iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Smashed Green Bean Salad With Crispy Shallots

Ingredients:
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup unseasoned rice wine vinegar
1 Tbsp. kosher salt
2 tsp. fish sauce
1 1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes
2 lb. green beans, trimmed
1/2 red onion, thinly sliced
2 Tbsp. neutral oil (such as sunflower or grapeseed)
1/2 cup coarsely crushed roasted salted peanuts
1/2 cup store-bought crispy fried shallots

Instructions:
Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.
Labne Deviled Eggs with Paprika and Ginger

Ingredients:
¾ tsp. yellow mustard seeds (4 grams)
½ tsp. black peppercorns, preferably Tellicherry (2 grams)
1 tsp. ajowan (1 gram)
½ tsp. sweet paprika (1 gram)
¼ tsp. ground ginger (½ gram)
5 large eggs
3 Tbsp. labne or plain Greek yogurt
2 tsp. extra virgin olive oil
Kosher salt

Instructions:
Finely grind the mustard seeds and peppercorns together and immediately mix with the ajowan, paprika, and ginger.
Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat and then remove from the heat, cover, and let stand for 10 minutes.
Tilting the saucepan, pour out the hot water, holding back the eggs with a slotted spoon. Run cold water into the saucepan until it is cold. Cover the eggs with cold water and let sit until the eggs are completely cold. Carefully peel the eggs and cut each in half lengthwise. To get clean cuts, use a very sharp knife and wipe the blade between each cut.
Pop out the yolks and place them in a medium bowl, and set the whites on a cutting board. Smash the yolks with a fork until crumbly and add the labne, oil, 1 ¼ teaspoons of the spice blend, and a pinch of salt. Mash and stir until smooth. Season to taste with salt.
Rub some of the remaining spice blend all over the cut sides and cavities of the egg whites to coat and set them cut-side up on a serving plate. Divide the yolk mixture among the cavities and sprinkle with any remaining spice blend.
Do Ahead: The deviled eggs can be refrigerated in an airtight container for up to two days.
Olive Oil Apple Cake with Spiced Sugar

Ingredients:
1 cup mild extra-virgin olive oil, plus more for pan
1/2 cup plus 2 tsp. (100 g plus 10 g) granulated sugar, plus more for pan
2 sweet apples, such as Golden Delicious or Gala
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1 1/2 cups (185 g) all-purpose flour
2 tsp. baking powder
2 large eggs
2 egg yolks
1/2 cup (100 g) (packed) brown sugar
1 tsp. vanilla extract
1/2 tsp. kosher salt

Instructions:
Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9x5" loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat.
Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. Be aggressive! You want them as dry as possible when they go into the batter.
Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine.
Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix.
Fluff up grated apples and scatter over batter. Gently fold to incorporate.
Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter.
Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60–70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter.
Do Ahead: Cake can be made 3 days ahead (the flavor gets slightly more intense each day). Store in an airtight container at room temperature.
Boiled Peanuts with Chile Salt

Ingredients:
4 cups fresh (green) or raw (unroasted) shell-on peanuts (about 11.5 oz.)
4 tsp. kosher salt
2 Tbsp. coriander seeds, divided
1 Tbsp. flaky sea salt
1½ tsp. red chile powder
preferably Kashmiri

Instructions:
Combine peanuts, kosher salt, and 1 Tbsp. coriander seeds in a medium saucepan. Pour in water to cover and stir to combine. Let peanuts sit in brine, stirring here and there, 3 hours.
Bring peanut mixture to a boil over medium-high heat. Reduce heat, partially cover pan, and simmer, adding more water as needed to keep peanuts covered, until peanuts are tender with no crunch left at all, 2 hours if fresh, 4–4½ hours if raw. Drain; let cool.
Meanwhile, lightly crush remaining 1 Tbsp. coriander seeds with a mortar and pestle (or gather on a cutting board and crush with a skillet). Mix in a small bowl with sea salt and chile powder.
Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.
Bourbon Fruit Tea Punch

Ingredients:
6 black tea bags or 3 Tbsp. loose black tea
½ cup sugar
¾ cup fresh orange juice
¾ cup pineapple juice
½ cup plus 2 Tbsp. fresh lemon juice
1½ cups bourbon (such as Buffalo Trace)
Mint sprigs and lemon wheels (for serving)

Instructions:
Brew tea in 2 cups boiling water in a teapot or measuring glass 5 minutes. Remove tea bags; discard. Add sugar to tea; stir to dissolve. Let cool 10 minutes, then transfer to a pitcher. Add orange, pineapple, and lemon juices and 4 cups cold water; stir well to combine. Chill fruit tea until cold, at least 2 hours, or cover and chill up to 2 days.
To make cocktails, pour 1½ oz. bourbon into each of 8 ice-filled glasses. Add 6 oz. fruit tea to each and stir to combine (you may have tea left over). Garnish with mint sprigs and lemon wheels. Alternatively, combine 6 cups fruit tea and 1½ cups bourbon in a pitcher. Pour among 8 ice-filled glasses; garnish.
Baked Pasta Shells with Sausage and Greens

Ingredients:
¼ cup plus 1 Tbsp. extra-virgin olive oil
1 lb. sweet or hot Italian sausage, casings removed
6 garlic cloves, coarsely chopped
1 Tbsp. finely chopped sage, plus 10 leaves for serving
½ tsp. crushed red pepper flakes
2 cups half-and-half
12 oz. Fontina and/or aged cheddar, coarsely grated, divided
1 lb. ridged medium pasta shells (such as lumaconi) or large tube pasta (such as rigatoni)
1 bunch broccoli rabe
stems cut into 2" pieces
leafy ends left long

Instructions:
Place racks in middle and upper third of oven; preheat to 325°F. Heat a large, deep ovenproof skillet over medium-high. Pour in ¼ cup oil; add sausage and break up into small pieces. Cook, undisturbed, until browned underneath, about 4 minutes. Stir a few times; cook, undisturbed, until cooked through, about 3 minutes.
Add garlic, chopped sage, and red pepper flakes to sausage and cook, stirring, until garlic is golden, about 2 minutes. Mix in half-and-half and simmer until thickened slightly, about 2 minutes. Reduce heat to low. Stirring constantly, gradually add two-thirds of the cheese a little at a time, letting it melt before adding more. Cook, stirring, until sauce is smooth and thick, about 3 minutes; season with salt. Remove from heat.
Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally and adding broccoli rabe during the last 2 minutes, until very al dente, about 2 minutes less than package directions. Drain in a colander, shaking well. Return pasta and broccoli rabe to pot.
Add sausage mixture to pasta and toss to coat; transfer to skillet. Cover with foil and bake on middle rack until pasta is al dente and sauce is bubbling, 30–40 minutes. Remove from oven. Heat broiler.
Top pasta with remaining cheese. Toss sage leaves and remaining 1 Tbsp. oil in a small bowl; arrange over pasta. Broil on upper rack until cheese is browned in spots, about 5 minutes. Let cool slightly before serving.
Spiced Roast Pork with Fennel and Apple Salad

Ingredients:
15 dried Kashmiri, guajillo, or New Mexico chiles, seeds removed
5 pieces star anise
3 Tbsp. fennel seeds
2 Tbsp. coriander seeds
2 Tbsp. cumin seeds
1 Tbsp. peppercorns, preferably Tellicherry
2 tsp. whole cloves
6 garlic cloves, smashed
½ cup apple cider vinegar
½ cup vegetable oil, divided
1 (4–5 lb.) boneless pork shoulder (Boston butt), tied
4–5 tsp. kosher salt, plus more
Flaky sea salt
1 fennel bulb, fronds reserved, bulb cored, very thinly sliced
1 Honeycrisp or other crunchy not-too-sour apple, very thinly sliced
2 serrano or red Thai chiles, thinly sliced into rounds
3 Tbsp. extra-virgin olive oil
Small handful of cilantro, finely chopped
Kosher salt
A spice mill or mortar and pestle

Instructions:
Cook chiles, star anise, fennel seeds, coriander seeds, cumin seeds, peppercorns, and cloves in a dry small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 2 minutes. Let cool. Set one-fourth of spice mixture aside.
Blend garlic, vinegar, ¼ cup oil, and ¼ cup water in a blender until smooth. Add remaining toasted spices and blend, adding splashes of water if needed to help turn the blades, until chile paste is mostly smooth; some texture is okay.
Season pork with 1 tsp. kosher salt per pound (check the butcher’s sticker on the package to see the weight of what you purchased). Smear half of chile paste all over pork; transfer to a wire rack set inside a rimmed baking sheet or a roasting pan and let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
Finely grind reserved spice mixture in a spice mill or with mortar and pestle. Transfer to a small skillet; stir in remaining ¼ cup oil. Set over medium heat and cook, stirring, until spices have darkened slightly and are fragrant, about 1 minute. Let spice oil cool, then transfer to an airtight container. Cover and set aside.
Preheat oven to 275°F. Roast pork until paste is darkened and looks dried out and an instant-read thermometer inserted into the center registers 120°F, 1½–2 hours, depending on the size. Make sure to take the temperature in more than one spot as there will be thick and thin parts of the roast. Let rest 2 hours.
Preheat oven to 500°F. Rub pork with reserved chile paste and roast until marinade has formed a fragrant crust and an instant-read thermometer inserted into the thickest part registers 130°F, 8–12 minutes. Transfer pork to a cutting board and let rest 15 minutes. Thinly slice and transfer to a platter. Spoon reserved spice oil over pork; sprinkle with sea salt.
Toss fennel bulb and fronds, apple, lime zest and juice, chiles, and cilantro in a large bowl; season salad with salt. Drizzle oil over and toss to coat. Serve pork with salad.
Red Pesto Rigatoni

Ingredients:
6 oil-packed anchovy fillets, 4 garlic cloves, smashed, ¾ cup extra-virgin olive oil, ½ cup raw walnuts, 3 Tbsp. double concentrated tomato paste, 2 red Fresno chiles, halved lengthwise, seeds removed, 3 oz. Parmesan, finely grated, 3 Tbsp. fresh lemon juice, ½ tsp. kosher salt, plus more, 1 lb. rigatoni, 2 Tbsp. unsalted butter, cut into pieces

Instructions:
Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.
Scrape walnut mixture, including the oil, into a food processor and add chiles, Parmesan, lemon juice, and ½ tsp. salt; pulse until a thick paste forms. Scrape pesto into a large bowl.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
Add butter, then pasta and ½ cup pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed.
Do Ahead: Pesto can be made 5 days ahead. Cover and chill.
Turnips with Spicy Meyer Lemon Dressing

Ingredients:
2 cups bonito flakes
½ cup sugar
½ cup usukuchi (light) soy sauce
¼ cup mirin (sweet Japanese rice wine)
1 Tbsp. ichimi togarashi
Zest and juice of 4 Meyer lemons or regular lemons (about ½ cup juice)
2 bunches hakurei turnips with tops
2 Tbsp. vegetable oil
Kosher salt
Toasted sesame seeds (for serving)

Instructions:
Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 Tbsp.). Bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil in a medium saucepan. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12–15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice.
Meanwhile, separate tops from turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1" wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves are wilted and turnips have taken on a touch of color, 12–15 minutes.
Transfer turnips and leaves to a platter; spoon some of the dressing over (you’ll have extra). Sprinkle with sesame seeds.
Shishito Pepper–Pistachio Dip

Ingredients:
⅔ cup raw pistachios
6 scallions, chopped
12 oz. shishito peppers (about 5 cups), seeds removed, coarsely chopped
4 cups carrot tops or parsley leaves with tender stems
1 toasted nori sheet, coarsely torn
2 Tbsp. unseasoned rice vinegar
2 Tbsp. white soy sauce
½ cup soft tofu (preferably Meiji Supreme)
¼ cup vegetable oil
Crunchy vegetables (such as carrots
radishes
celery
and/or cucumbers; for serving)

Instructions:
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool; set aside.
Meanwhile, bring a medium pot of water to a boil. Boil scallions, peppers, and carrot tops until peppers are tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and squeeze out as much excess water with your hands as possible. Transfer to a plate and chill in freezer 5 minutes (this will keep the dip bright green).
Finely grind nori in a blender; transfer to a small bowl. Wipe out blender, then blend vinegar, soy sauce, and reserved nuts in blender until nuts are coarsely chopped. Add chilled vegetable mixture and blend, streaming in oil, until very smooth (this may take up to 4 minutes, depending on your blender). If mixture seems thick, add 1 Tbsp. water to loosen.
Transfer dip to a bowl and sprinkle with nori powder. Serve with vegetables alongside for dipping.
Smoky Carrot Dip

Ingredients:
½ cup skin-on almonds
2 lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley
plus leaves for serving

Instructions:
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; set aside.
Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
Do Ahead: Dip can be made 1 week ahead. Cover and chill.
Chocolate-Hazelnut Cookies

Ingredients:
¾ cup (115 g) blanched hazelnuts
3½ cups (440 g) all-purpose flour
1 tsp. kosher salt
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. ground ginger
1 cup (2 sticks) unsalted butter, room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) raw sugar or granulated sugar
½ cup (100 g) (packed) light brown sugar
2 large eggs, room temperature
¼ cup honey
½ tsp. vanilla extract
4 (2-oz.) bittersweet chocolate bars, cut lengthwise into ¼"-thick sticks
Flaky sea salt

Instructions:
Place racks in upper and lower thirds of oven; preheat to 300°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool slightly, then chop very coarsely; set aside. Increase oven temperature to 350°F.
Whisk flour, kosher salt, baking powder, baking soda, and ginger in a large bowl to combine. Beat butter, granulated sugar, raw sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed, scraping down sides of bowl occasionally, until pale and fluffy, 5–7 minutes. Reduce speed to medium-high and add eggs, one at a time, increasing speed to high after each addition to fully incorporate and stopping periodically to scrape down sides of bowl. Add honey and vanilla and beat just to combine. Reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and beat just until incorporated.
Scoop dough into 1½-oz. portions (about 3 Tbsp.); roll into balls (if the batter feels loose or sticky, chill 30 minutes). Place on a parchment-lined baking sheet. Chill until firm, at least 2 hours.
Arrange chilled cookies on 2 fresh parchment-lined baking sheets, spacing 2" apart; you should be able to fit about 12 cookies on each. Sprinkle cookies with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottoms and edges are golden brown, 12–15 minutes. Let cool on baking sheets. Place a fresh sheet of parchment on 1 baking sheet and repeat process with remaining balls of dough.
Do Ahead: Dough can be made 1 month ahead. Transfer chilled balls to resealable freezer bags and freeze. Bake from frozen.
Rose and Yogurt Panna Cotta

Ingredients:
½ cup raw pistachios
1 envelope unflavored powdered gelatin (about 2½ tsp.)
1½ cups plain Greek yogurt
1 Tbsp. rose syrup
1¼ cups heavy cream, divided
½ cup sugar
1 Tbsp. basil seeds (tukmaria) or chia seeds (optional)
½ cup golden raisins
Blackberries (for serving; optional)

Instructions:
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then coarsely chop. Set nuts aside.
Whisk gelatin with ¼ cup water in a small bowl to combine. Let sit 15 minutes.
Mix yogurt, rose syrup, and ½ cup cream in a medium bowl to combine. Heat sugar and remaining ¾ cup cream in a small saucepan over medium, stirring often, until mixture is hot and sugar is dissolved, about 2 minutes. Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine.
Divide panna cotta mixture among eight 4-oz. ramekins, small bowls, coffee cups, or any small vessel you’d like to use for serving. Place on a rimmed baking sheet and chill until set, at least 2 hours.
If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes.
To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios.
Do Ahead: Panna cotta (without toppings) can be made 2 days ahead. Cover and keep chilled.
Pork Katsu Sandwich

Ingredients:
12 oz. boneless pork loin, fat trimmed 1/4"-thick
1/3 cup shio koji seasoning
2 tsp. kosher salt
1/2 small head of green cabbage, core removed, very thinly sliced (about 3 cups)
2 Meyer lemons or regular lemons
Kosher salt
2 large eggs, beaten to blend
3 cups panko (Japanese breadcrumbs)
1 cup all-purpose flour
Vegetable oil (for frying; about 6 cups)
Tonkatsu sauce, preferably Bull-Dog, and Dijon mustard (for serving)
8 (1/2"-thick) slices milk bread
crusts removed

Instructions:
Slice pork crosswise into 4 medallions. Place between 2 sheets of plastic wrap; gently pound with a meat mallet to 5"-wide pieces.
Whisk koji, salt, and 1 cup water in a medium bowl until salt dissolves. Add pork; cover and chill at least 8–24 hours.
Drain pork (no need to rinse off koji if it sticks); set aside. Place cabbage in a medium bowl. Finely grate lemon zest over; slice lemons in half and squeeze in the juice. Season cabbage with salt. Using your hands, toss and squeeze cabbage until slightly wilted, about 5 minutes. Chill until ready to use.
Place eggs, panko, and flour in 3 separate shallow bowls. Whisk 2 Tbsp. water into eggs. Line a rimmed baking sheet with paper towels and set a wire rack inside; place near stovetop. Working with 1 piece of reserved pork at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Transfer to another rimmed baking sheet or a platter.
Pour oil into a medium heavy pot to come 2" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°–365°F. Carefully lower a piece of pork vertically into skillet, letting it slide away from you into oil until it eventually lies flat. Cook, using tongs to keep meat submerged in oil, until golden brown underneath, about 1 minute. Using tongs, carefully turn over and cook until golden brown on the other side, about 1 minute. Transfer to prepared baking sheet; immediately season with salt. Repeat with remaining pieces of pork.
Drizzle tonkatsu sauce over cutlets. Spread mustard on 1 side of half of bread slices; top with cabbage mixture, then cutlet, sauce side up. Close sandwiches and slice each into thirds.