iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Make-Ahead Gravy

Ingredients:
1 tablespoon vegetable oil
1 pound chicken wings
1 large onion, unpeeled, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
A small handful of rosemary, thyme, and/or bay leaves
1 cup dry white wine
6 cups (or more) Thanksgiving Stock or low-sodium chicken broth
3 tablespoons unsalted butter
1/4 cup Wondra or all-purpose flour
1/2 teaspoon Worcestershire sauce
Kosher salt
freshly ground pepper

Instructions:
Heat oil in a large saucepan over medium-high. Cook chicken wings, turning occasionally, until golden brown, 10–12 minutes. Add onion, carrot, and celery and cook, stirring and turning wings often, until everything in pan is deeply browned, 14–16 minutes. Add herbs and cook, stirring, until fragrant, about 1 minute. Pour in wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until wine is reduced by half, about 5 minutes. Add stock and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35–40 minutes.
Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 4 cups. If you don’t, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.
Heat butter in a medium saucepan over medium. Whisk in flour and cook, whisking constantly, until roux is golden brown and looks smooth and shiny, about 4 minutes.
Whisking constantly, ladle fortified stock into roux, pouring in gradually and making sure to incorporate after each addition before adding more. Simmer, whisking often, until gravy is thickened and reduced to about 3 cups (it should coat a spoon), 8–10 minutes. Stir in Worcestershire sauce, taste, and season with salt and pepper
Gravy can be made 5 days ahead. Let cool; cover and chill. Reheat over low before serving.
Gravy Mayo

Ingredients:
1/2 cup mayonnaise, 2 tablespoons white miso, 1 tablespoons fresh lemon juice, 1 cup chilled leftover gravy, 2 tablespoons chopped chives, 1 tablespoons chopped thyme, Kosher salt, freshly ground pepper

Instructions:
Vigorously whisk mayonnaise, miso, and lemon juice in a medium bowl, breaking up miso with whisk, until almost completely smooth. Add gravy and vigorously whisk, breaking up lumps, until almost completely smooth. Stir in chives and thyme; season with salt and pepper.
Gravy mayo can be made 1 day ahead. Cover and chill.
Cranberry and Walnut Relish

Ingredients:
1 tablespoon mustard seeds
1 medium shallot, finely chopped
1 Fresno chile, seeds and ribs removed, finely chopped
3 tablespoon dried currants
3 tablespoon pure maple syrup
3 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt, plus more
1/2 cup walnuts
12 ounces fresh (or frozen, thawed) cranberries
1/3 cup chopped parsley

Instructions:
Preheat oven to 350°F. Toast mustard seeds in a dry small saucepan over medium-low heat, rolling around in pan often, until seeds start to pop, about 3 minutes. Remove from heat and add shallot, chile, currants, maple syrup, vinegar, allspice, and 1/2 tsp. salt (mixture will sputter a bit). Stir well to dissolve salt. Let sit until currants are plumped and mixture is cool, 15–20 minutes.
Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
Pulse walnuts and cranberries in a food processor until very coarsely chopped but with a few whole cranberries in the mix, about 5 short pulses. Transfer to a large bowl and work in shallot mixture. Cover and let sit at least 30 minutes.
Just before serving, taste and season relish with more salt; stir in parsley.
Relish (without parsley) can be made 4 days ahead. Chill.
Ultra-Creamy Mashed Potatoes

Ingredients:
4 pounds medium Yukon Gold potatoes, scrubbed
4 teaspoons kosher salt, plus more
1 1/2 cups whole milk
1/2 cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk

Instructions:
Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes 1/2-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
Serve mashed potatoes topped with a few grinds of pepper.
Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding 1/4 cup milk or stock to thin out if needed.
Roasted Sweet Potatoes with Chile Yogurt and Mint

Ingredients:
4 pounds medium sweet potatoes, 2 tablespoons extra-virgin olive oil, plus more for drizzling, 2 1/2 cups plain whole-milk Greek yogurt, 1 serrano chile, finely grated, 2 teaspoons finely grated lemon zest, 2 teaspoons fresh lemon juice, Kosher salt, 2 tablespoons toasted sesame seeds, 1 1/2 cups mint leaves, torn if large, Flaky sea salt

Instructions:
Preheat oven to 400°F. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50–60 minutes. Remove from oven; increase oven temperature to 450°F. Let sweet potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20–25 minutes.
Combine yogurt, chile, lemon zest, and lemon juice in a medium bowl; season with kosher salt. Coarsely crush sesame seeds on a cutting board with a flat-bottomed mug (or leave them whole).
Spread chile yogurt on a platter; top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over; drizzle with oil.
Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 400°F oven just to warm through before serving. Chile yogurt can be made 1 day ahead; cover and chill.
Leeks in Vinaigrette with Walnuts and Tarragon

Ingredients:
1 cup walnuts, 1/2 cup extra-virgin olive oil, Kosher salt, 6 large leeks, tough outer layer removed, 1 garlic clove, finely grated, 1/4 cup white wine vinegar, 1 tablespoon plus 1 teaspoon Dijon mustard, 1 tablespoon plus 1 teaspoon whole grain mustard, 1/3 cup coarsely chopped tarragon, Freshly ground black pepper

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.
Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.
Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.
Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).
Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.
Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.
If It Ain't Broke, Don't Fix It Stuffing

Ingredients:
1 cup (2 sticks) unsalted butter, plus more
1 1/2 pound loaf sourdough bread, sliced 1" thick, torn into 1/2"–3/4" pieces
1 tablespoon extra-virgin olive oil
1 pound breakfast sausage, casings removed if needed
1 large onion, finely chopped
1 fennel bulb, finely chopped
4 celery stalks, finely chopped
2 teaspoon Diamond Crystal or 1 1/4 tsp. Morton kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
1/2 cup dry white wine
1/4 cup finely chopped parsley
1 tablespoon finely chopped sage
1 tablespoon finely chopped thyme
3 large eggs
4 cups Thanksgiving Stock or low-sodium chicken broth
divided

Instructions:
Place racks in middle and top of oven; preheat to 300°F. Butter a 3-qt. baking dish. Divide bread between 2 rimmed baking sheets and bake on middle rack, tossing occasionally, until dried out (do not let brown more than just a bit around the edges), 25–35 minutes. Let cool.
Meanwhile, heat oil in a large skillet over medium-high. Arrange sausage in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Break up into bite-size pieces with 2 spatulas or spoons and continue to cook, tossing occasionally, until cooked through, about 5 minutes longer. Transfer sausage to a plate.
Reduce heat to medium and melt 1 cup butter in same skillet. Add onion, fennel, and celery; season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are very tender but not browned, 12–15 minutes. Add wine and scrape bottom of skillet to release any browned bits. Bring to a boil and cook until wine is evaporated, about 3 minutes. Toss in parsley, sage, and thyme and let mixture cool in skillet.
Increase oven temperature to 350°F. Whisk eggs and 2 cups stock in a very large bowl. Add bread, sausage, and onion mixture and toss well to combine. Add 2 tsp. or 1 1/4 tsp. salt and 1 tsp. pepper. Drizzle remaining 2 cups stock over and toss again to combine. Let sit, tossing occasionally, until bread absorbs all of the liquid, about 10 minutes.
Transfer stuffing to prepared dish; butter a sheet of foil and cover dish, butter side down. Bake on middle rack until very hot throughout (it should feel too hot to comfortably touch in the center; an instant-read thermometer inserted into the center should register 160°F), 35–40 minutes.
Increase oven temperature to 425°F. Remove foil and transfer baking dish to top rack. Continue to bake stuffing until golden brown, 25–30 minutes longer.
Stuffing can be assembled 1 day ahead. Cover and chill.
Fall Squash and Leek Bread Pudding

Ingredients:
4 tablespoons unsalted butter, plus more for pan
12 cups (1" pieces) brioche (from about 2 loaves)
1 small butternut squash (about 1 1/2 lb.), peeled, seeds removed, cut into 1/2" pieces
2 large leeks, white and pale green parts only, halved lengthwise, cut into 1/2" pieces
1 teaspoon thyme leaves
2 teaspoons kosher salt, plus more
4 large eggs
3 cups heavy cream
3 cups whole milk
1 teaspoon sugar
1 1/2 cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided
Crème fraîche and fennel fronds (for serving)

Instructions:
Preheat oven to 350°F. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25–30 minutes. Let cool, then transfer to a large bowl.
Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10–12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.
Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.
Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.
Scatter remaining 1/2 cup cheese over bread pudding and bake until puffed and custard is set in the center, 60–75 minutes. Let cool at least 10 minutes before serving.
Thanksgiving Stock

Ingredients:
2 pounds chicken wings
2 large turkey wings (about 3 pounds each) or 5 pounds chicken wings
2 tablespoons extra-virgin olive oil, divided
1 large onion, halved through root end
2 medium carrots, scrubbed, very coarsely chopped
2 celery stalks, very coarsely chopped
1 head of garlic, halved crosswise
8 ounces crimini mushrooms, halved
1 smoked ham hock
1 bunch parsley
3 bay leaves
1/4 cup dry white wine
1 teaspoon black peppercorns
Kosher salt
A 3-gallon stockpot

Instructions:
Preheat oven to 425°F. Spread out chicken and turkey wings on a rimmed baking sheet and drizzle with 1 Tbsp. oil; rub oil all over wings. Roast, turning every 10 minutes or so, until brown, 30–40 minutes. Remove from oven; set aside.
Heat remaining 1 Tbsp. oil in stockpot over medium. Add onion, carrots, celery, garlic, and mushrooms and cook, stirring occasionally, until softened and lightly browned, 10–15 minutes. Add ham hock, parsley, bay leaves, wine, peppercorns, and a pinch of salt. Bring to a boil and cook until wine is evaporated, about 5 minutes. Add wings and use a wooden spoon to scrape any crispy bits off baking sheet. (Add a little water to help loosen if needed.) Add another pinch of salt and 2 gallons water; bring to a boil. Reduce heat to low and simmer, uncovered, until meat is falling apart and liquid is reduced by half, 3 1/2–4 1/2 hours (go the full distance for a rich and gelatinous stock).
Scoop out large pieces of vegetables with a slotted spoon; discard. Strain stock into a large pot; discard solids. Let cool slightly, then chill until cold (the fat will solidify on top, making it easy to remove). Skim fat and ladle into airtight containers. Cover and chill until ready to use.
Stock can be made 1 week ahead. Keep chilled, or freeze up to 6 months.
Stock-Braised Turkey Legs

Ingredients:
2 tablespoons Diamond Crystal or 1 tablespoon plus 1/2 teaspoon. Morton kosher salt
1 1/2 teaspoon light brown sugar
4 turkey legs (thigh and drumstick; about 6 1/2 pounds total), patted dry
2 tablespoons all-purpose flour
4 tablespoons extra-virgin olive oil
3 heads of garlic, halved crosswise
1 small orange, halved
2 sprigs rosemary
1 red chile (such as Fresno or cayenne)
1 cup dry white wine
4 cups Thanksgiving Stock or water
4 tablespoons unsalted butter
cut into pieces

Instructions:
Place salt and brown sugar in a small bowl and work together with your fingers to incorporate. Place turkey legs on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine all over both sides of legs. Chill, uncovered, at least 12 hours and up to 2 days.
Preheat oven to 250°F. Rinse turkey legs and pat dry. Sprinkle on all sides with flour. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook 2 turkey legs, skin side down, until skin is browned and crisp, about 5 minutes. Transfer legs to a large roasting pan. Repeat with remaining 2 Tbsp. oil and 2 turkey legs.
Reduce heat to medium and add garlic and orange, cut side down, and rosemary and chile to skillet and cook, undisturbed, until garlic is lightly browned, about 2 minutes. Add wine, scraping to release any browned bits stuck to the bottom of pan. Cook until wine is almost completely evaporated, about 2 minutes. Scrape into roasting pan with turkey legs. Pour in stock and cover tightly with 2 layers of foil.
Transfer pan to oven and braise turkey until leg joints wiggle freely and meat is fork-tender, 2 1/2–3 hours.
Place turkey legs, skin side up, on a foil-lined rimmed baking sheet. Transfer garlic, orange, rosemary, and chile to a platter. Start with 2 cups braising liquid to make sauce. If you have more than that, set roasting pan over medium-high heat and bring liquid to a boil. Cook until reduced to 2 cups. Reduce heat so liquid is simmering and whisk in butter a piece at a time, incorporating each piece completely before adding more.
Heat broiler. Broil turkey legs until skin is browned and crisp, about 2 minutes. Transfer to platter and serve with pan sauce poured over or alongside.
Turkey legs can be braised 3 days ahead. Let cool in braising liquid; cover and chill. Reheat, covered, until heated through before broiling.
Set-It-and-Forget-It Roast Pork Shoulder

Ingredients:
1/4 cup black peppercorns
3 tablespoons juniper berries
1 tablespoons coriander seeds
1/2 cup Diamond Crystal or 1/4 cup plus 1 1/2 tsp. Morton kosher salt
3 tablespoons sugar
1 (8–10-pound) skin-on, bone-in pork shoulder (Boston butt)
5 sprigs rosemary
10 garlic cloves, unpeeled, lightly crushed
2 cups dry white wine
Cranberry sauce, cornichons, and whole grain mustard (for serving)
A spice mill or mortar and pestle

Instructions:
Finely grind peppercorns, juniper berries, and coriander seeds in spice mill or with mortar and pestle; transfer to a small bowl and mix in salt and sugar.
Set blade on a box cutter to about 1/3" (or use a very sharp paring knife or X-Acto knife) and cut long parallel lines into the skin of pork shoulder, spacing about 3/4" apart. You want to cut completely through the fat, getting as close to the meat as possible without slicing into it. Then, using a pair of kitchen shears, snip between rows to create a diamond-shape pattern, spacing about 3/4" apart. Cutting a crosshatch design into the fat will help it cook out and allow the salt and spices to penetrate the meat.
Rub entire shoulder with spice mixture, covering any exposed meat and pushing into cuts in fat. Try to get the spices into the fatty layer and not on the surface of the skin, where they may burn as the shoulder roasts. Make sure to use all of the spices, even though it may seem like a lot. Wrap shoulder tightly with plastic and chill at least 3 hours and up to 3 days.
Place a rack in lower third of oven; preheat to 225°F. Line a rimmed baking sheet with 2 layers of heavy-duty foil (be generous with the foil unless you really enjoy scrubbing pots and pans after Thanksgiving dinner). Place rosemary sprigs and garlic in the center of baking sheet and set a wire rack on top. Set pork shoulder on rack and transfer to oven. Pour wine and 2 cups water into baking sheet and roast shoulder until meat is pulling away from the bone and skin is very dark, 9–10 hours (overnight is great).
Let pork shoulder sit uncovered at room temperature until ready to serve (at least 30 minutes and up to 5 hours).
Just before serving, reheat roast in a 350°F–400°F oven to soften fat and warm the surface of the roast (but don’t let it take on any more color), 5–10 minutes.
Serve warm with cranberry sauce, cornichons, and mustard.
The Multipurpose Shaved-Vegetable Salad

Ingredients:
12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)
1 cup mint leaves, torn if large
2 lemons
1/4 cup extra-virgin olive oil
2 Tbsp. white wine vinegar
Kosher salt
freshly ground pepper

Instructions:
Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half; squeeze juice into bowl. Drizzle in oil and vinegar; season salad with lots of salt and pepper. Toss to coat.
Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.
Chicory Salad with Honey-Mustard Vinaigrette

Ingredients:
1 cup pecans
1/4 cup sherry vinegar or red wine vinegar
1/4 cup whole grain mustard
2 tablespoons honey
1 head of escarole, leaves separated and torn
1 head of radicchio, leaves separated and torn
1/4 cup thinly sliced chives
Extra-virgin olive oil (for drizzling)
Kosher salt
freshly ground pepper

Instructions:
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool; crush or coarsely chop.
Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
Pecans can be toasted 1 day ahead. Store airtight at room temperature.
Spiced Turkey Chili with Spaghetti Squash

Ingredients:
2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons (or more) kosher salt, divided
2 tablespoons extra-virgin olive oil
1 pound ground turkey
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons apple cider vinegar
1 onion, finely chopped, divided
2 cups low-sodium chicken broth
1 (14-ounce) can kidney beans, drained, rinsed
1 (14-ounce) can tomato sauce
1 tablespoon unsweetened cocoa powder
1/4 cup chopped parsley
1/4 cup sliced pitted black olives

Instructions:
Preheat oven to 375°F. Season squash with 1 tsp. salt. Arrange face down on a parchment-lined rimmed baking sheet. Bake squash until interior is tender when flipped and prodded with a fork, 20–40 minutes depending on size.
Meanwhile, heat oil in a large, deep-sided skillet over high. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until well browned, about 8 minutes. Reduce heat to medium. Add allspice, cinnamon, cayenne, three-quarters of the onion, and 1/2 tsp. salt and cook, stirring occasionally, until tender, 8 minutes. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add broth, beans, tomato sauce, and cocoa powder and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt, if needed.
Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chili over. Top with parsley, olives, and remaining chopped onion.
Very Classic Dry-Brined Roast Turkey

Ingredients:
3/4 cup Diamond Crystal or 7 tablespoons Morton kosher salt
3 tablespoons light brown sugar
1 (12–14-pound) turkey, neck and giblets removed, patted dry
2 sprigs rosemary
2 garlic cloves, crushed
1/2 cup (1 stick) unsalted butter
2 teaspoons soy sauce

Instructions:
Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
Place oven rack in lower third of oven; preheat to 425°F. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by 1/2-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes.
Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.
Reduce oven temperature to 350°F and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (temperature will continue to climb as the bird rests), 40–70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.