iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Roasted Cauliflower with Parmesan-Panko Crumble

Ingredients:
1 cup panko (Japanese breadcrumbs)
3 1/2 oz. finely grated Parmesan (about 1 cup)
2 1/2 oz. coarsely grated sharp cheddar cheese (about 1 cup)
2 Tbsp. plus 1 cup (2 sticks) unsalted butter, melted
4 large heads of cauliflower, cored, outer leaves removed
4 garlic cloves, finely grated
3 Tbsp. thyme leaves (from about 1 bunch)
20 large shallots, peeled, halved, quartered if very large, divided
8 tsp. kosher salt, divided
2 tsp. freshly ground pepper, divided
1/2 cup chopped parsley
Lemon wedges (for serving)

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6–8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.
Meanwhile, cut cauliflower into 1/2"-thick steaks (it’s okay if the outside ends break apart).
Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.
Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45–55 minutes.
Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.
Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.
Spicy Cornbread Stuffing with Chorizo and Sweet Potatoes

Ingredients:
3 lb. cornbread, cut into 1" cubes (about 20 cups)
2 lb. sweet potatoes, peeled, cut into 1/2" pieces (about 6 cups)
2 Tbsp. kosher salt, divided, plus more
3 Tbsp. extra-virgin olive oil, divided
2 lb. fresh chorizo, torn into small pieces
2 large onions, chopped
2 celery stalks, chopped
2 Fresno chiles or jalapeños, chopped (optional)
6 garlic cloves, thinly sliced
2 tsp. paprika
3 tsp. freshly ground black pepper, divided
2 bunches Tuscan kale, stemmed, torn into 2" pieces (about 12 cups)
1 cup hard cider or dry white wine
1/4 cup chopped sage
6 large eggs, beaten to blend
2 quarts homemade chicken stock or low-sodium chicken broth
1/4 cup apple cider vinegar
3/4 cup unsalted butter, melted, divided
A large roasting pan or large disposable aluminum roasting pan

Instructions:
Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35–40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7–9 minutes. Drain; transfer potatoes to a large bowl.
Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan—don’t worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20–30 minutes longer.
Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.
Pecan-Cranberry Galette

Ingredients:
3/4 cup all-purpose flour
2 Tbsp. pecan halves
1 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt
5 Tbsp. cold unsalted butter, cut into pieces
1/2 cup dried cranberries
1/3 cup whiskey or brandy
1 large egg
1/2 cup (packed) light or dark brown sugar
2 Tbsp. butter, melted
1/8 tsp. kosher salt
1 cup pecan halves
All-purpose flour (for dusting)
Coarse or granulated sugar (for sprinkling)
Whipped cream
ice cream
or crème fraîche (for serving)

Instructions:
Pulse flour, pecans, granulated sugar, cinnamon, and salt in a food processor until pecans are finely ground. Add butter and pulse until sandy. With the motor running, slowly pour in 1 Tbsp. cold water, then pulse until dough starts to clump together. Form into a ball with your hands. Tightly wrap in plastic and chill at least 1 hour or up to 2 days.
Preheat oven to 350°F. Bring cranberries and whiskey to a boil in a small saucepan over medium heat (or microwave in a small heatproof bowl). Remove from heat and let sit 10 minutes. Strain cranberries through a fine-mesh sieve, discarding (or drinking) the booze.
Whisk egg in a large bowl. Set aside about 1 tsp. beaten egg in a small bowl to use for brushing crust. Whisk brown sugar, butter, and salt into remaining egg in large bowl until smooth, then stir in cranberries and pecans.
Let dough sit at room temperature 10 minutes. Roll out dough on a lightly floured work surface to an approximately 11" round. Don’t worry if your circle isn’t perfect or the edges are cracked—that’s okay. Transfer to a parchment-lined rimmed baking sheet.
Spoon filling onto center of dough, leaving a 2" border. Fold dough up and over filling, overlapping slightly and using parchment to help lift the dough. Brush dough with reserved egg wash, then sprinkle generously with coarse sugar. Chill for 10 minutes.
Bake galette until filling is puffed and set and crust is golden brown, 25–30 minutes. If some of the filling leaks out, don’t worry—just trim that off before serving. Let galette cool slightly. Serve with whipped cream.
Cheesy Corn Spoon Bread

Ingredients:
5 Tbsp. unsalted butter
2 garlic cloves, coarsely chopped
2 large eggs
1 (14-oz.) can creamed corn
3/4 cup fine-grind cornmeal
6 Tbsp. sour cream
1 tsp. baking powder
1 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 cup coarsely grated Fontina cheese

Instructions:
Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25–30 minutes. Let cool 10 minutes before serving.
Roasted Carrot, Brussels Sprout, and Cranberry Salad

Ingredients:
4 medium carrots (about 8 oz.), sliced on a diagonal 1/4" thick
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper
2 Tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, divided
2 Tbsp. red wine vinegar
1/4 cup dried cranberries
1 tsp. poppy seeds
6 oz. brussels sprouts
leaves separated

Instructions:
Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.
Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.
Turkey for Two with Pan-Sauce Gravy

Ingredients:
1 split skin-on, bone-in turkey breast (about 2 lb.)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 Tbsp. vegetable oil
2/3 cup dry white wine
2 sprigs thyme
1 sprig rosemary
1 sprig sage
2 garlic cloves, crushed
1 tsp. cornstarch
1 Tbsp. cold unsalted butter
cut into small pieces

Instructions:
Preheat oven to 350°F. Season turkey with salt and pepper. Let sit at room temperature at least 30 minutes or up to 1 hour, which will help the turkey cook more quickly and evenly.
Heat oil in a 10" ovenproof skillet over high until just barely smoking. Sear turkey skin side down until deeply golden brown, about 5 minutes; transfer to a plate. Add wine to skillet, scraping up browned bits with a spatula, and cook until liquid is reduced by half, about 2 minutes. Remove from heat, add thyme, rosemary, sage, garlic, cornstarch, and 2/3 cup water, and whisk to combine.
Place breast skin side up in liquid in skillet and transfer skillet to oven. Roast, checking every 20 minutes or so and adding 1/4 cup more water if liquid under turkey is evaporating lower than 1" in pan, until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 50 minutes (temperature will continue to rise as turkey rests).
Transfer turkey to a cutting board and let rest 10 minutes before slicing.
Meanwhile, remove herb sprigs from skillet and discard. Whisk liquid remaining in skillet until garlic mostly dissolves, adding a splash of water and heating over high if needed to loosen (gravy should be thick but easily pourable). Whisk butter into gravy until melted. Strain gravy through a fine-mesh sieve into a small pitcher or bowl.
Serve turkey with gravy alongside.
Roast Sausage and Fennel with Orange

Ingredients:
2 medium fennel bulbs, fronds reserved, bulbs halved through root end, thinly sliced lengthwise
1 small red onion, halved through root end, thinly sliced lengthwise
3 sprigs rosemary
4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt, freshly ground pepper
6 sweet Italian sausages (about 1 1/2 lb. total)
1 medium navel orange
1 Tbsp. red wine vinegar
Flaky sea salt

Instructions:
Place a rack in highest position in oven; preheat to 425°F. Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet. Drizzle with 3 Tbsp. oil, season generously with kosher salt and pepper, and toss to combine. Arrange sausages on top, spacing evenly and nestling into vegetables. Prick sausages all over with the tip of a paring knife and drizzle with 1 Tbsp. oil. Roast until sausages are browned on top and cooked though and fennel is tender and deeply browned in spots, 25–30 minutes.
Meanwhile, coarsely chop reserved fennel fronds (you want about 1/4 cup); set aside. Cut the ends off orange to reveal flesh. Rest orange upright on a cut side and cut down around orange to remove peel and white pith, rotating it as you go; discard peel. Working over a small bowl, hold orange in your hand and cut between membranes to release segments into bowl. Squeeze membranes to extract any remaining juice into bowl; discard membranes. Add vinegar to orange segments and juice and toss to combine; season with kosher salt and pepper.
Remove baking sheet from oven. Using your hand or a spoon to block segments, pour juices from orange over sausage and fennel mixture. Set orange segments aside and let sausages and fennel mixture cool 5 minutes.
Transfer sausages and fennel mixture to a platter. Crumble rosemary leaves over and scatter reserved orange segments and fennel fronds on top. Season with sea salt and a bit more pepper; drizzle with oil.
Silky Pork and Cumin Stew

Ingredients:
1/2 small head of red cabbage, very thinly sliced
2 Tbsp. apple cider vinegar
1 tsp. sugar
Kosher salt, freshly ground pepper
2 ripe avocados, unpeeled, halved, pits removed
1/2 lime
Kosher salt
Chili powder (for serving)
1 (5-lb.) piece skinless, bone-in pork shoulder (Boston butt), patted dry
Kosher salt, freshly ground pepper
3 Tbsp. extra-virgin olive oil
3 medium onions, cut into 1"-thick wedges
2 heads of garlic, halved crosswise
1/2 cup fine-grind cornmeal
4 dried chiles de árbol
2 tsp. cumin seeds
3 Tbsp. apple cider vinegar
Crushed corn nuts
chicharrones
hot sauce
and/or sour cream (for serving; optional)

Instructions:
Toss cabbage, vinegar, and sugar in a medium bowl; season with salt and pepper and vigorously massage with your hands until cabbage is softened and slightly wilted.
Cook avocados, cut side down, in a large skillet, preferably cast iron, over medium-high heat, until cut sides are blackened, 5–7 minutes. Transfer to a plate and let cool.
Use a spoon to scoop avocados out of their skins, then cut each half lengthwise into quarters. Transfer to a plate and squeeze lime over top. Season with salt and sprinkle with chili powder.
Season pork generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook pork, turning occasionally, until browned all over, 15–18 minutes. Transfer to a cutting board and let cool.
Reduce heat to medium and cook onions and garlic, cut side down, in the same pot, tossing onions occasionally, until onions are browned in spots and garlic is golden brown, about 5 minutes. Add cornmeal, chiles, and cumin seeds and cook, stirring constantly, until cornmeal is toasty smelling and cumin is fragrant, about 5 minutes. Add vinegar, stirring to release any bits stuck on bottom of pot, then add 8 cups water. Season generously with salt and pepper and bring to a simmer.
Meanwhile, use a knife to slice pork meat from the bone, discarding any large pieces of fat. Cut meat into 2" pieces.
Return pork meat and bone to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is fork-tender, 1 1/2–2 hours. Uncover pot and let stew cool (bone and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bone and garlic heads (don't worry about any cloves that may have escaped into stew). Taste and season with more salt and pepper if needed. Ladle into bowls and serve with Charred Avocados with Chili Powder, Tangy Red Cabbage, corn nuts, chicharrones, hot sauce, and/or sour cream as desired.
Stew can be made 3 days ahead. Keep chilled.
Slow-Cooked Halibut with Garlic Cream and Fennel

Ingredients:
2 small fennel bulbs, fronds reserved, bulbs cut into 1/2"-thick wedges
8 garlic cloves, thinly sliced
4 cups heavy cream
1 Tbsp. plus 3 tsp. kosher salt, divided; plus more
1 1/2 lb. skin-on halibut fillet, patted dry
1 small lemon
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Instructions:
Preheat oven to 250°F. Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12–15 minutes (do not let cream come to a boil). Remove from heat.
Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 18–22 minutes.
While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.) Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.
Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.
Butternut Squash and Chorizo Hash

Ingredients:
1 Tbsp. (or more) extra-virgin olive oil
8 oz. fresh chorizo, casings removed
1 lb. butternut squash (about 1/2 of a medium squash), peeled, cut into 1/2" pieces (about 4 cups)
1 medium onion, coarsely chopped
Kosher salt
Lime wedges and cilantro leaves with tender stems (for serving)

Instructions:
Heat oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.
Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10–15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over.
Raw Butternut Squash Ribbon Salad with Orange and Chile

Ingredients:
1 small Fresno chile, seeds removed, thinly sliced
2 garlic cloves, finely grated
2 tsp. finely grated orange zest
5 Tbsp. fresh orange juice
2 Tbsp. white wine vinegar
1 Tbsp. extra-virgin olive oil
2 tsp. kosher salt
1 medium butternut squash (about 2 lb.), peeled
1/4 cup unsalted
roasted pumpkin seeds (pepitas)

Instructions:
Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.
Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.
Curried Chickpea and Lentil Dal

Ingredients:
1/4 cup extra-virgin olive oil
2 Tbsp. mustard seeds
1/2 tsp. ground turmeric
Pinch of cayenne pepper
Kosher salt
1 small shallot, finely chopped
3 Tbsp. chopped golden raisins
2 Tbsp. finely chopped cilantro stems
1 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
3 Tbsp. virgin coconut oil
2 medium onions, coarsely chopped
2 heads of garlic, halved crosswise
1 (3") piece ginger, peeled, thinly sliced
1 Tbsp. curry powder
1/2 tsp. cayenne pepper
1 1/2 cups dried chickpeas, soaked overnight, drained
2 (13.5-oz.) cans unsweetened coconut milk
1 1/2 cups split red lentils
Store-bought unsweetened toasted coconut flakes
thinly sliced Fresno or serrano chiles
and/or cilantro leaves (for serving; optional)

Instructions:
Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5–7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25–30 minutes.
Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30–35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.
Ham Hock and White Bean Stew

Ingredients:
3 medium shallots, thinly sliced into rings
1/2 cup vegetable oil
Kosher salt
1/2 cup sour cream
3 Tbsp. Dijon mustard
1 1/2 tsp. honey
Freshly ground black pepper
3 Tbsp. extra-virgin olive oil
2 medium onions, halved through root ends
2 heads of garlic, halved crosswise
2 small carrots, trimmed, scrubbed
1/2 cup dry white wine
2 1/2 lb. smoked ham hocks (about 4 medium)
1 bunch of thyme, stems tied together with kitchen twine
2 cups corona or gigante beans, soaked overnight, drained
Kosher salt, freshly ground pepper
Chopped cornichons and/or dill sprigs (for serving; optional)

Instructions:
Heat shallots and oil in a small saucepan over medium, swirling often, until shallots are deep golden brown, 6–8 minutes. Pour into a fine-mesh sieve set over a heatproof measuring glass. Give sieve a good shake, then spread out shallots on a paper towel to drain. Season with salt; let cool.
Stir sour cream, mustard, and honey in a small bowl until smooth; season with pepper. Cover and chill.
Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook onions and garlic, cut side down, and carrots, turning carrots occasionally, until cut sides of onions and garlic are golden, about 4 minutes. Add wine, stirring to release any bits stuck on bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add ham hocks, thyme, beans, and 9 cups water. Season with several pinches of salt and lots of pepper and bring to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until beans are tender and creamy and broth is very flavorful, 2–2 1/2 hours.
Remove pot from heat and transfer ham hocks to a cutting board. Let sit until cool enough to handle, then pull meat from bones and tear into bite-size pieces; discard fat, skin, and cartilage. Add meat and knuckle bones back to pot as you go. Let stew cool uncovered until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
Gently reheat stew, covered, until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Season with more salt and pepper if needed. Ladle into bowls and serve with Frizzled Shallots, Honey-Mustard Cream, cornichons, and/or dill as desired.
Cream can be made 2 days ahead. Keep chilled. Stew can be made 3 days ahead. Keep chilled.