iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cold Sesame Noodles with Broccoli and Kale

Ingredients:
1 large head of broccoli, cut into large florets with some stalk attached
2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
1 1/2 teaspoons sambal oelek
1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided
3/4 cup vegetable oil, divided
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
3 scallions, green parts only, thinly sliced, plus more for serving
1 (3-inch) piece ginger, peeled, cut into 1-inch matchsticks
4 cups chopped Tuscan kale leaves
2 (10-ounce) packages fresh ramen noodles or 2 (3-ounce) packages dried
Torn mint leaves and toasted sesame seeds (for serving)

Instructions:
Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20–25 minutes.
Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.
Fruity Rum Bundt Cake

Ingredients:
1/2 cup chopped dried apricots
1/2 cup dried tart cherries
1/2 cup golden raisins
1/2 cup plus 2 tablespoons gold rum, divided
3 tablespoons plus 3 cups all-purpose flour, plus more for pan
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
5 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
1 1/4 cups plus 2 tablespoons (or more) sour cream
2 cups raw sugar, plus more for serving
1 vanilla bean, split lengthwise
7 large egg yolks
1 large egg
1 cup powdered sugar
A 12-cup Bundt pan

Instructions:
Combine apricots, cherries, raisins, and 1/2 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate. Drain, reserving rum. Sprinkle fruit with 3 Tbsp. flour and toss to coat; set aside.
Preheat oven to 350°F. Thoroughly butter pan, making sure to get into all the curved or ridged places; dust pan with flour (do this even if your pan has a nonstick coating). Whisk baking powder, salt, cloves, and 3 cups flour in a medium bowl to combine. Whisk reserved rum, oil, and 1 1/4 cups sour cream in another medium bowl to combine.
Using an electric mixer on high speed, beat 2 cups raw sugar and remaining 1 cup butter in a large bowl until light and fluffy, about 4 minutes. Scrape in seeds from vanilla bean; reserve pod for another use. Add egg yolks and egg one at a time, beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes. Reduce speed to low. Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients. Fold in reserved dried fruit. Scrape batter into prepared pan; smooth top. Tap pan firmly a few times on counter to force batter into edges of pan.
Bake cake until golden brown and a tester inserted into the center comes out clean, 60–70 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 2 Tbsp. rum. Let cool completely, about 3 hours.
Mix powdered sugar and remaining 2 Tbsp. sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake), until smooth. Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar. Let sit 10 minutes for glaze to set before slicing with a serrated knife.
Cake can be baked 1 day ahead. Do not glaze. Store loosely covered at room temperature.
One-Pot Curried Cauliflower with Couscous and Chickpeas

Ingredients:
3 tablespoons virgin coconut oil, room temperature, divided
1 large head cauliflower (about 2 pounds), coarsely chopped
1 medium red onion, thinly sliced
3 large garlic cloves, coarsely chopped
2 teaspoons curry powder
2 teaspoons kosher salt
1 1/4 teaspoons ground cumin
3 cups homemade or store-bought low-sodium vegetable broth
1 (15.5-ounce) can chickpeas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils
2 limes, divided
1/2 cup Greek-style plain full or low-fat yogurt
3 tablespoons coarsely chopped cilantro leaves, plus whole leaves for serving
5 ounces baby spinach
1/4 cup sliced almonds (for serving; optional)

Instructions:
Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5–8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5–7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.
Roasted Garlic Herb Sauce

Ingredients:
1 head of garlic, separated into cloves, unpeeled
2 cups (packed) parsley leaves with tender stems
1 cup (packed) mint leaves
1 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest (from about 1/2 large lemon)
1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)
1 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt

Instructions:
Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12–15 minutes. Let cool.
Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.
Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt

Ingredients:
1/2 cup red, white, or brown rice, quinoa, or barley
Kosher salt
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices
8 ounces cremini or button mushrooms, trimmed, sliced
1 small red onion, sliced 1/2" thick
1/2 cup Greek-style plain full or low-fat yogurt
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon curry powder
2 cups baby greens, such as watercress or arugula
Lemon wedges and cilantro leaves (for serving; optional)

Instructions:
Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25–30 minutes.
Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.
Broccoli and Cheese Quiche

Ingredients:
1 teaspoon kosher salt
2 cups all-purpose flour, plus more for surface
11 tablespoons chilled unsalted butter, cut into pieces
1 tablespoon olive oil
1/2 small shallot, chopped
1 garlic clove, finely chopped
1 small head of broccoli (about 8 ounces), halved lengthwise, chopped (about 3 cups)
1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 4 cups)
4 ounces feta, crumbled (about 1 cup)
2 ounces sharp cheddar, grated (about 1 cup)
6 large eggs
3 large egg yolks
1 3/4 cups heavy cream
1 cup half-and-half or heavy cream or whole milk
3 tablespoons chopped chives
1 teaspoon kosher salt
Freshly ground black pepper
A 9-inch springform pan

Instructions:
Whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers until largest pieces are pea-size. Drizzle in 1/4 cup ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead.
Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn’t have any creases or folds and trim to just below the rim. (Save any scraps for patching.) Freeze until very firm, about 20 minutes.
Line dough with 2 layers of overlapping parchment paper and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment), 60–75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool.
Reduce oven heat to 325°F. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar.
Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or two, 75–90 minutes. Let quiche cool in pan before unmolding and slicing.
Quiche can be baked 2 days ahead. Cover and chill.
Braised Chicken Thighs with Squash and Mustard Greens

Ingredients:
4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
4 dried chiles de árbol
1 (2-inch) piece ginger, peeled, thinly sliced
1 cup dry white wine
1/2 cup low-sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons toasted sesame oil
2 cups low-sodium chicken broth, divided
1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick
1 bunch mustard greens, tough stems removed, leaves torn
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame seeds
Cooked white rice (for serving)

Instructions:
Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate.
Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.
Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.
Spicy Tamarind-and-Honey–Glazed Spiral Ham

Ingredients:
1 (8–10-pound) shank-end, spiral-sliced, bone-in ham
3 Scotch bonnet or habanero chiles, seeds removed, finely chopped
4 garlic cloves, finely grated
1 tablespoon finely grated peeled ginger
1/2 cup tamarind concentrate
1/2 cup plus 1 tablespoon honey
Kosher salt
1/2 cup dry red wine
5 tablespoons unsalted butter
cut into pieces

Instructions:
Let ham sit at room temperature 1 hour for even baking.
Place a rack in lower third of oven; preheat to 300°F. Wrap ham tightly in foil and place on a wire rack set inside a foil-lined rimmed baking sheet. Bake until an instant-read thermometer inserted into the thickest part of ham, avoiding the bone, registers 120°F, 1 1/2–2 hours.
Meanwhile, mix chiles, garlic, ginger, tamarind, and 1/2 cup honey in a small bowl; season lightly with salt. Set 1/3 cup glaze aside for sauce.
Remove ham from oven and uncover. Increase oven temperature to 450°F. Brush ham with 1/3 cup glaze and bake 10 minutes. Brush with another 1/3 cup glaze and bake until surface is crisp and looks lacquered, 10–15 minutes. Remove from oven and tent with foil; let ham rest 20 minutes before slicing.
Meanwhile, bring wine to a boil in a small saucepan over medium heat; cook until reduced by half, about 5 minutes. Whisk in reserved 1/3 cup glaze and remaining 1 Tbsp. honey. Cook, stirring often, until fragrant, about 2 minutes. Add butter 1 piece at a time, incorporating completely before adding more, until sauce is glossy, about 3 minutes. Taste and season with salt.
Serve ham with sauce alongside.
Glaze can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Reverse Sear Rib-Eye Roast With Fennel and Rosemary

Ingredients:
3/4 cup rosemary leaves
3 tablespoons fennel pollen, or 2 fennel seeds, finely ground
1 (6-bone) standing beef rib-eye roast (10–13 pounds), preferably dry-aged, chine bone removed, fat trimmed to 1/4-inch thick
6 garlic cloves, finely grated
Kosher salt, freshly ground pepper
4 ounces bacon, coarsely chopped
1 1/2 cups (3 sticks) unsalted butter, 1 cup cut into pieces, 1/2 cup room temperature
1 large shallot, finely chopped
1/4 cup finely chopped chives
1 tablespoon apple cider vinegar
A spice mill or mortar and pestle

Instructions:
Working in 2 batches, scatter rosemary over a paper towel–lined plate. Top with another sheet of paper towel and microwave on high 1 minute. Check rosemary and continue to microwave in 20-second intervals, until dry and crisp. Grind rosemary in spice mill or with mortar and pestle to a powder. Transfer to a small bowl and mix in fennel pollen.
Place roast, fat side down, on a cutting board with a long side facing you. Using a sharp slicing knife and long strokes, cut roast into two 3-bone roasts. French rib bones 1 1/2" from tip of bones, if desired. Score fat cap in a crosshatch pattern, spacing cuts 1" apart. Rub roasts all over with garlic, then coat with rosemary mixture. Season generously with salt and pepper. Place, fat cap up, on a rack, set inside a roasting pan. Chill, uncovered, at least 8 hours and up to 1 day.
Let roasts sit at room temperature 2 hours for even roasting.
Place a rack in lower third of oven; preheat to 225°F. Roast meat, rotating pan once, until an instant-read thermometer inserted into the thickest part of roasts registers 125°F for medium-rare, or 130°F for medium, 3 ½–4 hours. Remove from oven, tent with foil, and let rest 30 minutes.
Meanwhile, cook bacon in a small saucepan over medium heat, stirring occasionally, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl; reserve for another use (it’s the fat you’re after). Add butter pieces to drippings in pan and cook, stirring often, until mixture foams, then browns, 5–8 minutes. Strain into a medium nonreactive bowl. Immediately stir in shallot; let cool (butter will have set up but will still be soft). Using an electric mixer on medium-high, add room-temperature butter to bacon fat mixture and beat until light and fluffy. Mix in chives and vinegar; season bacon butter with salt. Chill, stirring occasionally, at least 20 minutes (butter should be a little more firm but still light and fluffy).
Move rack to upper third of oven; increase oven temperature to 500°F. Roast meat until deep brown and exterior is crisp, 8–10 minutes. Serve rib-eye roast with bacon butter.
Bacon butter mixture (without chives and vinegar) can be made 3 days ahead. Cover and keep chilled. Let soften slightly before adding chives and vinegar.
Root Vegetable Zoodle Soup with Bacon and Basil Oil

Ingredients:
5 tablespoons olive oil, divided
4 ounces hardwood-smoked bacon, cut into 1/4-inch pieces
1 large red onion, halved through root end, thinly sliced
3 garlic cloves, finely grated
2 sprigs oregano
2 sprigs thyme
1 bay leaf
3 quarts low-sodium chicken broth
Kosher salt, freshly ground pepper
1 very large carrot, peeled, spiralized using a medium blade or cut into matchsticks
1 large parsnip, peeled, spiralized using a medium blade or cut into matchsticks
1 medium turnip, peeled, spiralized using a medium blade or cut into matchsticks
8 ounces brussels sprouts, trimmed, thinly sliced
2 oil-packed anchovy fillets, finely chopped (optional)
1/2 cup finely chopped basil
1 teaspoon finely grated lemon zest

Instructions:
Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5–7 minutes. Transfer bacon to paper towels and let drain.
Pour off all but 2 Tbsp. fat in pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8–10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.
Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).
Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.
Divide soup among bowls; drizzle with basil oil.
Soup can be made 3 days ahead. Let cool; cover and chill.
Garlic Soup With Potatoes and Poached Eggs

Ingredients:
2 tablespoons olive oil, plus more for serving
4 tablespoons salted butter, divided
3 heads of garlic, cloves peeled
1 large leek, halved lengthwise, very thinly sliced, dark green parts reserved separately
1 tablespoon thyme leaves
1 1/2 pounds Yukon Gold potatoes (about 2 large), peeled, cut into 1-inch pieces
4 cups (or more) low-sodium chicken broth
2 tablespoons crème fraîche or sour cream, room temperature
Kosher salt
Freshly ground white or black pepper
4 large eggs, room temperature
2 tablespoons parsley leaves with tender stems
Finely grated lemon zest (for serving)

Instructions:
Heat 2 Tbsp. oil and 2 Tbsp. butter in a large saucepan over medium. Add garlic, white and pale green parts of leek, and thyme and cook, stirring often, until garlic is softened, about 5 minutes (reduce heat if garlic starts to brown). Add potatoes and 4 cups broth, bring to a simmer, and cook until potatoes are very tender, 25–30 minutes. Let cool slightly, then add crème fraîche.
Transfer soup to a blender (or use an immersion blender directly in saucepan) and blend until very smooth; season with salt and pepper. Transfer soup back to saucepan and set aside.
Pour water into another large saucepan to come 4" up sides and bring to a boil, then reduce heat so water is at a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; season with salt and pepper.
Heat remaining 2 Tbsp. butter in a medium saucepan over medium. Add reserved dark green parts of leek and 2 Tbsp. water and cook, stirring often, until leeks are softened and very bright green, about 2 minutes. Transfer leek mixture to a platter and top with parsley leaves and lemon zest.
Gently reheat reserved soup over medium-low, thinning with more broth if needed; divide among bowls. Carefully place a poached egg and some leek mixture in the center of each bowl of soup and drizzle with oil.
Soup (without eggs and toppings) can be made 2 days ahead; cover and chill. Eggs can be poached 1 day ahead; place in a bowl of ice water, cover, and chill. Reheat gently in simmering water 1 minute just before serving with soup.
Green Shakshuka

Ingredients:
1/2 teaspoon caraway seeds
3 medium bunches green Swiss chard, divided
Kosher salt
2 serrano chiles, seeds removed, chopped
1/2 cup cilantro leaves
1 teaspoon ground cumin
1/4 cup plus 2 tablespoons olive oil
1 large onion, sliced
Freshly ground black pepper
8 large eggs
Harissa powder or Aleppo-style pepper and coarsely chopped dill (for serving)

Instructions:
Preheat oven to 325°F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.
Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.
Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20–25 minutes. Top with dill.