iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chocolate Zucchini Cake

Ingredients:
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Instructions:
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
Swiss Chard Pasta With Toasted Hazelnuts and Parmesan

Ingredients:
¼ cup hazelnuts
1 pound bow tie pasta (farfalle)
8 tablespoons unsalted butter, plus more if needed
4 cloves of garlic, minced
Hefty pinch each of salt and freshly ground black pepper
Small pinch of crushed red pepper flakes
1 bunch Swiss chard, stems finely chopped and greens thinly sliced
4 ounces Parmesan cheese, shaved
2 tablespoons balsamic vinegar (optional)

Instructions:
Add the hazelnuts to a small skillet over medium heat. Toast them slowly, shaking the pan often, until lightly browned, 8 to 10 minutes. Remove them from the skillet, and when they are cool enough to handle, roughly chop the nuts.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it, reserving 1/2 cup of the cooking liquid and add it to a large bowl.
In a large skillet, heat the butter over medium-low heat. Once the butter begins to foam, add the garlic and use a wooden spoon to stir the mixture constantly until the butter begins to brown and have a slight nutty aroma, about 5 minutes. Add the salt, black pepper, and red pepper flakes. Give the mixture a good stir, and then set it aside to infuse for about 5 minutes longer away from the heat.
Pour the butter mixture (scraping the garlic, salt, pepper, and red pepper flakes) all over the warm pasta. If the pasta feels a bit dry, add a touch of the reserved cooking liquid. Toss to combine and set aside.
Set the same skillet (without cleaning it) over medium-high heat. Add the chard stems and cook for 5 minutes. Add the chard leaves and continue to cook, tossing the mixture every so often, until the greens begin to wilt and turn bright green, 3 to 5 minutes longer. Add a touch more butter or oil to the pan if it dries out too much.
Add the Swiss chard and hazelnuts to the pasta and toss it all together. Add the Parmesan shavings and the balsamic vinegar (if you’re using it); toss. Taste for seasonings and add more salt and pepper if needed.
Serve warm or at room temperature.
Localize it: You can use kale instead of chard, and any nut will work in place of the hazelnuts. Fresh out of balsamic vinegar? Red wine vinegar or freshly squeezed lemon juice will work.
Sweet Corn Frittata With Cherry Tomato Compote

Ingredients:
2 tablespoons olive oil
2 cloves of garlic, minced
2 cups cherry tomatoes (any variety will work)
¼ cup dry white wine
8 to 10 fresh basil leaves, thinly sliced
Healthy pinch of fine sea salt
Freshly ground black pepper
2 tablespoons cooking fat
1 bunch of scallions, white parts and green parts diced separately
2 cloves of garlic, minced
1 medium potato, scrubbed and cut into 1/4-inch chunks
2 cups fresh or thawed frozen corn kernels
4 large eggs
½ teaspoon crushed red pepper flakes
4 ounces feta cheese
crumbled

Instructions:
Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
Position an oven rack about 3 inches from the top and preheat the broiler.
In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.
Tomato Pie With Sour Cream Crust

Ingredients:
2 cups all-purpose flour, plus a little extra for dusting
½ teaspoon salt
2 teaspoons dried parsley
13 tablespoons (1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tablespoons sour cream or plain full-fat yogurt
1 tablespoon white wine vinegar
¼ cup ice water
2 tablespoons cooking fat
1 large onion, thinly sliced
2¼ pounds mixed heirloom tomatoes (mix of full size and cherries)
¾ cup hard salty cheese, such as Manchego or Parmesan
¾ cup shredded mozzarella cheese
¼ cup mayonnaise
3 tablespoons chopped basil leaves
3 tablespoons chopped parsley
1 teaspoon chopped thyme
Salt and freshly ground black pepper
1 egg, beaten
1 tablespoon milk
cream
or water

Instructions:
Preheat the oven to 375°F.
In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse.
In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days.
In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally.
In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion.
Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside.
On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan.
Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn’t have to be perfect.
Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley.
Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you’re doing your swaps.
Pork Chops and Padrón Chiles en Escabèche

Ingredients:
2 1–1½" bone-in pork chops (about 1 lb. total)
6 tsp. kosher salt, divided
1 tsp. coriander seeds
2 cups small Padrón chiles or shishito peppers, stems trimmed of dry ends but not completely cut off
1 small red onion, halved through root end, sliced ¼" thick
2 small garlic cloves, thinly sliced
8 oz. small carrots (about 6), tops trimmed, scrubbed, sliced ¼" thick on a diagonal, or 8 oz. large carrots (about 2), tops trimmed, peeled, halved, sliced ¼" thick on a diagonal
3 Tbsp. red wine vinegar
1 Tbsp. sherry vinegar or red wine vinegar
1 Tbsp. honey
1 tsp. paprika
5 Tbsp. extra-virgin olive oil, divided
3 Tbsp. coarsely chopped oregano
A spice mill or a mortar and pestle

Instructions:
Season each pork chop all over with 1 tsp. salt and let sit at least 1 hour or chill on a wire rack set inside a rimmed baking sheet, uncovered, up to 2 days.
Preheat oven to 425°. If pork chops have been chilling in the fridge, let sit at room temperature while you make the escabèche.
Finely grind coriander seeds in a spice mill or with a mortar and pestle; set aside. Heat a dry large skillet over high. Add chiles in a single layer and cook, turning with tongs or a large spoon, until evenly blistered on all sides and deeply browned in spots, 5–7 minutes. Transfer chiles to a small pot; reserve skillet. Add red onion, garlic, carrots, red wine vinegar, sherry vinegar, honey, paprika, reserved ground coriander, 4 Tbsp. oil, remaining 4 tsp. salt, and 2 Tbsp. water to pot. Set over low heat, cover, and bring liquid to a gentle simmer. Cook, stirring vegetables often to keep submerged, until just-cooked through and still al dente, about 10 minutes. Remove escabèche from heat and stir in oregano.
Heat remaining 1 Tbsp. oil in reserved skillet over high. Arrange pork chops in pan so bone ends are in the center (this part cooks slower and this will help with even browning) and press down on pork chops with tongs to ensure surface is making good contact with the pan. Cook until golden underneath, about 3 minutes. Turn pork chops over and press down on them again. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part registers 130° for medium (you should still have a little pink flesh; temperature should rise to about 145° when the pork chops rest), 5–7 minutes. Transfer pork chops to a cutting board and let rest 10 minutes.
To serve, transfer pork chops to plates and spoon escabèche over.
Do ahead: Escabèche can be made 2 weeks ahead. Transfer to an airtight container and let cool. Cover and chill.
Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew)

Ingredients:
4 cups Dashi
¼ cup doenjang (Korean fermented soybean paste)
1 tablespoon gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
6 garlic cloves, minced
2 tablespoons soy sauce, or more to taste
2 medium onions, cut into 1-inch dice
2 medium green zucchini, cut into 1-inch chunks
1 red Korean chili pepper or other long hot chili, thinly sliced on the bias
1 green Korean chili pepper or other long hot chili, thinly sliced on the bias
½ pound brisket, sliced ⅛ inch thick (you can ask your butcher to slice it) and cut into 2- to 3-inch strips
1 pound soft or silken tofu, homemade (page 67) or store-bought, cut into 1-inch cubes
½ bunch scallions
cut into 1-inch batons

Instructions:
Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.
Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.
Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.
Dakgangjeong (닭강정 / Korean Sweet, Crunchy Fried Chicken)

Ingredients:
2 ½ pounds chicken wingettes or dumettes or small pieces of chicken (see headnote)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup potato starch
Vegetable oil
⅓ cup toasted peanuts (optional)
½ cup rice syrup or honey
3 tablespoons soy sauce
2 tablespoons brown or white sugar
2 teaspoons white vinegar
2 teaspoons yellow mustard
2 tablespoons vegetable oil
3 garlic cloves, mined
1 teaspoon minced peeled ginger
8 small dried red chili peppers
2 teaspoons toasted sesame seeds
2 to 3 teaspoons crushed red pepper flakes (optional)

Instructions:
Mix the chicken pieces, salt, and black pepper in a large bowl. Transfer to a large zipper-lock bag, add the potato starch, close the bag, and mix well by flipping the bag over and back again until the chicken is well coated.
Place a large mesh strainer over a bowl.
Heat 2 inches vegetable oil in a large, deep pan or wok over medium-high heat until it reaches about 340°F, 8 to 10 minutes. If you don’t have a thermometer, test it by dipping a tip of a chicken piece into the oil. If it bubbles, it’s ready. Carefully add the chicken to the oil one piece at a time, working in batches to avoid overcrowding.
Deep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, 10 to 12 minutes. As each piece is done, transfer it to the strainer. Once the chicken has drained, transfer it to a large bowl. Repeat with the rest of the chicken, making sure to bring the oil back up to 340°F between batches.
Return the oil to 340°F over high heat and carefully add all the chicken—there’s no need to work in batches this time. The chicken will look a little soggy at first. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 10 to 13 minutes. Transfer the chicken pieces to the strainer or a rack to drain, then place in a large bowl.
If using the peanuts, place them in a slotted spoon or a small mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown. Transfer to a small bowl.
Mix the rice syrup, soy sauce, sugar, vinegar, and mustard in a small bowl.
Heat a large pan or wok over medium-high heat. Add the oil, garlic, ginger, and chili peppers and stir for 30 seconds to 1 minute, until the garlic is a little crispy and fragrant. Add the soy sauce mixture and stir. Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. Remove from the heat if not using right away and reheat until bubbling when ready to finish the chicken.
Add the chicken and peanuts (if using) to the bubbling sauce and toss with a wooden spoon to coat nicely. Sprinkle with the toasted sesame seeds and a few teaspoons crushed red pepper flakes (if using). Transfer to a large plate or platter and serve. The chicken will remain crunchy for several hours if left at room temperature, or you can cover and refrigerate it for up to 3 days.
Spicy Pork Belly Sliders

Ingredients:
1 medium onion, thinly sliced
1 cup gochujang (Korean red chili paste)
¼ cup soy sauce
¼ cup minced garlic
¼ cup sugar
3 tablespoons sake
2 tablespoons mirin
2 tablespoons toasted sesame oil
2 pounds skinless pork belly, sliced ¼ inch thick (ask the butcher to slice it) and cut into 2-inch squares
Unsalted butter
12 slider buns
Mayonnaise
2 English cucumbers
peeled
halved lengthwise
seeded
and sliced into matchsticks

Instructions:
To make the marinade, put the onion, gochujang, soy sauce, garlic, sugar, sake, mirin, and sesame oil in a bowl and mix well to combine. Add the pork and turn to coat the meat. Cover and refrigerate overnight.
The next day, set a large sauté pan over medium heat. Once it’s hot, add the pork, working in batches so as not to overcrowd the pan and leaving any liquid in the bowl. Cook, stirring occasionally and flipping the meat, until lightly caramelized and golden brown on both sides, about 10 minutes. (If you overcrowd the pan, the meat will steam instead of sear.) Transfer to a platter.
When the meat is cooked, open the buns, butter the interiors, and toast them until they are a light golden brown.
To serve, spread both cut sides of each bun with a healthy smear of mayo and pile the spicy pork generously on the bottoms of the buns. Top with the sliced cucumbers. Serve immediately.
The pork belly must be marinated overnight. You can also grill the pork on an outdoor grill over a high flame. The sugars in the marinade will char and caramelize, giving you a more interesting texture and flavor, but be careful not to burn the pork.
Fresh Fruit Tart With Almond Press-In Crust

Ingredients:
2 large egg yolks
1 cup all-purpose flour
½ cup almond flour (such as Bob’s Red Mill Super-Fine Natural Almond Flour) or ½ cup all-purpose flour
3 Tbsp. sugar
1 tsp. kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
2 cups whole milk
1 tsp. vanilla paste or 1½ tsp. vanilla extract
4 large egg yolks
⅓ cup sugar
¼ cup cornstarch
¼ tsp. kosher salt
3 Tbsp. unsalted butter, cut into pieces
12 oz. fresh blueberries
6 oz. fresh blackberries, halved if very large
Special Equipment: A (9"-diameter) springform pan or tart pan with removable bottom

Instructions:
Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1–2 Tbsp. more water, but only if needed).
Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2—3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20–30 minutes.
Bake crust until deep golden brown all over, 35–40 minutes. Let cool.
Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly—it won’t want to combine easily at first—then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
Do Ahead: Custard can be made 4 days ahead. Keep chilled.
Coconut Rice

Ingredients:
1½ cups raw Thai jasmine rice, ½ cup coconut milk, preferably freshly extracted, 1 cup water, 1 tablespoon plus 2 teaspoons granulated sugar, ½ teaspoon salt, ½ cup coconut cream, preferably freshly extracted

Instructions:
To make the rice, which is best done in a rice cooker, put the rice in a fine-mesh sieve or colander and rinse under cold running water until the water runs clear. Transfer the rice to a rice cooker, add the coconut milk, water, sugar, and salt, and stir to combine. Cover the rice cooker and turn it on.
As soon as the rice cooker turns itself off, uncover, pour the coconut cream evenly over the top of the rice (do not stir it in), and replace the lid. Keep the rice warm until serving.
Peach and Sesame Crumble

Ingredients:
⅓ cup raw sesame seeds
1 lemon
2½ lb. peaches (6–7), thinly sliced
⅓ cup plus 1¼ cups sugar
1¾ tsp. kosher salt, divided
1 cup all-purpose flour
½ cup (1 stick) unsalted butter
½ tsp. ground cinnamon
⅓ cup tahini
2 tsp. toasted sesame oil
1—2 tsp. cornstarch
Vanilla ice cream (for serving; optional)

Instructions:
Place a rack in top third of oven; preheat to 375°F. Toast sesame seeds on a rimmed baking sheet, tossing halfway through, until golden brown, 12–15 minutes. Immediately transfer to a large bowl.
Meanwhile, finely grate zest from lemon into a medium bowl; set aside. Place peaches in a 13x9" baking dish. Halve lemon and squeeze 1 Tbsp. juice over peaches, then sprinkle ⅓ cup sugar and ¾ tsp. salt over. Toss to gently combine, then let sit while you prep the topping, at least 20 minutes.
Add flour and remaining 1¼ cups sugar and 1 tsp. salt to bowl with sesame seeds. Whisk to combine.
Add butter and cinnamon to bowl with lemon zest. Microwave until butter is melted, about 1 minute. (Or, if you don't have a microwave, melt butter with cinnamon and lemon zest in a small saucepan over medium.) Whisk in tahini and oil.
Scrape tahini mixture into dry ingredients and mix until incorporated (mixture should hold together when squeezed in your hand).
The peaches should look juicy at this point. Add 1 tsp. cornstarch. If they’re really juicy, add another 1 tsp. Gently toss to combine. (If your peaches happen to be not-so-ripe and aren't juicy, don't add any cornstarch.)
Squeeze topping into big clumps, then break off uneven pieces and scatter over peaches.
Bake crumble until topping is well browned and firm, peaches are tender, and juices are bubbling, about 1 hour. Let cool slightly.
Divide crumble among shallow bowls and add a scoop of ice cream if desired.
Pear and Hazelnut Frangipane Tart

Ingredients:
1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves
heated and strained

Instructions:
Preheat oven to 350°F.
Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.