iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Braised Celery With Lentils and Garlic

Ingredients:
¼ cup plus 1 Tbsp. extra-virgin olive oil
1 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal
6–8 garlic cloves, thinly sliced
1 tsp. kosher salt, plus more
½ cup dry white wine or dry vermouth
A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)
2½ cups low-sodium beef, chicken, or vegetable broth
2 cups Big-Batch Marinated Lentils
4 large eggs
Flaky sea salt
Freshly ground black pepper
Crusty bread (for serving; optional)

Instructions:
Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5–7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don’t have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.
Lentil Bolognese

Ingredients:
2 Tbsp. extra-virgin olive oil
2 oz. bacon or pancetta (Italian bacon), finely chopped (optional)
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. harissa paste or tomato paste
½ cup red wine or dry white wine
1 (28-oz.) can whole peeled or diced tomatoes
2¼ cups Big-Batch Marinated Lentils, divided
Kosher salt, freshly ground pepper
1 lb. dried pasta (any kind)
2 Tbsp. unsalted butter, cut into small pieces
Finely grated Parmesan
(for serving; optional)

Instructions:
Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5–8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes.
If using whole tomatoes, use kitchen shears or a pairing knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat.
Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25–30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve.
Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions.
Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute.
Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using).
Do ahead: Sauce can be made 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill, or freeze up to 3 months. Reheat, adding a little water to thin if needed, before serving.
Big-Batch Marinated Lentils

Ingredients:
2½ cups French green or black beluga lentils, rinsed, picked through, 3 tsp. kosher salt, divided, ¼ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, ½ tsp. honey, ¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

Instructions:
Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1”. Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.
Sourdough Key Lime Ricotta Cookies

Ingredients:
8 tbsp (113 g) unsalted butter, softened
1 cup (200 g) sugar
1 large egg
1⁄2 cup (120 g) leftover starter
1 cup (125 g) whole milk ricotta
Zest of 1 lime or several key limes
1 tsp (5 ml) pure vanilla extract
3 cups (360 g) all-purpose flour
1 tbsp (15 g) baking powder
1⁄2 tsp fine sea salt
3⁄4 cup (90 g) powdered sugar, sifted
Juice of 1 to 2 limes
zest reserved for decoration

Instructions:
Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and mix to combine. With the machine running, add the leftover starter, ricotta, lime zest, and vanilla. Depending on the temperature of your ingredients, the mixture may become lumpy—this is okay.
Meanwhile, whisk the flour, baking powder, and salt together in a large bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, making sure that there is no flour hiding at the bottom. It will smell wonderful. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans using a tablespoon or mini ice cream scoop.
Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for even coloring. When finished, the cookies will be pale yellow with golden bottoms and will feel soft to the touch. Transfer to a wire rack.
For the glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice as needed until you achieve a pourable consistency.
Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate.
These cookies will stay fresh for up to 3 to 5 days stored in an airtight container. Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.
Cinnamon Sugar Sourdough Waffles

Ingredients:
1⁄4 cup (50 g) sugar
1 tsp (3 g) cinnamon
1⁄2 cup (120 g) leftover starter
1 cup (240 ml) milk, whole or 2%
3 tbsp (42 g) unsalted butter, melted, divided
1 large egg
1 cup (120 g) all-purpose flour
1 tbsp (12 g) sugar
2 tsp (10 g) baking powder
1⁄2 tsp fine sea salt
Cooking spray, for coating
1 cup (165 g) cubed pineapple
Handful of mixed seasonal berries
1⁄4 cup (30 g) coconut flakes
Maple syrup
to serve

Instructions:
Combine the cinnamon and sugar in a shallow bowl.
Preheat your waffle iron according to the manufacturer’s instructions. Add the leftover starter, milk, 2 tablespoons (28 g) of melted butter, and egg into a large bowl. Whisk well to combine. Add the flour, sugar, baking powder, and salt and continue to whisk until smooth. If the batter seems too thick, add more milk to thin out the texture. This will all depend on the consistency of your sourdough starter.
Lightly coat the waffle iron with cooking spray. Ladle some of the batter into the waffle iron to fill the pan. Cook for 3 to 5 minutes, or until golden and crisp. Transfer to a cutting board and brush lightly with some of the remaining melted butter. Press the waffle into the cinnamon sugar to coat on both sides. Repeat to cook the rest of the waffles.
To serve, top your waffles with the pineapple, mixed berries, and coconut flakes. Enjoy with sweet maple syrup on the side.
TIP: Once completely cool, these waffles can be frozen for up to 2 months. Cover in plastic wrap and a layer of foil before freezing. Bake frozen at 350°F (180°C) until warmed through.
Blueberry Lemon Corn Muffins

Ingredients:
paper muffin cup liners
1/2 stick (1/4 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1/2 cup plus 1 tablespoon sugar
1 tablespoon freshly grated lemon zest
1/2 cup whole milk
2 large egg yolks
1/2 cup blueberries

Instructions:
Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
French Canadian

Ingredients:
2 to 2 ¼ ounces Cognac, ¼ ounce Champagne vinegar, ¼ ounce maple syrup, ¼ teaspoon pure vanilla extract, Garnish: lemon twist

Instructions:
Combine Cognac, vinegar, maple syrup, and vanilla in a mixing glass and fill with ice. Stir until well chilled, about 30 revolutions. Strain into a chilled coupe glass, gently squeeze the lemon twist over the top to express oils, then use as a garnish.
Spanish Penny

Ingredients:
2 ounces rye (100 proof preferred)
1 teaspoon maple syrup
¼ teaspoon sherry vinegar
Garnish: dried apricot on a cocktail pick (optional)

Instructions:
Combine rye, maple syrup, and sherry vinegar in a rocks glass and fill with ice. Stir until chilled, about 30 revolutions. Garnish with a speared apricot.
Spicy Baked Pasta With Cheddar and Broccoli Rabe

Ingredients:
Kosher salt
1 lb. rigatoni, ziti, or fusilli
8 Tbsp. extra-virgin olive oil, divided
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons
Freshly ground black pepper
1 tsp. (or more) crushed red pepper flakes
2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped
1 cup heavy cream
12 oz. sharp white cheddar, coarsely grated (about 3 cups), divided
1 cup chopped chives, divided
1 cup coarse fresh breadcrumbs or panko (Japanese breadcrumbs)

Instructions:
Preheat oven to 425°F. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
While you are cooking the pasta, get the broccoli rabe going. Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium–high. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 8–10 minutes.
Add red pepper flakes to leeks and stir to incorporate. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).
Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper. Scatter over pasta, then sprinkle evenly with remaining cheese. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes. Let cool slightly.
Scatter remaining chives over pasta just before serving.
Crunchy Pickle Salad

Ingredients:
½ cup walnuts
4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into (1") pieces, plus 3 Tbsp. pickle brine
3 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 tsp. honey
¼ tsp. crushed red pepper flakes
½ small white onion, thinly sliced, rinsed
Kosher salt, freshly ground pepper
1 medium fennel bulb, tough outer layers removed, thinly sliced crosswise
½ cup chopped dill
2 oz. Parmesan, shaved
Extra-virgin olive oil (for drizzling)
Toasted country-style bread (for serving; optional)

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.
Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.
Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.
Beet Tostadas With Fried Eggs

Ingredients:
1½ lb. red beets (about 2 large), peeled, cut into (¼") pieces
2 garlic cloves, finely grated
2 Tbsp. ancho chile powder
1 tsp. crushed dried oregano, preferably Mexican
1 tsp. paprika
¾ tsp. ground cumin
½ tsp. freshly ground black pepper
1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more
2⅓ cups plus 3 Tbsp. vegetable oil, divided
1 large white onion, halved through root end, sliced (¼" thick)
6 medium serrano chiles, quartered lengthwise, leaving stems and seeds intact
⅓ cup sage leaves
6 (6"-diameter) corn tortillas
6 large eggs
Salsa de Árbol (for serving)

Instructions:
Place a rack in middle of oven; preheat to 350°F. Toss beets, garlic, chile powder, oregano, paprika, cumin, pepper, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ⅓ cup oil in a medium bowl until beets are coated. Scrape onto a foil-lined rimmed baking sheet; bake, tossing every 15 minutes, until beets are tender and spices are very fragrant and smell slightly toasted, 35–45 minutes.
Meanwhile, heat 2 cups oil in a large saucepan over high until oil bubbles immediately when the edge of a tortilla touches the surface. Carefully fry onion, adding a little bit at time to avoid too much spattering and reducing heat as needed, until tender and beginning to brown, about 5 minutes. Transfer to a paper-towel-lined baking sheet. Repeat process with chiles, about 5 minutes. Transfer to same baking sheet. Fry sage leaves until crisp, about 30 seconds. Transfer to baking sheet. Working one at a time, fry tortillas, turning once, until crisp, puffed in places, and deep golden brown, about 1 minute per side. Transfer tostadas to baking sheet.
Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt.
Spoon beet mixture onto tostadas, dividing evenly, and top each with an egg, then fried onion, chiles, sage, and Salsa de Árbol.
Salsa de Árbol

Ingredients:
3 Tbsp. extra-virgin olive oil
3 dried chiles de árbol, seeds removed, chopped
2 garlic cloves, finely grated
1 (14.5-oz.) can diced fire-roasted tomatoes
Kosher salt
2 Tbsp. fresh lime juice

Instructions:
Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.
Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.
Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.
Grains in Herby Buttermilk

Ingredients:
1 cup mixed unhulled grains (such as spelt, whole barley, and/or whole farro)
1 small onion, unpeeled, halved
3 garlic cloves, crushed
2 (3x1") strips lemon zest
Kosher salt
1½ cups parsley leaves with tender stems
1 cup dill fronds
1 cup buttermilk, preferably room temperature
½ cup plain whole-milk Greek yogurt, preferably room temperature
½ lemon
Extra-virgin olive oil (for drizzling)
Freshly ground black pepper

Instructions:
Toast grains in a dry medium heavy pot over medium heat, stirring occasionally, until just slightly darkened and beginning to smell nutty, about 4 minutes. Pour in 4 cups water, then add onion, garlic, lemon zest, and a couple of big pinches of salt; stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally and skimming any foam from surface as needed, until grains are tender (pull out a few grains and take a bite to test), 35–45 minutes; pluck out and discard onion, garlic, and lemon zest.
Meanwhile, purée parsley, dill, buttermilk, and a big pinch of salt in a blender until bright green and smooth. Pour into a medium bowl, add yogurt, and whisk until your arm gets a bit tired—3 minutes should do the trick (whisking the mixture well will ensure that the yogurt doesn’t split and get grainy when you add it to the grains).
Pour buttermilk mixture over grains. Increase heat to medium and bring to a bare simmer. Cook just until heated through, about 1 minute. Remove from heat and squeeze in juice from lemon half. Stir well, then taste grains and season with more salt if needed. Skim any foam from surface.
Ladle grains into bowls. Drizzle some oil into each bowl and top with coarsely ground pepper.
Pasta With Brown Butter, Whole Lemon, and Parmesan

Ingredients:
1 lb. short tube pasta (such as paccheri or rigatoni)
Kosher salt
8 Tbsp. (1 stick) unsalted butter, cut into pieces, divided
1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed
1 oz. Parmesan, finely grated, plus more for serving
Freshly ground black pepper

Instructions:
Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes. Using tongs, transfer one-third of lemon slices to a plate; set aside.
Just before pasta is al dente, scoop out 2 cups pasta cooking liquid. Add 1½ cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.) Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
Drain pasta and add to sauce. Cook, stirring often and adding 1 oz. Parmesan a little at a time. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools). Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
Serve pasta topped with reserved lemon rounds and more Parmesan.
One-Pot Gingery Chicken and Rice With Peanut Sauce

Ingredients:
6 small skin-on, bone-in chicken thighs (about 3 lb.)
¾ tsp. kosher salt, plus more
2 large shallots, finely chopped
8 garlic cloves, finely chopped
1 (2") piece ginger, peeled, finely chopped
2 cups high-quality basmati rice, rinsed
2 whole star anise
1 Tbsp. soy sauce
½ cup creamy peanut butter
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar
5 tsp. Sriracha
1 (1") piece ginger, peeled, finely chopped
1½ tsp. honey
1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal
1 cup cilantro leaves with tender stems

Instructions:
Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8–10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3–5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
Squash au Vin

Ingredients:
5 Tbsp. extra-virgin olive oil, divided
4 oz. crimini mushrooms, quartered
Kosher salt
1 large onion, thinly sliced
4 large shallots, halved through root ends, peeled
6 garlic cloves, 5 thinly sliced, 1 finely chopped
3 Tbsp. unsalted butter
1¼ cups dry white wine
¾ cup whole farro, barley, or freekeh
3 Tbsp. red or white miso
1 small kabocha squash (about 3 lb.), halved, seeds removed, cut into (2"-thick) wedges
1 medium delicata squash (about 12 oz.), halved, seeds removed, cut into (2"-thick) wedges
1 cup parsley leaves with tender stems
Zest of ½ lemon

Instructions:
Heat 2 Tbsp. oil in a medium Dutch oven over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6–8 minutes. Season with salt; transfer to a plate. Let pot cool 2 minutes.
Set pot over medium heat and pour in remaining 3 Tbsp. oil. Cook onion and shallots, stirring occasionally, until softened and starting to brown, 6–8 minutes. Add sliced garlic and butter; cook, stirring often, until garlic is softened and starting to brown, about 2 minutes. Add wine; simmer, stirring once, until reduced by half, about 5 minutes. Add farro, miso, and 6 cups water. Bring to a boil, stirring to dissolve miso. Reduce heat and simmer, uncovered, stirring once or twice, until farro is halfway cooked, about 20 minutes.
Taste broth and season with salt. Add squash (submerge the best you can), cover, and cook until tender, about 30 minutes. Add mushrooms; cook just until heated through, about 2 minutes.
Ladle stew into bowls; top with parsley, lemon zest, and chopped garlic.