iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Coconut and Crispy Chickpea Trail Mix

Ingredients:
1 (15-ounce) can chickpeas, rinsed
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
3 (2x1-inch) pieces orange zest, sliced into 1/2-inch-thick strips
1/3 cup pumpkin seeds (pepitas)
1/4 cup rosemary leaves
1 tablespoon pure maple syrup
1/4 teaspoon cayenne pepper
1/2 cup unsweetened toasted coconut flakes

Instructions:
Preheat oven to 400°F. Place chickpeas on a paper towel–lined rimmed baking sheet and let drain (dryness now equals crispiness later). Remove paper towels and toss chickpeas on baking sheet with 1 Tbsp. oil; season with 1/2 tsp. salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35–40 minutes.
Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 Tbsp. oil, and remaining 1/2 tsp. salt in a small bowl. Remove chickpeas from oven and add pumpkin seed mixture; toss to coat. Roast until orange zest is shriveled and pumpkin seeds are pale green, about 5 minutes. Remove from heat and toss in coconut flakes; let cool.
Trail mix can be made 5 days ahead. Store airtight at room temperature.
Sweet and Tangy Collard Greens

Ingredients:
3 tablespoons extra-virgin olive oil
4 ounces slab bacon, finely chopped (optional)
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
3 pounds collard greens (about 3 bunches), ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips
3 cups low-sodium chicken broth or water
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt
freshly ground pepper

Instructions:
Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5–7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25–30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.
Miso- and Mayo-Marinated Short Ribs with Spicy Sauce

Ingredients:
3 tablespoons red or yellow miso
3 tablespoons mayonnaise
3 tablespoons (or more) unseasoned rice vinegar, divided
1 1/2 pounds thin cross-cut bone-in short ribs (flanken style)
Kosher salt
1 bunch small radishes
4 teaspoons vegetable oil
2 cups steamed rice
1 bunch watercress, tough stems removed
Sriracha or hot sauce (for serving)

Instructions:
Stir miso, mayonnaise, and 2 Tbsp. vinegar in a small bowl. Place ribs on a rimmed baking sheet, pat dry, and season lightly with salt. Pour all but 2 Tbsp. miso mixture over ribs; turn to coat. Set remaining miso mixture aside.
Thinly slice radishes and toss in a medium bowl with remaining 1 Tbsp. vinegar. Season with salt and toss again.
Heat a large heavy skillet, preferably cast iron, over medium-high. When pan is hot, add 2 tsp. oil and swirl to coat. Cook half of ribs without turning until underside is very dark brown and charred in spots, about 2 minutes. Turn ribs and cook until second side is golden brown, 1–2 minutes. Transfer to a plate. Repeat with remaining 2 tsp. oil and remaining ribs. Let rest 5 minutes.
Season reserved miso mixture with Sriracha, taste it, and adjust until it’s the right amount of spicy for you. Add more vinegar, if desired. Cut ribs crosswise into 2 or 3 pieces; serve over bowls of rice, topped with watercress and drained radishes and drizzled with spicy sauce.
Slow-Roasted Salmon in Parchment Paper

Ingredients:
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
1 bay leaf
Kosher salt
1 cup Castelvetrano olives, pitted, quartered
1/4 cup drained capers
1/4 cup raisins
6 tablespoons dark rum
2 tablespoons fresh lime juice
4 (6-ounce) salmon fillets, patted dry
Freshly ground black pepper
4 tablespoons coarsely chopped cilantro, divided, plus more for serving
Lime wedges (for serving)

Instructions:
Preheat oven to 275°F. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25–30 minutes.
Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
Bake packets until salmon is cooked through, 20–22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.
Polenta Cacio e Pepe

Ingredients:
1 cup polenta (not quick-cooking)
1 teaspoon kosher salt, plus more
Freshly ground black pepper
3 tablespoons unsalted butter
4 ounces Pecorino and/or Parmesan, finely grated, plus more
A pressure cooker

Instructions:
Whisk polenta and 4 cups water in pressure cooker until combined. Season with 1 tsp. salt and several grinds of pepper. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer’s directions. As soon as cooker hits high pressure, set a timer for 9 minutes. When timer goes off, remove from heat and manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy.
Whisk butter into polenta, then gradually add 4 oz. Pecorino, whisking until melted. Taste and season with more salt, if needed, and lots of pepper.
Transfer polenta to a wide shallow bowl and top with more cheese and coarsely grind more pepper over.
Curried Lentil, Tomato, and Coconut Soup

Ingredients:
2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B;)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Instructions:
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek)

Ingredients:
2 (1-inch-thick) boneless rib-eye steaks, excess fat trimmed
2 tablespoons vegetable oil, divided
8 fresh bay leaves
1 large white onion, sliced into 1/2" thick rounds
1/4 cup fresh lemon juice
1/4 cup soy sauce
Kosher salt

Instructions:
Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2–3 pieces and set aside.
Heat 1 Tbsp. oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute. Add onion and 1/2 cup water. Cover skillet (use a baking sheet if you don’t have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.
Increase heat to medium-high and bring remaining liquid in skillet to a boil. Cook until only 2 Tbsp. remains. Scrape into a small bowl and stir in lemon juice and soy sauce. Set sauce aside.
Wipe out skillet and heat remaining 1 Tbsp. oil in skillet over medium-high. Season reserved meat with salt. Working in batches, cook meat undisturbed until dark brown, about 2 minutes. Turn and cook until second side is lightly browned, about 45 seconds. Transfer to a platter.
Reduce heat to medium (let skillet cool a little if it is very hot) and cook reserved sauce in skillet just to let flavors meld, about 1 minute. Add 1–2 Tbsp. water if sauce is too concentrated. Pour over meat and top with onion and bay leaves.
12-Minute Saucy Chicken Breasts with Limes

Ingredients:
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon paprika
1 teaspoon kosher salt, plus more
1 whole skin-on, bone-in chicken breast (about 1 1/2 pounds), split
1 tablespoon olive oil
2 limes
halved

Instructions:
Place a 10" cast-iron skillet in oven; preheat oven to 475°F. Lay your hands on another heavy skillet or saucepan the same diameter or smaller and tear off an 8" piece of foil; set aside near stove.
Mix cumin, turmeric, paprika, and 1 tsp. salt in a small bowl. Brace yourself: This next step requires some light butchery, but it’s easy. Place chicken skin side down on a cutting board and find the short row of small rib bones near the outer edge of the breast. Grip them with your fingers and pull them off (or use a paring knife or shears). Next: along the center line where the breast was cut in half, there’s a dark, vaguely rectangular bone—it almost looks like an anvil. Sometimes it’s in one piece, or both sides will have a half of it. It doesn’t matter: Grip the bone with your fingers and pull it out, then tease out the strip of flexible cartilage just below it. All done! Now the chicken will lay flat in the pan, which is why it cooks so quickly.
Season both sides of chicken with salt, then with all of the spice rub. Remove hot skillet from oven and set over medium-high heat. Add oil, then lay chicken into pan, skin side down. Use a spatula to firmly press chicken against surface, then add 1 lime to pan, placing sides down. Cook until skin is starting to brown, about 2 minutes. Transfer skillet to oven, lay reserved foil over chicken, then weight with second pan. Cook 10 minutes.
Remove pan from oven and turn chicken over; cook second side in residual heat 1 minute. Squeeze juice from cooked limes into pan; transfer chicken and pan juices to a plate and serve with remaining lime halves.
Ensaymadas

Ingredients:
1 1/4-ounce envelope active dry yeast (about 2 1/4 tsp.)
6 1/2 teaspoons plus 1/2 cup sugar
1/2 cup lukewarm milk (105°F–110°F)
6 large egg yolks
3 cups all-purpose flour, divided
1 1/2 teaspoon kosher salt
8 tablespoons unsalted butter, room temperature; plus 4 tablespoons melted, slightly cooled, divided
Nonstick vegetable oil spray
1/2 cup grated Parmesan, plus more
Two 6-cup jumbo muffin pans; a 1/2-inch-diameter wooden dowel

Instructions:
Combine yeast, 1/2 tsp. sugar, and 3 Tbsp. lukewarm water in the bowl of a stand mixer. Cover bowl and let mixture sit until foamy and active, about 10 minutes.
Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let sit until very bubbly, 1–1 1/2 hours.
Add salt, remaining 3 egg yolks, 1/2 cup sugar, and remaining 2 1/4 cup flour to mixture. Fit mixer with dough hook and mix dough on medium-low speed until smooth and elastic, 6–8 minutes (it will be sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time, mixing until completely incorporated after each addition (about 1 minute each time). Dough should be very easy to stretch. Cover bowl and let dough rise in a warm draft-free place until doubled in size, about 2 hours.
Preheat oven to 325°F. Coat muffin cups with nonstick spray and line with 4" squares of parchment paper. Punch down dough; divide into 12 pieces. Working with 1 piece and covering the rest, roll out to a 14x3" rectangle. Brush lightly with melted butter and sprinkle with a little cheese (about 2 tsp.). Working at an angle so dough wraps down the length of dowel, roll dough toward you around dowel. Slide dough off dowel (it will scrunch up a bit). Stretch out to 8–10" long and coil around itself to make a snail-shell shape; place in a muffin cup. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise until puffy and dough springs back when gently pressed, 25–35 minutes.
Bake ensaimadas until golden brown and puffed, 20–25 minutes. Brush with remaining melted butter; sprinkle with more Parmesan and remaining 6 tsp. sugar.
Dough can be made (do not let rise) 12 hours ahead. Cover and chill. Let dough come to room temperature, then let rise until doubled before proceeding, 1–2 hours.
Quinoa Bowl with Lentils and Mustard Vinaigrette

Ingredients:
1/2 cup green lentils, rinsed
1/2 cup red quinoa, rinsed
Kosher salt
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground black pepper
3 celery stalks, thinly sliced on a diagonal
2 cups very thinly sliced green cabbage
1 cup celery leaves
1 cup torn mint leaves
3 ounces semifirm cheese (such as Gouda
Gruyère
or cheddar)
shaved

Instructions:
Cook lentils and quinoa in a large saucepan of simmering salted water until lentils are tender but still retain their shape, 15–20 minutes. Drain; transfer to a medium bowl.
Whisk vinegar, lemon juice, and mustard in a large bowl. Whisking constantly, gradually stream in oil; whisk until emulsified. Season with salt and a generous amount of pepper. Add lentils and quinoa, celery stalks, cabbage, celery leaves, and mint and toss to coat. Add cheese and toss again. Taste and season with more salt and pepper if needed.
Lentils and quinoa can be cooked 1 day ahead. Let cool; cover and chill.
White Negroni

Ingredients:
1 1/2 ounces gin (preferably Plymouth)
1 1/2 ounces Lillet Blanc
1/2 ounce Suze liqueur
Lemon twist (for serving)

Instructions:
Combine gin, Lillet, and Suze in an old-fashioned glass filled with ice and stir until very cold, about 30 seconds. Garnish with a lemon twist.
Ube (Purple Yam) Candies

Ingredients:
12 ounces purple- or orange-fleshed sweet potatoes (about 2 medium)
7 ounces sweetened condensed milk
1/2 cup nonfat instant dry milk
1/2 teaspoon finely grated lime zest
Pinch of kosher salt
2 tablespoons sugar, plus more
A potato ricer or food mill

Instructions:
Preheat oven to 350°F. Roast sweet potatoes on a rimmed baking sheet until tender, 40–50 minutes. Let cool. Halve lengthwise and scoop flesh from skins; discard skins. Press flesh through ricer into a bowl (you should have 1 packed cup).
Cook sweet potato and condensed milk in a medium nonstick saucepan or skillet over medium heat, stirring often, until thickened and jammy, 6–8 minutes. Stir in powdered milk, lime zest, salt, and 2 Tbsp. sugar. Cook, stirring often, until slightly shiny, about 3 minutes. Transfer to a small bowl; cover with plastic wrap, pressing directly onto surface. Let cool.
Turn out ube mixture onto a work surface and roll into 1/2"-thick logs. Sprinkle sugar over surface; roll logs in sugar until generously coated. Cut into 1 1/2" pieces.
Candies can be made 2 weeks ahead. Wrap tightly and chill.
Frosted Malt-Chocolate Cookies

Ingredients:
10 ounces semisweet chocolate wafers (disks, pistoles, fèves; about 2 cups), divided
3/4 cup (packed) dark brown sugar
1/2 cup unsweetened cocoa powder
2 tablespoons malted milk powder
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 cups all-purpose flour, plus more for parchment paper
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 teaspoons vanilla extract
2/3 cup plus 1/2 cup heavy cream
1 tablespoon light corn syrup
Flaky sea salt
A 1 1/2-inch-diameter cookie cutter

Instructions:
Pulse 6 oz. chocolate wafers in a food processor until finely chopped. Transfer to a large bowl.
Pulse brown sugar, cocoa powder, malted milk powder, baking powder, kosher salt, and 2 cups flour in food processor several times to combine. Add butter and pulse until pieces are broken up into bits no larger than a pea. Add to bowl with chocolate and toss to combine.
Stir vanilla and 2/3 cup cream in a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while. Mixture will look dry once you’ve added all the cream. Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap. Bring the edges of plastic up and over dough and press down to incorporate floury parts, then wrap tightly. Use the heel of your hand to press down firmly on the dough, forcing it to tightly fill out the plastic. This will help the dough adhere into a single mass and help the flour hydrate. Chill dough until firm, at least 1 hour.
Preheat oven to 400°F. Roll out dough between 2 sheets of floured parchment paper to 3/4" thick (you might not have to roll it very much). Punch out rounds with cookie cutter as close together as possible. Transfer biscuits to a parchment-lined baking sheet and freeze 10 minutes.
Bake biscuits, rotating baking sheet halfway through, until firm to the touch around the edges, 13–18 minutes. Let cool on baking sheet.
Meanwhile, heat corn syrup, remaining 4 oz. chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth. Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny. Spoon a scant tablespoonful of frosting onto each biscuit; sprinkle with sea salt.
Dough can be made 1 day ahead; keep chilled. Biscuits (without frosting) can be baked 2 days ahead; store airtight at room temperature.
Mamaleh's Brisket

Ingredients:
1 (6–8-pound) piece untrimmed point- or flat-cut beef brisket
1 tablespoon freshly ground black pepper
1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton kosher salt; plus more
1/4 cup schmaltz (chicken fat) or vegetable oil
2 large onions, coarsely chopped
5 large carrots, peeled, coarsely chopped
5 celery stalks, coarsely chopped
1 1/2 cups Manischewitz Concord grape wine or Concord grape juice
2 heads of garlic, halved crosswise
8 sprigs thyme
4 fresh bay leaves
2 tablespoons black peppercorns
3 quarts low-sodium chicken broth

Instructions:
Season brisket all over with ground pepper and 1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton salt, rubbing into the grain. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
Place a rack in lower third of oven; preheat to 275°F. Heat schmaltz in a large roasting pan set over 2 burners on high. Unwrap brisket; cook, reducing heat if needed, until browned, 7–10 minutes per side. Transfer to a baking sheet.
Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15–18 minutes. Add wine, bring to a boil, and cook until evaporated, 8–10 minutes. Add garlic, thyme, bay leaves, peppercorns, and broth; bring to a boil. Nestle brisket into aromatics and cover tightly with foil; braise in oven until meat is very tender but still holds its shape, 2–3 hours. Let cool, then chill at least 8 hours and up to 2 days.
Preheat oven to 250°F. Remove solidified fat from surface of braising liquid; discard. Transfer brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavored, but not overly salty, about 30 minutes.
Return brisket to pan, cover with foil, and heat in oven until warmed through, 60–90 minutes. Transfer to a cutting board and slice against the grain. Arrange on platter and pour braising liquid over.
Filipino-Style Roast Pork Belly with Chile Vinegar

Ingredients:
1 (4–5-pound) skin-on, boneless pork belly
Kosher salt
1 tablespoon vegetable oil
1 (12-ounce) bottle unseasoned rice vinegar
12 garlic cloves, chopped
6–12 green Thai chiles, lightly crushed but left whole
2 serrano chiles, torn into small pieces
4 (12-oz.) bottles hard apple cider
2 tablespoons honey

Instructions:
Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking sheet. Chill at least 12 hours and up to 2 days.
Preheat oven to 350°F. Pour 4 cups water into baking sheet with pork. Rub pork skin with oil; season with more salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 195°F–200°F, 1 1/2–1 3/4 hours.
Meanwhile, pour out 1/2 cup vinegar from bottle (save for another use). Remove pouring spout from bottle and add garlic, chiles, and a large pinch of salt. Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).
Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30–45 minutes.
Increase oven temperature to 450°F. Continue to roast pork until skin is browned and puffed, 15–20 minutes (add a few more splashes of water to baking sheet if juices are scorching). Transfer rack with pork to a cutting board; let rest 20 minutes.
Pour off fat from baking sheet and add 1/2 cup water, scraping up browned bits. Return baking sheet to oven for a few minutes if needed to help loosen browned bits. Stir into reduced cider mixture.
Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help). Slice pork lengthwise into 2"-wide strips, then crosswise into 1/2"-thick pieces. Transfer to a platter and drizzle with reduced cider mixture. Break skin into large pieces and arrange on top; place a few chiles from vinegar around. Serve with chile vinegar.
Chile vinegar can be made 1 week ahead. Store at room temperature.