iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Classic Herb and Fennel Stuffing

Ingredients:
1 2-lb. loaf country-style bread, torn into 1"–1 1/2" pieces
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
1 fennel bulb, finely chopped
4 celery stalks, finely chopped
1/2 cup dry white wine
1 cup (2 sticks) unsalted butter
1 cup chopped parsley
2 Tbsp. chopped sage
1 Tbsp. chopped rosemary
1 Tbsp. chopped thyme
3 tsp. kosher salt
2 tsp. freshly ground black pepper
2 large eggs
2 1/2 cups low-sodium chicken broth

Instructions:
Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30–35 minutes.
Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
Stir-Fried Brussels Sprouts

Ingredients:
1/2 cup walnuts, 2 lb. brussels sprouts, 8 Tbsp. extra-virgin olive oil, Kosher salt, freshly ground pepper, 1/2 lemon, 1 Tbsp. walnut oil or 1 1/2 tsp. sesame oil

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Using a paring knife, remove cores from brussels sprouts through stem ends; discard. Peel off leaves all the way down to the very center.
Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add a quarter of the brussels sprout leaves and cook, tossing once or twice, until bright green and deeply charred in spots, about 4 minutes. Season with salt and pepper; transfer to a platter. Repeat process 3 more times with remaining brussels sprouts and olive oil.
Finely grate lemon zest over brussels sprouts, then squeeze juice on top. Scatter walnuts over and drizzle with walnut oil. Finish with a few cranks of pepper.
Brussels sprouts can be cored and leaves separated 3 days ahead. Wrap in damp paper towels and store in resealable plastic bags; chill.
Spicy Cranberry Sauce

Ingredients:
3 Tbsp. unsalted butter
1 large shallot, finely chopped
2 jalapeños, seeds removed from 1 chile, both chiles very thinly sliced
1 lb. fresh (or frozen) cranberries
2/3 cup honey
1/2 tsp. kosher salt
2 tsp. finely grated lime zest
2 Tbsp. fresh lime juice

Instructions:
Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high. Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes. Remove from heat and stir in lime zest and juice; let cool.
Sauce can be made 1 week ahead. Cover and chill.
Make-Ahead Mashed Potatoes

Ingredients:
4 lb. medium Yukon Gold potatoes, scrubbed
Kosher salt
2/3–1 cup heavy cream
2/3–1 cup whole milk
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into pieces
1/2 cup sour cream
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk

Instructions:
Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).
Meanwhile, heat 2/3 cup cream and 2/3 cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.
Shingled Sweet Potatoes with Harissa

Ingredients:
2/3 cup plus 2 Tbsp. extra-virgin olive oil, 2/3 cup plus 2 Tbsp. harissa paste, 2 Tbsp. white wine vinegar, divided, 3 1/4 lb. medium sweet potatoes, peeled, Kosher salt, 3 Tbsp. raw pistachios, 2 tsp. sesame seeds, 1 tsp. fennel seeds, A spice mill or mortar and pestle

Instructions:
Preheat oven to 400°F. Whisk 2/3 cup oil, 2/3 cup harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline 1/8" thick. Add to bowl with harissa mixture and toss to coat; season with salt.
Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly, and roast, brushing any accumulated harissa oil in dish onto sweet potatoes every 10–15 minutes, until soft and starting to brown on top, about 1 hour.
Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4 minutes. Let cool, then transfer to spice mill or mortar and pestle and coarsely grind. Set dukkah aside.
Whisk remaining 2 Tbsp. oil, 2 Tbsp. harissa, and 1 Tbsp. vinegar in a small bowl. Remove sweet potatoes from oven and brush with oil mixture. Sprinkle with reserved dukkah.
Dukkah can be made 3 days ahead. Store airtight at room temperature.
Glazed and Flaky Apple Tart

Ingredients:
1/2 cup sliced almonds
6 medium sweet-tart apples (such as Pink Lady, Honeycrisp, or Winesap)
1 lemon, halved
1/2 cup pure maple syrup
1/4 cup brandy, preferably apple
2 tsp. vanilla extract
Pinch of kosher salt
2 Tbsp. raw sugar, divided
1 Tbsp. all-purpose flour, plus more for dusting
1 large egg, beaten to blend
Shortcut Puff Pastry
Vanilla ice cream (for serving)

Instructions:
Place a rack in middle of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool.
Reduce oven temperature to 275°F. Peel apples; cut in half. Using a melon baller or teaspoon, scoop out cores. Rub cut sides of lemon all over apples, then place apples cut side down in a 13x9" baking dish. Squeeze lemon halves over and add maple syrup, brandy, vanilla, and salt. Cover tightly with foil and bake until juices are bubbling and apples are tender but still intact (poke through foil with a tester or toothpick to check), 60–80 minutes. Uncover and let cool. Increase oven temperature to 400°F.
Meanwhile, toss almonds, 1 Tbsp. raw sugar, and 1 Tbsp. flour in a small bowl; set aside. Let puff pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking and rotating once or twice, to a 16x12" rectangle. Slide parchment paper with pastry onto a large rimmed baking sheet. Trim around sides to straighten and tidy edges, then cut off a 1" strip from each side (you’ll have 4 strips). Brush around edge of rectangle with egg, then place strips on top, aligning with edges. Trim any overhang from corners. Brush rim you just created with egg and sprinkle with remaining 1 Tbsp. raw sugar. Scatter reserved almond mixture over pastry, staying inside the rim.
Gently arrange apples on top of almond mixture; reserve juices left in dish. Chill tart 15 minutes.
Bake tart 20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is deep golden brown and puffed, 45–55 minutes.
Meanwhile, scrape reserved apple juices into a small saucepan and cook over medium heat, swirling pan often, until syrupy (you should have 2–4 Tbsp.), 6–8 minutes. Remove glaze from heat.
Remove tart from oven and brush glaze over apples. Serve warm or room temperature with scoops of ice cream.
Tart can be baked 10 hours ahead. Store loosely wrapped at room temperature. Reheat in a 250°F oven if desired.
Cheesy Kale and Mushroom Strata

Ingredients:
13 oz. sourdough or country-style bread, cut into 1 1/2" pieces (about 7 cups)
2 Tbsp. extra-virgin olive oil
8 oz. crimini mushrooms, sliced 1/4" thick
2 garlic cloves, thinly sliced
1 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
2 Tbsp. unsalted butter, divided
3 leeks, white and pale green parts only, halved lengthwise, sliced crosswise 1/4" thick
1 bunch curly kale, ribs and stems removed, leaves torn into 2" pieces
8 large eggs
2 Tbsp. whole grain Dijon mustard
2 1/2 cups whole milk
5 1/2 oz. Gruyère or Comté cheese, coarsely grated, divided
2 oz. Parmesan
finely grated
divided

Instructions:
Preheat oven to 350°F. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8–10 minutes.
Meanwhile, heat oil in a 12" cast-iron skillet over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes. Push to one side and melt 1 Tbsp. butter in center of skillet. Add leeks and season with salt and pepper. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Transfer kale mixture to a medium bowl. Let skillet cool slightly, then wipe out and coat with remaining 1 Tbsp. butter.
Whisk eggs, mustard, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl until no streaks remain, then whisk in milk. Arrange half of bread in skillet. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. Top with remaining bread and kale mixture; pour egg mixture over. Press down on strata with a spatula to help bread absorb egg mixture. Scatter remaining Gruyère and Parmesan over.
Bake strata until golden brown and no liquid seeps out when a knife is inserted into the center, 35–40 minutes. Let cool slightly before serving.
Strata can be baked 3 days ahead. Let cool completely; cover and chill.
Wild Rice Dressing

Ingredients:
1 cup pecans
2 cups wild rice
Kosher salt
1/4 cup red wine vinegar
2 Tbsp. fresh orange juice
2 Tbsp. honey
1 garlic clove, crushed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise
12 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2 tsp. chopped thyme
1/3 cup sliced chives

Instructions:
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool, then coarsely chop.
Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40–50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8–10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.
Cranberry-Fig Sauce

Ingredients:
3 Tbsp. unsalted butter
1 large shallot, finely chopped
1 Tbsp. finely chopped rosemary
1 lb. fresh (or frozen) cranberries
6 oz. dried Turkish figs, coarsely chopped
2/3 cup (packed) light brown sugar
1/4 cup balsamic vinegar
1/2 tsp. kosher salt, plus more
Pinch of crushed red pepper flakes

Instructions:
Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, 1/2 tsp. salt, and red pepper flakes and increase heat to medium-high. Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9–12 minutes. Let cool. Taste and season with more salt if needed.
Sauce can be made 1 week ahead. Cover and chill.
Glazed Shallots with Chile and Thyme

Ingredients:
4 Tbsp. unsalted butter, 1 1/2 lb. medium shallots, peeled, halved if large, Kosher salt, 3 Tbsp. sherry vinegar or red wine vinegar, 3 large sprigs thyme, plus 1 tsp. thyme leaves for serving, 2 red Fresno chiles, halved lengthwise, seeds removed, 1 Tbsp. sugar

Instructions:
Preheat oven to 400°F. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes. Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer. Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35–40 minutes. Taste and season with more salt if needed.
Spoon shallots and glaze into a serving dish and top with thyme leaves.
Shallots can be cooked 2 days ahead. Gently reheat in a large saucepan (or in the microwave in 30-second intervals) with a little water to loosen up glaze.
Pasta with Sausage and Arugula

Ingredients:
2 small red onions, sliced into 1/2"-thick wedges
1 fennel bulb, sliced into 1/2"-thick wedges
6 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
8 oz. hot or sweet Italian sausage (about 2 links), casings removed
10 oz. gemelli, casarecce, or other medium pasta
1 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
6 cups baby arugula
Finely grated Parmesan (for serving)

Instructions:
Preheat oven to 425°F. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25–30 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and 1/4 cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
Divide pasta among plates and top with Parmesan. Season with more salt and pepper.
Burnished Potato Nuggets

Ingredients:
5 lb. russet potatoes, peeled, cut into 2" pieces, Kosher salt, 1/2 cup extra-virgin olive oil, 1/4 cup vegetable oil, 8 garlic cloves, lightly crushed, 2 long sprigs rosemary

Instructions:
Preheat oven to 425°F. Place potatoes in a large pot and pour in water to cover by 2". Season water generously with salt and bring to a simmer over medium-high heat. Reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 8–10 minutes.
Pour off water in pot, holding potatoes back. Toss potatoes just enough to rough up their outsides and give them a floury starchy coating (do not toss so vigorously that they fall apart); season with salt.
Meanwhile, combine both oils in a large roasting pan and heat in oven 10 minutes.
Carefully remove pan from oven; add potatoes, turning each one to coat and moisten exterior. Return pan to oven and roast potatoes, turning every 10 minutes, for 30 minutes. Toss in garlic and rosemary and cook until potatoes are deep golden brown on most of their sides, 8–10 minutes. Using a slotted spoon, transfer potatoes to a platter and serve with roasted garlic and rosemary alongside.
Citrus Shrimp Rice Bowls

Ingredients:
1/2 cup fresh orange juice
2 Tbsp. Sriracha
1 Tbsp. honey
2 tsp. soy sauce or tamari soy sauce
1/4 cup plus 2 Tbsp. vegetable oil
1 Tbsp. plus 1 tsp. fresh lime juice
1 1/2 lb. jumbo or large shrimp, peeled, deveined
Kosher salt
2 large oranges, preferably different varieties (such as Cara Cara or Valencia)
2 Persian cucumbers, quartered lengthwise, sliced crosswise 1/2" thick
4 scallions, thinly sliced
Steamed rice and sliced avocado (for serving)

Instructions:
Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
Chicken Soup with Charred Cabbage

Ingredients:
1 cooked chicken carcass (from a store-bought rotisserie or homemade roast chicken), plus 1 1/2 cups shredded skinless roast chicken meat
8 oz. shiitake mushrooms, stems reserved, caps torn in half
6 garlic cloves, crushed
1 tsp. kosher salt, plus more
2 Tbsp. extra-virgin olive oil
1 medium head of green cabbage (about 1 lb.), cored, sliced into 1/2"-thick ribbons
Freshly ground black pepper
Chili oil (for serving; optional)

Instructions:
Bring chicken carcass, shiitake stems, garlic, 1 tsp. salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. Cover pot and reduce heat to medium. Simmer 15 minutes. Strain broth through a fine-mesh sieve into a large bowl. Rinse out pot, then pour broth back in.
Meanwhile, heat oil in a large skillet over medium-high. Cook mushroom caps, stirring occasionally, until golden brown and softened, 7–9 minutes. Transfer mushrooms to a plate; season with salt.
Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred and tender in some spots and still crisp in others, about 2 minutes.
Add mushrooms, cabbage, and shredded chicken to broth and cook over medium heat just until chicken is warmed through, about 3 minutes. Season soup with salt and pepper. Divide among bowls and drizzle with chili oil if desired.
Dry-Rubbed Roast Turkey

Ingredients:
1/2 cup Diamond Crystal or 1/4 cup plus 1 1/2 tsp. Morton kosher salt
1 Tbsp. light brown sugar
1 (12–14-lb.) turkey, neck reserved for gravy, giblets discarded, patted dry
12 Tbsp. (1 1/2 sticks) unsalted butter, room temperature, divided
1/4 cup sherry vinegar or red wine vinegar
2 Tbsp. honey
4 tsp. Worcestershire sauce
3 sprigs rosemary
3 garlic cloves, crushed
2 (2x1") strips orange zest

Instructions:
Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over outside and inside of turkey, patting to adhere and nudging some into crevices. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.
Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2–3 hours.
Place an oven rack in middle of oven; preheat to 450°F. Using your fingers, loosen skin on breast. Work 4 Tbsp. butter under skin, spreading evenly over both breasts. Smear outside of turkey with another 4 Tbsp. butter.
Tie legs together with kitchen twine and pour 1 cup water into baking sheet. Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
Meanwhile, cook vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and remaining 4 Tbsp. butter in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to lowest setting and keep glaze warm.
Reduce oven temperature to 300°F and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by 1/2-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 150°F (don’t worry; the temperature will continue to climb while the bird rests), 65–85 minutes longer. Skin should be deep golden brown, shiny, and crisp. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.