iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Buttermilk-Brined Chicken with Cress and Bread Salad

Ingredients:
2 1/2 lemons
2 quarts buttermilk
4 garlic cloves, crushed
2 tablespoons kosher salt plus more
2 3 1/2- to 4-pound chickens
1 bunch fresh marjoram
1/4 cup (1/2 stick) unsalted butter, room temperature
Freshly ground black pepper
1 small shallot, finely chopped
1/2 cup olive oil
1/3 cup Champagne or white wine vinegar
1 loaf country-style bread or ciabatta, crust removed, torn into 1 1/2" pieces (about 8 cups)
2 bunches watercress
thick stems trimmed (about 8 cups)

Instructions:
Thinly slice 1 lemon. Whisk buttermilk, garlic, and 2 tablespoons salt in a medium bowl. Divide buttermilk mixture and lemon slices between 2 large resealable plastic bags. Place 1 chicken in each bag and seal, pressing out any excess air. Refrigerate, turning occasionally, at least 8 hours and up to 1 day.
Preheat oven to 425°F. Remove chickens from marinade, rinse with cold water, and pat dry. Thinly slice half of a lemon; cut remaining whole lemon in half. Place chickens on a wire rack set inside a large rimmed baking sheet; stuff each with 1/2 bunch of marjoram and a lemon half. Working from neck end of chicken, gently loosen skin from chicken breasts. Place several lemon slices under skin of each breast. Rub chickens with butter; season with salt and pepper. Tie legs with kitchen twine and tuck wing tips under chicken.
Roast chickens until they begin to brown, 30-35 minutes. Reduce oven temperature to 350°F and roast until chickens are cooked through and a thermometer inserted into the thickest part of the thigh registers 165°F, 20-25 minutes longer. Transfer chickens to a platter, tent with foil, and let rest while preparing bread salad. Keep oven on.
Carefully pour chicken roasting juices from baking sheet into a large bowl (set baking sheet aside). Whisk shallot, oil, and vinegar into juices in bowl; season vinaigrette with salt and pepper.
Pour half of vinaigrette into a small bowl; set aside. Add bread to vinaigrette in large bowl and toss, pressing gently to help bread absorb vinaigrette.
Transfer bread to reserved baking sheet and toast, tossing occasionally, until bread is golden brown but still soft in the center, 10-15 minutes (set bowl aside).
Place warm bread in reserved bowl. Add watercress and reserved vinaigrette; season with salt and pepper and toss to combine. Arrange salad on a platter and place chickens on top.
Smoked Salmon Smørrebrød

Ingredients:
1/2 cup mashed potatoes (optional)
1/2 cup sour cream
1 tablespoon finely grated peeled fresh horseradish
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt, ground pepper
4 slices Danish rye or pumpernickel bread
8 ounces sliced smoked salmon
2 radishes, thinly sliced
2 tablespoons salmon or trout roe (optional)
Dill sprigs and flat-leaf parsley leaves
Kosher salt
ground pepper

Instructions:
Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
The Champagne Cocktail

Ingredients:
1 dash The Truth Old Time Aromatic Bitters or Angostura bitters, 1 sugar cube, 6" twist from a lemon, 5 ounces chilled Champagne

Instructions:
Drop 1 dash The Truth Old Time Aromatic Bitters or Angostura bitters onto a sugar cube and place in a Champagne flute. Using a channel or paring knife, cut a 6" twist from a lemon and arrange inside glass. Gently pour 5 ounces chilled Champagne into glass.
Mustard-Crusted Pork with Farro and Carrot Salad

Ingredients:
1 3-3 1/2-pound boneless pork loin
Kosher salt, freshly ground pepper
1 cup whole grain mustard
1/4 cup mustard powder
1/2 cup olive oil, divided
2 cups farro
1/3 cup apple cider vinegar
1 tablespoon caraway seeds, coarsely chopped
1 teaspoon honey
1 1/2 pounds baby carrots, any color, very thinly sliced lengthwise on a mandoline
1/2 small red onion, very thinly sliced into rings
1 cup (packed) fresh flat-leaf parsley leaves

Instructions:
Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.
Preheat oven to 425°F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350°F and roast until a thermometer inserted in the thickest part registers 145°F, 25-35 minutes longer, depending on thickness of roast.
Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.
Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.
DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.
Rhubarb Shortcakes

Ingredients:
2 pounds rhubarb, trimmed, sliced 1" thick
1 cup sugar
1/2 cup red wine
1 vanilla bean, split lengthwise
1 cup cake flour
4 teaspoons baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup all-purpose flour plus more for work surface
3 cups chilled heavy cream, divided
1/4 cup (1/2 stick) unsalted butter
melted

Instructions:
Preheat oven to 350°F. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.
Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.
Preheat oven to 375°F. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.
Transfer dough to a lightly floured surface and form into a 9x6" rectangle about 1" thick. Cut dough in half lengthwise, then cut crosswise 3 times to form 8 rectangular biscuits.
Arrange biscuits on a parchment paper- lined baking sheet, spacing 1" apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).
Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.
DO AHEAD: Rhubarb filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature.
Rack of Lamb with Baby Turnips and Mint Salsa Verde

Ingredients:
1 pound small cipolline or pearl onions
Kosher salt
2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour
Freshly ground black pepper
1 tablespoon plus 1 cup olive oil
1 pound baby turnips, stems trimmed, halved or quartered if large
1 cup (packed) fresh cilantro leaves
2 1/2 cups (packed) fresh mint leaves, divided
1 small shallot, finely chopped
1 garlic clove, finely grated
1 tablespoon fresh lemon juice
2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)
3 tablespoons (or more) red wine vinegar
divided

Instructions:
Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.
Preheat oven to 425°F. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12" ovenproof skillet over medium-high heat. Cook lamb until browned, 5-8 minutes per side. Add onions and turnips to skillet, season with salt and black pepper, and toss to coat in pan drippings.
Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 15-20 minutes. Transfer lamb to a cutting board; let rest 10 minutes.
Meanwhile, coarsely chop cilantro and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 1 cup oil. Season salsa verde with salt, black pepper, and more vinegar, if desired.
Transfer vegetables to a medium bowl; toss with remaining 1/2 cup mint leaves and 1 tablespoon vinegar. Slice lamb between ribs and serve with vegetables and salsa verde.
Brown Rice and Beans with Ginger Chile Salsa

Ingredients:
2 tablespoons olive oil, divided
1 medium onion, chopped, divided
1 cup brown rice
Kosher salt
1/2 cup coarsely chopped fresh cilantro, divided
Freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
1 cup low-sodium vegetable broth or water
2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
1 garlic clove
1 tablespoon chopped peeled ginger
1 tablespoon finely grated lime zest
1/4 cup fresh lime juice
1 avocado, halved, pitted, chopped
1/4 cup crumbled Cotija cheese or feta
Lime wedges (for serving)

Instructions:
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.
Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.
While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.
Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.
Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.
Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.
Spicy Sautéed Spinach

Ingredients:
2 tablespoons ghee (clarified butter) or vegetable oil
1 bunch scallions, coarsely chopped
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
2 garlic cloves, finely chopped
2 teaspoons yellow mustard seeds
4 bunches flat-leaf spinach, stemmed, very coarsely chopped
Kosher salt
freshly ground pepper

Instructions:
Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.
Pressed Coppa Sandwiches with Broccoli Rabe Pesto

Ingredients:
1 pound broccoli rabe (rapini; about 1 large bunch)
Kosher salt
6 garlic cloves, smashed
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1/2 cup finely grated Pecorino
2 teaspoons honey
8 slices country-style bread
8 ounces thinly sliced provolone cheese
4 ounces thinly sliced sweet coppa or prosciutto
Olive oil (for skillet)

Instructions:
Cook broccoli rabe in a large pot of boiling salted water until bright green, about 30 seconds; drain (reserve pot). Transfer to a bowl of ice water to cool. Drain. Squeeze out water; cut into 1" pieces.
Combine broccoli rabe, garlic, oil, and red pepper flakes in reserved pot. Cook over low heat, stirring often, until broccoli rabe is very soft, 40-50 minutes. Let pesto cool slightly. Mix in Pecorino and honey.
Build sandwiches with bread, provolone, coppa, and broccoli rabe pesto. Brush a large skillet with oil; heat over mediumlow heat. Working in batches and brushing skillet with oil as needed, add sandwiches to pan, cover with foil, and place a heavy skillet on top. Cook until bread is toasted and cheese melts, 4-5 minutes per side (you can also use a lightly oiled panini press).
DO AHEAD: Pesto can be made 3 days ahead. Cover; chill.
Spring Vegetable Risotto with Poached Eggs

Ingredients:
2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 pounds pods)
Kosher salt
1 tablespoon distilled white vinegar
6 large eggs
8 cups low-sodium chicken broth
2 tablespoons unsalted butter, divided
1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
2 tablespoons olive oil
2 large leeks, whites and pale greens only, chopped
1 fennel bulb, chopped
4 garlic cloves, finely chopped
2 cups arborio rice
1 cup dry white wine
1 bunch flat-leaf spinach, trimmed, leaves torn
2 tablespoons crème fraîche or sour cream
1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving
1/4 cup chopped fresh chives plus more for serving
Freshly ground black pepper

Instructions:
If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute. Drain; transfer to a bowl of ice water and let cool. Peel favas and transfer to a small bowl.
Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs.
Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.
Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl with favas.
Heat oil and remaining 1 tablespoon butter in same pot over medium heat. Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes.
Add rice and stir to coat, about 2 minutes. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes. Add 1 cup broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed. Add remaining broth by cupfuls, allowing broth to be absorbed before adding more, stirring often, until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total.
Add spinach, crème fraîche, 1 1/2 cups grated Pecorino, 1/4 cup chives, and reserved fava beans and mushrooms to risotto. Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes. Season risotto with salt.
A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute. Divide risotto among bowls and top with eggs, shaved Pecorino, chives, and pepper.
Roasted Eggplant and Pickled Beet Sandwiches

Ingredients:
1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds
1/4 cup olive oil
1/4 teaspoon smoked paprika
Kosher salt, ground pepper
0 freshly ground black pepper
1 garlic clove, finely grated
1/2 cup mayonnaise
2 teaspoons Sherry vinegar
4 scallions, thinly sliced
1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
1/2 cup chopped pickled beets
1/4 cup chopped pitted oil-cured olives
2 tablespoons drained capers
1 tablespoon olive oil
4 6x4" pieces focaccia, split
6 ounces feta, thinly sliced or crumbled
Ingredient info: Smoked paprika is available at most supermarkets.

Instructions:
Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.
Gingery Rhubarb Compote

Ingredients:
1 cup (packed) light brown sugar
1/2 cup golden raisins
1/2 cup red wine vinegar
1/4 cup finely chopped crystallized ginger
1 tablespoon drained capers
Pinch of crushed red pepper flakes
Pinch of freshly ground black pepper
1 pound rhubarb
trimmed
sliced 1/2" thick

Instructions:
Combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.
DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.
Pea, Asparagus, and Fava Bean Salad

Ingredients:
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
2 bunches asparagus, trimmed, stalks peeled if thick
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon
cooked and crumbled

Instructions:
Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
Onion Naan

Ingredients:
3/4 cup whole milk
1 1/4-ounces envelope active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour plus more for surface and hands
1 teaspoon kosher salt plus more
1 small onion, finely chopped
1 cup whole-milk yogurt (not Greek)
2 tablespoons melted ghee (clarified butter) or vegetable oil plus more

Instructions:
Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°F. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy.
Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.
Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8" thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.
DO AHEAD: Naan dough can be made 4 hours before shaping. Cover and chill.
Chicken Parmesan

Ingredients:
2 cups fine dry breadcrumbs
1 cup all-purpose flour
4 large eggs
1 cup whole milk
8 small skinless, boneless chicken thighs, pounded to 1/2" thickness
Kosher salt, freshly ground pepper
N/A freshly ground pepper
8 tablespoons olive oil
8 tablespoons prepared sun-dried tomato pesto
1 pound fresh mozzarella, cut into 8 slices
1/2 teaspoon crushed red pepper flakes
4 cups prepared marinara sauce, warmed
Finely grated Parmesan (for serving)

Instructions:
Place breadcrumbs and flour in 2 separate shallow bowls. Whisk eggs and milk in a medium bowl. Season chicken with salt and pepper. Dredge in flour, shaking off excess. Coat with beaten egg mixture, allowing excess to drip back into bowl. Coat with breadcrumbs, pressing to adhere. Place on a large plate or rimmed baking sheet.
Heat 2 tablespoons oil in a large skillet over medium heat. Working in 4 batches, cook thighs until chicken is golden brown and cooked through, about 4 minutes per side; transfer to a paper towel-lined plate. Wipe skillet clean and add 2 tablespoons oil between batches.
Preheat broiler. Lay 4 cutlets on a foil-lined baking sheet; spread each with 2 tablespoons pesto, top with a slice of cheese, and sprinkle with red pepper. Top with remaining cutlets and cheese. Broil until cheese browns, about 4 minutes.
Divide sauce and chicken among shallow bowls and top with Parmesan.
The New York Sour

Ingredients:
2 ounces rye or bourbon whiskey
1 ounce fresh lemon juice
1 ounce simple syrup
1/2 ounce fruity red wine (such as Shiraz or Malbec)

Instructions:
Combine 2 ounces rye or bourbon whiskey, 1 ounce fresh lemon juice, and 1 ounce simple syrup in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with fresh ice. Gently pour 1/2 ounce fruity red wine (such as Shiraz or Malbec) over the back of a spoon held just above the drink's surface so wine floats on top.
Pea Pancakes

Ingredients:
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1 teaspoon kosher salt plus more
3 large eggs
1 cup low-fat cottage cheese
1/4 cup all-purpose flour
2 tablespoons vegetable oil plus more for skillet
4 scallions, thinly sliced, plus more for serving
1/4 cup (1/2 stick) salted butter
melted

Instructions:
If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.
Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).
Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3"-4" rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.
Serve pancakes drizzled with butter and topped with scallions.