iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Butter-Roasted Halibut with Asparagus and Olives

Ingredients:
2 bunches asparagus, trimmed, halved lengthwise if thick, divided
6 Tbsp. unsalted butter
7 Tbsp. extra-virgin olive oil, divided
1 tsp. Aleppo-style pepper
2 1/2 lb. skinless halibut, salmon, or arctic char fillet
Kosher salt, freshly ground pepper
2 bunches ramps or scallions, trimmed
3/4 cup Castelvetrano olives, pitted, torn
1/4 cup finely chopped chives
1/4 cup fresh lemon juice
2 Tbsp. coarsely chopped tarragon, plus leaves for serving
Boiled small waxy potatoes and lemon wedges (for serving)

Instructions:
Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets.
Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.
Shrimp and Basil Stir-Fry

Ingredients:
3 Fresno chiles, coarsely chopped
6 garlic cloves, smashed
1/4 cup sugar
2 Tbsp. fish sauce
1 tsp. kosher salt
4 Tbsp. vegetable or grapeseed oil, divided
1 lb. large shrimp, peeled, deveined
2 cups basil leaves (about 1 bunch)
Lime wedges (for serving)

Instructions:
Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.
Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.
Strawberry-Granola Crisp

Ingredients:
2 lb. strawberries, hulled, halved, quartered if large
3 Tbsp. raw sugar
2 Tbsp. fresh lemon juice
1 Tbsp. plus 1 1/2 tsp. cornstarch
Kosher salt
1/4 cup extra-virgin olive oil
2 Tbsp. pure maple syrup
1 cup old-fashioned oats
1/3 cup sliced almonds
1/3 cup unsweetened shredded coconut
1/4 cup all-purpose flour
Plain yogurt
whipped cream
or vanilla ice cream (for serving; optional)

Instructions:
Place a rack in lower third of oven; preheat to 350°F. Toss strawberries, raw sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9"-diameter pie dish or 1-qt. baking dish.
Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling. Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35–45 minutes. Let cool at least 30 minutes before serving.
Serve crisp with yogurt, whipped cream, or ice cream, if desired.
Crisp can be baked 1 day ahead. Let cool completely; cover and chill.
Muhammara

Ingredients:
1 cup walnuts, 3 large red bell peppers, 1/2 cup fine fresh breadcrumbs, 2 Tbsp. extra-virgin olive oil, 2 Tbsp. Aleppo-style or Maras pepper or other mild chile flakes, 1 Tbsp. tahini, 1 tsp. fresh lemon juice, 1/2 tsp. paprika, 2 Tbsp. pomegranate molasses, plus more for drizzling, Kosher salt

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.
Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.)
Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).
Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, remaining walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.
Crispy Pita with Chickpeas and Yogurt (Fattet Hummus)

Ingredients:
2 garlic cloves, divided
1 (15.5-oz.) can chickpeas, rinsed
2 Tbsp. plus 1/3 cup extra-virgin olive oil
Kosher salt
3 (8"-diameter) pitas, split in half, torn into 1" pieces
2 cups plain whole-milk yogurt (not Greek)
2 tsp. fresh lemon juice
6 Tbsp. unsalted butter
1/2 cup chopped cashews
Sumac (for serving; optional)

Instructions:
Preheat oven to 350°F. Smash 1 garlic clove with the side of a chef’s knife and combine in a medium saucepan with chickpeas and 2 Tbsp. oil. Pour in cold water to cover chickpeas. Season with salt and bring just barely to a simmer. As soon as you see bubbles, remove pan from heat and set aside.
Spread out pitas on a rimmed baking sheet. Drizzle with remaining 1/3 cup oil and toss to coat; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes. Remove pita chips from oven and set aside.
Finely grate remaining garlic into a small bowl. Add yogurt and lemon juice and mix well to combine; season with salt.
Melt butter in a small skillet over medium heat. Add cashews and cook, stirring, until nuts and butter are golden brown, about 5 minutes.
Divide pita chips among bowls and scoop some lemon yogurt over. Drain chickpeas and divide evenly among bowls, then spoon over some of the toasted cashews and brown butter. Sprinkle with sumac just before serving if desired.
Cabbage Tabbouleh

Ingredients:
1/4 cup bulgur (not quick-cooking)
1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)
1/2 medium white onion, very thinly sliced
2 cups very finely chopped parsley
1 cup mint leaves, torn if large
1 tsp. ground allspice
1/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
Kosher salt
Fresh green chiles (optional)

Instructions:
Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.
Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine.
Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired (they’re meant to add some heat in between bites of the cooling tabbouleh).
Tomato Salad with Pine Nuts and Pomegranate Molasses

Ingredients:
1/3 cup chopped golden raisins
1/4 cup apple cider vinegar
1/3 cup pine nuts
1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole
1/2 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
1 cup basil leaves, torn if large
2 Tbsp. pomegranate molasses
Kosher salt

Instructions:
Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.
Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.
Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.
Transfer salad to a platter and drizzle pomegranate molasses over.
Smoky Eggplant Dip (Eggplant Moutabal)

Ingredients:
2 medium globe eggplants (about 1 3/4 lb. total)
1/3 cup tahini
1/4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt
Pomegranate seeds and black sesame seeds (for serving)

Instructions:
Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15–20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12–15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.
Remove skins from eggplants (it’s okay if some bits of charred skin don’t come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.
Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt.
Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.
Dip can be made 1 day ahead. Cover and chill.
Seven-Spice Grilled Lamb Chops with Parsley Salad

Ingredients:
1 cup plain whole-milk yogurt (not Greek)
1 tsp. freshly ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
12 untrimmed lamb rib chops (about 3 lb.), patted dry
Kosher salt
1 small red onion, very thinly sliced
1 cup coarsely chopped parsley
1 Tbsp. fresh lemon juice
2 tsp. sumac

Instructions:
Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
Let lamb sit at room temperature 1 hour before grilling.
Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.
Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
Serve lamb chops with parsley salad on top.
One-of-Each Soup

Ingredients:
1 large boiling potato (1/2 lb), peeled and coarsely chopped
1 medium onion, coarsely chopped
1 celery heart (inner pale stalks with leaves), coarsely chopped (1/2 cup)
1 large apple (preferably Granny Smith), peeled and coarsely chopped
1 firm-ripe banana, coarsely chopped
1 pint chicken broth
1 cup heavy cream
1 tablespoon unsalted butter
1 rounded teaspoon curry powder
1 teaspoon salt
1 tablespoon chopped fresh chives

Instructions:
Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 12 minutes. Stir in cream, butter, curry powder, and salt and heat just until hot (do not boil).
Purée soup in a blender until smooth (use caution when blending hot liquids). Thin soup with water if desired and serve sprinkled with chives.
Deconstructed Falafel Salad

Ingredients:
Extra-virgin olive oil
2 bunches of kale leaves (6 cups)
1 Persian cucumber, sliced into thin rounds
3 cups (150 g) store-bought pita chips
Handful of flat-leaf parsley leaves, roughly chopped
Handful of mint leaves
1 lemon, cut into wedges
Sea salt
18 ounces (500 g) cooked chickpeas (about 2 cans), drained and patted dry
Extra-virgin olive oil
2 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon paprika
Sea salt and black pepper
1/3 cup (90 g) tahini paste
Juice of 1 lemon, plus more if needed
1 garlic clove, very finely chopped
Sea salt and black pepper

Instructions:
Preheat the oven to 425°F (220°C).
For the crispy roasted chickpeas, place the drained chickpeas into a small ovenproof dish. Cover with olive oil, season well with 2 big pinches of sea salt and black pepper, and add the garlic, cumin and paprika. Stir to combine. Roast for 35–40 minutes, until the chickpeas are crispy. Set aside.
Place a large frying pan over medium heat and drizzle with oil. Add the kale, in batches, along with a pinch of salt and cook for 2–3 minutes until wilted.
To make the lemon tahini, pour the tahini into a small bowl and whisk in the lemon juice and garlic. Gradually add 1 tablespoon of water at a time until the sauce is the consistency of thickened cream. If the tahini ‘seizes’ and becomes very thick, push through by adding more water; it will eventually come back together to form a cohesive creamy sauce. Season with sea salt and black pepper, and add more lemon juice if you like it lemony.
Combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. To serve, drizzle over the lemon tahini and scatter over the remaining pita chips. Serve with lemon wedges on the side.
Strawberry Smoothie

Ingredients:
1 (10-oz.) bag frozen strawberries
1 1/4 cups (or more) whole milk or unsweetened almond, coconut, or other alternative milk
1 cup plain full-fat yogurt
1 Tbsp. honey
1 tsp. vanilla extract

Instructions:
Purée strawberries, milk, yogurt, honey, and vanilla in a blender until smooth, adding more milk if needed to thin smoothie. Divide between glasses.
Spiced Quinoa and Chickpea Bites

Ingredients:
1 (14.5-oz.) can chickpeas, drained, rinsed
1/3 cup extra-virgin olive oil
2 garlic cloves, peeled, smashed
1 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper (optional)
1/4 tsp. ground cinnamon
1 large egg
2 Tbsp. smooth almond butter or sunbutter
1 1/4 cups cooked quinoa (preferably red)
Vegetable oil (for frying; about 3/4 cup)

Instructions:
Cook chickpeas, olive oil, garlic, salt, cumin, cayenne (if using), and cinnamon in a medium skillet over medium-high heat, stirring occasionally, until garlic has softened and spices are fragrant, 3–4 minutes. Let cool slightly, then transfer to a food processor. Add egg and almond butter and pulse until a smooth paste forms. Transfer to a medium bowl and stir in quinoa.
Scoop out 1 heaping Tbsp. chickpea mixture and use wet hands to roll into a ping pong–size ball. Flatten slightly between your palms, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining chickpea mixture (you should have about 16 patties).
Pour vegetable oil into a medium cast-iron skillet or Dutch oven to a depth of 1/2". Heat over medium-high until shimmering. Working in batches if needed, fry patties, turning often with a slotted spoon, until golden brown, 4–5 minutes. Transfer to a paper towel–lined plate to drain and let cool slightly.
Do Ahead: Chickpea mixture can be formed into patties 1 day ahead. Cover with plastic and chill, or freeze on baking sheet until solid, at least 2 hours, then transfer to a resealable plastic bag and freeze up to 3 months. Fry directly from frozen, adding about 1 minute to cook time.
Chocolatey Chocolate Cake

Ingredients:
1 3/4 cups (225g) all-purpose flour
1/2 cup (45g) unsweetened Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups (300g) granulated sugar
2 eggs, at room temperature
1 cup (240ml) whole milk
1/2 cup (120ml) grapeseed oil or any mild-flavored oil
1/2 teaspoon pure vanilla extract
1 cup (240ml) boiling water
"Confectioners sugar
chocolate Swiss meringue buttercream
warm ganache
marshmallow icing
whipped cream"

Instructions:
Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I’ll let you just grease, line the bottom of the pan, and lightly flour the sides if you’re feeling lazy.)
Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
Add the sugar and whisk until combined.
In another large bowl, whisk the eggs, milk, oil, and vanilla together.
Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.
Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.
East 62nd Street Lemon Cake

Ingredients:
3 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 cup milk
Finely grated zest of 2 large lemons
1/3 cup lemon juice
2/3 cup sugar

Instructions:
Adjust an oven rack one-third up from the bottom of oven. Preheat the oven to 350°F. Butter a plain or fancy tube pan with an 11- to 12-cup capacity and dust it lightly with fine, dry bread crumbs.
Sift together flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften it a bit. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until incorporated after each addition. Remove the bowl from the mixer. Stir in lemon zest. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
Bake for 1 hour and 5 to 10 minutes, until a cake tester comes out dry.
Let cake stand in the pan for about 5 minutes and then cover with a rack and invert. Place over a large piece of aluminum foil or wax paper.
The glaze should be used immediately after it is mixed: Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.
Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate. Do not cut for at least several hours.
I have made this with 1/2 cup Key lime juice in the glaze in place of the 1/3 cup lemon juice and it is divine. (But you should continue to use the lemon zest in the cake itself.)
Buttermilk Waffles

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3 1/4 cups well-shaken buttermilk
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
3 large eggs, lightly beaten
Vegetable oil for brushing waffle iron, if necessary
Accompaniment: butter and pure maple syrup
A well-seasoned or nonstick Belgian or standard waffle iron

Instructions:
Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).
Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
Serve with butter and maple syrup.
Herb-Infused Lemon-Strawberry Loaf

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
10 large fresh bay leaves, 10 sprigs thyme, or 6 sprigs rosemary
3/4 cup plus 1 Tbsp. whole milk
1 Tbsp. plus 1 tsp. finely grated lemon zest
1/4 cup fresh lemon juice
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
2 large eggs, room temperature
3/4 cup granulated sugar
6 Tbsp. strawberry jam, divided
1/2 cup powdered sugar

Instructions:
Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides.
Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15–20 minutes.
Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl.
Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4–5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix.
Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam.
Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50–60 minutes.
Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely.
Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides.
Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
Pear Pitcher Margaritas with Chile-Lime Rims

Ingredients:
2 ripe Bosc or Bartlett pears, 1/3 cup lime juice, from about 3 limes, 2/3 cup tequila blanco, 2 tablespoons maple syrup, Ice cubes, for the blender and each glass, A small handful fresh cilantro, leaves and tender stems, Cardamom bitters, optional, 2 teaspoons chile powder, 2 teaspoons ﬁne salt, 1 teaspoon lime zest, from one of the above limes pre-juicing

Instructions:
Peel pears and scoop out just the seeds; the slightly harder parts of the ﬂesh will purée well. Chop into large chunks and place in the blender.
Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby ﬂecks.
Now let the ﬂavors mingle in the blender while you prepare the rims.
On a small plate, mix the chile powder, salt, and lime zest.
Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim.
Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people.