker, shake syrup and juices with 3 cubes ice. Strain into a highball over crushed ice. Top with club soda and garnish with fennel fronds.
Cease and Desist

Ingredients:
3 ounces orange juice, 1 ounce heavy cream, 1 ounce simple syrup, club soda, 5 drops orange blossom water

Instructions:
In a cocktail shaker, dry shake the first 3 ingredients, then add ice and shake again.
Pour into a fizz glass primed with club soda and orange blossom water over ice.
Gingered-Ale

Ingredients:
1 1/2 ounces ginger syrup, such as Morris Kitchen, 3/4 ounce lime juice, 3/4 ounce Ginger Lime Cordial, club soda, lime wedge

Instructions:
In a cocktail shaker, shake ginger syrup, lime, and cordial. Strain into a highball primed with club soda over ice. Top with additional soda and garnish with a lime wedge.
Grilled Bread with Eggplant & Basil

Ingredients:
8 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
1 teaspoon fresh marjoram or oregano leaves
1/4 teaspoon crushed red pepper flakes
1 large eggplant (about 1 pound), cut into 3/4" pieces
Kosher salt, freshly ground pepper
1 tablespoon fresh lemon juice
8 3/4"-thick slices country-style bread
1/2 cup torn fresh basil leaves
1 ounce Parmesan
shaved

Instructions:
Heat 4 tablespoons oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.
Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add 1/2 cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.
Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.
Do ahead: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.
Pickled Watermelon Rind

Ingredients:
4 pounds watermelon, 1 serrano chile, thinly sliced, seeds removed if desired, 1 1" piece peeled ginger, thinly sliced, 2 star anise pods, 4 teaspoons kosher salt, 1 teaspoon black peppercorns, 1 cup sugar, 1 cup unseasoned rice vinegar

Instructions:
Using a vegetable peeler, remove tough green rind from watermelon; discard.
Slice watermelon 1" thick. Cut away all but 1/4" flesh from each slice; reserve flesh for another use. Cut rind into 1" pieces. (You should have about 4 cups.)
Bring chile, ginger, star anise, salt, peppercorns, sugar, vinegar, and 1/2 cup water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add watermelon rind and return to a boil; reduce heat and simmer until just tender, about 5 minutes.
Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.
Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.
Do ahead: Watermelon rind can be pickled 2 weeks ahead. Keep chilled.
Cantaloupe and Black Pepper Granita

Ingredients:
2 pounds cantaloupe, rind and seeds removed, coarsely chopped, 1/2 cup sugar, 1/4 cup Muscat de Beaumes de Venise or other sweet dessert wine, 1/4 teaspoon freshly ground black pepper, plus coarsely ground for serving

Instructions:
Purée cantaloupe, sugar, Muscat, and 1/4 teaspoon pepper in a blender until smooth. Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.
Using a fork, scrape mixture to break up frozen portions. Freeze, scraping and breaking up every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours. Serve granita topped with coarsely ground pepper.
Do ahead: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.
Tomato, Pickled Melon, and Burrata Salad

Ingredients:
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more
1 pound Sharlyn or Galia melon, rind removed, sliced into thin rounds
1 large heirloom tomato, sliced
12 ounces fresh burrata or mozzarella, torn
Olive oil (for drizzling)
Fresh basil leaves (for serving)
Flaky sea salt (such as Maldon)

Instructions:
Combine vinegar, kosher salt, 1/4 teaspoon pepper, and 2 tablespoons water in a large bowl; add melon and toss to coat. Let stand at room temperature at least 30 minutes.
Remove melon from pickling liquid and arrange on a platter with tomato and burrata. Drizzle with oil and some pickling liquid, top with basil, and season with sea salt and pepper.
Do ahead: Melon can be pickled 2 hours ahead. Cover and chill.
Garlic-and-Rosemary Grilled Chicken with Scallions

Ingredients:
1 3 1/2–4-pound chicken, backbone removed
Kosher salt, freshly ground pepper
4 sprigs rosemary
2 heads of garlic, halved crosswise
2 bunches red scallions
2 tablespoons olive oil, divided
1 tablespoon onion or chive blossoms (optional)

Instructions:
Prepare grill for medium heat. Season chicken with salt and pepper. Place rosemary, garlic, and 1 bunch of scallions in a layer on grill.
Place chicken, skin side up, on top of aromatics. Cover grill and cook until chicken is nearly cooked through, 35–40 minutes (aromatics will be thoroughly charred).
Brush chicken with 1 tablespoon oil and place skin side down, directly onto grates (you can discard aromatics at this point). Grill until chicken is cooked through and skin is crisp, 10–15 minutes longer. Transfer to a cutting board and let rest 10 minutes before cutting into pieces.
Meanwhile, toss remaining bunch of scallions with remaining 1 tablespoon oil on a rimmed baking sheet and grill until tender and lightly charred, about 5 minutes.
Serve chicken with grilled scallions alongside, topped with onion blossoms, if desired.
Haricots Verts and Freekeh with Minty Tahini Dressing

Ingredients:
1/4 cup cracked or uncracked freekeh, rinsed, Kosher salt, 1 pound haricots verts, trimmed, 1 small garlic clove, finely grated, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 2 tablespoons tahini, 1/2 teaspoon dried mint, 1/2 teaspoon pure maple syrup, 1/4 cup coarsely chopped walnuts, 1/4 cup fresh cilantro leaves with tender stems, 1/4 cup fresh dill sprigs, 1/4 cup fresh flat-leaf parsley leaves with tender stems, 1/4 teaspoon Aleppo pepper or crushed red pepper flakes

Instructions:
Cook freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for uncracked. Drain and rinse under cold water; set aside.
Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 teaspoon water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.
Ricotta-Stuffed Squash Blossoms

Ingredients:
6 ounces ricotta, 2 ounces grated mozzarella, 2 tablespoons chopped chives, Salt and pepper, 8 squash blossoms, stamens removed, 1 cup plain dry breadcrumbs, 2 large eggs, 1/4 cup olive oil

Instructions:
Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into 8 squash blossoms, stamens removed. Place 1 cup plain dry breadcrumbs in a baking dish. Lightly beat 2 large eggs in another dish. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
Dip blossoms in egg, then breadcrumbs.
Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.
Linguine with Burst Tomatoes and Chiles

Ingredients:
2 1/4"-thick slices crusty bread, well-toasted, broken into pieces
12 ounces linguine
Kosher salt
1 tablespoon chopped drained oil-packed Calabrian chiles
3 tablespoons olive oil, plus more
1 pound small tomatoes
1 ounce Pecorino, finely grated (about 1/2 cup)
Freshly ground black pepper

Instructions:
Pulse toast in a food processor to fine crumbs; set aside.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1 1/2 cups pasta cooking liquid.
Meanwhile, heat chiles and 3 tablespoons oil in a large skillet over medium heat until sizzling, about 2 minutes. Add tomatoes, increase heat to medium-high, and cook, turning tomatoes occasionally, until blistered in spots, about 3 minutes. Continue to cook, lightly crushing tomatoes, until beginning to break down, about 3 minutes.
Add pasta, 1 cup pasta cooking liquid, and 1/4 cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes.
Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs.
Perfect Fish Tacos

Ingredients:
2 pounds skinless red snapper or other mild white fish fillets
1 cup all-purpose flour
1 cup white rice flour
2 teaspoons kosher salt
2 cups club soda
Vegetable oil (for frying; about 8 cups)
16–32 small corn tortillas
Cabbage and Jicama Slaw
Fresno Chile Hot Sauce , for serving;
Sliced avocado, cilantro leaves with tender stems, Sliced pickled jalapeños, and lime wedges for serving
A deep-fry thermometer

Instructions:
Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet in half lengthwise. Cut each half on a diagonal into 1" strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)
Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish.
Fit a large pot with a deep-fry thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°.
Working in batches of 5–7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Don’t overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.
Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes.
Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.
While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.
Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don’t have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)
Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and pickled jalapeños. Serve with lime wedges.
Fried Eggplant, Tomato, and Cucumber Salad

Ingredients:
1/2 cup fresh cilantro leaves with tender stems
1/2 cup fresh flat-leaf parsley leaves with tender stems
1 garlic clove, chopped
2 small green chiles, such as Thai, seeds removed, chopped, divided
1/2 cup olive oil, divided
3/4 teaspoon kosher salt, plus more
3/4 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
2 medium eggplants (about 1 1/2 pounds), cut into 1 1/2" pieces
Vegetable oil (for frying; about 2 cups)
1 pound small tomatoes (about 8), cut into wedges
1/2 pound Persian cucumbers (about 3), sliced
A deep-fry thermometer

Instructions:
Purée cilantro, parsley, garlic, half of chiles, and 1/4 cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.
Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
Place eggplants in a colander set in the sink; season with 3/4 teaspoon salt. Let sit 30 minutes to drain, then pat dry.
Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.
Working in batches and returning oil to 375° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes. Using a slotted spoon, transfer eggplants to paper towels to drain; season with salt. Let cool.
Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Season salad with salt.
Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.
Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.