iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Green Goddess Cobb Salad

Ingredients:
2 scallions, finely chopped
1/4 cup fresh tarragon leaves with tender stems
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons plain yogurt
1 avocado, cut into 1/4" slices, divided
Kosher salt, freshly ground pepper
1 ounce guanciale (salt-cured pork jowl), very thinly sliced
1 rotisserie chicken, skin removed and reserved, meat torn into bite-size pieces
4 Little Gem lettuces or other small lettuces, leaves separated
1 fennel bulb, thinly sliced
1 cup pea shoots (tendrils)
1/2 small red onion
thinly sliced

Instructions:
Puree scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth. Thin dressing with water, adding a little at a time, until similar in consistency to heavy cream; season with salt and pepper.
Heat a dry small skillet over medium and cook guanciale, turning occasionally, until fat is rendered and meat is brown and crisp, 5–8 minutes. Transfer to paper towels to drain.
Add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5–8 minutes. Transfer to paper towels with guanciale.
Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper. Top with chicken meat, fennel, pea shoots, onion, and remaining avocado. Season with salt and pepper. Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top.
Ramen Noodles with Kale

Ingredients:
1 tablespoon sesame oil
5 ounces shiitake mushrooms, stems removed, thinly sliced
4 garlic cloves, minced
One 1- inch piece ginger, peeled and minced
1 jalapeno chile, finely minced (seeds removed if you like it less spicy)
1/2 teaspoon Chinese five-spice powder
One 10- ounce package Japanese curly noodles or chuka soba
1 cup low- sodium vegetable broth
4 cups chopped kale
1 tablespoon unsalted butter
2 scallions
chopped

Instructions:
Heat a large skillet over mediumhigh heat. Add the sesame oil and mushrooms and cook for 1 to 2 minutes, stirring once or twice, until the mushrooms start to soften, adding 1 tablespoon of water if they begin to stick. Add the garlic, ginger, and chile and reduce the heat to medium. Cook for another 1 to 2 minutes, until the mushrooms are softened and the garlic is fragrant. Sprinkle in the five-spice powder and stir to coat. Add the noodles and vegetable broth.
Cover, reduce the heat, and simmer for 4 to 5 minutes, until the noodles are tender. Add the kale and butter and cook for 1 to 2 minutes more, until the kale is wilted. Garnish with the scallions and serve immediately.
Salmon Niçoise

Ingredients:
8 ounces small purple potatoes, Kosher salt, 4 ounces haricots verts, trimmed, 6 large eggs, room temperature, 2 tablespoons plus 1/4 cup olive oil, 1/4 cup drained capers, patted dry, 1 pound skin-on salmon fillet, Freshly ground black pepper, 4 anchovy fillets packed in oil, 1 tablespoon whole grain Dijon mustard, 1/2 teaspoon sugar, 1 lemon, 1/2 medium shallot, finely chopped, 4 cups frisée or mâche, 1/4 cup niçoise olives, pitted

Instructions:
Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes. Transfer potatoes to a plate with a slotted spoon.
Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
Return water in pot to a boil and cook eggs 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.
Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.
Preheat oven to 425°. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10–12 minutes. Let cool.
Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining 1/4 cup oil. Season vinaigrette with salt and pepper.
Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.
Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.
Ragout of Lamb and Spring Vegetables with Farro

Ingredients:
4 sprigs oregano
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
1/4 cup olive oil, plus more
2 pounds lamb shoulder, cut into 1" pieces
Kosher salt, freshly ground pepper
0 freshly ground pepper
8 ounces pearl onions, peeled
4 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
1 cup dry red wine
6 cups low-sodium chicken broth
1 cup semi-pearled farro or wheat berries, rinsed
1 3/4 pounds baby turnips, trimmed, scrubbed, halved if large
1 bunch asparagus, trimmed, cut into 1" pieces on a diagonal
2 cups fresh (or frozen, thawed) peas
1 bunch dandelion greens
trimmed

Instructions:
Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
Heat 1/4 cup oil in a large heavy pot over medium-high. Season lamb with salt and pepper. Working in batches, cook, turning occasionally, until browned, 12–15 minutes per batch. Transfer to a plate as you go.
Add onions to pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in garlic; cook 30 seconds before adding vinegar. Cook, scraping up browned bits, until syrupy, about 1 minute.
Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75–85 minutes.
Stir in farro and cook until nearly al dente, 15–20 minutes. Remove herb bundle; add turnips. Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30–40 minutes. Mix in asparagus and peas; cook until crisp-tender, 2 minutes. Add greens and stir to wilt. Season with salt and pepper. Serve drizzled with oil.
Olive-Stuffed Leg of Lamb

Ingredients:
1 shallot, chopped
2 garlic cloves, chopped
1/2 cup pine nuts
1/2 cup pitted Kalamata olives
1/4 cup drained oil-packed anchovies
1/4 cup finely grated lemon zest
1/4 cup mint leaves
1/4 cup parsley leaves
2 tablespoons thyme leaves
1/2 cup olive oil, plus more
Kosher salt, freshly ground pepper
0 freshly ground pepper
1 3–4 pound piece butterflied boneless leg of lamb
"2 cups soft sheeps-milk cheese or goat cheese", 1 garlic clove, finely grated
2 teaspoons finely grated lemon zest
1/2 teaspoon thyme leaves
1/2 cup plus 1 tablespoon olive oil
Kosher salt, freshly ground pepper
0 freshly ground pepper
1 bunch watercress, trimmed
1 tablespoon fresh lemon juice
Flatbread (for serving)

Instructions:
Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in 1/2 cup oil; process until blended. Season stuffing with salt and pepper.
Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 1/2" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.
Roast until lamb is starting to brown, 30–40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35–45 minutes longer. Remove lamb from oven and tent with foil; let rest 15–20 minutes.
Do ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.
While lamb rests, process cheese, garlic, lemon zest, and thyme in food processor until light, fluffy, and smooth. With motor running, stream in 1/2 cup oil; process until blended. Season herbed cheese with salt and pepper.
Dress watercress in a large bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper. Slice lamb and serve with watercress, herbed cheese, and flatbread.
Chile-Cumin Lamb Meatballs with Yogurt and Cucumber

Ingredients:
3 pasilla chiles, seeds removed, chopped
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon cumin seeds
1/4 cup Sherry vinegar or red wine vinegar
1 tablespoon sweet smoked paprika
1 garlic clove, chopped
1/2 cup olive oil
Kosher salt
1/4 small onion, chopped
8 garlic cloves, 7 cloves chopped, 1 clove finely grated
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
3/4 teaspoon fennel seeds
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1 tablespoon kosher salt
1 large egg
1 1/4 pounds ground lamb
1 tablespoon rice flour or all-purpose flour
4–5 tablespoons olive oil, divided
1/2 English hothouse cucumber, thinly sliced
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 tablespoons Sherry vinegar or red wine vinegar
Freshly ground black pepper
"1/2 cup plain sheeps-milk or cows whole-milk yogurt", 1/4 cup chopped fresh mint
Crushed red pepper flakes (for serving)
A spice mill or a mortar and a pestle

Instructions:
Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes.
Let cool. Working in batches, finely grind in spice mill, then transfer to a blender. Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.
Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.
Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 1/2" balls.
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 tablespoon oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5–8 minutes. Transfer meatballs to paper towels to drain.
Transfer all meatballs to bowl with chile sauce and toss to coat. Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper.
Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.
Blackened Cabbage with Kelp Brown Butter

Ingredients:
1 tablespoon grapeseed oil
1 medium green cabbage (about 1 1/2 pounds), halved
4 tablespoons unsalted butter
2 1" pieces dried kombu
10 basil leaves
2 teaspoons apple cider vinegar
Flaky sea salt

Instructions:
Heat oil in a carbon-steel or castiron pan over medium-high, then add half of cabbage (save the other half for Monday's stir-fry), cut side down. Cook, undisturbed (yep, don't move it), until the underside is nearly blackened, 10–15 minutes. When you start worrying that it's completely burned and possibly ruined, you'll know you're doing it right.
Reduce heat to medium-low and add butter (yes, half a stick, but relax—most of it will never make it onto the plate), shaking the pan to help it get in, around, and under the cabbage. When it foams, tilt the pan toward you and spoon the now-browning butter up and over the top of cabbage 30 seconds.
Continue cooking and basting every 3 or 4 minutes, making sure to hit the thick core end of the cabbage as well as the top. The butter will get very dark, and that's fine—add a knob or two more if needed to bring it back from the brink. Remember, most of it will stay in the pan.
Meanwhile, grind kombu to a powder in a spice mill (or use a mortar and pestle). You're about to add another layer of flavor. After the cabbage has been cooking 10–12 minutes, add the kelp powder to the butter; baste the cabbage again.
Cabbage is a dense, multilayered vegetable, so how do you know when it's ready? Take a tip from Puglisi and use a cake tester to check for doneness. If it slides through the layers easily, your cabbage is ready. No cake tester? A thin metal or bamboo skewer will do the trick.
Cut the cabbage in half on a cutting board (you'll have two quarters in front of you at this point). Tuck basil between a few layers. Drizzle with vinegar and season with salt. Let cabbage sit a minute or two for the herbs to soften before serving. It will smell divine.
Classic Martini

Ingredients:
4 ounces Beefeater gin, 3/4 ounce Noilly Prat dry vermouth, 1 lemon

Instructions:
Hold a large ice cube in the center of your palm. Use the back of a bar spoon (really, any spoon will work) to crack it into smaller jagged pieces. Transfer ice to a mixing glass and repeat until you've got enough cracked ice to fill glass.
Add gin and vermouth (it doesn't matter what order). Just like in cooking, you should taste your ingredients separately and try to pair them thoughtfully (see chart at right for other Saunders pairings).
Bond was wrong. Shaking breaks up the ice, which leads to overdiluted martinis. Some dilution is good; it softens the spirits so you can taste the botanicals, not just the heat of the alcohol. Rapidly stir 50 times— count to 50, for real!—in a circular motion; the outside of the glass will be very cold and frosty.
Using a Hawthorne strainer, which fits snugly over the top of a mixing glass, or a slotted spoon (in a pinch), strain martini into a chilled Nick and Nora glass. Strain any remaining martini into a "sidecar" (use a minicarafe— on ice, of course), possibly the greatest drinking add-on ever invented.
Slow-Roasted, Twice-Fried Porterhouse

Ingredients:
1 2"-thick porterhouse steak (about 3 pounds)
1 tablespoon kosher salt
1 tablespoon light brown sugar
1/2 teaspoon cayenne pepper
4 cups rice bran oil or vegetable oil
4 tablespoons unsalted butter
1 teaspoon spice mix of choice (we like vadouvan; any masala will also work well)

Instructions:
Score the steak 1/4" deep over all surfaces (sides, too) in a crosshatch pattern, spacing cuts 1" apart.
Mix salt, sugar, and cayenne in a small bowl and rub mixture all over the meat, really massaging it into the score marks and crevices. Upend the steak—balancing on the flat side of the bone—on a wire rack set inside a rimmed baking sheet (this combo of rack and sheet allows air to circulate) and chill, uncovered, in the refrigerator overnight.
Transfer the steak, still upright on the rack, to the freezer and freeze solid, at least 6 hours and up to 24.
Preheat your oven to 200°. Pour oil into a skillet (it should be about 3/4" deep) and heat over medium-high until a deep-fry thermometer registers 350°. Transfer frozen steak to skillet and cook, turning once, until all sides, including the fat cap, are deeply browned and a crisp crust has formed, about 3 minutes per side. Oil should come halfway up side of steak—add more if needed.
Return steak to rack and baking sheet, this time laying it flat. (Reserve skillet and oil off heat.) Roast in oven until steak is no longer frozen (the interior will still be cold but thawed enough to allow the insertion of a probe thermometer), 30–35 minutes. Meanwhile, make the spiced brown butter.
Cook butter in a small saucepan over medium heat until it foams, then browns, 5–8 minutes. Remove from heat and stir in spice mix of your choice. Let butter cool, 20–25 minutes, then strain through a fine-mesh sieve into a small bowl.
Remove the steak from the oven and spoon about a third of the spice-infused butter over, turning to coat both sides. Poke thermometer probe into the center of the strip side and roast steak, basting every 30 minutes or so with remaining butter, until thermometer registers 120°, another 1–1 1/2 hours. (Alternatively, use an instantread thermometer to check steak every 15 minutes after the first hour, and again every 5 minutes after 1 1/2 hours. Once thawed, the temperature of the steak will rise about 1 degree per minute, so use that as a guide.)
Remove steak from oven. Reheat reserved oil in skillet back to 350° over medium-high. Give steak a second fry, turning once, until a deeply browned crust forms on all sides, about 2 minutes per side. Transfer back to rack and let rest 10 minutes; this redistributes the juices inside the steak (resting: another pro move). Why sear again? It not only recrisps the first crust that softened during roasting, it also locks in juices and further develops flavor.
Homemade Herbed Paneer Cheese

Ingredients:
8 cups whole milk
1 cup heavy cream
3/4 cup distilled white vinegar
1 tablespoon plus 1 1/2 teaspoons kosher salt, divided
1/4 cup chopped fresh herbs (such as parsley
basil
and/or oregano)

Instructions:
Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190°F, 25–30 minutes. Add vinegar and 1 1/2 tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.
Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15–20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.
Fold chopped herbs and remaining 1 Tbsp. salt into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round 3/4-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.
Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.
Ludo's Omelet

Ingredients:
2 large eggs (insanely fresh)
2 tablespoons unsalted Europeanstyle butter, room temperature, plus more for serving
Kosher salt
Freshly ground white pepper
1 ounce Boursin Pepper Cheese
Fleur de sel
1 tablespoon finely chopped fresh chives

Instructions:
This omelet is as smooth as crème brûlée. To achieve this texture, whisk eggs���and fresh eggs are key—in a medium bowl until very, very well combined (we're talking no strands of egg white remaining, but be careful not to incorporate too much air). Want to get super fussy about it? Strain beaten eggs though a fine-mesh sieve into a small bowl.
Place 1 tablespoon butter in a cold 8" nonstick skillet and melt over medium heat. The butter doesn't just keep the omelet from sticking, it also adds savoriness, so use the good stuff. Oh, and if it sizzles, it's too hot.
Pour eggs into the pan and season with kosher salt and white pepper (not black, so you don't overwhelm the flavor of the eggs). "An omelet is as much about tasting the eggs as the fillings," Lefebvre says.
Using a rubber spatula, stir eggs quickly and constantly in a rough figure-eight pattern while moving skillet in a circular motion. Periodically scrape down the sides of the pan so that overcooked bits won't ruin your omelet.
As soon as the eggs begin to coagulate, about 2 minutes, shake the skillet to settle any uncooked egg. The eggs should be nearly cooked through underneath but still runny on top. Lift an edge of the omelet to check that it's holding together. If it does, it's ready to fill. Take pan off the heat and let sit 1 minute.
Dollop the Boursin across the center of the eggs ("it melts so smoothly," Lefebvre says) at a slight angle from the skillet's handle. This positioning cleverly sets you up to grip the handle with your left hand and flip the omelet onto your plate when the time comes.
Starting at the edge closest to you, use your spatula to gently roll up the omelet at about 1 1/2" intervals. When you're about halfway through, add 1 tablespoon butter to the skillet. It will help prevent any sticking and adds a pretty sheen to the eggs.
With your spatula, finish rolling up the omelet, then tip the skillet up and over the plate, using the spatula to help you flip over the omelet so it sits seam side down on the (warmed) plate. To finish, top with fleur de sel and chives.
Crispy-Skinned Fish

Ingredients:
2 6 ounces fillets branzino or black bass, 2 tablespoons vegetable oil, Kosher salt

Instructions:
Starting with parched skin is the key to a pro result— try to cook wet fish and it's going to steam, stick, rip, and generally be a huge, frustrating bummer. One hour before cooking, put your fillets on a plate, skin side up (no seasoning, please!), and leave them uncovered in the fridge to dry out.
Get a large stainlesssteel skillet ripping hot over high heat (2 minutes should do it), then pour in 1 tablespoon oil and add a big pinch of salt. Once the oil is smoking, take the skillet off the heat and use a handful of paper towels to wipe oil and salt around and out of the pan (be extra careful—you might want to use tongs to hold the towels).
Put your now-seasoned skillet back over high heat and take those beautiful air-dried fillets out of the fridge. Add another 1 tablespoon oil to the pan and hit both sides of each fillet with a decent amount of salt. Once the oil is shimmering, carefully lay a fillet skin side down in the pan (be sure to lay them going away from you to guard against spatters).
Use a fish spatula (call it a "fish spat" if you want to sound like a pro) to apply firm, even pressure to the fillet until it relaxes and lies flat. Repeat with remaining fillet, then keep at it! Periodically press down each fillet and cook until flesh is nearly opaque and cooked through, with just a small raw area on top.
Slide your fish spatula under each fillet and—using your other hand as a guide—turn it away from you (watch that oil). Remove the pan from heat. At this point you're just letting the raw side kiss the skillet to finish cooking, about 1 minute.