iamchum/robs.kitchen_recipe_dataset huggingface dataset:
The Ultimate Bolognese Sauce

Ingredients:
2 bay leaves
3 whole cloves
2 teaspoons fennel seeds
1 1/2 teaspoons crushed red pepper flakes
1/4 teaspoon black peppercorns
1 tablespoon olive oil
3 ounces chicken livers, rinsed, finely chopped
1 1/2 teaspoons kosher salt, plus more
Freshly ground pepper
1/2 large onion, finely chopped
1/2 small bunch thyme
"1/4 cup Mama Lils Kick Butt", Peppers in Oil or Peppadew peppers
5 garlic cloves, finely chopped
1 14 ounce can whole peeled tomatoes
1/3 cup red wine
1 1/2 pounds ground beef chuck (20% fat)
1 pound ground pork shoulder (Boston butt)
1 1/2 cups whole milk
2 tablespoons red wine vinegar
12 ounces pappardelle
1 1/2 cups unsalted butter
3 ounces Parmesan
finely grated (about 3/4 cup)

Instructions:
Toast spices in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes (this releases their flavor). Let cool, then finely grind in a spice mill (or use a mortar and pestle).
Preheat oven to 250°. Heat oil in a medium ovenproof pot over medium-high. Add livers and stir to coat. Season with salt and pepper and cook, stirring occasionally, until livers are deeply browned.almost burned, really—5-8 minutes. Add onion, thyme, and Mama Lil's peppers; stir to coat. Taste and adjust seasoning with salt and pepper. Cook, stirring as needed, until onion is brown and soft, 5–8 minutes more. Stir in garlic and cook until soft, about 2 minutes. Stir in spice mixture and 1 1/2 teaspoons salt.
Add tomatoes, then wine, stirring and scraping up any bits stuck to the bottom of the pot. Add meat and stir to combine (the mixture will be fairly stiff but will loosen as it cooks). Add milk and mix well—everything should be evenly coated.
Cover pot with a lid and transfer to oven; bake for 6 hours.
Remove pot from oven. The sauce will have firmed up; stir to loosen. Pluck out thyme and, using an immersion blender, puree sauce until smooth. Add vinegar and season with salt and pepper. To serve the sauce like Chef Easton does, see opposite page.
Little Gem Salad with Lemon Cream and Hazelnuts

Ingredients:
4 garlic cloves, smashed, 1/2 cup heavy cream, Kosher salt, 1/2 teaspoon freshly ground pepper, plus more, 1/4 cup blanched hazelnuts, 4 small carrots, scrubbed, 6 heads Little Gem lettuce, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, divided, 1/2 cup mint leaves, 1 1/2 ounces SarVecchio or Parmesan, shaved, Flaky sea salt

Instructions:
Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8–10 minutes. Let cool; coarsely chop.
Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
Strain the infused cream into a medium bowl and add the oil. Whip to very soft peaks, then whisk in 1 tablespoon lemon juice. Taste and season with more salt and pepper if needed.
Toss the carrots, lettuce, mint leaves, and half of hazelnuts with remaining 1 tablespoon lemon juice in a large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat. Spoon remaining lemon cream onto a platter and mound salad over. Top with cheese, remaining hazelnuts, and some cracked pepper and flaky sea salt.
Buttermilk-Fried Ramps

Ingredients:
8 ounces ramp greens (2 handfuls)
2 cups buttermilk
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
salt
Lemon wedges for garnish

Instructions:
Trim greens from 8 ounces ramps (2 handfuls); reserve for another use. Place 2 cups buttermilk in a shallow dish. Combine 1 cup all-purpose flour, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon cayenne pepper in another shallow dish. Coat ramps in flour mixture, then buttermilk, then flour mixture again.
Pour vegetable oil into a large pot to a depth of 2"; heat over medium-high until a deep-fry thermometer registers 350°. Fry ramps until golden and crisp, about 2 minutes. Drain on paper towels; season with salt. Serve with lemon wedges.
Blood Orange-Curd Sundaes with Olive Oil and Sea Salt

Ingredients:
3 large eggs, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 tablespoon finely grated blood orange zest
1/2 cup fresh blood orange juice
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Vanilla ice cream
softly whipped cream
olive oil
and flaky sea salt (for serving)

Instructions:
Whisk eggs, sugar, and vanilla in a medium bowl until pale and thick, about 4 minutes. Bring blood orange zest and juice, lemon juice, and salt to a simmer in a small saucepan over medium heat. Whisking constantly, gradually add half of juice mixture to egg mixture, then whisk egg mixture into remaining juice mixture in saucepan. Reduce heat to medium-low and cook, stirring with a wooden spoon, until bubbles subside and mixture is thick enough to coat spoon, about 3 minutes.
Off heat, whisk in butter a few pieces at a time, incorporating completely before adding more. Transfer curd to a medium bowl and press plastic wrap directly onto surface. Chill until cold, at least 3 hours.
To serve, spoon ice cream into bowls and top with curd and whipped cream. Drizzle with oil and sprinkle with salt.
Do ahead: Curd can be made 5 days ahead. Keep chilled.
Fregola with Green Peas, Mint, and Ricotta

Ingredients:
1 1/4 cups fregola
Kosher salt
2 tablespoons olive oil, plus more for serving
2 ounces bacon (about 3 slices), chopped
1 medium onion, chopped
1 cup dry white wine
2 1/2 cups low-sodium chicken broth
Freshly ground black pepper
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
2 tablespoons chopped fresh mint, plus leaves for serving
4 ounces ricotta

Instructions:
Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.
Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.
Smashed Twice-Cooked Potatoes with Leeks and Green Garlic

Ingredients:
2 1/2 pounds medium Yukon Gold potatoes
1/3 cup olive oil, plus more for serving
Kosher salt, freshly ground pepper
2 leeks, dark-green parts discarded, cut into 1" pieces
4 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice

Instructions:
Steam potatoes in a steamer basket in a covered pot filled with 2" water until tender, 15-20 minutes. Transfer potatoes to a plate; let cool. Press with your hand to flatten until skins split and some flesh is exposed (a few may fall apart).
Heat half of 1/3 cup oil in a large skillet over medium-high. Add half of potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes start to brown, 8-10 minutes. Add half of leeks and garlic; cook, tossing, until potatoes are brown and crisp and leeks are golden and soft, about 4 minutes. Transfer to a large bowl. Repeat with remaining oil, potatoes, leeks, and garlic.
Add lemon zest and juice to potatoes and toss well; season with salt and pepper. Serve drizzled with more oil.
Carrot Tart with Ricotta and Herbs

Ingredients:
2 cups ricotta
1/4 cup heavy cream
Kosher salt, freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend
1/2 cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Instructions:
Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
Heat 2 tablespoons oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.
Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1" border around pastry. Brush with egg; bake until golden and slightly puffed, 10-15 minutes.
Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved onion and carrots over top. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30-35 minutes. Let cool.
Just before serving, toss herbs and remaining 1 tablespoon oil in a bowl; season with salt and pepper. Scatter over tart.
Do ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.
Pork Shoulder Cutlets with Fennel and Asparagus Salad

Ingredients:
1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4", cut into 4 steaks
3/4 cup all-purpose flour
2 large eggs, room temperature
1 1/2 cups dried breadcrumbs
2 tablespoons cornstarch
Kosher salt, freshly ground pepper
3/4 cup vegetable oil
Flaky sea salt
1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds
6 asparagus, shaved lengthwise into ribbons with a vegetable peeler
1/2 small red onion, thinly sliced
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice, plus lemon wedges for serving
2 tablespoons olive oil

Instructions:
Pound pork steaks between 2 layers of plastic wrap to 1/4" thick. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl. Toss breadcrumbs and cornstarch in a third shallow bowl; season with kosher salt and pepper.
Working one at a time, season cutlets with kosher salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, allowing excess to drip off. Coat with breadcrumb mixture, pressing to adhere.
Heat vegetable oil in a large skillet over medium-high. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack; season with sea salt.
Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper. Serve salad alongside cutlets with lemon wedges for squeezing over.
Collard Greens Salad with Ginger and Spicy Seed Brittle

Ingredients:
2 tablespoons apple cider vinegar
1 1/2 teaspoons finely grated peeled ginger
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, divided
3 teaspoons honey, divided
3 tablespoons olive oil
1 teaspoon toasted sesame oil
Kosher salt
2 tablespoons raw sunflower seeds
1 tablespoon raw pumpkin seeds (pepitas)
1 tablespoon raw sesame seeds
1 bunch collard greens (about 10 ounces)
center ribs and stems removed
leaves thinly sliced

Instructions:
Whisk vinegar, ginger, 1/2 teaspoon Aleppo pepper, and 1 teaspoon honey in a large bowl. Whisk in oils; season with salt.
Combine remaining 2 teaspoons honey, remaining 1/2 teaspoon Aleppo pepper, and 1 tablespoon water in a small bowl. Toast sunflower, pumpkin, and sesame seeds in a dry medium skillet over medium heat, tossing, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture onto parchment paper; let cool. Break into small clusters.
Toss greens and 2 teaspoons dressing in a large bowl; season with salt. Squeeze and rub collards with your hands to tenderize until glossy and darkened in color, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds.
Ramp Pesto Spaghetti

Ingredients:
4 ounces ramp greens (about a fistful)
Salted water
ice water
12 ounces spaghetti
1 cup reserved pasta cooking liquid
2 ramp bulbs and stalks (save or pickle the rest)
1/4 cup toasted walnuts
1/3 cup olive oil
2 tablespoons grated Pecorino
Salt
Pecorino and lemon wedges for garnish

Instructions:
Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.
Our Favorite Banana Bread

Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
4 medium very ripe bananas (about 13 ounces), peeled and mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (packed) dark brown sugar
2 large eggs, at room temperature
1/2 cup chopped toasted walnuts
A 9x5" loaf pan

Instructions:
Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60–65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.
Steakhouse Salad with Red Chile Dressing and Peanuts

Ingredients:
2 garlic cloves, finely grated
1/3 cup unseasoned rice vinegar
3 tablespoons mirin
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons soy sauce
1/2 cup plus 2 tablespoons olive oil; plus more for grilling
Kosher salt, freshly ground pepper
1-1 1/2 pound flank steak
8 ounces sugar snap peas
1/4 cup raw peanuts
1 teaspoon gochugaru (Korean red pepper powder)
1 head of butter lettuce, leaves separated
2 Persian cucumbers, sliced 1/8" thick
2 ounces radishes, thinly sliced
2 scallions
thinly sliced

Instructions:
Whisk garlic, vinegar, mirin, gochujang, and soy sauce in a medium bowl. Whisk in 1/2 cup oil; season with salt and pepper.
Lightly score steak; season with salt and pepper. Place in a resealable plastic bag with half of dressing. Seal bag and turn to coat. Chill at least 1 hour. Set aside remaining dressing for serving.
Very thinly slice a few sugar snap peas on a diagonal; set aside. Cook remaining peas in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water and chill until cold, about 4 minutes. Drain, pat dry, and cut in half on a diagonal.
Prepare grill for medium-high heat; lightly oil grates. Remove steak from marinade and grill, turning twice, until medium-rare and lightly charred, 8–10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain.
Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium. Cook peanuts, tossing, until golden brown and shiny, about 3 minutes. Transfer to a small bowl with a slotted spoon and add gochugaru; season with salt. Let cool.
Place peanuts in a resealable plastic bag and seal, pressing out air. Pound with a rolling pin to coarsely crush.
Arrange lettuce on a platter; season with salt and pepper and drizzle with half of reserved dressing. Top with steak, cooked peas, cucumbers, and radishes. Drizzle with remaining dressing and top with peanuts, scallions, and raw peas.
Duck Breast With Mustard Greens, Turnips, and Radishes

Ingredients:
3 pounds boneless duck breasts (3-4)
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1/4 cup Dijon mustard
2 tablespoons English mustard powder
2 teaspoons fresh lemon juice
5 tablespoons olive oil, divided
4 radishes, thinly sliced
4 small turnips, scrubbed, thinly sliced, plus 2 cups torn turnip greens or kale
6 cups torn mustard greens; plus any mustard flowers (optional)
1 tablespoon red wine vinegar
Flaky sea salt

Instructions:
Preheat oven to 400°. Score fat side of duck breasts 1/8" deep in a crosshatch pattern; season both sides with kosher salt and pepper. Heat 1 tablespoon vegetable oil in a large ovenproof skillet, preferably cast iron, over medium. Cook 2 duck breasts, skin side down, until fat is rendered and surface is deeply browned and crisp, 10-15 minutes; transfer to a plate. Wipe out skillet and repeat with remaining duck and 1 tablespoon vegetable oil.
Arrange all duck breasts in skillet, fat side up, and roast in oven until an instantread thermometer inserted into the center of breasts registers 135°, 5-8 minutes. Transfer to a cutting board and let rest at least 5 minutes and up to 2 hours.
Whisk Dijon mustard, mustard powder, lemon juice, and 3 tablespoons olive oil in a small bowl; season mustard sauce with kosher salt and pepper.
Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons olive oil in a large bowl; season with kosher salt and pepper.
Thinly slice duck. Scatter greens over a platter (or two) and top with duck. Sprinkle with sea salt and serve with mustard sauce alongside.
Pickled Ramps

Ingredients:
8 ounces ramp greens (2 handfuls)
2 dried red chiles
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cup white wine vinegar
1/2 cup sugar
1 tablespoon kosher salt
1 cup boiled water

Instructions:
Trim greens from 8 ounces ramps (2 handfuls); reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with 2 dried red chiles, 2 bay leaves, 2 teaspoons fennel seeds, and 1 teaspoon black peppercorns.
Bring 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon kosher salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill. Ramps will keep 2 weeks.
Garlic Confit Toast

Ingredients:
1 head garlic
1/2 cup (1 stick) unsalted butter
1 cup grated Parmesan
2 teaspoons chopped oregano
1 teaspoon grated lemon zest
1/2 teaspoon crushed red pepper flakes
1 baguette sliced in half lengthwise
then crosswise

Instructions:
Cook cloves from 1 head garlic in 1/2 cup (1 stick) unsalted butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15–20 minutes. Transfer to a medium bowl; let cool.
Add 1 cup grated Parmesan, 2 teaspoons chopped oregano, 1 teaspoon grated lemon zest, and 1/2 teaspoon crushed red pepper flakes to garlic and mash to a paste; season with salt.
Heat broiler. Slice a baguette in half lengthwise, then crosswise. Broil, cut side down, on a foil-lined baking sheet until golden brown, about 2 minutes (watch carefully). Let cool slightly, then spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. Slice.
Fresh Pineapple Upside-Down Cake

Ingredients:
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 fresh pineapple, halved lengthwise, cored, and peeled
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup well-shaken buttermilk

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.
Fudgy Double-Chocolate Brownies

Ingredients:
1 1/2 cups (3 sticks) unsalted butter, plus more for pan, if needed
12 ounces bittersweet chocolate (about 70 percent), chopped
3 tablespoons unsweetened cocoa powder, sifted
6 large eggs, at room temperature
3 cups sugar
1 1/2 teaspoons salt
2 1/4 cups cake flour
A 13x9" baking pan

Instructions:
Preheat oven to 325°F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4–5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50–55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15–18 pieces.