iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Soba Noodles with Crispy Kale

Ingredients:
1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 4 cups)
1 1/4 cups unsweetened coconut flakes
1/3 cup nutritional yeast
1/2 tsp. kosher salt, plus more
2 Tbsp. plus 1/2 cup extra-virgin olive oil
8 oz. dried soba noodles
3 Tbsp. tahini
2 Tbsp. plus 2 tsp. soy sauce
1 Tbsp. honey
2 tsp. toasted sesame oil, plus more for drizzling
1/2 tsp. crushed red pepper flakes, plus more for serving
1 lime

Instructions:
Place racks in upper and lower thirds of oven and preheat to 375°F. Toss kale, coconut, nutritional yeast, 1/2 tsp. salt, and 2 Tbsp. olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.
While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Shake off any residual water and place noodles in a clean large bowl.
Combine tahini, soy sauce, honey, 2 tsp. sesame oil, 1/2 tsp. red pepper flakes, and remaining 1/2 cup olive oil in a small bowl. Finely grate zest from lime directly into bowl; halve lime and squeeze in juice (about 2 Tbsp.). Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.
Add half of kale mixture to noodles and toss to incorporate. Drizzle in more dressing as needed, tossing until noodles are creamy; season with salt. Pile remaining kale on top. Drizzle with additional sesame oil and sprinkle with more red pepper flakes.
Tofu and Summer Vegetable Curry

Ingredients:
4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes
Kosher salt
2 medium onions, coarsely chopped
1/3 cup red curry paste
2 large zucchini, cut into 1/2" pieces
1 large or 2 small Japanese eggplant, cut into 1/2" pieces
8 oz. green beans, trimmed, cut into 1" pieces
1 (13.5-oz.) can unsweetened coconut milk
Lime wedges
cilantro leaves with tender stems
and coarsely chopped salted
roasted peanuts (for serving)

Instructions:
Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and 1/2 cup water and bring to a simmer.
Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.
Tomato Fried Rice

Ingredients:
4 scallions
1 lb. cherry and/or grape tomatoes of any and all colors
Kosher salt
2 Tbsp. toasted sesame oil, divided
3 garlic cloves, finely grated
1 1/2 tsp. finely grated peeled ginger
2 1/2 cups chilled cooked long-grain white or brown rice
3 large eggs, beaten to blend
1 Tbsp. soy sauce
Extra-virgin olive oil (for drizzling)
Crushed red pepper flakes (for serving; optional)
1/2 lemon

Instructions:
Trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts; set aside separately. Quarter any larger tomatoes and halve any small ones. Place about one-quarter of tomatoes in a small bowl; season generously with salt and toss to combine. Set aside.
Heat 1 Tbsp. sesame oil in a large skillet over medium-high. Add reserved white and pale green parts of scallions and remaining 3/4 of tomatoes and cook, stirring occasionally, until softened and any liquid from tomatoes has evaporated, about 4 minutes. Mix in garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add rice and stir to separate grains. Cook just to heat rice through, about 3 minutes.
Scoot vegetables and rice to 1 side of skillet, then pour half of remaining sesame oil into pan. Add eggs and cook, stirring often, until just set, about 1 minute. Mix into vegetables and rice, then drizzle in soy sauce and cook, stirring, just until well combined.
Transfer fried rice to a large bowl or platter. Drain salted tomatoes, drizzle with olive oil, and spoon over rice. Sprinkle with reserved scallion tops and red pepper flakes (if using) and drizzle with remaining sesame oil. Finely grate zest from lemon over.
Any Berry Galette

Ingredients:
2 tsp. cornstarch
1 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. freshly ground black pepper (optional)
1/3 cup sugar, plus more for sprinkling
2 lb. strawberries or other berries, hulled, halved if large
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
Extra-Flaky Pastry Dough
1 Tbsp. heavy cream
Softly whipped cream or vanilla ice cream (for serving; optional)

Instructions:
Preheat oven to 400°F. Combine cornstarch, lemon zest, salt, pepper (if using), and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add strawberries and toss to coat. Add lemon juice and vanilla; toss gently.
Arrange berry mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, berries are softened, and juices are bubbling, 45–50 minutes. Let cool 2 hours. Serve with whipped cream or ice cream if desired.
Fall Fruit Galette

Ingredients:
2 tsp. fennel seeds (optional)
1 tsp. kosher salt
1/3 cup sugar, plus more for sprinkling
2 lb. apples (such as Pink Lady, Honeycrisp, or Granny Smith), scrubbed, cored, thinly sliced
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
Extra-Flaky Pastry Dough
1 Tbsp. heavy cream
Softly whipped cream or vanilla ice cream (for serving; optional)
A spice mill or mortar and pestle

Instructions:
Preheat oven to 400°F. Toast fennel seeds (if using) in a small dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a medium bowl and add salt and 1/3 cup sugar. Toss with your hands to combine, then add apples and toss to coat. Add vinegar and vanilla; toss gently.
Arrange apple mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, overlapping slices if desired and leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, apples are softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours.
Serve galette with whipped cream or ice cream if desired.
Peach-Plum Galette

Ingredients:
2 tsp. cornstarch
1 tsp. finely grated lime zest
1 tsp. kosher salt
1/3 cup sugar, plus more for sprinkling
1 lb. peaches, cut into 3/4"-thick wedges
1 lb. plums, cut into 3/4"-thick wedges
1 Tbsp. fresh lime juice
1 tsp. vanilla extract
1 tsp. finely grated peeled ginger (optional)
Extra-Flaky Pastry Dough
1 Tbsp. heavy cream
Softly whipped cream or vanilla ice cream (for serving; optional)

Instructions:
Preheat oven to 400°F. Combine cornstarch, lime zest, salt, and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla, and ginger (if using); toss gently.
Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving.
Serve galette with whipped cream or ice cream if desired.
Extra-Flaky Pastry Dough

Ingredients:
1 1/2 tsp. sugar
3/4 tsp. kosher salt
1 1/3 cups (180 g) all-purpose flour, plus more for surface
3/4 cup (1 1/2 sticks) chilled unsalted butter

Instructions:
Whisk sugar, salt, and 1 1/3 cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using 1/2-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed.
Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over. Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile. Roll out dough to a long rectangle with short ends about 8" wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose; don’t panic. Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed. Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together. If not, repeat rolling and folding. Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Chill 30 minutes.
Roll out dough on a lightly floured surface to a 12"–14" round or oval about 1/8" thick (don’t worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.
Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.
Bagels with Japanese-ish Fixings

Ingredients:
1 or 2 bagels per person, split
1 1/2 cups Aonori Cream Cheese (recipe below)
1 pound Shiso Gravlax (recipe below), sliced thin
1/2 red onion, sliced thin
6 to 8 shiso leaves, cut into ribbons
Furikake, store-bought or your choice of homemade (see below)
12 ounces cream cheese, softened
3 tablespoons aonori (powdered dried green seaweed)
1 pound skin-on salmon fillet, as fresh and beautiful as possible
2/3 cup packed brown sugar
1/3 cup kosher salt
1 cup loosely packed sliced shiso leaves
1/2 cup dried onion flakes
1/2 cup aonori (powdered dried green seaweed)
2 tablespoons plus 1 teaspoon white sesame seeds
2 tablespoons plus 1 teaspoon black sesame seeds
1 tablespoon sugar
1 teaspoon kosher salt
2 cups tightly packed katsuobushi (bonito flakes)
1/3 cup white sesame seeds
1/3 cup black sesame seeds
1 tablespoon plus 1 teaspoon togarashi shichimi
1 tablespoon kosher salt

Instructions:
Use a spoon or spatula to mix the cream cheese and aonori together in a bowl. This will keep, covered, in the fridge for a few days.
Using tweezers, carefully remove any pin bones from the salmon fillet. Find a deep baking dish or plastic container that holds the fish snugly.
Combine the sugar, salt, and shiso in a bowl. Sprinkle a 1/2-inch layer of the mixture in the baking dish and lay the salmon on top, skin side down. Pack the fish in the rest of the salt-sugar-shiso mixture and cover loosely with a large piece of plastic wrap. You need to weight down the salmon, which you can go about in a couple different ways: A) If you have a dish or container that is slightly smaller than the one the salmon is sitting in, set the smaller container on top of the fish and weight it down with a few cans or a brick; B) Alternatively, fill a large zip-top bag three-quarters full with cold water and seal. Nestle the bag over the piece of fish. If the bag hangs over the sides of the baking dish, pour out some of the water and reseal. In either case, wrap the whole apparatus tightly in plastic wrap and allow the fish to cure in the refrigerator for 1 day.
After a day, unwrap the fish and flip it over, being sure all the flesh comes into contact with the curing mix (which should be mostly liquid at this point). Weight the fish down again and wrap it again in fresh plastic. Cure in the fridge for 3 or 4 more days, depending on the thickness of your fillet. The gravlax is ready when the fish is firm to the touch.
Wipe the cure off the salmon and wrap it in clean plastic wrap. Refrigerate until ready to serve. It will keep for up to a week.
Pulse the dried onion in a food processor or spice grinder five times, or until powdery. Transfer to a bowl, add the remaining ingredients, and stir well. Store in an airtight container for up to a couple weeks. Give it a good shake before serving.
Working in batches, use a mortar and pestle, food processor, or spice grinder to pulverize the katsuobushi flakes into a fine powder. Transfer to a bowl, add the remaining ingredients, and stir well. Store in an air-tight container for up to a week.
Set out a spread of the sliced bagels and toppings and let people do as they please.
Fried Egg Bánh Mì

Ingredients:
1/2 cup mayonnaise
2 tablespoons fish sauce
6 tablespoons unsalted butter, at room temperature
8 large eggs
Kosher salt and freshly ground black pepper
4 (6-inch) baguettes, halved lengthwise
1/2 English cucumber, seeded and thinly sliced lengthwise into strips
2 jalapeños, seeded and cut into rings
2 medium carrots, shredded
12 cilantro sprigs
Sriracha
for serving (optional)

Instructions:
Preheat the oven to 400°F. In a small bowl, whisk together the mayonnaise and fish sauce.
Heat 1 tablespoon of the butter in a nonstick skillet over medium heat until the foam subsides. Break 2 eggs into the pan. Season them with salt and pepper and reduce the heat to low.
Cook the eggs slowly until the whites are set but the yolks are still runny. Transfer to a plate and keep warm. Repeat the process with 3 more tablespoons of butter and the remaining 6 eggs.
Spread the remaining 2 tablespoons butter on the baguettes. Place the baguettes on a baking sheet and toast in the oven for 10 minutes. Season the cucumber, jalapeños, and carrots with salt and pepper to taste.
To build the bánh mì, spread each baguette half with the fish sauce mayonnaise, then top with 2 eggs, some of the vegetables, a few cilantro sprigs, and Sriracha, if desired. Serve immediately.
Killer Chocolate Cake

Ingredients:
1 cup (2 sticks) plus 1 tablespoon unsalted butter, at room temperature
2 1/3 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 3/4 cups buttermilk
2 teaspoons pure vanilla extract
2 1/4 cups light brown sugar
3 large eggs
8 ounces semisweet or bittersweet chocolate, finely chopped, and melted (see Note)
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup confectioners’ sugar
4 ounces bittersweet chocolate, finely chopped, melted, and cooled to room temperature (see Note)
2 tablespoons soy sauce
1 teaspoon pure vanilla extract

Instructions:
Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners’ sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.
Korean Egg Bread (Gyeran Bbang)

Ingredients:
250g (9oz) plain flour
2 tsp baking powder
1/2 tsp sea salt
250ml (8fl oz) whole milk
2 tsp butter, melted
2 eggs, beaten
9 egg yolks
120g (3 1/4 oz) bacon, diced
90g (3oz) tomato, diced
120g (3 1/4 oz) mozzarella cheese, grated
Sea salt and freshly ground black pepper
15g (1/2 oz) chives
chopped
to serve

Instructions:
Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases.
For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.
In another bowl, whisk together the milk, butter and eggs.
Make a well in the center of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth.
Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one.
Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.
Vietnamese Pork Meatball Banh Mi Fried Rice

Ingredients:
1 small daikon radish, peeled and cut into matchsticks
1 large carrot, peeled and cut into matchsticks
1 teaspoon kosher salt
1 cup distilled white vinegar
1 cup water
1/3 cup granulated sugar
1 stalk lemongrass, root end trimmed, outer leaves removed, finely sliced (white part only; about 2 Tbsp.)
2 cloves garlic
2 green onions
1 Tbsp. fish sauce
1 Tbsp. sriracha
1 Tbsp. kosher salt
1 lb. ground pork
1 Tbsp. vegetable oil
5 green onions, ends trimmed, cut into 1” lengths
4 cups cold cooked rice
1 Tbsp. soy sauce
1 Tbsp. fish sauce
1 Tbsp. sriracha, plus more for serving
1/2 cup chopped fresh cilantro

Instructions:
Combine the daikon and carrot on a colander set in the sink. Sprinkle with salt, and massage the vegetables until they’re bendable and have expelled their liquid. In a medium bowl, combine the vinegar, water, and sugar. Stir until the sugar is dissolved. Add the carrot and daikon, pressing to make sure the vegetables are mostly submerged. Cover and refrigerate at least an hour before using, and up to several weeks.
In a food processor, combine the lemongrass, garlic, and green onions. Pulse until finely chopped. Add the fish sauce, sriracha, salt, and pork; pulse until just combined. (Alternatively, you can very finely chop the lemongrass, garlic, and green onions by hand or use a mortar and pestle, then mix with the remaining ingredients. Filling can be made several days ahead and refrigerated.) Roll the meat mixture into heaping teaspoon-size meatballs (alternatively, you can roll just half into meatballs and use a combination of ground pork and meatballs in the fried rice).
Heat the oil in a large sauté pan over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Transfer to a plate. (If you rolled only half the mixture into meatballs, now sauté the ground pork in the pan until cooked through, then transfer to the plate.) Add the green onions and sauté until browned, about 2 minutes. Add the rice and sauté until warmed through and softened, then continue sautéing until the rice seems firm again, about 3 minutes. Add the meatballs and cook until warmed through. In a small bowl, combine the soy sauce, fish sauce, and sriracha. Drizzle the mixture over the rice and stir until evenly coated.
Green Rice with Tomatoes, Eggs, and Almonds

Ingredients:
3 cups coarsely chopped parsley and/or cilantro (in any proportion)
3/4 cup extra-virgin olive oil
Juice of 1/2 lime (or more)
1/2 (or more) garlic clove
1 1/2 tsp. (or more) kosher salt
1/4 cup coarsely chopped salted, roasted almonds, divided
3 cups cooked basmati rice or other grain (such as brown rice, barley, or farro)
1 avocado, cut into 1/2" pieces
1 scallion, thinly sliced
4 hard-boiled eggs, each cut into 4 wedges
2–3 medium tomatoes (preferably heirloom; about 1 lb. total)
cut into 1/2"-thick wedges

Instructions:
Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired—you want the sauce to be well seasoned.
Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.
Raw Tomato Sauce

Ingredients:
1 1/2–2 lbs. ripe tomatoes, halved, 1–2 garlic cloves, finely grated, 1/2 cup passata di pomodoro, or strained tomatoes, 4–6 tablespoons extra-virgin olive oil, 1 pinch of crushed red pepper flakes, Salt and freshly ground black pepper

Instructions:
Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.