iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Carrot Pizza with Fontina and Red Onion

Ingredients:
2 tablespoons olive oil
1/2 medium onion, chopped
1/2 pound carrots (about 3-4 medium carrots), peeled and thinly sliced
1/2 cup white wine
1/2 teaspoon kosher salt
1/4 cup mascarpone
1/8 teaspoon cayenne pepper
1/2 pound prepared pizza dough, room temperature
All-purpose flour (for surface)
Olive oil (for brushing)
8 ounces Fontina cheese, grated (about 2 cups)
1/2 medium red onion, root intact and thinly sliced lengthwise into wedges
1 cup (loosely packed) carrot fronds or baby arugula

Instructions:
Heat oil in a large skillet over medium-high until shimmering. Add onions and cook, stirring often, until translucent, about 2 minutes. Add carrots and cook, stirring occasionally, until beginning to brown, about 5 minutes, then add wine and cook, stirring often, until reduced by half, about 2 minutes.
Reduce heat to medium-low, add salt and 1 cup water, and stir to combine. Cover and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes.
Transfer mixture to a blender. Add mascarpone, cayenne, and 1/4 cup water. Remove stopper from lid or leave lid slightly ajar, cover with a towel (hot liquids can splatter), and purée until smooth.
Place 2 overturned rimmed baking sheets in the upper and lower thirds of oven and preheat to 450°F.
Divide dough in half on a lightly floured surface and form into 2 balls. Roll out balls into ovals about 6x10 inches in size (make sure they fit on baking sheets). Remove preheated sheets from oven and brush bottoms with oil. Carefully place dough on sheets and brush with more oil. Return to oven and bake until dough is beginning to brown, about 5 minutes.
Spread reserved carrot purée evenly on pizzas, then sprinkle with cheese and onion. Return to oven and bake pizzas, rotating the sheets and swapping their positions on the oven racks halfway through, until cheese is melted and bubbling, 10–12 minutes. Transfer pizzas to cutting boards, top with carrot fronds, and slice.
Quick-Pickled Carrots

Ingredients:
1 pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins, 1 cup apple cider vinegar, 1/4 cup sugar, 2 tablespoons kosher salt, 1 tablespoon black peppercorns, 1 tablespoon mustard seeds

Instructions:
Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.
Citrus Cookies

Ingredients:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
1 large egg
10 lemons, zested
4 limes, zested
2 oranges, zested
2 1/2 cups all-purpose flour
1 1/4 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Lemon Granola (optional)

Instructions:
1. Preheat the oven to 375°F.
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes. Add the egg and all of the citrus zests and mix until just combined, about 1 minute.
3. Add the flour, salt, baking powder, and baking soda, mixing until just combined, about 30 seconds. Mix in the granola, if using.
4. Portion 2 3/4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until light golden brown. Cool completely on the pan.
Linguine with Pancetta, Peas, and Zucchini

Ingredients:
2 tablespoons extra-virgin olive oil
3 ounces pancetta, diced
1 cup chopped scallions
2 garlic cloves, thinly sliced
1 pound linguine
1 cup frozen peas
2 medium zucchini, peeled into ribbons (see headnote)
Kosher salt
Crushed red pepper flakes
1/2 cup fresh basil leaves, chopped
1/2 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Grana Padano

Instructions:
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Bucatini with Sausage and Peppers

Ingredients:
1 tablespoon extra-virgin olive oil
8 ounces sweet Italian turkey sausage (2 links), removed from casings
1 large onion, sliced (about 11/2 cups)
1 medium red bell pepper, sliced (about 1 1/2 cups)
1 medium yellow bell pepper, sliced (about 1 1/2 cups)
4 garlic cloves, thinly sliced
1/4 cup dry white wine
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano, preferably Sicilian on the branch
Kosher salt
Crushed red pepper flakes
1 pound bucatini
1/2 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Grana Padano

Instructions:
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium-high heat, add the olive oil. Add the sausage. Cook and crumble with a wooden spoon until the sausage is well browned, about 4 minutes. Reduce the heat to medium, add the onion, red bell pepper, and yellow bell pepper and cook until wilted, about 8 minutes, adding a splash of pasta water if the pan seems dry at any point.
2. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and reduce, about 2 minutes. Add the tomatoes and 2 cups pasta water. Stir in the oregano and season with salt and red pepper flakes. Adjust the heat to maintain a simmer and cook until thick and flavorful, about 20 minutes.
3. When the sauce is almost ready, add the bucatini to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Baked Mustard-Crusted Salmon with Asparagus and Tarragon

Ingredients:
1 bunch thin asparagus (about 1 pound), trimmed
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skin-on salmon fillets
8 teaspoons country-style or whole-grain Dijon mustard
3 tablespoons panko (Japanese breadcrumbs)
1/4 teaspoon smoked paprika
2 tablespoons chopped fresh tarragon

Instructions:
Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14–16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.
Super Green Smoothie Bowl with Matcha and Ginger

Ingredients:
1/2 cup old-fashioned oats
2 teaspoons chia seeds
1 cup coconut-milk beverage or almond milk
1/2 ripe avocado
1 (1-inch) piece fresh ginger, peeled, roughly chopped
1 cup frozen mango cubes
1 cup loosely packed baby spinach
1 tablespoon unsweetened almond butter
1/2 teaspoon matcha (green tea powder)
Unsweetened coconut flakes
granola
and/or raspberries (for serving)

Instructions:
Soak oats and chia seeds in coconut milk in a small bowl at least 10 minutes and up to overnight. Transfer to a blender and add avocado, ginger, mango, spinach, almond butter, and matcha. Puree until smooth, then divide among 2 bowls. Top with coconut, granola, and/or raspberries and serve.
The Shrubarb Cocktail

Ingredients:
2 pounds rhubarb, cut into 1/4" pieces (about 6 cups)
1 (7-inch) piece ginger, unpeeled, cut into 1/4" coins (about 1/4 cup)
3/4 cup apple cider vinegar
1 1/4 cups sugar
2 ounces gin
1/2 ounce fresh lime juice
Club soda (for serving)

Instructions:
Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10–15 minutes.
Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.
Tacos al Pastor

Ingredients:
1 large white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas
Smoky Two-Chile Salsa
Lime wedges

Instructions:
Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.
Lamb Chops with Greens and Sorrel Salsa Verde

Ingredients:
8 1 1/2-2"-thick lamb loin chops (about 3 pounds)
Kosher salt, freshly ground pepper
2/3 cup sorrel or spinach leaves
1/3 cup mint leaves
1/3 cup parsley leaves
1 tablespoon finely grated lemon zest
1 teaspoon crushed red pepper flakes
5 garlic cloves, thinly sliced, divided
1/3 cup plus 2 tablespoons olive oil
4 ounces king oyster or maitake mushrooms, cut into 1/2" pieces
1 shallot, thinly sliced
1 bunch mustard greens, ribs and stems removed, leaves torn into pieces
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice (add up to 3 tablespoons total if using spinach)

Instructions:
Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour.
Meanwhile, puree sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and 1/3 cup oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside.
Prepare grill for high heat (or heat a grill pan over high). Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125°, 8–10 minutes. Let lamb rest at least 10 minutes.
While lamb is resting, heat remaining 2 tablespoons oil in a large skillet over medium-high. Cook mushrooms, tossing occasionally, until well browned, about 4 minutes. Transfer to a large plate.
Reduce heat to medium and add shallot and remaining garlic to skillet. Cook, stirring occasionally, until shallot is softened and starting to brown, about 2 minutes. Add greens; season with salt and pepper. Cook, stirring occasionally, until wilted and bright green, about 2 minutes. Return mushrooms to skillet and toss to combine. Stir in vinegar; season with salt and pepper.
Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde.
Do ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.
Feta Snack with Spring Radishes

Ingredients:
"8 ounces goats milk feta, preferably in brine", 1/4 to 1/2 cup buttermilk, 1/2 teaspoon flaky sea salt, 1/2 teaspoon freshly ground black pepper, Extra virgin olive oil for finishing, Radishes and other vegetables for dipping

Instructions:
In a medium bowl, crumble the feta. With a rigid whisk, smooth out the feta first, then add buttermilk 1 tablespoon at a time until the mixture is smooth and the consistency of a creamy dip. Spoon the mixture into a small serving bowl and top with flaky sea salt, black pepper, and olive oil. Serve with raw radishes or other crudités.
English Pea Hummus

Ingredients:
Kosher salt: 1 cup, plus 1/2 teaspoon or more to taste
2 cups fresh shelled English peas (about 2 pounds unshelled)
1 stalk green garlic, chopped (or 1 small garlic clove, chopped)
2 tablespoons fresh mint leaves
1 tablespoon fresh chervil leaves
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
plus more to taste

Instructions:
In a large saucepan over high heat, bring 3 quarts water and 1/2 cup kosher salt to a boil. Prepare an ice bath of 3 quarts water and ice with 1/2 cup kosher salt stirred in until dissolved. Add the shelled English peas to the boiling water and cook until tender, 2 to 4 minutes. When sweet and tender, immediately remove the peas from the boiling water with a slotted spoon and transfer to the ice bath to stop the cooking. Let sit until the peas are fully cooled, 1 to 2 minutes, then drain.
Combine blanched peas, green garlic, mint, chervil, lemon, olive oil, 1/2 teaspoon salt, and the pepper in a food processor and puree until smooth. Taste for seasoning and adjust as needed. Serve with crudités or Crackers.
Chicken Mole

Ingredients:
3 tablespoons (or more) peanut oil (preferably unrefined), divided
5 pounds skinless boneless chicken thighs
3 cups low-salt chicken broth
2 cups orange juice
1 1/4 pounds onions, sliced
1/2 cup sliced almonds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup raisins
4 (3 x 1/2-inch) strips orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 (3.1-ounce) disk Mexican chocolate,** chopped
Chopped fresh cilantro
Warm flour tortillas

Instructions:
Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.
Lime And Chilli Fish Tacos

Ingredients:
1/2 teaspoon dried chilli flakes
1 tablespoon lime juice
1 tablespoon vegetable oil
Sea salt and cracked black pepper
8 x 80g pieces firm white fish fillets, skin on
8 butter lettuce leaves
8 tortillas, warmed
1 quantity lime and coriander tofu mayonnaise
lime wedges
sliced pickled jalapeño chillies and coriander (cilantro) leaves
to serve

Instructions:
Combine the chilli flakes, lime juice, oil, salt and pepper. Coat both sides of the fish with the mixture. Heat a large non-stick frying pan over high heat. Cook the fish, in batches, for 1-2 minutes each side or until cooked through. Divide the lettuce between the tortillas and top with the fish. Serve with the lime and coriander mayonnaise, lime wedges, jalapeños and coriander.
Apple Bok Choy Salad

Ingredients:
6 cups finely chopped bok choy, 1 large apple, shredded, 1 large carrot, shredded, 1/2 cup chopped red onion, 1/2 cup unsweetened soy, hemp, or almond milk, 1/2 cup raw cashews or 1/4 cup raw cashew butter, 1/4 cup balsamic vinegar, 1/4 cup raisins, 1 teaspoon Dijon mustard

Instructions:
Combine bok choy, apple, carrot, and chopped onion in a large bowl.
Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.
Cauliflower Melts

Ingredients:
1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

Instructions:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top the toasts with chopped parsley and serve immediately.
Mediterranean Rice Noodles

Ingredients:
1 package King Soba rice noodles, 2 to 3 tablespoons extra-virgin olive oil, 1/2 pound fresh green beans, ends snipped off, About 10 cherry tomatoes, halved, 1/4 cup pitted olives, 8 to 10 fresh basil leaves, torn, Zest and juice of 1 lemon, 1 to 2 teaspoons sea salt, Freshly ground black pepper

Instructions:
Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.
While the noodles are cooking, bring 4 cups of salted water to a boil. Have a bowl of ice water ready nearby. Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain them, and cut each bean into thirds.
Stir the beans, tomatoes, olives, basil, lemon zest, lemon juice, salt, and pepper into the bowl of noodles. Adjust the seasonings to taste, and serve.
Granola

Ingredients:
2 1/2 cups rolled oats
1/2 cup raw wheat germ
1/2 cup flax seed
1/2 cup sesame seeds
1 cup blanched almonds, chopped
1 scant tsp cinnamon
1/8 tsp kosher salt
1/8 tsp black pepper
1/4 cup + 2 tbsp (3 oz) canola oil
3 tbsp honey
3 tbsp molasses
1/4 cup dried fruit

Instructions:
Heat oven to 300°F.
Combine all dry ingredients in a large bowl and mix well. add the canola oil, honey, and molasses (if you measure the oil in your measuring cup first, the honey and molasses will pour more easily). Stir until well combined and all the dry ingredients are coated.
Spread the granola on a baking sheet with a spatula—if you like your granola with clusters, make sure it's packed together tightly.
Bake for 10 minutes before stirring. If you want to preserve clusters, just be sure you don't stir it too thoroughly.
Continue baking and stirring every 10 minutes until the granola is golden brown—about 30–35 minutes. Remove the pan from the oven and add dried fruit. Allow the granola to cool completely (it will get crunchy as it cools). Store in an airtight container for up to 2 weeks.
Berry and Ricotta Slice

Ingredients:
400g ricotta
125g reduced-fat cream cheese
2 eggs
1/4 cup (60ml) lemon juice
2 teaspoons vanilla extract
1 tablespoon rice flour
1/2 cup (110g) caster (superfine) sugar
Fresh berries
to serve

Instructions:
Preheat oven to 160°C (325°F). Place the ricotta, cream cheese, egg, lemon juice, vanilla, rice flour and sugar in a food processor and process until smooth. Spoon the mixture into a 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 20 minutes or until firm. Refrigerate until cold. Top with fresh berries to serve.
Hot Miso Crab

Ingredients:
1/2 cup silken tofu
3 tablespoons white miso
1 tablespoon freshly squeezed lemon juice
"2 tablespoons sherry vinegar (or malt vinegar if thats lying around)", 1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 8-ounce can jumbo lump crab
1/4 cup sour cream
2 tablespoons finely chopped fresh chives
Olive oil
1 loaf miche bread or baguette
cut into 15 to 20 1/2-inch-thick slices

Instructions:
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. With an immersion blender or a food processor, puree the tofu, miso, lemon juice, vinegar, garlic powder, onion powder, cayenne, and pepper until smooth.
3. Transfer to a small bowl and fold in the crab, sour cream, and chives.
4. Pour 1/4 inch of oil into a shallow dish and soak the bread in the oil, coating both sides.
5. Evenly heap 2 to 3 tablespoons of the crab mixture onto each slice of bread and lay the slices on the prepared baking sheet. Bake for 12 to 14 minutes, until a little browned. Serve hot.