iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Quesadillas with Oaxacan Cheese and Squash Blossoms

Ingredients:
2 tablespoons olive oil
1/2 white onion, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt
4 corn tortillas
2 ounces Oaxacan cheese or fresh mozzarella, grated (about 1/2 cup)
8 squash blossoms
stems and stamens removed

Instructions:
Heat oil in a large skillet, preferably cast iron, over medium. Cook onion and garlic, stirring occasionally, until very soft and golden, 10–12 minutes; season with salt. Transfer to a small bowl and wipe skillet clean.
Toast a tortilla in the same skillet over medium-high until golden brown but not crunchy on one side, about 1 minute. Turn tortilla over and scatter one-quarter of cheese over one half of toasted side. Arrange 2 squash blossoms and one-quarter of onion mixture on top of cheese and fold tortilla in half to create a half-moon. Press down on it lightly to help tortilla adhere. Continue cooking, turning once or twice and pressing occasionally, until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed), about 3 minutes. Transfer quesadilla to a plate. Repeat with remaining tortillas, cheese, squash blossoms, and onion mixture to make 3 more quesadillas.
Toasted Chile de Árbol and Tomatillo Salsa

Ingredients:
10 dried chiles de árbol, seeds and ribs removed, 3 medium tomatillos, husks removed, rinsed, 3 garlic cloves, smashed, Kosher salt, 1 teaspoon fresh lime juice

Instructions:
Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don’t char), about 3 minutes. Transfer to a plate.
Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5–8 minutes. Remove from heat and let sit (still covered) 5 minutes.
Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
Salsa can be made 3 days ahead. Cover and chill.
Soy Sauce–Marinated Short Ribs with Ginger

Ingredients:
2 cups soy sauce
1 cup sugar
2 tablespoons toasted sesame oil
1 tablespoon crushed red pepper flakes
6 garlic cloves, chopped
1 (2-inch) piece ginger, peeled, chopped
8 star anise pods
4 (2-inch-thick) English-style bone-in beef short ribs (about 1 pound each)
1 tablespoon cornstarch
1 tablespoon fresh lime juice
2 cups cooked white rice (from 1 cup uncooked)
1 scallion, thinly sliced
1 teaspoon toasted sesame seeds
Lime wedges and Sriracha (for serving)

Instructions:
Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2–2 hours.
Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10–15 minutes.
Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you’ll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.
Red Posole with Pork

Ingredients:
3 pounds pork shoulder (Boston butt)
1 large white onion, halved through root end, plus chopped for serving
2 heads of garlic, halved crosswise
1 bay leaf
3 whole cloves
10 guajillo chiles, ribs and seeds removed
6 dried chiles de árbol, ribs and seeds removed
Kosher salt
3 (15-ounce) cans white hominy, rinsed
Thinly sliced cabbage
thinly sliced radishes
dried oregano
and lime wedges (for serving)

Instructions:
Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot. Pour in 14 cups water (pork should be submerged). Bring to a simmer and cook, skimming as needed and turning pork occasionally, until meat is cooked through and tender but not yet falling apart, 2 1/2–3 hours. Transfer pork to a plate; let cool slightly. Strain broth into a large bowl, then transfer back to pot. Slice pork into 1/2" slices and add to broth.
Meanwhile, preheat oven to 350°F. Toast all the chiles on a rimmed baking sheet until brown (do not char) and starting to lightly puff in places, about 5 minutes. Bring 3 cups water to a boil in a medium saucepan; add chiles. Remove from heat and let chiles soak until softened, 10–12 minutes. Blend chiles and cooking liquid in a blender until smooth; season with salt.
Add chile purée to pork and broth. Bring to a simmer, add hominy, and cook, skimming off fat from surface, until pork is so tender it’s nearly falling apart, 45–60 minutes; season with more salt.
Divide posole among bowls, top with onion, cabbage, radishes, and oregano. Serve with lime wedges.
Posole can be made 3 days ahead. Let cool; cover and chill.
Edible Cookie Dough with Variations

Ingredients:
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature, cubed
1/2 cup granulated sugar
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
8 cream-filled chocolate sandwich cookies, such as Oreos
2 teaspoons vegetable oil
3 tablespoons unsweetened cocoa powder
1/2 cup mini marshmallows
1/3 cup almonds, coarsely chopped
1/3 cup chocolate chips
2 teaspoons vegetable oil
1/ 2 cup quick-cooking oats
1/3 cup walnuts, coarsely chopped
1/2 cup raisins
2 teaspoons vegetable oil
1/2 teaspoon ground cinnamon
1/3 cup smooth peanut butter
1/3 mini peanut butter cups, cut into 1/8ths
"1/4 cup hard shell peanut butter chocolate candies
such as Reeses Pieces"

Instructions:
Preheat oven to 350˚F. Spread flour on a parchment-lined rimmed baking sheet and bake 10 minutes. Let cool slightly (flour should still be warm to the touch), about 3 minutes.
Meanwhile, using an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and salt in a large bowl until light and fluffy, 2–3 minutes. Reduce mixer speed to low and beat in milk and vanilla. Add warm flour and beat on low speed until incorporated. Increase speed to medium-high and continue to beat until dough separates, then comes back together, about 30 seconds. Chill 10 minutes.
Mix base cookie dough and chocolate chips with a spatula in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 30 minutes.
Crush cookies in a plastic bag until finely crushed. Mix base cookie dough, cookie crumbles, and oil with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Sift cocoa powder over base cookie dough. Add marshmallows, almonds, chocolate chips, and oil and mix with a spatula or your hands until incorporated. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Preheat oven to 350˚F. Spread oats and walnuts on a rimmed baking sheet and bake until walnuts are lightly toasted, about 10 minutes. Let cool at least 15 minutes.
Mix base cookie dough, oats, walnuts, raisins, oil, and cinnamon with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Using an electric mixer on medium-high speed, beat base cookie dough and peanut butter in a large bowl until smooth. Add peanut butter cups and candies and fold with a spatula. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Cookie dough made 5 days ahead. Store in an airtight container and chill, or freeze up to 1 month.
Broiled Red Snapper with Za'atar Salsa Verde

Ingredients:
2 tablespoons pine nuts
4 (6-ounce) skin-on, boneless red snapper fillets, patted dry
Kosher salt, freshly ground pepper
1/2 teaspoon ground coriander
4 tablespoons plus 1/2 cup olive oil
1/3 cup finely chopped cilantro
1/3 cup finely chopped parsley
1 small garlic clove, finely grated
1 1/2 teaspoons za’atar
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons finely chopped pickled banana peppers

Instructions:
Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8–10 minutes. Remove fish from broiler and let rest 5 minutes.
Meanwhile, mix together cilantro, parsley, garlic, za’atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.
Creamy Potato Salad with Lemon and Fresh Herbs

Ingredients:
3 pounds baby red potatoes, 3 tablespoons unseasoned rice vinegar, 3/4 cup mayonnaise, 3 medium green onions, thinly sliced, 1 celery stalk, cut into 1/3-inch cubes, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh dill, 1 1/2 teaspoons finely grated lemon peel

Instructions:
Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.
Mango and Cucumber Chow

Ingredients:
1 large shallot, thinly sliced into rings
3 garlic cloves, finely grated
1/2–1 Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
1/4 cup fresh lime juice
1 teaspoon kosher salt
2 ripe but firm mangoes, peeled, cut into ½-inch-thick spears
1 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced crosswise
1/2 cup chopped cilantro
Freshly ground black pepper

Instructions:
Toss shallot, garlic, chile, lime juice, and salt in a medium bowl. Add mangoes and cucumber and toss again. Cover; let sit at room temperature until shallot and cucumber are softened and juicy and flavors come together, 45–60 minutes.
To serve, add cilantro to chow and toss well; season generously with pepper.
Chow (without cilantro) can be made 3 hours ahead. Cover and chill.
Provencal Chicken with Tomatoes, Olives, and Basil

Ingredients:
8 chicken thighs with skin and bone (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
1/3 cup dry white wine
4 anchovy fillets, minced
1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

Instructions:
Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.
Quick-Pickled Rhubarb Salad

Ingredients:
2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons kosher salt, plus more
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
Olive oil (for drizzling)
Freshly ground black pepper
A heatproof 1-pint jar

Instructions:
Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
Rhubarb can be pickled 1 week ahead. Keep chilled.
Cantaloupe and Cucumber Salad

Ingredients:
1/2 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick
2 Fresno chiles, thinly sliced
1/2 cup unsalted, roasted pumpkin seeds (pepitas)
1/4 cup chopped cilantro
1/4 cup chopped mint
Sumac (for serving)
Sumac
a tart
citrusy spice generally sold in ground form
can be found at Middle Eastern markets
specialty foods stores
and online.

Instructions:
Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.
Mezcal Cocktail with Hibiscus and Cilantro

Ingredients:
1/2 cup dried hibiscus flowers
1/2 cup sugar
3 cups cilantro leaves with tender stems, divided
1/2 cup mezcal
1/4 cup fresh lime juice
Cilantro flowers or sprigs (for serving)

Instructions:
Bring 3 cups water to a simmer in a medium saucepan. Remove from heat and add hibiscus; let steep 10 minutes. Strain hibiscus tea into a medium bowl; let cool.
Bring 1 cup water to a simmer in a small saucepan. Add sugar and cook, stirring, until dissolved. Remove from heat; add 2 cups cilantro. Let steep 20 minutes. Strain syrup into a small bowl; let cool.
To make cocktail, muddle remaining 1 cup cilantro in a large pitcher. Add mezcal, lime juice, hibiscus tea, and 1¼ cups cilantro syrup and stir to combine. Taste and add more syrup if desired, keeping in mind that the flavor will be diluted once you add ice.
Divide cocktail among ice-filled glasses. Garnish with cilantro flowers.
Marinated Goat Cheese with Herbs and Spices

Ingredients:
8 ounces fresh goat cheese
1 teaspoon allspice berries
1/2 teaspoon coriander seeds
3 garlic cloves, smashed
2 (3-inch) strips orange zest
2 fresh bay leaves
1 star anise pod
1/3 cup olive oil
1/4 teaspoon crushed red pepper flakes
1 baguette, sliced 1/2 inch thick on a diagonal
Flaky sea salt

Instructions:
Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
Crush allspice and coriander with the flat side of a chef’s knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15–20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5–8 minutes.
Sprinkle marinated goat cheese with flaky salt and serve with toast.
Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.
Fried Oysters with Bacon, Garlic, and Sage

Ingredients:
2 cups rice flour
1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
1/2 teaspoon cayenne pepper
24 large oysters, shucked
4 ounces slab bacon, cut into 1x1/4-inch pieces
1 cup (2 sticks) unsalted butter, divided
6 garlic cloves, smashed, divided
8 sage leaves
Spicy mustard or hot sauce (for serving)

Instructions:
Whisk rice flour, salt, and cayenne in a medium bowl. Toss oysters in flour mixture to coat well, then top with a thin layer of dredge (make sure that none of the oysters are peeking out). Cover with plastic wrap and chill in dredge until ready to fry.
Cook bacon in a large skillet, preferably cast iron, over medium-low, stirring occasionally, until bacon is browned and crisp, 12–15 minutes. Transfer bacon to a small bowl with a slotted spoon.
Pour half of bacon fat into a small heatproof bowl or measuring cup and set aside. Add 1/2 cup butter to drippings in skillet and heat over medium-high. As soon as butter is foaming, remove half of oysters from dredge and shake off any excess. Add to skillet along with 3 garlic cloves and cook, gently shaking skillet to baste oysters with fat and turning oysters occasionally, until golden brown and crisp all over, about 5 minutes. Using a slotted spoon, transfer oysters and garlic to paper towels and let drain.
Pour off fat in skillet; discard. Wipe out skillet and return to medium-high. Heat remaining 1/2 cup butter and reserved bacon fat in skillet. As soon as butter is foaming, repeat process with remaining oysters and garlic. Transfer to paper towels and let drain.
Cook sage in same skillet just until crisp, about 30 seconds. Transfer to paper towels.
Arrange oysters and garlic on a platter and top with fried sage and bacon. Serve with mustard.
Oysters can be dredged 4 hours ahead. Keep chilled.
Frosé (Frozen Rosé) Ice Pops

Ingredients:
6 ounces strawberries, hulled (about 1 1/2 cups)
2 ounces fresh raspberries (about 1/3 cup)
1 2/3 cups dry rosé (about half of a 750 ml bottle)
1/2 cup ruby red grapefruit juice, preferably fresh
2 tablespoons sugar
1 cup whole or sliced fresh strawberries and raspberries
10 (2.5-ounce) freezer ice-pop molds and sticks

Instructions:
Purée strawberries, raspberries, rosé, grapefruit juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard seeds and foam.
Divide strawberry mixture among ice-pop molds, leaving about 1" space at the top. Freeze until slushy, about 1 hour. Stir with an ice-pop stick, then add fresh berries, stirring to incorporate with stick.
Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
Cocoa-Nut Energy Bites

Ingredients:
1 tablespoon virgin coconut oil, melted, cooled, plus more for pan
3 tablespoons cacao nibs
5 ounces pitted Medjool dates (about 8)
1/2 cup nut butter
3 tablespoons ground chia seeds, ground flaxseed, and/or ground hemp seeds
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3 tablespoons almond flour or meal
3 tablespoons unsweetened shredded coconut
Flaky sea salt

Instructions:
Brush an 8 1/2x4 1/2" loaf pan with oil; line with parchment paper, leaving an overhang on long sides. Pulse cacao nibs in a food processor to a fine powder; transfer to a bowl.
Place dates in a small heatproof bowl; pour boiling water over to submerge. Cover with plastic wrap; let sit until softened, 8–10 minutes.
Drain dates and transfer to food processor. Add nut butter and remaining 1 Tbsp. oil; process in long pulses until dates disintegrate and ingredients come together (mixture will be crumbly). Add seeds, kosher salt, and cinnamon; pulse to incorporate. Add almond flour, ground cacao nibs, and shredded coconut and pulse just to combine. Press into prepared pan in an even layer, compacting as firmly as possible (it will look slightly greasy, but oils will solidify once mixture is cold). Cover and chill until firm, about 1 hour.
Uncover and use sides of parchment paper to lift bar out of pan. Cut into a 6x3 grid to form squares; sprinkle with sea salt.
Energy bites can be made 5 days ahead. Cover and chill, or freeze up to 2 weeks.
Lemon Curd with Berries

Ingredients:
2 tablespoons finely grated lemon zest
1 cup fresh lemon juice
3/4 cup plus 1–2 tablespoons sugar
6 large eggs
Pinch of kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 cups mixed berries

Instructions:
Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn’t form. Chill until cold, at least 2 hours.
Toss berries and remaining 1–2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25–30 minutes. Spoon curd into bowls and top with berries and their juices.
Lemon curd can be made 2 days ahead. Keep chilled.