iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Melted Broccoli Pasta With Capers and Anchovies

Ingredients:
Kosher salt
2 heads (about 1 pound, or 454g, total) broccoli, cut into bitesize florets
12 ounces (340 g) whole-wheat penne pasta, or other short tubular pasta
3 tablespoons (45 ml) extra-virgin olive oil, divided
1 cup (54 g) panko or Freezer Bread Crumbs (see Note)
4 oil-packed anchovy fillets
¼ cup (36 g) capers, chopped if large (rinsed well if salt-packed)
2 garlic cloves, minced
¼ teaspoon red pepper flakes

Instructions:
Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.
Dashi

Ingredients:
1 gallon cold water
1 (6-inch) square dashima (kombu)
3 medium dried shiitake mushrooms
12 large dried anchovies (gutted and heads removed)

Instructions:
Put the water, dashima, shiitake mushrooms, and anchovies in a covered stockpot or other large pot and let stand at room temperature overnight, or for 8 to 12 hours.
Remove the lid, set the pot over high heat, and heat until the surface of the water begins to ripple; pay attention, and do not let it come to a boil. Lower the heat to maintain a very gentle simmer (the ideal temperature is a few degrees below a light boil) and simmer for 80 to 90 minutes. Taste the dashi every 20 minutes to monitor the changes in flavor and texture. You will notice the texture becoming softer. I describe it as having a slippery, slightly viscous texture compared to tap water. The sea flavor will become stronger, and the dashi will become darker, like pale Earl Grey tea. The sweetness will take a while to appear, but when it does, the dashi is almost ready. When you can taste the sweetness and deep sea flavors, and the dashi has a very soft texture, it is done. Be vigilant, because dashi will become bitter if cooked too long.
Strain the dashi into a covered container and store in the refrigerator for up to 2 days. After 24 hours, the dashi will begin to lose some of its flavor and it will turn slightly flat.
It’s best to use dashi the same day you make it, though if you keep it refrigerated, you can use it for another day or two. By the third day, it will no longer taste fresh.
Vegetarians can make a dashi from just dashima and dried shiitakes.
Ginger and Tamarind Refresher

Ingredients:
2½ cups (600 ml) water
2½ oz (70 g) sour tamarind pulp or paste
8 oz (225 g) fresh ginger, preferably young
1 cup (200 g) sugar
One 1 L bottle chilled club soda or 4 cups (960 ml) chilled water

Instructions:
Bring 1½ cups (360 ml) of the water to a boil. Put the tamarind pulp in a heat-proof nonreactive bowl, and cover with the boiling water. Cover and let sit for about 1 hour, until the pulp has become soft and mushy. Using a small potato masher or clean hands, massage and squeeze the block to soften the pulp. Strain through a fine-mesh strainer suspended over a medium bowl, pressing the pulp through the strainer with a large spoon. Discard the seeds and other solids left behind. Refrigerate the tamarind extract in an airtight container in the refrigerator until ready to use, for up to 4 days.
Rinse the ginger and gently scrub to remove any traces of dirt. If the ginger is young, with a thin skin, leave the skin on. Otherwise, peel. Cut into thin slices. In a medium saucepan, combine the ginger, sugar, and remaining 1 cup (240 ml) water. Bring to a boil over medium-high heat and immediately remove the saucepan from the heat. Cover and steep for 10 minutes. Strain the ginger simple syrup through a fine-mesh strainer and discard the ginger.
In a large pitcher, mix the tamarind extract and the ginger simple syrup together. Fill eight tall glasses with ice. Pour 4 oz (120 ml) of the tamarind-ginger syrup into each glass, top with 4 oz (120 ml) of the club soda or chilled water, and stir. Store any remaining tamarind-ginger syrup in an airtight container in the refrigerator for up to 1 week.
This rejuvenating drink combines the mild heat of young ginger and the sourness of tamarind. It’s wonderful during the warmer months. Young ginger requires no peeling before use because its outer skin is so thin. I recommend using South Asian tamarind, which is a lot more sour than the Mexican variety. Look for it in Asian and Indian markets.
Sumac and Saffron Refresher

Ingredients:
15 to 20 saffron strands, plus a few extra strands for garnish
½ cup (100 g) sugar
3 green cardamom pods, smashed
¼ cup (30 g) ground sumac
3 cups (700 ml) chilled club soda or water

Instructions:
Grind the saffron with 2 Tbsp. of sugar to a fine powder using a mortar and pestle.
In a medium saucepan over medium-high heat, combine 1 cup (240 ml) water, sugar, cardamom, and powdered saffron mixture and bring to simmer, stirring until the sugar dissolves. Remove from the heat and stir in the sumac. Cover the saucepan with a lid and let it steep for 30 minutes, no more. Strain the liquid through a fine mesh strainer over a medium bowl and chill before ready to serve.
To serve, fill four tall glasses with ice. In a large pitcher, stir the syrup with the chilled club soda or water. Pour 1 cup (120 ml) of the drink into each glass. Garnish each glass with 1 or 2 saffron strands. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Sumac is rich in citric, malic, and tartaric acids but also bitter tannins. Steeping it in water dissolves the water-soluble acids. Gallotannin, one of the main tannins present in sumac, is bitter to taste and dissolves in water easily. Avoid steeping the sumac for too long or its tannins will make the syrup bitter. Saffron is ground to a fine powder using a little sugar as an abrasive. Grinding saffron increases the amount of color and flavor extracted than would be achieved if the strands were used directly. Club soda if used, adds a second note of acidity from the carbonic acid as well as the crackling sound of bubbles that create a sensation via chemesthesis.
Peanut Butter Brookies

Ingredients:
160g (5¾ oz / ½ cup + 2 tablespoons) smooth peanut butter
220g (8 oz / 1 cup) light brown sugar
1 large egg, plus 2 large egg yolks
100g (3½ oz / ¾ cup) all-purpose flour
1 teaspoon bicarbonate of soda (baking soda)
½ teaspoon fine sea salt
100g (3 oz) salted peanuts, roughly chopped
150g (5½ oz / 1⅓ sticks) unsalted butter, diced, plus extra for greasing
85g (3 oz / 1 cup) cocoa powder
100g (3½ oz / ½ cup) caster (superfine) sugar
100g (3½ oz / ⅓ cup + 2 tablespoons) light brown sugar
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
2 large eggs
70g (2½ oz / ½ cup + 1 tablespoon) all-purpose flour

Instructions:
Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 13x9" baking tin and line with a piece of parchment paper that overhangs the two long sides. Secure in place with metal clips.
For the peanut butter cookie layer, mix the peanut butter and brown sugar together in a large bowl for a couple of minutes until combined and slightly lightened. Add the egg and egg yolks and beat together for a further 2–3 minutes. Add all the remaining ingredients (reserving 3 tablespoons of the peanuts for sprinkling over later) and gently mix together to form a uniform cookie dough. Spread the cookie dough in an even layer in the prepared tin, then set aside.
For the brownie layer, add the butter and cocoa to a small saucepan over a medium heat, stirring constantly, until melted and smooth. Remove from the heat and set aside. Place the sugars, salt, vanilla and eggs in a large bowl and whisk together with an electric mixer for 2–3 minutes or until slightly thickened and pale. Pour in the melted butter mixture, mixing briefly until combined, then fold in the flour. Pour the batter over the cookie layer and spread into an even layer, then sprinkle over the reserved peanuts.
Bake for about 25–30 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs.
Leave the brookies to cool completely in the tin, before using the parchment paper to lift them from the tin and cutting into squares.Store in a sealed container for 3–4 days.
Tacos de Gobernador (Shrimp, Poblano, and Cheese Tacos)

Ingredients:
4 teaspoons neutral cooking oil, such as canola oil
1 onion, peeled and diced
1 garlic clove, peeled and minced
2 poblano chiles, stems removed, cut into 1⁄4-inch-wide strips
8 corn tortillas
Juice of 3 limes
1 slice bacon, diced small
8 ounces peeled and deveined medium shrimp (preferably sizes 36/40 or 41/50; if you have bigger shrimp, slice them in half lengthwise)
1 teaspoon kosher salt
1 cup Queso Asadero cheese (if not available, substitute Teleme or Monterey Jack)
2 limes, cut into wedges
Homemade or store-bought tangy red salsa

Instructions:
Warm 3 teaspoons of the oil in a frying pan over medium-low heat. Add the onion and cook for 5 minutes, stirring gently. Add the garlic and continue to cook for 3 minutes. (If, at any time during the cooking process, the items in the pan dry out at all, deglaze the pan with some lime juice, scraping up the browned bits with a wooden spoon, and continue.) Turn the heat to medium and add the chiles. Cook for 10 minutes, or until the chiles are thoroughly cooked.
At this point, warm a separate frying pan over medium heat and add the remaining 1 teaspoon oil. Interleaved with finishing the rest of the recipe, heat each tortilla in the oil-coated pan for about 20 seconds per side, just long enough to make them the slightest bit golden but still pliable, and put between two towels to stay warm and wick away any excess oil.
Once the chiles have cooked for 10 minutes, pour the lime juice on the ingredients in the pan. Add the diced bacon to the pan and turn the heat to medium-high. When the pan has heated up and the bacon has started to turn color, add the shrimp and use the salt to season everything in the pan. Cook for 2 to 3 minutes, stirring and flipping the shrimp as necessary to cook them evenly. The shrimp should be bright pink and white and opaque. If they are still translucent, cook them a little longer.
Sprinkle the cheese over everything in the pan and turn the heat to low. Continue stirring until the cheese is melted. Remove the pan from the heat. Distribute the cheesy shrimp mixture equally among the tortillas, making a plate full of tacos. Serve along with the lime wedges and red salsa, if desired.
Kimchi Toast

Ingredients:
4 oz. cream cheese, room temperature
¾ cup finely chopped kimchi; plus more for serving (optional)
2 scallions, thinly sliced on a diagonal
1 cup cilantro leaves with tender stems
½ lime
Kosher salt
4 (¾"-thick) slices country-style bread, grilled or toasted
Chili oil and toasted white sesame seeds (for serving)

Instructions:
Mix cream cheese and ¾ cup kimchi in a medium bowl.
Toss scallions and cilantro in a small bowl to combine. Squeeze in juice from lime, season with salt, and toss again.
Smear kimchi cream cheese over each slice of bread. Top with scallion salad and more kimchi (if using). Drizzle with chili oil; sprinkle with sesame seeds.
Buttered Tomatoes with Ginger

Ingredients:
4 scallions
4 Tbsp. unsalted butter
1 (1") piece ginger, peeled, cut into matchsticks
1½ pounds tomatoes (about 3 medium), cut into (1") pieces
2 Tbsp. plus 1½ tsp. white or regular soy sauce
Kosher salt (optional)
Toasted country-style bread or cooked rice or pasta (for serving)

Instructions:
Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute.
Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens.
Spoon tomatoes over toast and sprinkle with more salt if desired.
Burst Cherry Tomato Pasta

Ingredients:
½ cup extra-virgin olive oil, plus more for drizzling
6 garlic cloves, smashed
2½ lb. cherry tomatoes (about 4 pints)
2 large sprigs basil, plus 1 cup basil leaves, torn if large
¾ tsp. crushed red pepper flakes
1½ tsp. kosher salt, plus more
Pinch of sugar (optional)
12 oz. casarecce or other medium-size pasta
1 oz. Parmesan
finely grated (about ½ cup)
plus more for serving

Instructions:
Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10–12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.
Farmers Market Farro Bowls

Ingredients:
1 cup semi-pearled farro
1 tsp. kosher salt, plus more
4 large eggs
1 large watermelon radish or 6–8 red radishes, trimmed, thinly sliced on a mandoline if you’ve got one
¼ cup unseasoned rice vinegar
2 Tbsp. sugar, divided
1 (14-oz.) block extra-firm tofu, drained
3 Tbsp. plus ¼ cup grapeseed or vegetable oil, divided
2 Tbsp. fresh lime juice
2 Tbsp. gochujang (Korean hot pepper paste)
1 Tbsp. mayonnaise
1 Tbsp. plus 1 tsp. soy sauce
1 Tbsp. plus 1 tsp. toasted sesame oil
1 medium zucchini or summer squash, halved lengthwise, cut crosswise into (¼"-thick) half-moons
2–3 cups thinly sliced or shredded raw vegetables (such as carrots
scallions
blanched sugar snap peas
baby bok choy
cucumbers
pea shoots
or alfalfa sprouts)

Instructions:
Pour farro into a medium saucepan of boiling salted water, reduce heat, and simmer, stirring occasionally, until tender, 25–30 minutes. Drain farro and spread out on a rimmed baking sheet; let cool.
Meanwhile, using a slotted spoon, carefully lower eggs into a small saucepan of boiling water and cook 6½ minutes for an oozy, jammy yolk or 7 minutes for a slightly firmer middle. Transfer eggs to a bowl of ice water with slotted spoon and let sit until cool enough to handle, about 2 minutes. Remove eggs from ice water; peel and slice in half lengthwise.
Pack radish slices into a pint jar. Whisk vinegar, 1 Tbsp. sugar, 1 tsp. salt, and ½ cup hot water in a small bowl until sugar and salt are dissolved. Pour brine over radish slices; let cool. Cover and chill at least 1 hour before using.
Cut tofu crosswise into ½"-thick slabs, then cut each slab on a diagonal to create 2 triangles. Pat dry with a clean kitchen towel. Heat 2 Tbsp. grapeseed oil in a large nonstick skillet over medium-high. Add tofu in a single layer, season with salt, and cook, undisturbed, until golden brown underneath, about 4 minutes. Turn over and cook until golden brown on second side, about 4 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
Whisk lime juice, gochujang, mayonnaise, ¼ cup grapeseed oil, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and remaining 1 Tbsp. sugar in a small bowl. Taste; season with salt if desired.
Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium-high. Add zucchini, season with salt, and cook, tossing just once or twice, until tender and blistered in spots, about 4 minutes. Add remaining 1 tsp. soy sauce and 1 tsp. sesame oil and toss to coat. Transfer to a plate.
To serve, divide farro among bowls. Arrange eggs, drained pickled radish, tofu, zucchini, and raw vegetables of choice on top as desired. Drizzle each bowl with a few spoonfuls of dressing to your liking.
Fancy and Beautiful Tomato Salad

Ingredients:
1½ lb. heirloom tomatoes (about 3 medium), sliced into 8–12 wedges, depending on size
12 oz. mixed cherry tomatoes (about 2 cups), halved, quartered if large
1¾ tsp. kosher salt, divided, plus more
1 lemon
½ garlic clove
6 Tbsp. extra-virgin olive oil
2 Tbsp. za’atar
2 cups pita chips
1½ tsp. (or more) honey
3.5 oz. feta, thinly sliced into planks
½ cup basil leaves, torn if large
½ cup mint leaves
torn if large

Instructions:
Gently toss heirloom and cherry tomatoes and 1¼ tsp. salt in a medium bowl to combine and set aside.
Finely grate lemon zest into a small bowl, then grate in garlic; set lemon aside.
Heat oil in a small saucepan or skillet over medium until just starting to shimmer. Add za’atar and cook, stirring occasionally, until fragrant and slightly darkened in color, about 1 minute. Add lemon zest and garlic, cook 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.
Place pita chips in a large bowl and drizzle 2 Tbsp. za’atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.
Cut reserved lemon in half and squeeze juice from 1 lemon half into a small bowl. Stir in honey and remaining ½ tsp. salt. Gradually add remaining za'atar oil, stirring constantly until emulsified. Taste dressing and add more lemon juice, honey, or salt if needed.
Add feta, basil, mint, and reserved tomatoes to bowl with chips and drizzle dressing over; toss gently to combine.
Spoon salad onto platter, making sure to leave no juices behind. Eat fast for crunchy chips or let sit for a crispy-gone-soggy experience.
Chicken Thighs With Tomatoes and Feta

Ingredients:
6 skin-on, bone-in chicken thighs (about 2¼ lb. total)
½ tsp. kosher salt, plus more
1¼ lb. cherry tomatoes (about 2 pints)
¼ cup harissa paste
3 Tbsp. red wine vinegar
3 sprigs oregano, divided
4 oz. feta, cut into (¼"-thick) planks
Crusty bread (for serving)

Instructions:
Pat chicken thighs dry with paper towels; season all over with salt. Arrange skin side down in a cold large cast-iron skillet. Set over medium heat and cook chicken, undisturbed, rotating pan as needed for even browning, until skin is very deep golden brown and crisp and chicken releases easily from pan, 13–16 minutes. Using tongs, transfer chicken to a plate, arranging skin side up.
Combine tomatoes, harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8–10 minutes.
Nestle chicken thighs into tomatoes, skin side up. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165°F), and tomato sauce is thickened so that a wooden spoon dragged through it leaves a trail, 6–8 minutes. Remove from heat and let sit 5 minutes.
Break feta into large pieces; scatter over chicken. Some pieces will stay intact while others will soften into the sauce a little—and that's exactly what you want. Pick leaves off remaining 2 oregano sprigs and scatter on top.
Serve with bread for sopping up any extra tomato sauce.
Corn and Chickpea Bowls With Miso Tahini

Ingredients:
2 small jalapeños, seeded, chopped
1 (¾-inch) piece ginger, peeled, finely grated
2 small garlic cloves, finely grated
1 cup (packed) cilantro leaves with tender stems
⅓ cup fresh lime juice
⅓ cup tahini
1 Tbsp. plus 1½ tsp. miso
Kosher salt
3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
2 garlic cloves, lightly crushed
1 (14-oz.) can chickpeas rinsed, drained
3 ears of corn, shucked, kernels removed
1 Tbsp. spice blend (such as za’atar, vadouvan, hawaij, or berbere)
Kosher salt
4 cups tender greens (such as Little Gem lettuce and/or watercress), torn if large
2 avocados, cut into wedges
4 small tomatoes, cut into wedges
Crumbled feta
cilantro sprigs
and lime wedges (for serving)

Instructions:
Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.
Do Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
Heat 2 Tbsp. oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash garlic with a spoon and stir into oil. Add chickpeas and increase heat to medium-high. Cook, undisturbed, until golden brown and beginning to crisp underneath, about 3 minutes. Toss and continue to cook, tossing occasionally, until golden brown all over, about 2 minutes more. Add corn and 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5–7 minutes. Sprinkle spice blend over and toss to coat. Season with salt.
Combine lettuce, avocados, and tomatoes in a large bowl. Drizzle lightly with oil and toss to combine. Season with salt.
Divide dressing among bowls and top with salad and chickpea mixture, then feta and some cilantro. Serve with lime wedges for squeezing over.