iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Green Salad with Coffee Vinaigrette

Ingredients:
4 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large
4 tomatillos, husks removed, rinsed, quartered
1 large or 2 small nopales (cactus paddles), spikes removed
4 garlic cloves, finely chopped
4 ounces queso fresco
2/3 cup olive oil, divided
Kosher salt, freshly ground pepper
3 tablespoons Sherry vinegar or red wine vinegar
1 teaspoon honey
1 teaspoon instant espresso
Vegetable oil (for grill)
3 cups torn frisee
1 cup trimmed watercress
1/2 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced
1 cup fresh cilantro and parsley leaves with tender stems

Instructions:
Combine onions, tomatillos, nopales, garlic, cheese, and 1/3 cup olive oil in a large resealable plastic bag; season with salt and pepper. Seal bag, pressing out air, and toss to coat. Let sit at least 1 hour.
Whisk vinegar, honey, and espresso in a medium bowl until honey and espresso are dissolved. Gradually add remaining 1/3 cup olive oil, whisking constantly. Season with salt and pepper; set aside.
Prepare grill for medium-high heat; lightly oil grates. (Or, heat a grill pan over medium-high.) Remove onions, tomatillos, and nopales from marinade; grill, turning occasionally, until tender and charred in spots, about 5 minutes. Let cool.
Remove cheese from marinade and grill, turning often, until browned on all sides, 8-10 minutes; let cool.
Cut vegetables into bite-size pieces; coarsely chop cheese.
Arrange greens on a platter. Season with salt and pepper and drizzle with half of vinaigrette. Top with cucumber, herbs, and grilled vegetables and cheese; drizzle with remaining vinaigrette.
Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.
Anadama Bread

Ingredients:
2 tablespoons unsalted butter, room temperature, plus more
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
1 cup stone-ground medium cornmeal
1/4 cup mild-flavored (light) molasses
2 tablespoons hemp seeds or white sesame seeds
1 tablespoon nigella seeds or black sesame seeds
2 teaspoons golden flaxseed
2 teaspoons brown flaxseed
2 teaspoons poppy seeds
1 1/4 teaspoon kosher salt
2 cups all-purpose flour, plus more for surface
1 large egg, beaten to blend
Salted butter (for serving)

Instructions:
Preheat oven to 375°. Lightly butter an 8x4" loaf pan and line with parchment paper, leaving generous overhang. Place yeast in a medium bowl (or the bowl of a stand mixer) and add 1 cup warm water; stir to dissolve yeast. Add cornmeal, molasses, hemp seeds, nigella seeds, golden and brown flaxseed, poppy seeds, salt, 2 cups flour, and 2 tablespoons unsalted butter. Using a wooden spoon (or dough hook if using stand mixer), mix until no dry spots remain.
Turn out dough onto a lightly floured surface and knead until dough is smooth and elastic, 10–15 minutes (alternatively, mix in stand mixer on medium speed 8–10 minutes). Lightly butter a medium bowl. Transfer dough to bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until almost doubled in size, about 1 hour.
Punch down dough to deflate; cover. Let rise again until about doubled in size, about 1 hour.
Turn out dough onto a lightly floured surface and pat into an 8x4" rectangle. Starting at the short side farthest from you, roll up dough, pinching the seam as you go, to create a tight roll. Pinch seam to close; tuck ends under and pinch to seal. Place seam side down in prepared pan and cover with plastic. Let dough rise until it crests the top of the pan and springs back slightly when pressed, about 1 hour.
Brush top of dough with egg. Bake, rotating halfway through, until bread is baked through and top is a deep golden brown, 45–50 minutes. Let cool slightly in pan on a wire rack before turning out. Let cool before slicing (if you can wait that long). Serve with salted butter. Do ahead: Bread can be made 5 days ahead. Store tightly wrapped at room temperature.
Pork Ragù Over Creamy Polenta

Ingredients:
3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
Kosher salt, freshly ground pepper
freshly
1 tablespoon vegetable oil
1 large onion, finely chopped
6 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup full-bodied red wine
1 28-ounce can whole peeled tomatoes
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
Kosher salt
1 1/2 cups coarse polenta (not quickcooking)
1/4 cup unsalted butter
1/2 cup grated Parmesan (from about 2 ounces), plus more for serving
Freshly ground black pepper
1/2 cup chopped fresh parsley
Olive oil (for drizzling)

Instructions:
Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.
Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes.
Add wine and cook, scraping up any browned bits, until reduced by about half, 5–8 minutes.
Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2–3 hours.
Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
Cook, whisking often, until polenta is tender and creamy, 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.
Smoked Swordfish Tostaditas

Ingredients:
1 morita chile, seeds removed
2 plum tomatoes, divided
2 tablespoons finely chopped hoja santa or 1 tablespoon finely chopped fresh basil with 1 tablespoon finely chopped fennel fronds
1 leek, white and pale-green parts only, halved lengthwise, divided
1/3 cup olive oil
1 small onion, finely chopped
1 large carrot, finely chopped
Kosher salt
1 garlic clove, finely chopped
8 ounces smoked swordfish, shredded
2 teaspoons Sherry vinegar or red wine vinegar
8 corn tortillas, preferably blue
1 cup vegetable oil
Avocado Cream
A 2 1/2" cookie cutter

Instructions:
Place chile and 1 tomato in a small saucepan and add water to cover. Bring to a simmer over medium heat and cook until tomato is burst and chile is soft, about 5 minutes. Remove from heat and add hoja santa. Let cool slightly, then blend tomato, chile, and hoja santa with 1 cup cooking liquid until smooth.
Halve remaining tomato, squeeze or scoop out seeds, and chop flesh. Finely chop half of leek and add to tomato; slice other half lengthwise into thin strips about 1 1/2" long.
Heat olive oil in a large skillet over medium-low and cook onion, carrot, and chopped leek and tomato. Cook, stirring often and reducing heat if vegetables start to take on any color, until tomato is falling apart and vegetables cook down, 25-30 minutes.
Season vegetable mixture with salt and increase heat to medium-high; add garlic. Cook, stirring, until garlic is golden brown, about 2 minutes.
Add swordfish and tomato puree. Bring to a gentle simmer and cook, stirring often, until liquid is almost completely absorbed, 8-12 minutes. Stir in vinegar; taste and adjust with salt and more vinegar if needed. Let cool.
Meanwhile, use cutter to punch out circles from tortillas (you should have about 24). Heat vegetable oil in a medium skillet over medium-high. Working in batches, fry tortilla rounds until puffed and crisp, about 30 seconds per side. Transfer to paper towels to drain; season with salt.
Working in batches, cook leek strips in same oil until golden brown and crisp, about 2 minutes. Transfer to paper towels; season with salt.
To serve, top each tostadita with a dollop of avocado cream and a small spoonful of swordfish mixture. Garnish with fried leeks.
Do Ahead: Swordfish mixture can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
Rice Pudding with Ginger, Amaranth, and Mango

Ingredients:
1 2" piece ginger, peeled, sliced 1/4" thick
2 13.5-ounce cans unsweetened coconut milk
3 cups whole milk
1 cup arborio rice
2/3 cup sugar
3/4 teaspoon kosher salt
2 vanilla beans, split lengthwise
1 tablespoon amaranth
1 tablespoon chia seeds
1 tablespoon sesame seeds
1 ounce butter cookies or shortbread (about 4), crushed
2 tablespoons raw sugar
1/4 teaspoon ground cinnamon
1 mango, peeled, thinly sliced
Fresh mint leaves (for serving)

Instructions:
Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.
Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.
Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon
Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.
Hearts of Palm and Artichoke Aguachile Negro

Ingredients:
1/2 small red onion, thinly sliced
1/4 cup plus 2 tablespoons Sherry vinegar or red wine vinegar
1 white corn tortilla
1 habanero chile, seeds and ribs removed
2 large celery stalks, cut into large pieces
1/4 cup avocado oil or vegetable oil
1/4 cup fresh lemon juice
1 14-ounce can hearts of palm, drained, liquid reserved, halved lengthwise, cut into 1" pieces
Kosher salt
1 14-ounce can quartered artichoke hearts, drained
1 pint cherry tomatoes, halved
4 ounces radishes, thinly sliced
1/2 cup fresh cilantro leaves with tender stems
Cheesecloth

Instructions:
Combine onion and 1/4 cup vinegar in a small bowl. Cover with plastic wrap, pressing directly onto surface. Chill until onion is uniformly pink, at least 4 hours.
Heat a medium skillet, preferably cast iron, over medium-high. Cook tortilla and chile, turning often, until completely charred, 8-10 minutes. Let cool.
Blend tortilla, chile, celery, oil, lemon juice, and remaining 2 tablespoons vinegar until very smooth. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a small bowl; discard solids. Add reserved palm liquid to make 1 cup; season aguachile with salt.
Combine palm and artichoke hearts, tomatoes, and radishes in a large bowl and toss with 1/2 cup aguachile; season with salt. Let sit at least 30 minutes.
Just before serving, drain pickled onion and add to marinated vegetables along with cilantro. Toss to combine and transfer to a platter. Pour remaining marinade over top or serve alongside.
Do ahead: Onion can be prepared 1 day ahead; keep chilled. Aguachile can be made 1 day ahead.
Our Favorite French Onion Soup

Ingredients:
5 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1 1/2 cups dry white wine
6 cups homemade beef broth or store-bought low-sodium beef broth
10 sprigs thyme
2 bay leaves
1 baguette
1 garlic clove, cut in half lengthwise
2 teaspoons sherry, preferably Fino or Manzanilla
4 ounces Gruyère cheese, grated (about 1 cup)
kitchen twine
six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional)

Instructions:
In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)
Reginetti with Savoy Cabbage and Pancetta

Ingredients:
12 ounces reginetti or other short pasta
Kosher salt
2 tablespoons olive oil
6 ounces thinly sliced pancetta (Italian bacon)
1 small head of savoy cabbage, tough ribs removed, leaves torn
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 teaspoons fresh thyme leaves
1/2 ounce Parmesan, finely grated (about 1/2 cup)
Freshly ground black pepper
Poppy seeds (for serving)

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes. Drain on paper towels.
Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes. Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes. Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt. Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes. Add Parmesan, pasta, and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes. Add pancetta and toss to combine; taste and season with salt and pepper. Serve topped with poppy seeds.
Farro Spaghetti with Mushrooms and Hazelnuts

Ingredients:
1/2 cup blanched hazelnuts, 3/4 cup low-sodium chicken broth, 1 teaspoon Sherry vinegar or red wine vinegar, Kosher salt, freshly ground pepper, 1/4 cup olive oil, 1 pound maitake mushrooms, torn into bite-size pieces, 2 garlic cloves, finely chopped, 1/2 cup dry white wine, 12 ounces farro spaghetti, 1 teaspoon finely grated lemon zest

Instructions:
Preheat oven to 350°. Toast hazelnuts on a baking sheet, stirring occasionally, until golden brown, 8–10 minutes. Let cool; set a small handful aside. Blend broth and remaining nuts in a blender until very smooth, about 5 minutes. Transfer hazelnut stock to a small bowl and stir in vinegar; season with salt and pepper.
Heat oil in a large skillet over mediumhigh. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until golden brown, 8–10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine. Bring to a vigorous simmer and cook until wine is slightly reduced, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Add pasta, 1 cup pasta cooking liquid, and 1/2 cup hazelnut stock to mushrooms and cook, tossing often and adding more cooking liquid to help finish cooking pasta and more hazelnut stock to help thicken sauce, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.
Just before serving, finely grate reserved hazelnuts over pasta and top with lemon zest.
Best-Ever Grilled Cheese

Ingredients:
2 slices Pullman or other white bread, A dab of butter, Mayonnaise, A few slices American cheese or cheddar, Pepper

Instructions:
Place 2 slices Pullman or other white bread on a cutting board and spread mayonnaise on top side of each; this is key to a golden, delectable crunch. Heat a small skillet (nonstick, ideally) over medium. Slide in a dab of butter. When it melts, place 1 slice of bread, mayonnaise side down, in skillet; top with a few slices American cheese or cheddar; season with pepper. Top with second slice of bread, mayonnaise side up. When underside is golden brown, about 4 minutes, turn sandwich and add another dab of butter to skillet. Press down on sandwich to encourage even browning and to help melt cheese—be gentle, don't smash it. Cook until second side is golden brown and cheese is melted. Eat immediately, preferably with Campbell's Tomato Soup.
Rigatoni with Lemon-Chile Pesto and Grated Egg

Ingredients:
12 ounces rigatoni or other short pasta
Kosher salt
4 hard-boiled large egg yolks
8 tablespoons unsalted butter, divided
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon finely grated Meyer lemon zest
2 tablespoons fresh Meyer lemon juice
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
1/2 ounce Pecorino
finely grated (about 1/2 cup)

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside.
Heat 6 tablespoons butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.
Add Pecorino and remaining 2 tablespoons butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.
Raspberry-Ricotta Cake

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries
divided

Instructions:
Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Strozzapreti with Oxtail Ragù and Horseradish Crumbs

Ingredients:
3 pounds oxtails, Kosher salt, freshly ground pepper, 4 tablespoons olive oil, divided, 1 medium yellow onion, 2 medium carrots, peeled, 2 celery stalks, 2 garlic cloves, finely chopped, 2 cups dry white wine, 2 cups low-sodium chicken broth, 3 teaspoons finely chopped rosemary, divided, 1 cup coarsely torn breadcrumbs, 2 teaspoons freshly grated horseradish, 12 ounces strozzapreti or other short pasta

Instructions:
Preheat oven to 350°F. Season oxtails with salt and pepper. Heat 2 tablespoons oil in a large heavy pot over medium-high and cook oxtails until deeply browned all over, 15–18 minutes; transfer to a bowl.
Meanwhile, finely chop onion, carrots, and celery in a food processor.
Cook vegetables in same pot, stirring often, until soft, 5–7 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Return oxtails to pot and add wine, broth, and 2 teaspoons rosemary. Oxtails should be just covered; top off with water if needed. Bring to a simmer, cover, and transfer to oven. Braise, checking halfway through to make sure oxtails are covered at least two-thirds of the way up, until meat is falling off the bone, 2–2 1/2 hours. Remove oxtails from liquid. When cool enough to handle, shred meat and return to sauce; discard bones.
Meanwhile, toss breadcrumbs with remaining 2 tablespoons oil on a rimmed baking sheet, squeezing bread to help it absorb oil. Bake until golden brown, 5–7 minutes; let cool. Stir breadcrumbs, horseradish, and remaining 1 teaspoon rosemary in a medium bowl.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Bring ragu to a simmer over mediumhigh heat. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper. Serve pasta topped with horseradish breadcrumbs.
Ragù can be made 4 days ahead. Let cool; cover and chill.
Your New Favorite Pork Chops

Ingredients:
1 tablespoon vegetable oil
2- 1 1/2"-thick bone-in pork rib chops (8–10 ounces each)
Kosher salt, freshly ground pepper
freshly ground pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
1 tablespoon unsalted butter

Instructions:
Heat oil in a large skillet over mediumhigh. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).
Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.