iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cheesy Loaded Sweet Potatoes

Ingredients:
3 lb. sweet potatoes (4 large or 6 small), scrubbed, halved lengthwise
3 Tbsp. extra-virgin olive oil, divided
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 cups shredded Monterey Jack or cheddar cheese
Sour cream or plain yogurt
sliced avocado
thinly sliced radishes
thinly sliced scallions
cilantro leaves
Pickled Red Onions
lime wedges
and/or hot sauce (for serving; optional)

Instructions:
Fill a large pot with 1" water. Place potatoes in a steamer basket and lower into pot. Cover pot and bring to a boil. Steam until potatoes are fork-tender, 25–30 minutes.
Place an oven rack about 8" from broiler; preheat broiler. Coat a rimmed baking sheet with 1 Tbsp. oil. Arrange potatoes skin side down on prepared pan. Score or lightly mash flesh with a fork; season all over with salt and pepper. Drizzle with remaining 2 Tbsp. oil, then top with cheese (taking care to keep it on the potatoes, not the pan). Broil potatoes, watching carefully to make sure they don’t burn, until cheese is bubbling and golden brown, 3–5 minutes.
Transfer potatoes to a platter. Serve with sour cream, avocado, radishes, scallions, cilantro, pickled onion, lime wedges, and hot sauce for topping alongside, if desired.
Do Ahead: Potatoes can be steamed 5 days ahead. Transfer to an airtight container and chill.
Garlicky Panko Toasties

Ingredients:
4 Tbsp. unsalted butter
4 garlic cloves, lightly smashed
1 1/2 cups panko (Japanese breadcrumbs)
Kosher salt

Instructions:
Cook butter and garlic in a medium skillet over medium-low heat, swirling pan often, until foaming subsides and garlic is fragrant, about 2 minutes. Add panko and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 4 minutes; season with salt.
Transfer to a plate and let cool. Discard garlic.
Do Ahead: Panko can be made 5 days ahead. Store airtight at room temperature.
Garlic–Brown Butter Croutons

Ingredients:
6 oz. country-style bread, torn into 1" irregular pieces (about 4 cups)
10 garlic cloves, smashed
4 Tbsp. unsalted butter
Kosher salt
freshly ground pepper

Instructions:
Preheat oven to 375°F. Place bread in a large bowl. Cook garlic and butter in a medium saucepan over medium-low heat, swirling often, until foaming subsides, butter turns golden brown, and garlic is fragrant, 6–8 minutes. Drizzle garlic butter over bread and toss to coat; season with salt and pepper.
Spread out bread mixture on a small rimmed baking sheet. Bake croutons until deep golden brown and crisp, 20–25 minutes. Let cool, then pluck out and discard garlic cloves.
Do Ahead: Croutons can be made 1 week ahead. Store in an airtight container at room temperature.
Sesame Salt

Ingredients:
3/4 cup white and/or black sesame seeds, 1 tsp. flaky sea salt

Instructions:
Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.
Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)
Do Ahead: Sesame salt can be made 1 week ahead. Store airtight at room temperature.
Gina’s Arancini (Italian Rice Balls)

Ingredients:
2 cups (380 g) Arborio rice
5 cups (1.2 L) chicken broth or water
1/2 tablespoon unsalted butter
1 1/2 teaspoons extra-virgin olive oil
1/2 cup (80g) finely chopped prosciutto
1 1/2 cups (150 g) Italian bread crumbs
1 large egg, beaten
1 teaspoon parsley, chopped
1/3 cup (30 g) grated Parmigiano cheese
1 teaspoon coarse salt
4 ounces (115 g) fresh mozzarella, cut into 1/4-inch (6-mm) cubes
4 cups (960 ml) vegetable oil
Grated Parmesan cheese
for garnish

Instructions:
Combine the rice and broth in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot.
While the rice is cooking, heat the butter and olive oil in a small pan over medium heat and add the prosciutto. Cook until it begins to crisp, about 2 minutes. Set aside.
Once the rice is cooked, remove to a large baking sheet and let cool for 10 minutes. (Rice can be made a day ahead, cooled, and stored in the refrigerator overnight.)
While the rice is cooling, pour 1/2 cup (120 ml) room-temperature water into a shallow bowl. Place the bread crumbs in a separate shallow bowl. Set both aside.
Once the rice is cool, combine it with the crisped prosciutto, egg, parsley, Parmigiano cheese, and salt in a large bowl.
Using an ice cream scoop or lightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a cube of mozzarella cheese. Encase the cheese with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture.
Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the bread crumbs. Set them on the baking sheet.
Heat the vegetable oil in a large pot to 350°F (175°C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides.
Transfer to paper towels to drain. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated Parmesan cheese, if you can wait!
Safoi’s Moroccan Chicken Tagine

Ingredients:
1/2 teaspoon saffron threads
1 teaspoon ground ginger
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1/2 cup (120 ml) extra-virgin olive oil
1/2 cup (120 ml) canola oil
1 (3 1/2-pound/1.7 kg) whole chicken
7 large carrots, peeled
1 small yellow onion, minced
1/2 cup (75 g) olives (Mediterranean or Kalamata)
1/2 preserved lemon, sliced thin
1 tablespoon parsley
chopped

Instructions:
Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside.
Clean and thoroughly wash the chicken, then cut it into 8 pieces.
Add the chicken to the bowl with the marinade, massaging the marinade into the chicken.
Cut the carrots in half and remove their yellow cores.
Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion.
Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover.
Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary.
In the last 5 minutes of cooking, add the olives and the preserved lemon.
Garnish with parsley to serve.
Champagne Punch with Brandy and Citrus

Ingredients:
1/2 cup sugar
1/2 cup water
1 cup white grape juice
1 1/2 cups fresh grapefruit juice (preferably pink or ruby red)
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 cup dry white wine
1/4 cup Cognac or other brandy
1/2 cup packed mint leaves
1 navel orange, cut into 1/2-inch pieces
1 lime, cut into 1/2-inch pieces
1 lemon, cut into 1/2-inch pieces
1 (750-ml) bottle Champagne or other sparkling white wine
chilled

Instructions:
Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool).
Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.
Braised Leeks, Peas, and Lettuce

Ingredients:
4 Tbsp. unsalted butter, 3 leeks, white and pale green parts only, thinly sliced, well rinsed, 1 tsp. kosher salt, plus more, 1 tsp. kosher salt, plus more, 1/2 tsp. freshly ground black pepper, plus more, 1/4 cup dry white wine, 2 heads of Little Gem lettuce or romaine hearts, thinly sliced, 1 lb. frozen peas, thawed, 2 Tbsp. finely chopped chives, 2 Tbsp. finely chopped mint, 1 tsp. finely grated lemon zest, 1/4 cup roasted, salted pistachios, coarsely chopped

Instructions:
Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5–7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1–2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.
Deep Dish Quiche with Garnishes

Ingredients:
1 full recipe Our Favorite Pie Dough
All-purpose flour (for surface)
2 shallots, finely chopped
2 Tbsp. extra-virgin olive oil
1 1/2 tsp. kosher salt, divided
1 Tbsp. finely chopped chives
8 large eggs
1 3/4 cups half-and-half
1/2 tsp. freshly ground black pepper
1 cup crème fraîche, plus more for serving
Braised Leeks
Peas
and Lettuce
prosciutto or other cured meat and/or salmon
green goddess dressing
avocado
baby greens
and lemon wedges (for serving)

Instructions:
Roll dough to a 15" round on a lightly floured work surface; trim edges. Fit dough into a 9" springform pan, letting dough fold over itself slightly around the edges so that it creates a gently pleated, rippled effect (the dough will extend above top of pan). Place pan on a rimmed baking sheet. Chill 1 hour, or freeze 20 minutes.
Preheat oven to 350°F. Dock bottom surface of dough with a fork. Line dough with parchment paper or foil, then fill with dried beans or baking weights. Bake crust on baking sheet until top edge is golden, about 30 minutes. Using parchment, lift out beans, then continue to bake until surface of crust is set and lightly browned and feels dry, 35–40 minutes more. Transfer pan to a wire rack and let cool.
While crust cools, reduce oven temperature to 325°F. Cook shallots, oil, and 1/2 tsp. salt in a small skillet over medium-low heat, stirring often, until tender and translucent, about 5 minutes. Remove from heat and stir in chives. Spoon filling into cooled crust.
Vigorously whisk eggs in a large bowl or glass measuring cup. Whisk in half-and-half, pepper, 1 cup crème fraîche, and remaining 1 tsp. salt until combined. Pour custard over filling. Bake quiche until filling is puffed, set, and golden, 60–75 minutes. Transfer pan to a wire rack and let cool at least 1 hour. Release springform, then lift quiche off base using parchment overhang and transfer to a platter or cutting board.
Serve with braised vegetables, prosciutto, crème fraîche, green goddess dressing, avocado, greens, and lemon wedges alongside for guests to dress their quiche as desired.
Do Ahead: Crust can be baked 1 day ahead. Store uncovered at room temperature. Quiche can be made 6 hours ahead. Store uncovered at room temperature. Quiche can also be made 1 day ahead; cover and chill overnight. Bring to room temperature 2 hours before serving.
Crispy Skin Chicken with Dill and Garlic Sauce

Ingredients:
2 (3 1/2–4-lb.) chickens, backbones removed, halved through the breastbone
1 1/2 tsp. plus 2 Tbsp. kosher salt; plus more
3 heads of garlic, cloves separated, peeled
3 cups vegetable or other neutral oil, divided
3 Tbsp. Aleppo-style pepper
3 large shallots, thinly sliced
2 1/2 lb. new potatoes, halved, quartered if large
1/2 cup coarsely chopped dill
A deep-fry thermometer

Instructions:
Place racks in upper and lower thirds of oven; preheat to 325°F. Pat chicken halves dry with paper towels and season generously all over with salt. Arrange, skin side up, on 2 wire racks set inside 2 baking sheets so that you have 2 chicken halves on each rack. Roast chickens, rotating baking sheets top to bottom and front to back halfway through, until just golden and an instant-read thermometer inserted into the thickest part of the breasts registers 150°F, 45–50 minutes.
Meanwhile, pulse garlic in a food processor until finely chopped. Heat 1 cup oil in a small saucepan over medium until shimmering. Add garlic and cook, stirring constantly, until softened and slightly darker, about 1 minute. Transfer to a small bowl. Stir in Aleppo-style pepper and 1 1/2 tsp. salt. Set garlic oil aside for serving.
Fit a large Dutch oven or other heavy pot with deep-fry thermometer. Heat remaining 2 cups vegetable oil over medium-high until thermometer registers 350°F. Fry shallots, stirring often, until golden brown, about 5 minutes. Using a fine-mesh sieve or spider, transfer shallots to paper towels to drain; season with salt. Remove pot from heat if chicken hasn’t finished roasting yet.
As soon as chickens are done, remove from oven and lightly dab with paper towels to remove as much moisture from the underside as possible (this will prevent them from spattering too much when you put them in the hot oil). Reheat shallot oil to 350°F if needed. Working with 1 half at a time and maintaining oil temperature between batches, fry chickens, skin side down, until skin is crisp and deeply browned, 6–8 minutes. Transfer to clean wire racks as you go; season lightly with salt.
Meanwhile, combine potatoes and 2 Tbsp. salt in another large pot and pour in cold water to cover by 1". Bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender when pierced with the tip of a paring knife, 10–15 minutes, depending on size of potatoes. Drain and return potatoes to the same pot. Gently press down on potatoes to break up slightly. Add 1/3 cup reserved garlic oil, season with salt, and toss to combine.
Transfer potatoes to a small platter. Drizzle with some more garlic oil. Cut chicken halves into pieces and arrange on a large platter. Drizzle chicken with some garlic oil, then sprinkle dill and fried shallots over. Serve with any remaining garlic oil alongside.
Liu Shaokun's Spicy Buckwheat Noodles with Chicken

Ingredients:
3 cups chicken broth or water (24 fl oz)
1 lb skinless boneless chicken breast halves (2)
1/2 lb dried buckwheat noodles such as soba noodles
1 tablespoon peanut oil
3 tablespoons Chinese black vinegar
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee) plus some of sediment from jar
2 garlic cloves, minced
1/2 teaspoon sugar
1/8 teaspoon salt
3 scallions (green parts only), thinly sliced
2 tablespoons soy nuts (roasted salted soybeans)

Instructions:
Bring broth to a simmer in a 3-quart saucepan, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool at least 10 minutes, reserving broth for another use.
While chicken is poaching, bring 4 quarts salted cold water to a boil in a 5- to 6-quart saucepan over moderately high heat. Stir in noodles, then 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, stirring, then repeat once more, or until noodles are just tender but still firm and chewy throughout.
Drain noodles in a colander and rinse well under cold water to cool, then drain well. Toss noodles with peanut oil in a large bowl.
Stir together vinegar, soy sauces, chile oil with sediment, garlic, sugar, and salt in another bowl until sugar is dissolved, then add to noodles and toss until coated.
Shred chicken with your fingers into 1/4-inch-wide strips and add to noodles, tossing to combine. Sprinkle with scallions and soy nuts.
Foolproof Grilled Chicken

Ingredients:
4 quarts cold water
1/4 cup sugar
1/2 cup plus 1 teaspoon kosher salt
5 1/2 to 6 pounds chicken parts with skin and bones
1/4 cup fresh lime juice plus 4 limes, halved crosswise
2 tablespoons Asian fish sauce
1 large garlic clove, minced
3 tablespoons finely chopped fresh mint
1/4 cup finely chopped fresh cilantro
1 teaspoon dried hot red pepper flakes
1/2 cup vegetable oil
a 22 1/2-inch charcoal kettle grill and a charcoal chimney; or a gas grill

Instructions:
Bring water, sugar, and 1/2 cup salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, uncovered, 15 minutes. Cool brine completely, then add chicken and soak, covered and chilled, 6 hours.
Remove chicken and pat dry.
Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes, and remaining teaspoon salt in a large bowl, then add oil in a stream, whisking until combined.
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on the opposite side.
When charcoal turns grayish white (after 15 to 20 minutes), check fire temperature and grill chicken parts according to instructions in accompanying article. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
When chicken is almost done, grill lime halves, cut sides down, uncovered, over coals until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner.
Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides down, on grill, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all breasts on rack over shut-off burner.
Cook seared chicken, covered with lid, turning over once, until cooked through, 18 to 20 minutes. Transfer chicken to bowl with vinaigrette and turn to coat, then transfer to platter to keep warm, loosely covered with foil.
When chicken is almost done, grill lime halves, cut sides down, uncovered, over lit burner until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
Bacon and Cheddar Toasts

Ingredients:
1/2 lb extra-sharp white Cheddar, coarsely grated (2 cups)
1/2 lb cold sliced lean bacon, finely chopped
1 small onion, finely chopped (1/3 cup)
1 1/2 tablespoons drained bottled horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper
14 very thin slices firm white sandwich bread

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.
Manicotti

Ingredients:
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped
1/2 cup water
1 teaspoon sugar
1 teaspoon salt
1/4 cup chopped fresh basil
3 large eggs
1 1/2 cups water
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon unsalted butter, melted
2 lb fresh ricotta (3 cups)
2 large eggs
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh mozzarella
2 glass or ceramic baking dishes
one 13 by 9 inches and one 8 inches square

Instructions:
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.
Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.
Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.
Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.
Put oven rack in middle position and preheat oven to 425°F.
Cut mozzarella lengthwise into 1/4-inch-thick sticks.
Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.
Spring Pea Fish Chowder

Ingredients:
3 leeks, white and pale green parts only, tough outer layer removed
2 Tbsp. extra-virgin olive oil
1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, plus more
1 cup pure clam juice
2 bay leaves
1 lb. skinless halibut or cod fillet, cut into 2x1" pieces
1 cup heavy cream
1 (10-oz.) bag frozen sweet peas, thawed
1 Tbsp. fresh lemon juice
Pea shoots (tendrils) or sprouts
basil leaves
finely grated lemon zest
and flaky sea salt (for serving)

Instructions:
Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5–6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10–12 minutes.
Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3–4 minutes. Remove from heat and stir in lemon juice.
Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.