iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Smoked Chicken Wings

Ingredients:
3 tablespoons paprika
4 teaspoons kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon chipotle chile powder
1 teaspoon mustard powder
4 pounds large chicken wings without tips (16–18), flats and drumettes separated
2 tablespoons unsalted butter
1/2 cup store-bought barbecue sauce
1/4 cup hot sauce (preferably Texas Pete)
1 tablespoon mild-flavored (light) molasses
Kosher salt
A chimney starter if using a charcoal grill
or a smoker box if using a gas grill; hardwood chunks or chips

Instructions:
If using a charcoal grill, fill chimney starter with charcoal; light and let burn until coals are covered with a thin layer of ash. Pour contents of chimney onto one side of grill. Arrange 3 chunks of wood or a handful of chips next to, not on top of, coals. (Placing them on top of the coals will cause them to burn too quickly; you want the wood to catch slowly and smolder.) Place grate on grill and cover grill, positioning vent on lid as far from heat source as possible. (This will help draw the smoke up and over the meat as it rises.)
If using a gas grill, prepare grill for medium-low indirect heat, leaving one or two burners off. Place wood chips in smoker box and set over direct heat; cover grill.
Stick an ovenproof probe thermometer through top vent if your grill has one. Heat until thermometer registers around 275°F, adjusting vents on bottom and top of grill or control knobs as needed to maintain temperature. Get any high-heat grilling done while you wait for the temperature to drop.
Meanwhile, mix paprika, salt, chili powder, garlic powder, onion powder, chipotle chile powder, and mustard powder in a small bowl. Arrange wings on a large rimmed baking sheet and sprinkle half of rub over top. Turn over and sprinkle remaining rub over other side. Let sit at room temperature until grill is ready.
Place wings on grill over indirect heat, leaving a small gap between each piece to allow smoke to circulate. Smoke wings, replenishing wood as needed (and adding a coal or two of charcoal as needed), until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 1 1/2–2 hours (as long as smoke is circulating well in grill, you shouldn’t need to turn wings).
Just before wings are done, melt butter in a small saucepan over medium heat. Add barbecue sauce, hot sauce, and molasses and cook, stirring, until heated through; season with salt. Toss wings in sauce in a large bowl just before serving.
Butterflied Chicken with Herbs and Cracked Olives

Ingredients:
2 (3 1/2–4)-pound chickens, backbones removed
Kosher salt, freshly ground pepper
6 garlic cloves, finely grated
1/4 cup Aleppo-style pepper
1/4 cup finely chopped rosemary
1/2 cup olive oil, divided
1 cup Castelvetrano or other green olives, pitted, torn
1/4 cup fresh lemon juice
1/4 cup chopped oregano
1/2 cup chopped parsley
plus leaves for serving

Instructions:
The night before you plan to grill the chickens, place them on a work surface, breast side up, and open them up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you’re doing it right. Set chickens, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.
Remove chickens from refrigerator and set out on your counter. Combine garlic, Aleppo-style pepper, rosemary, and 1/4 cup oil in a small bowl. Rub chickens all over with mixture and let sit until room temperature, 1–2 hours.Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Set chickens, skin side down, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15–20 minutes.Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 20–25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.Mix olives, lemon juice, oregano, chopped parsley, remaining 1/4 cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.
3-Ingredient Grilled and Fresh Tomato Salsa

Ingredients:
4 medium tomatoes (about 3 ounces), divided
Olive oil (for brushing)
1 large white onion, cut into 1/4" rounds
1 jalapeño, seeded if desired, finely chopped
1 1/2 teaspoons kosher salt

Instructions:
Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.
Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.
Salsa can be made 1 day ahead. Transfer to an airtight container and chill.
3-Ingredient Tomatillo Guacamole

Ingredients:
3 avocados, coarsely chopped
1/2 cup mild or medium heat tomatillo salsa
1 tablespoon (or more) fresh lime juice
1/2 teaspoon (or more) kosher salt

Instructions:
Mash avocado, salsa, lime juice, and salt with a fork in a medium bowl. Taste and adjust seasoning, if needed.
3-Ingredient Grilled Mexican Street Corn (Elote)

Ingredients:
Vegetable oil (for brushing)
4 ears of corn, husked
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
"1/4 cup store-bought or homemade (see Cooks Note below) chipotle mayonnaise"
1/4 cup grated fresh Cotija cheese

Instructions:
Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Lightly brush corn with oil and season with salt and pepper. Grill, covered, until tender and well charred, 4–5 minutes per side (16–20 minutes total). Let cool slightly.
Spread each ear with 1 Tbsp. mayonnaise and sprinkle with 1 Tbsp. cheese.
Epi Classic Blueberry Muffins

Ingredients:
2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
1 cup sour cream
1/2 cup whole milk
1 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 1/2 cups blueberries (about 8 ounces)
3 tablespoons coarse sugar
A standard 12-cup muffin pan

Instructions:
Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle with coarse sugar.
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28–33 minutes.
Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months.
3-Ingredient Chipotle-Lime Grilled Steak

Ingredients:
1 canned chipotle chile in adobo, ribs and seeds removed, plus 1 tablespoon adobo sauce
1 1/2 teaspoons lime zest (from about 2 limes), divided
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt, plus more
1 teaspoon freshly ground black pepper, plus more
1 1/2 pounds skirt or flank steak
Lime wedges (for serving)

Instructions:
Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120–125°F for medium-rare, 2–3 minutes per side for skirt; 3–4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5–6" segments, then slice against the grain).
Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.
Pork Chops with Radishes and Charred Scallions

Ingredients:
1 tablespoon aniseed or fennel seeds
4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry
Kosher salt, freshly ground pepper
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided; plus more for grill
1 tablespoon fresh lemon juice
1 teaspoon finely chopped rinsed salt-packed anchovy fillet
3 radishes, trimmed, thinly sliced on a mandoline
1/4 cup parsley leaves with tender stems
2 bunches scallions, roots trimmed
A spice mill or mortar and pestle

Instructions:
Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.
Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
Garlic-Chile Ground Pork

Ingredients:
1 tablespoon vegetable oil
1 shallot, chopped
4 garlic cloves, finely chopped
1 dried chile (such as chile de árbol)
1 pound ground pork
1 tablespoon fish sauce
1 tablespoon soy sauce
Pinch of sugar
1 cup low-sodium chicken broth
2 teaspoons unseasoned rice vinegar
Kosher salt

Instructions:
Heat oil in a medium skillet over medium-high. Cook shallot, garlic, and chile, stirring often, until shallot is softened and translucent, about 4 minutes. Add pork and cook, stirring occasionally, until almost cooked through, about 3 minutes. Add fish sauce, soy sauce, and sugar and cook, stirring occasionally, until moisture in skillet is evaporated, about 5 minutes. Add broth, reduce heat, and simmer, uncovered, stirring occasionally, until liquid is evaporated, 12–18 minutes.
Remove skillet from heat and mix vinegar into pork mixture; taste and season with salt if needed.
Creamy Hummus with Cumin

Ingredients:
3/4 cup dried chickpeas
1/2 teaspoon baking soda
3 garlic cloves, 2 smashed, 1 finely grated
1 dried red chile (such as chile de árbol)
1 bay leaf
1/3 cup (or more) fresh lemon juice
Kosher salt
1 cup tahini
1/3 cup olive oil
1 teaspoon ground cumin

Instructions:
Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8–12 hours.
Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.
Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and 1/2 cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.
Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
Avocado Cups with Pomegranate Salsa Verde

Ingredients:
1/4 cup chopped cilantro
1/4 cup chopped mint
3 tablespoons olive oil
2 tablespoons coarsely chopped pomegranate seeds
1 tablespoon fresh lemon juice
1 tablespoon finely chopped preserved lemon peel
Kosher salt
4 ripe avocados, halved, pits removed
Flaky sea salt (for serving)

Instructions:
Mix cilantro, mint, oil, pomegranate seeds, lemon juice, and preserved lemon peel in a small bowl; season dressing with salt. Spoon over and into avocados; sprinkle with sea salt.
Rosy Boa Cocktail

Ingredients:
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon chipotle chile powder
2 cups fresh grapefruit juice
1 1/2 cups tequila
1/2 cup pomegranate juice
1/3 cup fresh lime juice
1/4 teaspoon rose water
1 1/2 cups (or more) ginger beer
Grapefruit wedges (for serving)

Instructions:
Combine salt, paprika, and chile powder in a small bowl. Moisten half of each rim of 8 rocks glasses and dip into chile salt. Set glasses aside.
Combine grapefruit juice, tequila, pomegranate juice, lime juice, and rose water in a large pitcher or 8-cup measuring glass. Add 1 cup ice and stir until ice is melted and cocktail is very cold. Stir in ginger beer. Fill prepared glasses with ice and divide cocktail among glasses. Garnish with grapefruit wedges and top off with more ginger beer, if desired.
Grapefruit mixture can be made 8 hours ahead. Stir in ice, then cover and chill. Add ginger beer and prepare glasses just before serving.
Salmon Nduja with Pickled Currants

Ingredients:
1 (7-ounce) skinless salmon fillet, pin bones removed, finely chopped
8 oil-packed Calabrian chiles or 1 fresh Fresno chile, finely chopped
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter, cut into pieces
2 teaspoons hot smoked Spanish paprika
2 teaspoons kosher salt
1/4 cup dried currants
1/4 cup white wine vinegar
Caraway crackers, dill sprigs, and thinly sliced chives (for serving)
Flaky sea salt

Instructions:
Place salmon in a blender. Bring chiles, cream, butter, paprika, and kosher salt to a boil in a small saucepan over medium-high heat, stirring to melt butter (adjust heat if needed to keep mixture from boiling over). Immediately pour into blender and blend on low speed to combine. Increase speed and blend until mixture is thick and emulsified (it should be smooth and spreadable). Transfer nduja to an airtight container; cover and chill until set, 1 1/2–2 hours.
Meanwhile, place currants in a small bowl. Bring vinegar to a simmer in a small saucepan and pour over currants; let sit until plumped, about 30 minutes. Drain currants.
Spread nduja onto crackers and top with dill, chives, and pickled currants. Sprinkle with sea salt.
Nduja can be made 2 days ahead. Keep chilled.
Savory Peach and Cucumber Salad

Ingredients:
1/3 cup raw pumpkin seeds
1 tablespoon plus 1/4 cup olive oil
Kosher salt
1 cardamom pod
1 whole clove
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 serrano chile, finely grated
1 garlic clove, finely grated
3 tablespoons finely chopped parsley
3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving
3 tablespoons (or more) fresh lemon juice
2 medium Persian cucumbers, cut into 1-inch pieces
4 medium yellow peaches, cut into 1–1 1/2-inch pieces
1 avocado, cut into 1-inch pieces
1 teaspoon toasted sesame seeds
A spice mill or mortar and pestle

Instructions:
Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining 1/4 cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.
Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.
Radicchio–Stone Fruit Salad

Ingredients:
1/2 cup walnuts, 2 small heads of radicchio, leaves separated, 4 ripe peaches or nectarines, sliced, or 8 apricots, quartered, 1/2 cup parsley leaves with tender stems, divided, 3 scallions, thinly sliced, divided, 1/3 cup olive oil, 1/4 cup fresh lemon juice, Kosher salt, freshly ground pepper, 1/2 cup crumbled sheep’s-milk cheese or chèvre

Instructions:
Preheat oven to 325°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.
Combine radicchio, peaches, parsley, half of scallions, and walnuts in a large bowl. Drizzle in oil and lemon juice and toss to coat; season with salt and pepper.
Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.
Chilled Ramen with Soy Milk and Chili Oil

Ingredients:
1 (1-inch) piece ginger, peeled, very finely chopped
1/4 cup toasted sesame oil
1/4 cup vegetable oil
4 1/2 teaspoons crushed red pepper flakes
1 tablespoon paprika
4 teaspoons toasted sesame seeds
1 tablespoon mirin (sweet Japanese rice wine)
1 tablespoon raw or granulated sugar
1 tablespoon red or white miso
1 tablespoon sake
1 tablespoon Sichuan peppercorns
2 scallions, thinly sliced
1 (1 1/2-inch) piece ginger, peeled, finely grated
1 apple wedge (about 1/8 of apple), peeled, finely grated
2 garlic cloves, finely grated
2/3 cup white, sweet white, and/or red miso
1 tablespoon mirin (sweet Japanese rice wine)
1 tablespoon sake
1 1/2 teaspoons toban djan (chili bean paste)
1/2 teaspoon crushed red pepper flakes
1/4 cup vegetable or other neutral oil
2 scallions, thinly sliced
1 teaspoon paprika
Kosher salt
20 ounces frozen ramen noodles or 12 ounces dried ramen noodles
Kosher salt
3 Persian cucumbers, cut into 1/2-inch pieces
1 small red or orange bell pepper, ribs and seeds removed, very thinly sliced
1/2 cup thinly sliced radishes
1/4 cup thinly sliced basil
4 cups soy milk or other nondairy milk or regular milk
1 (3x1-inch) strip grapefruit zest, very thinly sliced
2 tablespoons white or regular soy sauce
Plain unsweetened granola or fried shallots
garlic chips
unsalted
dry-roasted peanuts
and/or any other store-bought crunchy toppings you want (for serving)

Instructions:
Bring ginger, sesame oil, vegetable oil, red pepper flakes, and paprika to a gentle simmer in a small saucepan over medium heat. Let bubble gently 30 seconds, then remove from heat. Add sesame seeds, mirin, raw sugar, miso, sake, and Sichuan peppercorns and whisk until sugar is dissolved. Return paste to a gentle simmer, then let cool.
Cook scallions, ginger, apple, garlic, miso, mirin, sake, toban djan, and red pepper flakes in a small saucepan over medium heat, stirring, just until warm (do not let it simmer) and garlic no longer tastes raw, about 5 minutes.
Heat oil in a small saucepan over medium-high until very hot but not quite smoking. Add scallions and paprika; season with salt. Cook, swirling pan often, until scallions are browned and oil is deep red, about 2 minutes. Let cool.
Cook noodles in a large pot of boiling salted water according to package instructions until al dente. Drain, then immediately chill in a bowl of ice water. Drain again.
Toss cucumbers, bell pepper, and radishes with 3 Tbsp. Sichuan chili paste in a small bowl until well coated. Season to taste with salt. Toss in basil.
Whisk miso tare into milk in a medium bowl, then whisk in grapefruit zest and soy sauce.
Divide noodles, then milk mixture and vegetables, among bowls. Toss granola or other crunchy toppings of choice in a little chili oil in a small bowl and scatter over noodles; drizzle with more chili oil.
Sichuan chili paste can be made 1 month ahead. Cover and chill. Miso tare can be made 1 month ahead. Let cool; cover and chill. Chile oil can be made 1 month ahead. Cover and chill.
Celery Slaw with Seeds and Dates

Ingredients:
1/4 cup brown mustard seeds
1/3 cup unseasoned rice vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
1 small shallot, thinly sliced
1/3 cup olive oil
1/4 cup unseasoned rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
Kosher salt
2 Persian cucumbers
1 bunch mature arugula, tough stems trimmed (about 8 cups)
4 celery stalks, thinly sliced on a diagonal, plus 1 cup celery leaves
10 Medjool dates, sliced
Toasted sesame seeds (for serving)

Instructions:
Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don’t want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
Mustard seeds can be pickled 1 week ahead. Cover and chill. Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.