iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lentil Kielbassoulet

Ingredients:
½ cup plus 3 Tbsp. extra-virgin olive oil, divided
1 lb. wild mushrooms (such as maitake or oyster), torn into 2" pieces
2½ tsp. kosher salt, divided
1 lb. kielbasa sausage, cut 1" thick on a diagonal
1 large fennel bulb, fronds finely chopped, bulb finely chopped
1 large onion, finely chopped
2 medium carrots, peeled, finely chopped
2 celery stalks, finely chopped
11 garlic cloves, 8 thinly sliced, 3 left whole
1 Tbsp. thyme leaves
1¼ tsp. hot smoked Spanish paprika
½ tsp. crushed red pepper flakes
3 Tbsp. double-concentrated tomato paste
2 cups black beluga or French green lentils
1 baguette
torn into 2" pieces

Instructions:
Preheat oven to 350°F. Heat ¼ cup oil in a large Dutch oven over medium-high until smoking. Add mushrooms and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn mushrooms over and cook, undisturbed, until browned on the other side, about 5 minutes. Season mushrooms with ½ tsp. salt; transfer to a plate.
Add 3 Tbsp. oil to same pot and add sausage, arranging in a single layer. Reduce heat to medium and cook, undisturbed, until browned underneath, about 3 minutes. Turn sausage over and cook on second side until browned, about 3 minutes. Add chopped fennel bulb, onion, carrots, celery, sliced garlic, and 1 tsp. salt and cook, stirring often until vegetables are softened but have not taken on any color, 10–12 minutes. Add thyme, paprika, and red pepper flakes and cook, stirring, 1 minute. Add tomato paste and cook, stirring occasionally, until paste darkens in color and begins to stick to the bottom of pot, about 1 minute.
Stir mushrooms, lentils, and 1 tsp. salt into sausage mixture and add 8 cups water. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover pot, leaving lid slightly askew, and continue to cook, stirring a few times, until most of the liquid has been absorbed and stew is thick and lentils are barely al dente, 25–30 minutes.
Meanwhile, pulse bread in a food processor until coarse crumbs form (the largest ones should be about ½"). Transfer breadcrumbs to a large rimmed baking sheet and arrange in an even layer. Drizzle with remaining ¼ cup oil and toss to evenly coat. Bake until deep golden brown, 25–30 minutes. Remove from oven and finely grate remaining 3 garlic cloves over breadcrumbs; toss to incorporate. Add fennel fronds (you want to have about ½ cup) and toss again to combine.
Scatter half of breadcrumbs evenly over stew. Transfer pot to oven and cook stew, uncovered, until some of the breadcrumbs have cooked into the stew and stew is bubbling around the edges, 13–15 minutes.
Scatter remaining breadcrumbs over stew and cook until stew is very thick, 10–15 minutes.
Do Ahead: Kielbassoulet can be made 3 days ahead. Let cool; cover and chill. Reheat, uncovered, in a 350°F oven.
Wood Ear and Cilantro Salad

Ingredients:
2 oz. dried wood ear mushrooms (about 2 cups)
1 Tbsp. dried goji berries
4 garlic cloves, finely chopped
3 Tbsp. toasted sesame oil
3 Tbsp. (or more) unseasoned rice vinegar
¾ tsp. kosher salt, plus more
2 red finger or Fresno chiles, thinly sliced, seeds removed if desired
1 cup (packed) coarsely chopped cilantro

Instructions:
Place mushrooms in a large bowl and pour in boiling water to cover. Let soak, adding more hot water if needed, until floppy but still sturdy, about 1½ hours.
Meanwhile, place goji berries in a small bowl and pour in cold water to cover. Let soak until just softened, about 30 minutes, then drain.
Drain mushrooms, wrap in a clean dish towel, and squeeze out any excess liquid. Remove any woody parts from mushrooms and tear into smaller pieces if large. Wipe out bowl and place mushrooms back into bowl. Add goji berries and toss to combine.
Whisk garlic, oil, vinegar, and ¾ tsp. salt in a small bowl. Drizzle dressing over mushroom mixture and toss to coat. Let sit 10 minutes, then toss again. Taste and season with more salt and/or vinegar if needed. Let sit at room temperature at least 1 hour and up to 6 hours (cover and chill if holding longer than 1 hour).
Just before serving, add chiles and cilantro and toss to combine.
Pickle Potato Salad

Ingredients:
4 medium russet potatoes (about 2½ lb.), peeled, cut into 2" pieces
1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1" pieces
3 Tbsp. vegetable oil
3 Tbsp. Pickle Brine Spice Rub
1½ tsp. kosher salt, divided
½ small red onion, thinly sliced
4 celery stalks, thinly sliced on a diagonal
2 tsp. white wine vinegar
3 Tbsp. extra-virgin olive oil
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
3 cups shredded rotisserie or leftover cooked chicken
4 kosher dill pickle spears, sliced ¼" thick
¾ cup parsley leaves with tender stems

Instructions:
Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.
To serve, transfer to a platter or divide among plates.
Tangy Vinegar Chicken With Barberries and Orange

Ingredients:
3 lb. skin-on, bone-in chicken legs (thigh and drumstick) or a mix of thighs and drumsticks
Kosher salt
2 Tbsp. vegetable or other neutral oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
½ cup dried barberries or dried tart cherries, rinsed
½ tsp. ground turmeric
¼ tsp. crushed red pepper flakes
⅓ cup white wine vinegar
1 medium orange
halved

Instructions:
Preheat oven to 350°F. Pat chicken dry with paper towels, then season all over with salt. Heat oil in a large skillet over medium-high. Cook chicken, skin side down, until golden brown underneath, 7–10 minutes. Transfer chicken to a plate, leaving any fat in the pan.
Remove pan from heat and let fat cool down a little (about 3 minutes should do it). Return pan to medium heat and add onion and garlic. Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6–8 minutes. Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer.
Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken. Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 30–35 minutes (or 20–25 minutes for separated things and drumsticks).
Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top.
Swirl Spice Cake

Ingredients:
1 cup coarsely chopped pecans
⅓ cup Savory-to-Sweet Coffee Spice Mix
6 Tbsp. (75 g) light brown sugar
3 Tbsp. (24 g) all-purpose flour
1 tsp. kosher salt
4 Tbsp. unsalted butter, melted
Nonstick cooking oil spray or room-temperature unsalted butter (for pan)
2 cups (250 g) all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. kosher salt, plus more
1¼ cups (250 g) granulated sugar
¾ cup (1½ sticks) unsalted butter, room temperature
3 large eggs, room temperature
½ cup sour cream, room temperature
2 tsp. vanilla extract
¼ cup (28 g) powdered sugar
1 tsp. (or more) orange juice

Instructions:
Whisk pecans, spice mixture, brown sugar, flour, and salt in a small bowl to combine. Drizzle in butter and mix until clumps form. Set aside.
Preheat an oven to 325°F. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Press paper into pan, then turn over, so greased side is facing up. Whisk flour, baking soda, baking powder, and ½ tsp. salt in a medium bowl to combine.
Beat sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed, scraping down sides of bowl halfway through, until very light and fluffy, 6–8 minutes. Reduce speed to medium. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Reduce speed to low; add half of dry ingredients and mix just to combine. Add sour cream and vanilla and beat to combine. Add remaining dry ingredients and beat until incorporated.
Scrape half of batter into prepared pan. Top with streusel (yes, it will look like a lot, but use all of it!), then scrape remaining batter over. Starting at a short side of the pan and working your way to the other short side, drag a butter knife back and forth from one long side to the other through batter to marble streusel; smooth surface.
Bake cake until a tester inserted into the center comes out clean, 80–90 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a small knife around edges of cake to loosen if needed, then, using parchment paper, lift out of pan onto rack. Peel away parchment. Let cake cool completely.
Combine powdered sugar and a pinch of salt in a small bowl, then mix in orange juice, adding up to a teaspoonful more if needed, until you have a thick but pourable icing. Drizzle over cake and let sit until icing is set before serving, about 15 minutes.
Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.
Scallop Rice Bowls With Crunchy Spice Oil

Ingredients:
1 lb. dry sea scallops, side muscles removed
1 tsp. kosher salt, divided
1 tsp. finely grated peeled ginger
3 Tbsp. vegetable oil, divided
2 bunches Tuscan kale, ribs and stems removed
1 avocado, sliced
Steamed rice
Crunchy Spice Oil
lemon wedges (for serving)

Instructions:
Pat scallops dry, then season on all sides with ½ tsp. salt.
Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5–7 minutes. Season with remaining ½ tsp. salt.
Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.
Coconut Cod Chowder With Seasoned Oyster Crackers

Ingredients:
1½ lb. skinless, boneless cod or halibut fillets
2½ tsp. kosher salt, divided, plus more
5 Tbsp. ghee or unsalted butter, divided
2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise
6 garlic cloves, thinly sliced
1 (3") piece ginger, peeled, cut into matchsticks
¾ tsp. ground turmeric
¾ tsp. ground coriander
½ tsp. ground cardamom
1 serrano chile, thinly sliced
12 oz. baby Yukon Gold or red potatoes, halved
2 (13.5-oz.) cans unsweetened coconut milk
2 celery stalks, thinly sliced, plus leaves for serving (optional)
1½ cups oyster crackers
1 tsp. paprika
2 limes
divided

Instructions:
Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.
Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.
Clams Arrabbiata

Ingredients:
3 Tbsp. extra-virgin olive oil
2 oz. thinly sliced pancetta (Italian bacon), chopped
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
¾ tsp. crushed red pepper flakes
1 28-oz. can whole peeled tomatoes
24 littleneck clams, scrubbed
4 oz. ditalini (about 1 cup)
Handful of torn basil leaves
Country-style bread (for serving)

Instructions:
Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.
Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12–15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8–10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven’t opened by this time.
Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8–10 minutes. Add clams back to pot.
Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping.
Tamarind-Glazed Black Bass With Coconut-Herb Salad

Ingredients:
½ cup unsweetened shredded coconut
3 Tbsp. virgin coconut oil or a neutral oil (such as grapeseed or vegetable)
2 medium shallots, thinly sliced into rings
Kosher salt
1 (2") piece ginger, scrubbed, thinly sliced lengthwise
4 garlic cloves, crushed
1 Tbsp. double-concentrated tomato paste
¼ cup tamarind concentrate
2 Tbsp. honey
1 Tbsp. low-sodium soy sauce
2 (1½–2-lb.) head-on whole black sea bass or red snapper, cleaned
3 Thai chiles or 2 serrano chiles, thinly sliced
1 cup mint leaves, torn if large
Lime wedges (for serving)

Instructions:
Toast coconut in a dry medium saucepan over medium heat, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl.
Wipe out saucepan. Combine oil and shallots in saucepan and set over medium-high heat. Cook, stirring often, until shallots are golden brown and crisp, 8–10 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; immediately season with salt.
Reduce heat to medium and add ginger and garlic to saucepan. Cook, stirring occasionally, until browned in spots, about 4 minutes. Add tomato paste and cook, stirring constantly, until paste splits and color darkens slightly, about 2 minutes. Add tamarind concentrate, honey, and soy sauce and cook, stirring constantly, until glaze is smooth and just beginning to bubble, about 1 minute. Remove pan from heat; taste glaze and season with salt.
Place a rack in upper third of oven; preheat to 425°F. Place 1 fish on a cutting board and thoroughly pat dry inside and out with paper towels. Using a sharp knife, make slashes crosswise on a diagonal about every 2" along length of body (make sure to cut all the way down to the bones as this will help the fish cook evenly). Turn fish over and repeat process on the other side. Transfer fish to a parchment-lined baking sheet, then repeat with remaining fish.
Season both fish all over with salt. Brush both sides with about half of the glaze, leaving the garlic and ginger behind. Roast fish, brushing with remaining glaze halfway through, until glaze is sticky and flesh flakes easily with a fork, 16–20 minutes.
Arrange fish on a large platter or 2 smaller platters and scatter toasted coconut, crispy shallots, chiles, and mint evenly on top. Serve with lime wedges alongside for squeezing over.
Pork Volcánes al Pastor

Ingredients:
1 (2-lb.) piece skinless, boneless pork shoulder (Boston butt)
7 guajillo chiles, seeds removed
3 morita chiles, seeds removed
4 garlic cloves
⅓ cup fresh orange juice
¼ cup fresh lime juice
3 Tbsp. achiote (annatto) paste
1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt
8 (6"-diameter) corn tortillas
4 Tbsp. extra-virgin olive oil
12 oz. quesillo (Oaxaca cheese), coarsely grated
Chopped white onion
coarsely chopped cilantro
and lime wedges (for serving)

Instructions:
Place pork shoulder on a parchment-lined rimmed baking sheet and freeze, uncovered, until almost completely frozen, about 2 hours. Using a very sharp knife, thinly slice pork (shoot for about ⅛" thick). Transfer to a large bowl.
Meanwhile, bring guajillo and morita chiles and 1 cup water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
Transfer chiles and soaking liquid to a blender. Add garlic, orange juice, lime juice, achiote paste, and salt; purée until smooth. Pour over pork and toss to coat. Cover and let sit at room temperature 2 hours, or chill up to 6 hours.
Place a rack in middle of oven; preheat to 350°F. Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp (edges will curl and pucker), 35–45 minutes.
Heat 1 Tbsp. oil in a large nonstick skillet over high until smoking. Spread about one-fourth of pork across skillet in a single layer; cook, undisturbed, until browned underneath, about 2 minutes. Turn over and cook, undisturbed, until browned underneath and cooked through, about 2 minutes. Transfer to a platter and wipe out skillet. Working in 3 batches, repeat process with remaining pork and 3 Tbsp. oil.
Increase oven temperature to 500°F. Divide pork among tostadas and top with quesillo; bake until cheese is melted, 8–10 minutes. Top with onion and cilantro and serve with lime wedges.
Goat Birria Tacos With Cucumber Pico de Gallo

Ingredients:
1 (7–10-lb.) bone-in leg of goat or lamb, untrimmed
⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, plus more
1 large white onion, chopped
10 garlic cloves, peeled
3 large guajillo chiles, seeds removed
1 large ancho chile, seeds removed
2 dried chiles de árbol
1 (3") piece ginger, peeled
2 whole cloves
1 (14.5-oz.) can diced fire-roasted tomatoes
1 Tbsp. black peppercorns
1 Tbsp. dried oregano, preferably Mexican
1 tsp. ground cumin
5 Persian cucumbers, cut into (¼") pieces
½ medium red onion, cut into (¼") pieces
⅓ cup fresh lime juice
¼ cup chopped basil
1 tsp. kosher salt
1–4 habanero chiles, seeds removed, finely chopped
24 (6"-diameter) corn tortillas
warmed

Instructions:
Rub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days.
Place a rack in lower third of oven; preheat to 350°F. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4½–5 hours.
Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl; discard bones. Remove ginger from pan; discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving.
Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé.
Toss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1–4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes.
Top warm tortillas with meat, then salsa. Serve with consomé for dipping.
Stuffed Cabbage With Lemony Rice and Sumac

Ingredients:
12–14 large savoy or green cabbage leaves (from 1 large head)
Kosher salt
¾ cup long-grain white rice (such as basmati or jasmine), rinsed
¼ cup extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
½ cup pine nuts
1 cup finely chopped mixed tender herbs (such as parsley, mint, dill, and/or tarragon)
⅓ cup chopped golden or brown raisins
2 Tbsp. sumac, plus more for serving
1 Tbsp. fresh lemon juice
1 large egg, beaten to blend
Freshly ground black pepper
3 Tbsp. unsalted butter
Sour cream (for serving)

Instructions:
Line a baking sheet with a clean kitchen towel or a few layers of paper towels; set aside. Working in batches, cook cabbage leaves in a large pot of boiling generously salted water until bright green and pliable, about 2 minutes per batch. Transfer leaves to a bowl of ice water to cool; reserve pot of water for cooking rice. Transfer cabbage leaves to prepared baking sheet and let drain.
Return water in pot to a boil and cook rice, stirring often, until grains swell and rise to the surface, 3–6 minutes (depending on quality of rice). Bite into a few grains to test; they should be al dente (rice will finish cooking when baked inside the cabbage). Drain rice and rinse under cold running water to stop it from cooking further. Drain again and transfer to a large bowl.
Wipe out pot. Pour in ¼ cup oil and set pot over medium heat. Add onion and cook, stirring occasionally, until softened and golden, 7–9 minutes. Add pine nuts and cook, stirring often, until nuts smell toasty and have slightly darkened in color and onion is almost jammy, about 5 minutes. Mix in herbs, raisins, and 2 Tbsp. sumac and cook, still stirring, until herbs have slightly darkened in color and are very fragrant, about 2 minutes. Remove from heat and stir in lemon juice; let cool 5 minutes.
Add onion mixture and egg to rice and mix well; season generously with salt and pepper. Wipe out pot; reserve. Working with 1 cabbage leaf at a time, cut out the thickest part of rib by making a thin V-shape; discard. Place 3 heaping Tbsp. filling in the center, running crosswise across leaf. Starting at the base where you cut the V, fold notched side of leaf up and over filling, then fold in sides and roll up leaf like a burrito.
Arrange cabbage rolls, seam side down, in a single layer in reserved pot. Add butter and ½ cup water and bring to a simmer over medium-high heat. Reduce heat to low, cover pot, and steam rolls until filling is cooked through and leaves are tender, 18–25 minutes.
Divide cabbage rolls among plates; drizzle with oil and sprinkle with sumac and pepper. Serve with sour cream.
Pickle Brine Spice Rub

Ingredients:
4 Tbsp. coriander seeds, 6 Tbsp. vinegar powder, 4 Tbsp. dried dill, 2 Tbsp. kosher salt, 4 tsp. celery seeds, 1 tsp. mustard powder, A spice mill or mortar and pestle

Instructions:
Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover.
Do ahead: Spice mix can be made 3 months ahead. Store at room temperature.