iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lemon Meringue Pie

Ingredients:
1 Blind-Baked Pie Crust, 1 cup sugar, ⅓ cup cornstarch, 2 large eggs, 4 large egg yolks, Zest of 4 lemons, 1 cup fresh lemon juice, 1 tsp. kosher salt, 3 Tbsp. chilled unsalted butter, 4 large egg whites, ¾ cup sugar, ½ tsp. kosher salt, ¼ tsp. cream of tartar

Instructions:
Whisk sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in lemon zest and juice, salt, and 1½ cups water.
Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let cool 5 minutes, whisking every minute.
Add butter to filling and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.
Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer or another large heatproof bowl; set over a large saucepan filled with 1" simmering water (bowl shouldn’t touch the water). Heat, stirring constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes.
Fit bowl onto mixer fitted with whisk attachment (or use an electric mixer) and beat on medium-high speed until meringue is more than tripled in volume and medium peaks form, about 4 minutes. Transfer to a piping bag fitted with a large round tip (or a resealable plastic bag will work—just snip off a corner after bag is filled). Pipe meringue over filling and toast with a kitchen torch or under the broiler.
Do Ahead: Pie (without meringue) can be made 2 days ahead. Keep chilled.
Chocolate Pudding Pie

Ingredients:
1 Blind-Baked Pie Crust, ½ cup sugar, 3 Tbsp. unsweetened cocoa powder, preferably Dutch-process, 2 Tbsp. cornstarch, 2 large eggs, 2 large egg yolks, 2½ cups whole milk, 1 tsp. vanilla extract, ½ tsp. kosher salt, 4 oz. bittersweet chocolate, chopped, 1 tsp. unflavored powdered gelatin, 2 cups heavy cream, 2 Tbsp. sugar, 2 tsp. vanilla extract, 1 tsp. kosher salt

Instructions:
Whisk sugar, cocoa powder, and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth. Whisk in milk, vanilla, and salt.
Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.
Add chocolate to pudding and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.
Stir gelatin and 1 Tbsp. water in a small bowl. Let sit until solidified, about 5 minutes. Microwave in 5-second intervals until melted, or set in a bowl of very hot water and let sit until melted.
Using an electric mixer, beat cream, sugar, vanilla, and salt in a large bowl until soft peaks form. Add melted gelatin and beat until medium peaks form. Spoon whipped cream over filling, swirling as desired. Chill until set, about 1 hour. Dust with cocoa powder if desired.
Do Ahead: Pie can be made 3 days ahead. Keep chilled.
Blind-Baked Pie Crust

Ingredients:
2 Tbsp. granulated sugar
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
2⅔ cups all-purpose flour, plus more for dusting
1½ cups (3 sticks) chilled unsalted butter
cut into ½" pieces

Instructions:
Whisk sugar, salt, and 2⅔ cups flour in a large bowl. Add butter and, using your fingers, smash each piece into a thin disk. Take your time doing this and don’t feel compelled to break butter into even smaller pieces. Drizzle ⅔ cup ice water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass.
Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Divide dough into 2 portions.
Flatten 1 portion of dough into an 8"-diameter disk. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. Dust surface with flour, then dust top of dough with flour. Roll out to a ¼"–⅜"-thick round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to an even 1" (there will be some excess). Fold overhang under and crimp as desired. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly if chilling longer than 1 hour). Repeat process with remaining dough and another pie dish. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month).
Place a rack in middle of oven; preheat oven to 400°F. Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30–35 minutes. Remove from oven; reduce oven temperature to 300°F. Lift out parchment and weights. Bake crust until evenly chestnut brown all over, 10–15 minutes. If baking both crusts, turn oven dial back up to 400°F and let oven preheat; repeat with remaining crust.
Banana Cream Pie

Ingredients:
9 whole graham crackers, ¼ cup salted dry-roasted peanuts, ½ tsp. kosher salt, 6 Tbsp. unsalted butter, melted, ½ cup granulated sugar, ¼ cup cornstarch, 2 large eggs, 3 large egg yolks, 3 cups whole milk, 2 tsp. vanilla extract, ½ tsp. kosher salt, plus more, 2 Tbsp. chilled unsalted butter, 4 large ripe but firm bananas, sliced ¼" thick, 2 cups heavy cream, ¼ cup powdered sugar, ¼ cup chopped salted dry-roasted peanuts

Instructions:
Place a rack in middle of oven; preheat oven to 350°F. Using your hands, crush graham crackers into a food processor; pulse until finely ground. Add peanuts and salt and pulse a few times until incorporated but with some flecks of peanut remaining. Pour in butter and pulse just until mixture holds together when squeezed in your palm.
Press mixture firmly and evenly into the bottom and up the sides of a standard 9" pie dish using the bottom of a flat measuring cup or glass. Bake until golden brown, 12–15 minutes. The crust will most likely have slumped down toward the bottom of the dish; remove from oven and press crust back up the sides while still hot. Return to oven and bake until browned, about 5 minutes longer. Let cool.
Do Ahead: Crust can be made 3 days ahead. Store tightly wrapped at room temperature.
Whisk granulated sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in milk, vanilla, and ½ tsp. salt.
Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.
Add butter to pudding and whisk until melted and fully incorporated. Add bananas and stir once to incorporate. Scrape filling into cooled crust; smooth surface. Chill until cold and set, at least 2 hours and up to 1 day.
Using an electric mixer, beat cream, powdered sugar, and a pinch of salt in a large bowl until soft peaks form. Spoon whipped cream over filling, swirling as desired. Top with peanuts.
Why-Is-It-So-Good Gravy

Ingredients:
3 lb. turkey and/or chicken wings, flats and drumettes separated
4 Tbsp. extra-virgin olive oil, divided
2 heads of garlic, cut in half crosswise
2 large shallots, unpeeled, halved
1 (4-inch) piece ginger, scrubbed, thickly sliced
4 oz. crimini, shiitake, or white button mushrooms, torn into large pieces
2 tsp. black peppercorns, lightly crushed
6 Tbsp. all-purpose flour
4 Tbsp. unsalted butter, room temperature
½ cup amontillado sherry
6 cups turkey stock or low-sodium chicken broth, warmed
2 tsp. sherry vinegar or red wine vinegar
1 tsp. MSG
Kosher salt
freshly ground pepper (optional)

Instructions:
Preheat oven to 450°F. Toss wings in a large cast-iron skillet with 2 Tbsp. oil until coated. Roast, tossing halfway through, until golden brown and starting to crisp, 25–35 minutes.
Remove wings from oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining 2 Tbsp. oil to pan; toss to coat. Return to oven and roast, tossing halfway through, until wings are deeply browned and crisp and vegetables are browned, 30–40 minutes more.
Meanwhile, mash together flour and butter in a small bowl with your fingers or a fork until homogenous. Set beurre manié aside.
Remove skillet from oven and set on stovetop over medium-high heat. Add sherry and cook, stirring and scraping up any browned bits with a wooden spoon, until sherry is almost completely reduced, about 2 minutes.
Scrape wings and aromatics into a medium pot and add parsley and stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from surface occasionally and turning wings so both sides get a chance to be submerged, until liquid is flavorful, mahogany in color, and reduced by about one-third, 30–40 minutes.
Fish out wings; discard. Pour mixture through a fine-mesh sieve into a large measuring glass; discard solids. Rinse out pot and pour turkey mixture back in. Bring to a simmer over medium. Whisking constantly, add reserved beurre manié and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in vinegar and MSG. Taste gravy and season with salt and pepper if desired.
Do Ahead: Gravy (without vinegar and MSG) can be made 5 days ahead. Let cool, then cover and chill. Reheat over medium until simmering, then add vinegar and MSG.
Fancy Cranberry Sauce

Ingredients:
Nonstick vegetable oil spray
1 Tbsp. plus 1½ tsp. unflavored powdered gelatin
1½ lb. fresh (or frozen, thawed cranberries
4 cardamom pods, lightly crushed
3 fresh bay leaves
Pinch of kosher salt
1 cup unsweetened cranberry juice or water
1½ cups plus 3 Tbsp. sugar
2 (2x1") strips orange zest
very thinly sliced lengthwise

Instructions:
Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes.
Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10–12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatin mixture (gelatin should be completely dissolved). Slowly pour cranberry mixture into mold. Chill until completely set, at least 12 hours.
To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter.
Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.
Do Ahead: Jelly (without sugared cranberries and zest) can be made 2 days ahead. Keep chilled.
Squash and Radicchio Salad With Pecans

Ingredients:
6 898, honeynut, or delicata squash, halved, seeds removed, sliced into 1"-thick half-moons
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 cup pecans
1 tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling
Kosher salt
½ small shallot, finely chopped
¼ cup fresh lemon juice
2 Tbsp. fresh orange juice
2 Tbsp. Dijon mustard
4 tsp. pure maple syrup
Freshly ground black pepper
2 small heads of radicchio, leaves separated, torn if large
½ medium Asian pear, thinly sliced
1 Tbsp. fresh lemon juice
3 oz. Piave cheese or Parmesan, shaved
¼ cup parsley leaves
½ lemon

Instructions:
Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 450°F. Toss squash with oil in a large bowl; season with salt and pepper. Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15–25 minutes. Set squash aside; reduce oven temperature to 350°F.
Do Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container. Cover and chill. Bring to room temperature or heat slightly in a microwave before using.
Toss pecans with 1 tsp. oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then coarsely chop. Set ½ cup pecans aside for serving.
Blend shallot, lemon juice, orange juice, mustard, maple syrup, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup oil and blend until emulsified and smooth. Season dressing with salt and pepper.
Toss radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter. Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over radicchio.
Toss Asian pear with lemon juice in a small bowl. Top salad with Asian pear, cheese, parsley, and reserved pecans. Squeeze juice from lemon half over and drizzle with oil; season with more salt and pepper.
Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Glazed Leeks With Pine Nut Salsa Verde

Ingredients:
6 large leeks (about 2½ lb. total), dark green parts removed
Kosher salt
1 red chile (such as Holland or Fresno), halved lengthwise
¼ cup honey
¾ cup plus 2 Tbsp. sherry vinegar or red wine vinegar
¼ cup pine nuts
½ cup finely chopped parsley
⅓ cup extra-virgin olive oil
2 Tbsp. chopped drained capers
Freshly ground black pepper

Instructions:
Trim root ends of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15–20 minutes. Transfer to paper towels to drain and let cool.
Meanwhile, bring chile, honey, ¾ cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5 minutes.
Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside.
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.
Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.
Cornbread Stuffing With Sausage and Corn Nuts

Ingredients:
3 lb. cornbread, cut into ¾" pieces (14–16 cups)
1½ lb. breakfast sausage, casings removed if needed
1 cup unsalted butter (2 sticks), plus more for pan
2 medium onions, chopped
4 celery stalks, chopped
Kosher salt
3 garlic cloves, finely chopped
2 Thai chiles or 1 jalapeño (with seeds), chopped
¾ cup corn nuts, finely ground in a food processor, blender, or mortar and pestle (about ½ cup)
¾ cup dry white wine
1 Tbsp. finely chopped sage
2 tsp. finely chopped thyme
3 large eggs
Freshly ground black pepper
3½ cups turkey stock or low-sodium chicken broth

Instructions:
Preheat oven to 325°F. Divide cornbread evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes. Let cool at least 10 minutes. Increase oven temperature to 350°F.
Meanwhile, cook sausage in a large skillet over medium-high heat, stirring and breaking up with a spoon, until lightly browned and cooked through, 6–8 minutes. Transfer to a plate.
Reduce heat to medium and melt butter in same skillet. Add onions and celery; season with salt. Cook, stirring occasionally, until softened but not browned, 8–10 minutes. Add garlic and chiles. Cook, stirring once, until very fragrant, about 1 minute. Add corn nuts and cook, stirring often, until very fragrant and vegetables are starting to brown around the edges, about 3 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add sage and thyme and toss to combine. Remove from heat.
Combine cornbread, sausage, and vegetable mixture in a large bowl. Whisk eggs and stock in a medium bowl until very well combined. Pour over cornbread mixture and let sit, gently stirring every minute or so, until cornbread has absorbed all or virtually all of the liquid. Season with salt and pepper (about 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt).
Lightly butter a 3-qt. or 13x9x2" baking dish. Transfer stuffing to dish and tap dish lightly against counter to distribute and compact stuffing. Cover tightly with foil and bake until stuffing is very hot throughout and bubbles appear around sides, 40–45 minutes. Increase oven temperature to 425°F and remove foil. Continue to bake stuffing until top is lightly browned, 15–20 minutes longer.
Do Ahead: Stuffing can be baked at 350°f 3 days ahead. Let cool, then chill. Reheat in a 350°F oven before increasing temperature to 425°F and removing foil.
Coconut Creamed Greens

Ingredients:
1 cup unsweetened coconut flakes
3 lb. mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or mustard greens; about 4 bunches)
¼ cup virgin coconut oil
6 garlic cloves, lightly crushed
1 large onion, finely chopped
1 red Thai or Fresno chile, thinly sliced
1 (2-inch) piece ginger, peeled, thinly sliced
Kosher salt
2 Tbsp. mustard seeds
2 tsp. ground coriander
½ tsp. ground turmeric
2 cups unsweetened coconut milk
½ cup coarsely chopped cilantro

Instructions:
Preheat oven to 350°F. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5–7 minutes. Let cool.
Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.
Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute.
Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15–18 minutes. Taste and season with more salt if needed.
Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.
Cheesy Cabbage Gratin

Ingredients:
1 medium head of savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
2 Tbsp. extra-virgin olive oil
1½ tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 medium shallots, quartered through root end
4 garlic cloves
2 cups heavy cream
1 Tbsp. thyme leaves, plus more for serving
1 Tbsp. unsalted butter
3 oz. Gruyère, grated (about 1½ cups)
½ oz. Parmesan
finely grated (about ½ cup)

Instructions:
Place oven racks in upper third and middle of oven; preheat to 350°F. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes.
Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes.
Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.
Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.
Charred Sweet Potatoes With Hot Honey Butter and Lime

Ingredients:
8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise
½ cup extra-virgin olive oil, divided
Kosher salt
6 Tbsp. unsalted butter, room temperature
2 Tbsp. honey
3 Tbsp. hot sauce (such as Tapatío or Cholula)
¼ cup raw pumpkin seeds (pepitas)
1 Tbsp. ground coriander
Flaky sea salt
Lime wedges (for serving)

Instructions:
Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes. Let sweet potatoes cool.
Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.
Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.
Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.
Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.