iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spring Chicken Dinner Salad

Ingredients:
2 large skinless, boneless chicken breasts (about 1¼ lb. total)
3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more
1 lemon, halved
2 Tbsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
Freshly ground black pepper
8 oz. green beans, trimmed
1 large head of Bibb lettuce
1 small bunch chives, sliced into (2”-long) pieces
1 cup basil leaves
1 bunch radishes, trimmed, halved, cut into wedges if large
1 cup torn peperoncini
1 avocado
thinly sliced

Instructions:
Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5–10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼”–½” thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.
Pork and Asparagus Stir-Fry

Ingredients:
3 tsp. peanut or vegetable oil, divided
2 lb. asparagus, trimmed, cut on a diagonal into (1"–2") pieces
Kosher salt
8 oz. ground pork
6 scallions, white and pale green parts only, finely chopped
5 garlic cloves, finely chopped
1 (2") piece ginger, peeled, finely chopped
2 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry
2 Tbsp. soy sauce
1 tsp. toasted sesame oil
Cooked rice and store-bought chili crisp (for serving)

Instructions:
Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.
Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.
Ramen Noodles With Spring Onions and Garlic Crisp

Ingredients:
1 bunch spring onions or scallions, very thinly sliced, divided
1 (3") piece ginger, peeled, thinly sliced
4 garlic cloves, thinly sliced
½ cup vegetable or sunflower oil
½ serrano or other green chile, thinly sliced (with seeds)
¼ cup finely chopped tender herbs (such as cilantro, mint, and/or basil)
2 Tbsp. low-sodium soy sauce
1 Tbsp. unseasoned rice vinegar
1 Tbsp. toasted sesame seeds
1 tsp. freshly ground black pepper
½ tsp. kosher salt
½ tsp. sugar
2 (5-oz.) packages fresh wavy ramen noodles
1 Tbsp. unsalted butter
cut into pieces

Instructions:
Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8–10 minutes.
Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes.
Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch.
Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide among bowls; top with remaining garlic crisp.
Shrimp Ramp-y

Ingredients:
3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 bunch ramps (about 6 oz.), bulbs and greens separated, bulbs halved lengthwise, greens torn into (2"–3") pieces
3 garlic cloves, thinly sliced
½ tsp. mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving
½ cup dry white wine
1¼ lb. large shrimp, peeled, deveined, preferably tails left on
4 Tbsp. unsalted butter
Kosher salt
½ lemon

Instructions:
Combine 3 Tbsp. oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but have not taken on any color, 6–8 minutes. Add garlic and ½ tsp. mild red pepper flakes and cook, tossing occasionally, until garlic is softened, about 3 minutes. Add wine and increase heat to medium-high. Let cook, stirring occasionally, until wine is reduced by half, about 2 minutes. Add ramp greens, shrimp, and butter to pan. Season with salt and cook, tossing occasionally, until ramp greens are wilted, shrimp turn pink, and butter is melted, about 3 minutes. Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in juice.
Transfer shrimp to a platter. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil.
Green-Garlic-Rubbed Buttery Roast Chicken

Ingredients:
1 (3½–4-lb.) whole chicken, patted dry
Kosher salt, freshly ground pepper
8 green garlic stalks, dark green tops removed, divided
Zest of 1 lemon
6 Tbsp. unsalted butter, room temperature
¼ cup extra-virgin olive oil

Instructions:
Season chicken all over inside and out with salt and pepper (make sure to get in and around every nook and cranny; about 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt). Place on a wire rack set inside a rimmed baking sheet and let sit at room temperature while you make the garlic butter, or chill, uncovered, up to 1 day. If chilling, let sit at room temperature 1 hour before roasting.
Place a rack in middle of oven; preheat to 325°F. Coarsely chop 4 green garlic stalks; transfer to a food processor. Pulse until very finely chopped. Add zest and butter and pulse until almost smooth. Cut remaining 4 green garlic stalks in half lengthwise; set aside.
Pat chicken dry again with paper towels (this will help the butter adhere and get the skin nicely browned). Smear garlic butter all over chicken. Gently lift the skin on the breast away from the flesh and rub some butter inside.
Toss reserved green garlic and oil in a large cast-iron skillet or 13x9" baking dish to coat; season with salt. Tie chicken legs together with kitchen twine and tuck wings underneath back. Place chicken, breast side up, on top of garlic in skillet.
Roast chicken, rotating pan halfway through for even browning, until skin is golden and an instant-read thermometer inserted into the thickest part of breast registers 155°F (don’t worry; temperature will climb to 165°F as the chicken rests), 80–90 minutes. Let chicken rest at least 20 minutes and up to 45 minutes.
Transfer chicken to a cutting board and carve as desired. Serve with roasted green garlic alongside.
Scallion Pancakes With Chili-Ginger Dipping Sauce

Ingredients:
1 (½") piece ginger, peeled, thinly sliced
2 Tbsp. low-sodium soy sauce
2 Tbsp. unseasoned rice vinegar
1 tsp. chili oil
1 tsp. sugar
1 cup all-purpose flour
¼ cup cornstarch
1 tsp. kosher salt
1 tsp. sugar
1 cup chilled club soda
2 tsp. low-sodium soy sauce
1 tsp. toasted sesame oil
10 scallions, thinly sliced on a diagonal (about 2 cups)
4 Tbsp. vegetable oil

Instructions:
Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved. Set sauce aside.
Whisk flour, cornstarch, salt, and sugar in a large bowl. Whisk club soda, soy sauce, and sesame oil in a medium bowl to combine, then pour into dry ingredients and whisk until smooth (be careful not to overmix; it’s okay if there are a few small lumps). Fold in scallions.
Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Pour ¼ cup batter into skillet. Cook, moving pan around on the burner for even cooking, until bottom of pancake is set and golden, about 2 minutes. Flip and cook, pressing down on pancake to create direct contact with pan, until other side is golden, about 1 minute. Continue cooking, turning often to keep scallions from burning, until golden brown and crisp and cooked through, about 5 minutes longer. Transfer pancake to a wire rack. Repeat process with remaining batter and remaining 3 Tbsp. oil 3 more times to make a total of 4 pancakes.
Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.
Camouflage Chocolate Fudge Brownies

Ingredients:
Nonstick cooking oil spray or room-temperature unsalted butter (for pan)
8 oz. cream cheese (not low-fat), cut into (1") pieces
3 large eggs, chilled
1⅓ cups (266 g) sugar, divided
1 tsp. vanilla extract, divided
¾ tsp. kosher salt, divided
1½ tsp. plus ¾ cup plus 2 Tbsp. cocoa powder, preferably Dutch-process
10 Tbsp. unsalted butter, cut into pieces
1 tsp. instant espresso powder (optional)
½ cup (63 g) all-purpose flour

Instructions:
Place a rack in middle of oven; preheat to 325°F. Lightly coat a 9x9" pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Lightly coat parchment with nonstick spray. Place cream cheese in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water). Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. Remove bowl from heat (leave water simmering). Using a heatproof rubber spatula or wooden spoon, smash and mix cream cheese until smooth. Add 1 egg, ⅓ cup (66 g) sugar, ½ tsp. vanilla, and ¼ tsp. salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl and whisk in 1½ tsp. cocoa powder.
Place butter in another medium heatproof bowl. Add espresso powder (if using) and remaining 1 cup (200 g) sugar, ¾ cup plus 2 Tbsp. cocoa powder, and ½ tsp. salt. Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in, 7–9 minutes. Let cool 5 minutes.
Add remaining 2 eggs and remaining ½ tsp. vanilla to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy. Add flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Scoop out ½ cup brownie batter and set aside. Scrape remaining batter into prepared pan and spread into an even layer.
Working quickly, alternate dollops of cocoa–cream cheese mixture and cream cheese mixture over batter. Dollop reserved batter on top (it will be quite thick). Don’t worry if your design looks random and spotted.
Bake brownies until center is set and no longer looks wet, 22–25 minutes. Transfer pan to a wire rack and let cool. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut into sixteen 2¼" squares, wiping knife clean between slices.
Sour Cream and Onion Biscuits

Ingredients:
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
1 tsp. freshly ground black pepper
1¾ tsp. baking powder
½ tsp. baking soda
1¼ tsp. sugar
2½ cups (313 g) all-purpose flour, plus more for surface
10 Tbsp. chilled unsalted butter, cut into (½") pieces, plus 2 Tbsp. melted
8 scallions, thinly sliced crosswise (not on a diagonal)
1¼ cups sour cream, plus more for serving
Flaky sea salt

Instructions:
Place a rack in middle of oven; preheat to 425°F. Whisk salt, pepper, baking powder, baking soda, sugar, and 2½ cups flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add scallions and toss to evenly distribute.
Create a well in the center of mixture and add 1¼ cups sour cream into the center. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to center of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick.
Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18–22 minutes. Serve warm with sour cream (or more butter!) for slathering.
Salty Buckwheat Chocolate Chunk Cookies

Ingredients:
½ cup (1 stick) unsalted butter, cut into 8 equal pieces
1 cup (125 g) all-purpose flour
½ cup (63 g) buckwheat flour
½ tsp. baking powder
½ tsp. baking soda
1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; plus more (optional)
⅔ cup (packed; 133 g) light brown sugar
½ cup (100 g) granulated sugar
1 large egg
2 large egg yolks
1 tsp. vanilla extract
6 oz. bittersweet chocolate (65% - 75% cacao) bars or wafers (disks
pistoles
fèves)
coarsely chopped

Instructions:
Heat butter in a small saucepan over the lowest heat possible until melted (you don’t want it to sputter or brown), about 5 minutes.
Meanwhile, whisk both flours, baking powder, baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl.
Scrape butter into a large bowl and add brown sugar and granulated sugar. Whisk vigorously until butter is absorbed into sugar, about 30 seconds. Add egg, then egg yolks, one at a time, whisking to combine after each addition; whisk in vanilla. Mixture should look much lighter in color and be almost creamy.
Add dry ingredients and use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain. Set aside a handful of chocolate, then add remaining chocolate to batter. Gently mix just to evenly distribute. Cover bowl with a kitchen towel (a silicone lid or plastic wrap also works) and chill 2 hours.
Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment. Using a tablespoon, scoop out 2-Tbsp. portions of dough (or, if you have one, this is a leveled-off #30 cookie scoop or a heaping #40) and place 5 on each baking sheet, spacing evenly. Roll into balls and gently press 2–3 pieces of reserved chocolate onto the top of each one. It’s okay to jam the chocolate on there—some pieces can even be vertical. Cover and chill any remaining dough.
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown and centers are puffed, 8–10 minutes.
Working one at a time, pull baking sheets out of the oven and tap lightly on the stove to deflate cookies. Sprinkle with Diamond Crystal kosher salt (if you’re using Morton, skip it: the crystals are too large). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
Let baking sheets cool, then turn parchment paper over. Repeat process with remaining dough, dividing evenly between baking sheets, to make 6–8 more cookies.
Do Ahead: Cookies can be baked 3 days ahead. Let cool; store airtight at room temperature.
Hanky Panky Cocktail

Ingredients:
1½ oz. (45ml) gin
1½ oz. (45ml) sweet vermouth
2 dashes Fernet-Branca
Strip of orange peel
to serve

Instructions:
Stir gin, sweet vermouth, and Fernet-Branca with ice until chilled. Strain into a chilled cocktail glass. Twist a swathe of orange peel over the surface of the drink and add to glass as garnish.
Avocado and Lemon Water (Agua de Aguacate y Limón Amarillo)

Ingredients:
1 avocado, halved
4 cups (950 ml/32 fl oz) water
½ cup (120 ml/4 fl oz) lemon juice or lime juice
½ cup (100 g) sugar
plus more to taste

Instructions:
Scoop the avocado into a blender. Add the rest of the ingredients and blend until smooth. Add more sugar to taste, if desired. Serve over ice.
Grilled Coconut Shrimp With Shishito Peppers

Ingredients:
6 garlic cloves, finely grated, 1 Tbsp. finely grated lime zest, ¼ cup low-sodium or tamari soy sauce, ¼ cup grapeseed or vegetable oil, plus more for grill, 1 lb. large shrimp, peeled, deveined, preferably with tails left on, ½ cup toasted unsweetened shredded coconut, plus more for serving, 8 oz. shishito peppers, ½ cup basil leaves, ¼ cup fresh lime juice, Flaky sea salt

Instructions:
Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.
Prepare a grill for high heat, lightly oil grate.
Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that’s okay. Transfer to a serving platter.
Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.
Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.
Mochi Cake, Any Way You Want It

Ingredients:
6 Tbsp. unsalted butter or virgin coconut oil, melted, plus more for pan
1½ cups (300 g) sugar, plus more for pan
1 (13.5-oz.) can unsweetened coconut milk or 1⅔ cups half-and-half
2 large eggs
2 tsp. vanilla extract
1 tsp. kosher salt
2 cups (254 g) glutinous sweet rice flour, preferably Koda Farms Blue Star Mochiko
3 Tbsp. powdered flavoring of choice (such as unsweetened cocoa powder, pandan leaf powder, or malted milk powder) or 1 Tbsp. matcha powder plus 2 Tbsp. glutinous sweet rice flour or 3 Tbsp. glutinous sweet rice flour
1 tsp. ground spice of choice (such as cinnamon, cardamom, or turmeric)
1 tsp. baking powder
¼–⅓ cup unsweetened shredded coconut or sesame seeds

Instructions:
Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
Bake until top begins to crack and cake springs back when gently pressed, 55–65 minutes for cake and 45–55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.
Shockingly Easy No-Knead Focaccia

Ingredients:
1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
2 tsp. honey
5 cups (625 g) all-purpose flour
5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
6 Tbsp. extra-virgin olive oil, divided, plus more for hands
Flaky sea salt
4 Tbsp. unsalted butter, plus more for pan
2-4 garlic cloves

Instructions:
Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
Generously butter a 13x9" baking pan (for thicker focaccia that’s perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it’s ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.)
Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you’re aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes.
Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don’t want to serve the focaccia immediately, hold off on brushing so it remains crisp.