iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spiced Lamb Burgers with Spring Slaw

Ingredients:
3/4 cup plain full-fat Greek yogurt, 2 Tbsp. extra-virgin olive oil, 1 tsp. finely grated lemon zest, 3/4 tsp. kosher salt, 1 small garlic clove, finely grated, 1 tsp. smoked paprika, 1/4 tsp. cayenne pepper, 2 tsp. kosher salt, divided, 1 1/2 tsp. freshly ground black pepper, divided, 1 1/2 lb. ground lamb, 2 Tbsp. extra-virgin olive oil, 1/2 bunch asparagus, peeled into ribbons, 6 oz. sugar snap peas, thinly sliced on a diagonal, 1/2 small red onion, thinly sliced, 3 Tbsp. fresh lemon juice, 4 potato rolls, lightly toasted

Instructions:
Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5–6 minutes. Turn and cook until browned on other side, 4–5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over—serve it alongside.
Spring Greens and Leek Gratin

Ingredients:
3 Tbsp. unsalted butter
2 large leeks (about 8 oz.), white and light green parts only, thinly sliced
1 bunch ramps, bulbs thinly sliced, greens coarsely chopped (or 3 large garlic cloves, thinly sliced)
2 large bunches mature arugula, coarsely chopped
1 bunch mature spinach, coarsely chopped
2 tsp. ground coriander
1 tsp. kosher salt
Pinch of cayenne pepper
Finely grated zest of 1/2 lemon
1 1/2 cups heavy cream
1/2 cup plus 2 Tbsp. finely grated Parmesan
3/4 loaf crusty bread, crusts removed, torn into irregular 1/2" pieces (about 3 cups torn bread)
2 Tbsp. extra-virgin olive oil

Instructions:
Preheat oven to 350°F. Melt butter in an ovenproof 10" skillet (such as cast iron) over medium-low heat. Add leeks and ramp bulbs and cook, stirring often, until leeks are softened, about 10 minutes. (Try to keep the leeks from browning.)
Add ramp greens, arugula, and spinach in big handfuls, cooking and wilting one batch before adding the next. (At first it will look like all those greens will never fit in the skillet, but keep at it—you’ll see!) When all greens are wilted (this may take 15–20 minutes), add coriander, salt, and cayenne. Cook, stirring, until spices are incorporated, about 1 minute. Add lemon zest, cream, and 1/2 cup Parmesan. Continue to cook, stirring, until cream has slightly reduced, about 2 minutes longer. Remove from heat.
Toss bread with oil in a large bowl to coat. Arrange bread on top of vegetables, taking care not to cover the greens completely (you want them to peek through here and there). Sprinkle remaining 2 Tbsp. Parmesan over.
Transfer to oven and bake gratin until bread is golden brown and crisp, cheese is melted, and cream is bubbling, 35–45 minutes. Let cool slightly before serving.
Big-Batch Instant Pot White Beans

Ingredients:
1 1/2 lb. dried large lima beans, rinsed
2 large garlic cloves, peeled, crushed
2 Tbsp. extra-virgin olive oil
2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt
1 sprig rosemary (optional)
An Instant Pot or other electric pressure cooker

Instructions:
Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes.
Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through.
Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.
Grilled Greens and Cheese on Toast

Ingredients:
2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
1 large or 2 small bunches Tuscan kale, stems removed
1/2 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper
6 oz. cherry tomatoes
1/2 lb. Halloumi cheese, sliced into 1/2" planks
1 lemon, halved crosswise
4 thick slices country-style bread
1 large garlic clove, peeled, halved
2 (8"–12"-long) metal skewers

Instructions:
Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside.
Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt.
Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6–8 minutes. Transfer to a platter.
Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove.
Grill kale, placing it crosswise across grate so it doesn’t fall through the gaps and turning occasionally, until charred in places and softened throughout, 2–3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread.
Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.
Old-School Tiramisù

Ingredients:
Vegetable oil (for pan)
1 1/2 cups very strong coffee, cooled
1 Tbsp. dark rum
Pinch of kosher salt
1 Tbsp. plus 1/3 cup sugar
1 cup chilled heavy cream
1/2 cup mascarpone
3 large egg yolks
24 ladyfingers
Cocoa powder (for dusting)

Instructions:
Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.
Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.
Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining 1/3 cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.
Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan (it’s okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).
Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.
Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.
Grilled Chicken Skewers With Toum (Shish Taouk)

Ingredients:
6 garlic cloves
2 large egg whites (see note)
2 Tbsp. fresh lemon juice
1 1/2 cups vegetable oil
3 Tbsp. fresh lemon juice
2 Tbsp. tomato paste
1 Tbsp. ground coriander
3 Tbsp. vegetable oil, plus more for grill
1 1/4 lb. skinless, boneless chicken thighs
4 pitas, warmed
5 (8"–12"-long) metal skewers

Instructions:
Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.
Do Ahead: Toum can be made 2 days ahead. Cover and chill.
Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.
Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.
Let chicken sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10–12 minutes.
Serve chicken on top of pitas, with pickles and reserved toum alongside
Easiest Chicken Adobo

Ingredients:
1 Tbsp. vegetable oil
4 skin-on, bone-in chicken thighs
4 chicken drumsticks
1 head of garlic, halved crosswise
5 dried bay leaves
3/4 cup distilled white vinegar
3/4 cup soy sauce
1 Tbsp. light or dark brown sugar
2 green chiles (such as serrano or jalapeño), thinly sliced, seeds removed if desired, divided
Freshly ground black pepper
Cooked rice (for serving)

Instructions:
Heat oil in a large Dutch oven over medium. Cook chicken, thighs skin side down, lifting pieces with tongs once or twice toward the end to let fat flow underneath and turning drumsticks as needed to brown both sides, until skin is crisp and golden brown, 7–10 minutes. Transfer to a plate and turn thighs skin side up.
Add garlic, bay leaves, vinegar, soy sauce, brown sugar, and half of chiles to same pot. Bring to a simmer; reduce heat to low and cook, stirring constantly, until sugar is dissolved; season generously with pepper.
Return chicken to pot; arrange skin side up. Cover and cook gently, adjusting heat to maintain a bare simmer and turning pieces halfway through, until chicken is very tender and meat is pulling away from bones but not falling apart, 35–40 minutes.
Transfer chicken to a clean plate. Bring braising liquid to a boil over medium-high and cook, stirring often, until thick enough to coat a spoon, about 5 minutes. Remove from heat; return chicken to pot, turning to coat in sauce.
Serve chicken over rice topped with remaining chile and more pepper.
Chicken with Lemon and Spicy Spring Onions

Ingredients:
1 lemon
2 (3 1/2–4-lb.) chickens
Kosher salt, freshly ground pepper
2 large red onions, quartered
2 bunches spring onions or 3 bunches scallions, trimmed, divided
4 green garlic bulbs, very finely chopped, or 4 garlic cloves, finely grated
1/2 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
6–8 (1"-thick) slices crusty bread
1/4 cup parsley leaves with tender stems
Crushed red pepper flakes (for serving)

Instructions:
Preheat oven to 350°F. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and onions and lemon are softened and starting to brown, 80 minutes–2 hours.
Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10–15 minutes.
Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.
Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside.
Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing

Ingredients:
3 lb. skinless, boneless chicken thighs
3 1/2 tsp. kosher salt, divided, plus more
1 (12-oz.) can ginger beer
6 garlic cloves, finely grated
3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided
3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)
1 Tbsp. white miso
3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill
6 scallions, finely chopped
2 bunches radishes, preferably with greens, halved lengthwise
Freshly ground black pepper
3 heads Little Gem lettuce or romaine hearts
leaves separated

Instructions:
Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12–15 minutes. Transfer to a platter and tent with foil to keep warm.
Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8–10 minutes. Transfer to platter with chicken.
Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.
Chicken Piccata

Ingredients:
2 large skinless, boneless chicken breasts
Kosher salt
1/2 cup all-purpose flour
3 Tbsp. extra-virgin olive oil, divided
4 garlic cloves, smashed
1/3 cup dry white wine
1 Tbsp. drained capers, coarsely chopped
4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. fresh lemon juice
Chopped parsley and lemon wedges (for serving)

Instructions:
Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.
Sumac-Rubbed Lamb with Minty Artichokes

Ingredients:
1 (4–5-lb.) boneless leg of lamb
3 Tbsp. sumac, plus more for serving
5 tsp. Diamond Crystal or 1 Tbsp.
1 Tbsp. freshly ground black pepper, plus more
2 heads of garlic, halved crosswise
2 (14-oz. cans) unmarinated artichoke hearts, drained, halved lengthwise
1/2 bunch oregano, plus leaves for serving
1 cup dry white wine
1/4 cup extra-virgin olive oil
1 1/2 cups mint leaves, divided
1–2 bunches red radishes with tops, quartered, and/or 4–6 watermelon and/or purple radishes, thinly sliced
1 shallot, thinly sliced into rings
2 Tbsp. white wine vinegar
3 Tbsp. toasted sesame seeds
Aioli
labneh
or plain whole-milk Greek yogurt (for serving)

Instructions:
Place a rack in middle of oven; preheat to 275°F. If lamb is tied or trussed, remove any twine or netting. Sprinkle lamb all over with 3 Tbsp. sumac, 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, and 1 Tbsp. pepper.
Reroll lamb so the fattier side is on top (it doesn’t have to be tight; you can just close it back up like a book). Using 3–4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top (the garlic acts as a makeshift, better-tasting wire rack). Scatter cloves from remaining top halves of garlic heads around lamb, then tuck artichokes and sprigs from ½ bunch oregano around. Pour in wine and oil; season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135°F for medium-rare, 2–2 1/2 hours.
Remove lamb and artichokes from oven and increase temperature to 500°F (taking the lamb out while the oven heats up prevents the meat from overcooking).Once oven temperature is at 500°F, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, 10–12 minutes. Carefully transfer lamb to a cutting board and let rest at least 20 minutes.
Meanwhile, scatter half of mint leaves over artichokes and toss well to coat. Toss radishes, shallot, and vinegar in a small bowl to combine; season radish salad with salt and pepper.
Thinly slice lamb and arrange on a platter or serve directly on cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter sesame seeds, oregano leaves, more sumac, and remaining mint on top.
Spoon some aioli into a bowl and serve lamb with radish salad, aioli, and remaining artichoke mixture alongside.
Do Ahead: Lamb and artichokes can be roasted 3 hours ahead. Let sit at room temperature. Reheat artichokes just before serving.
Steak and Spring Vegetable Stir-Fry

Ingredients:
1 lb. sirloin steak
1 Tbsp. cornstarch
2 Tbsp. soy sauce, divided
4 Tbsp. vegetable oil, divided
1 bunch asparagus, trimmed, cut into 1" pieces
8 oz. sugar snap peas, trimmed, strings removed
1 (2") piece ginger, scrubbed, very thinly sliced crosswise
6 scallions, thinly sliced, divided
1/4 cup oyster sauce
3 Tbsp. mirin (Japanese rice wine)
2 Tbsp. unseasoned rice vinegar
Kosher salt
Cooked rice (for serving)

Instructions:
Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat.
Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.
Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
Serve stir-fry over rice, topped with remaining scallions.
Crispy-Skin Salmon with Miso-Honey Sauce

Ingredients:
1 (2") piece ginger, peeled, finely grated
2 Tbsp. white miso
1 Tbsp. honey
1 Tbsp. unseasoned rice vinegar
1 Tbsp. vegetable oil
1 Tbsp. sesame seeds
4 (4–6-oz.) skin-on salmon fillets
Kosher salt
3 scallions, thinly sliced
Cooked rice
for serving

Instructions:
Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside.
Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool.
Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer.
Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1–3 minutes more, depending on thickness.
Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.
Spicy Pork Bowls with Greens

Ingredients:
1 (1 1/4-lb.) pork tenderloin
3 Tbsp. sambal oelek
2 Tbsp. light brown sugar
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 Tbsp. soy sauce, divided
2 1/4 tsp. toasted sesame oil, divided
3 Tbsp. vegetable oil, divided
Kosher salt
2 medium carrots, peeled, sliced
1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
1 Tbsp. seasoned rice vinegar
Steamed white rice
thinly sliced scallions
and gochujang (Korean hot pepper paste; for serving)

Instructions:
Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits.
Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet.
Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.
Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.