iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Roast Fish with Cannellini Beans and Green Olives

Ingredients:
4 sprigs oregano
2 (15.5-oz.) cans cannellini (white kidney) beans, rinsed
1/2 cup Castelvetrano olives, pitted, torn
Kosher salt
1 1/2 lb. whole skinless whitefish fillet (such as cod, haddock, or halibut)
2 small shallots, thinly sliced into rings
1 Fresno chile, very thinly sliced into rings
2 lemons, divided
5 Tbsp. extra-virgin olive oil

Instructions:
Preheat oven to 300°F. Combine oregano, beans, olives, and 1/2 cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25–35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 minutes.
Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.
Herby Pasta with Garlic and Green Olives

Ingredients:
12 oz. pappardelle or other wide noodle, Kosher salt, 1/4 cup extra-virgin olive oil, plus more for drizzling, 8 garlic cloves, smashed, 1 cup finely chopped parsley, 1 cup pitted Castelvetrano olives, 1/4 tsp. crushed red pepper flakes, 3 Tbsp. unsalted butter, cut into pieces, 1 cup basil leaves, 2 tsp. fresh lemon juice

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
Divide pasta among bowls and drizzle with more oil.
Roast Chicken Legs with Lots of Garlic

Ingredients:
4 chicken legs (thigh and drumstick; about 2 1/2 lb. total)
Kosher salt
4 heads of garlic, halved crosswise
1 lemon, thinly sliced into rounds, seeds removed
1 red chile (such as Fresno), quartered lengthwise, seeds removed if desired
3 bay leaves or 5 sprigs thyme
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Country-style bread
toasted (for serving)

Instructions:
Preheat oven to 325°F. Place chicken in an 13x9" baking dish and season generously all over with salt. Add garlic, lemon, chile, bay leaves, and a few grinds of pepper. Pour in oil and toss everything to coat. Turn garlic heads cut side down so they are in contact with the baking dish (this will help them brown).
Roast chicken, rotating pan once, until meat is almost falling off the bone, 75–90 minutes. Let chicken cool in pan 10 minutes, then serve with bread.
Butternut Squash, Coconut, and Ginger Muffins

Ingredients:
2 large eggs
10 Tbsp. unsalted butter, melted
2/3 cup buttermilk
2 tsp. grated peeled ginger (from one 2" piece)
2/3 cup plus 2 Tbsp. (packed) light brown sugar
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. kosher salt
2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about 1/4 of a large squash)
3/4 cup unsweetened shredded coconut
3/4 cup coarsely chopped pecans

Instructions:
Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and 2/3 cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30–32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.
Baked Pasta alla Norma

Ingredients:
1 medium globe eggplant, peeled, cut into 1/2" pieces, 2 pints cherry tomatoes, 8 garlic cloves, smashed, 1/4 cup extra-virgin olive oil, plus more for skillet, 1/2 tsp. crushed red pepper flakes, plus more for sprinkling, Kosher salt, 2 large eggs, 2 Tbsp. tomato paste, 4 oz. finely grated Parmesan, divided, 1 lb. spaghetti, 2 Tbsp. drained capers, 1/2 cup torn basil, plus a few whole leaves

Instructions:
Preheat oven to 425°F. Combine eggplant, tomatoes, garlic, 1/4 cup oil, and 1/2 tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°F.
Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.
Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and 1/2 cup basil and toss again to combine.
Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.
Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.
Butternut Squash Steaks with Brown Butter–Sage Sauce

Ingredients:
1 large butternut squash (about 3 lb.), preferably one with a long thick neck
1 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter, cut into pieces
6 sage leaves
2 garlic cloves, crushed
1 Tbsp. fresh lemon juice
Kosher salt
freshly ground pepper

Instructions:
Cut the neck off of squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two 3/4"-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.
Heat oil in a large heavy skillet over medium. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice; season with salt and pepper.
Transfer squash steaks to plates and spoon sauce over.
The Garlickiest Fried Rice

Ingredients:
8 garlic cloves, thinly sliced
1/3 cup grapeseed or vegetable oil
Kosher salt
1 (2") piece ginger, peeled, finely chopped
1 large egg, beaten to blend
3 cups chilled cooked short-grain rice
2 tsp. toasted sesame oil
4 scallions, thinly sliced on a diagonal
3/4 cup coarsely chopped cilantro
2 tsp. toasted sesame seeds

Instructions:
Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.
Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.
Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.
Garlic chips can be made 1 day ahead. Store airtight at room temperature.
Oven Polenta with Roasted Mushrooms and Thyme

Ingredients:
1 1/2 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces
4 sprigs thyme, plus leaves for serving
6 garlic cloves, smashed
Kosher salt, freshly ground pepper
1/4 cup extra-virgin olive oil
2 Tbsp. unsalted butter
1 cup polenta
4 oz. Parmesan, finely grated, plus more for serving
1 Tbsp. red wine vinegar
Flaky sea salt

Instructions:
Place racks in upper and lower thirds of oven; preheat to 325°F. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
Bring 4 1/2 cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes.
Remove polenta from oven. Crank up oven temperature as high as it will go (but don’t broil). Continue to cook mushrooms until crisp around the edges, 5–10 minutes longer.
Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.
Fermented Garlic Honey

Ingredients:
12 garlic cloves (about 1 head), crushed
1 1/2 cups raw honey
A heatproof 1-qt. jar

Instructions:
Place garlic in jar. Pour honey over garlic and stir to combine, making sure all the garlic gets coated. Seal jar and let sit at room temperature 3 days. Unscrew and remove lid to let out any gases; give garlic honey a stir. (You’ll most likely see tiny bubbles at this stage, which means the fermentation process has started). Reseal jar and let sit, stirring once every other day, at least 1 week before using.
Garlic honey can be made 1 month ahead. Keep room temperature.
Garlic-Chile Vinegar

Ingredients:
7 red or green Thai chiles
8 garlic cloves, thinly sliced
1 (1 1/2") piece ginger, peeled, thinly sliced
2 cups distilled white vinegar
1 Tbsp. sugar
1 1/2 tsp. kosher salt
A heatproof 1-qt. jar

Instructions:
Place chiles, garlic, and ginger in a jar. Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour hot brine into jar; let cool 30 minutes. Cover and chill at least 4 hours before using.
Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.
Silky Peanut Butter Dressing

Ingredients:
1 cup creamy natural peanut butter
1/4 cup fresh lime, orange, or lemon juice
4 oz. silken or soft tofu
1 Tbsp. soy sauce
2 Tbsp. honey or maple syrup, plus more for drizzling
1 (2") piece ginger, peeled, finely grated
Kosher salt
1/4 cup unsalted roasted pumpkin seeds (pepitas)
chopped unsalted dry-roasted peanuts
hemp seeds
or chia seeds (for serving; optional)

Instructions:
Combine peanut butter, lime juice, tofu, soy sauce, and 2 Tbsp. honey in a blender. Place ginger in a fine-mesh sieve and hold over blender. Press down on solids to extract as many juices as you can; discard solids. Blend on medium-high speed to combine. With motor running, add 1/4 cup hot water and blend until dressing is homogenous, lightened, and smooth. If desired, add more water by the tablespoonful until the dressing reaches your preferred consistency. Taste and season with kosher salt if needed.
Arrange fruits and vegetables on a large plate. Transfer about 1/2 cup dressing to a small bowl, drizzle with honey and sprinkle desired nuts and/or seeds over (can be any/all/none). Transfer remaining dressing to a resealable container and chill for another use.
Dressing can be made 5 days ahead. Keep chilled.
Herby Garlic Confit

Ingredients:
4 heads of garlic, cloves separated, unpeeled, A small handful of thyme sprigs, rosemary sprigs, and/or bay leaves, 1 1/2 cups extra-virgin olive oil

Instructions:
Preheat oven to 250°F. Place garlic, herbs, and oil in an 8x8" baking dish or a small saucepan. Cover with foil and bake until garlic is tender, 60–75 minutes. (You’ll have to pop one out of its skin to test it; it should be soft and jammy). Let cool.
Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before using.
Broccoli and Garlic-Ricotta Toasts with Hot Honey

Ingredients:
1 baguette, sliced 1/2" thick on a diagonal (about 12 slices)
6 Tbsp. extra-virgin olive oil, divided
1 head of broccoli, stem peeled, stem and florets chopped into 1/2" pieces
1 head of garlic, cloves separated
1 Tbsp. honey
1 Tbsp. white wine vinegar
1/2 tsp. crushed red pepper flakes
1 1/2 cups fresh ricotta
Kosher salt
Freshly ground black pepper

Instructions:
Place racks in upper and lower thirds of oven; preheat to 400°F. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.
Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15–20 minutes. Let cool slightly.
Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.
As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.
Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.
Cucumbers with Ajo Blanco Sauce

Ingredients:
5 mini seedless or Persian cucumbers (about 12 oz.)
Kosher salt
3 tsp. sherry vinegar or red wine vinegar, divided
3/4 cup blanched almonds, divided
1 garlic clove, finely grated
1/2 cup extra-virgin olive oil
Flaky sea salt

Instructions:
Preheat oven to 350°F. Cut cucumbers about 1" thick on a steep diagonal and place in a medium bowl. Add a large pinch of kosher salt and 2 tsp. vinegar and toss to combine; let marinate 10 minutes. Pour off any liquid that is released.
Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and 1/2 cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.
Sauce can be made 1 day ahead. Cover and chill.
Kitty Highball

Ingredients:
2 ounces red wine
3/4 ounce ginger syrup (see note)
1/2 ounce lime juice
Soda water
Glass: COLLINS
Garnish: CANDIED GINGER

Instructions:
Combine the wine, ginger syrup, and lime juice in a cocktail shaker. Add a small piece of cracked ice and shake until chilled. Strain into a collins glass filled with ice, top with soda water, and garnish with the candied ginger.
Winter of Our Content

Ingredients:
3/4 ounce Laird’s Straight Apple Brandy
3/4 ounce lemon juice
1/2 ounce maple syrup
1/4 ounce Licor 43 (see Note)
2 dashes of Angostura bitters
5 ounces sparkling wine
Glass: CHAMPAGNE FLUTE
Garnish: ORANGE TWIST
EXPRESSED AND DISCARDED

Instructions:
Combine the brandy, lemon juice, maple syrup, Licor 43, and bitters in a cocktail shaker. Add ice and shake until chilled. Pour the sparkling wine into a champagne flute, then strain the brandy mixture into the glass. Express the orange twist over the glass and discard.
Perfect Circle

Ingredients:
1 1/2 cups chilled fino or manzanilla sherry
1 1/2 cups Campari
1 (750 ml) bottle chilled dry sparkling wine
18 orange wheels

Instructions:
Up to 24 hours before serving, make the batch. Pour sherry and Campari into a 2 1/2- or 3-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate if not serving immediately.
To serve, stir 1 cup ice and 6 orange wheels into pitcher mix, then carefully add chilled sparkling wine and stir again gently to mix. Pour into ice-filled wine glasses or rocks glasses and garnish each glass with an orange wheel.
All She Wrote

Ingredients:
2 1/4 cups chilled Punt e Mes
1 cup plus 2 tablespoons dry vermouth (such as Dolin)
6 tablespoons maraschino liqueur
3 tablespoons pamplemousse (grapefruit) liqueur (such as Combier or Giffard)
4 teaspoons Peychaud’s bitters
TO SERVE: Flaky sea salt

Instructions:
At least 2 hours before serving, make the batch. Use a small funnel to pour Punt e Mes, dry vermouth, maraschino liqueur, pamplemousse liqueur, and bitters into a 1-liter swing-top bottle. Seal well, gently turn to mix, and refrigerate.
To serve, turn bottle gently end over end to mix. Place a large ice cube in each rocks glass, then pour in cocktail. Give each drink one gentle stir before serving. Garnish with a small pinch of salt.
Mr. Tingles' Punch

Ingredients:
1 (750 ml) bottle light rum
2 tablespoons Sichuan peppercorns
25 ounces pomegranate juice
8 1/2 ounces fresh lemon juice
8 1/2 ounces 1:1 simple syrup (see note)
4 ounces water
GARNISH: ice block
about 20 lemon wheels
1/4 cup pomegranate seeds
and 1 tablespoon each black and pink peppercorns (optional)

Instructions:
At least 24 hours before you plan to serve the punch, fill a Tupperware or cake pan with water and freeze to make an ice block that will fit in your serving vessel, or make several trays of large ice cubes.
Meanwhile, make the infused rum: Carefully spoon Sichuan peppercorns directly into the bottle of rum, using a funnel if desired. Reseal the bottle and let sit at room temperature for 24 hours, jostling occasionally to move the peppercorns around. Strain the infused rum through a fine-mesh strainer and discard peppercorns. If not serving immediately, return the infused rum to the bottle using a funnel and store in a cool, dark place for up to 3 months.
When ready to serve, combine entire bottle of infused rum with the measured pomegranate juice, lemon juice, simple syrup, and water in a large punch bowl. Stir well to mix and carefully add the ice block. Garnish punch bowl with lemon wheels, pomegranate seeds, and peppercorns if using. Ladle into ice-filled punch glasses and garnish each glass with a lemon wheel.
Sunday Stash Sweet Potatoes

Ingredients:
8 large sweet potatoes (9–12 oz. each)
1/4 cup vegetable oil
1 Tbsp. kosher salt

Instructions:
Place racks in upper and lower thirds of oven; preheat to 400°F. Cut potatoes in half lengthwise and divide between 2 rimmed baking sheets. Drizzle with oil and season all over with salt. Rub sweet potatoes with your hands to evenly coat, then arrange cut side down. Roast potatoes, rotating baking sheets top to bottom halfway through, until fork-tender, 25–35 minutes (depending on their size, some may be done before others; test each one every 5 minutes after the 25-minute mark).
Do Ahead: Sweet potatoes can be roasted 4 days ahead. Let cool; cover and chill.
Pumpkin Cheesecake with Bourbon–Sour Cream Topping

Ingredients:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
3 (8-ounce) packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon if desired
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish

Instructions:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.