iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sweet-and-Sour Tomato Chutney

Ingredients:
2 tablespoons olive oil
1 teaspoon mustard seeds
1 large onion, chopped
8 garlic cloves, thinly sliced
1 (1-inch) piece ginger, peeled, finely chopped
2 dried chiles de árbol
1 tablespoon curry powder
1 cup sugar
3/4 cup apple cider vinegar
3/4 cup malt vinegar
1 (2-inch-long) cinnamon stick
1 bay leaf
2 teaspoons salt, plus more
1 (14.5-ounce) can crushed tomatoes
2 tablespoons fresh lemon juice
1/2 teaspoon cayenne pepper

Instructions:
Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5–8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40–50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.
Chutney can be made 1 week ahead. Let cool; cover and chill.
Crispy Chicken Thighs With Bacon and Wilted Escarole

Ingredients:
4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
4 slices bacon, coarsely chopped
1 shallot, finely chopped
1/2 teaspoon crushed red pepper flakes, plus more for serving
1 head of escarole, torn into large pieces
1 lemon
quartered

Instructions:
Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10–12 minutes. Turn chicken over and cook until cooked through, 8–10 minutes longer. Transfer thighs to a cutting board or large plate.
Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.
Spicy Feel-Good Chicken Soup

Ingredients:
Spicy Chicken Stock
1 (2-pound) kabocha squash
4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
4 cups cooked chicken (see Spicy Chicken Stock)
Kosher salt, freshly ground pepper
1 jalapeño, thinly sliced
Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
1 (2-inch) piece ginger, peeled, finely grated
3 limes
cut into wedges

Instructions:
Heat stock in a large pot over medium.
Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8–10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.
Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
Beet and Carrot Salad With Curry Dressing and Pistachios

Ingredients:
1/2 cup pistachios
1 teaspoon plus 1/2 cup olive oil
Kosher salt
1 tablespoon curry powder
2 garlic cloves, finely grated
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 small beets (any color), peeled, thinly sliced on a mandoline
4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
Lemon juice (for serving)

Instructions:
Preheat oven to 350°F. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5–7 minutes. Let cool, then coarsely chop.
Meanwhile, bring curry powder and remaining 1/2 cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.
Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes.
Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.
Curry dressing can be made 2 days ahead. Cover and chill.
Herbed Chickpeas

Ingredients:
2 (15.5-ounce cans) chickpeas, rinsed, patted dry
4 garlic cloves, crushed
1/3 cup olive oil
Kosher salt, freshly ground pepper
2 1/2 cups chopped mixed tender herbs (such as parsley
cilantro
chives
and/or basil)

Instructions:
Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in herbs.
Roasted Garlic Chili Sauce

Ingredients:
1 red bell pepper, halved lengthwise, seeds and ribs removed
2 Fresno chiles, seeds removed if desired
1 head of garlic, halved crosswise
2 small shallots, peeled
2 tablespoons vegetable oil
Kosher salt
1/4 cup (or more) unseasoned rice vinegar
1 1/2 teaspoons honey

Instructions:
Preheat oven to 425°F. Toss bell pepper, chiles, garlic, shallots, and oil on a rimmed baking sheet to coat; season with salt. Turn garlic cut side down and roast until pepper and chiles are softened and blistered in spots, 10–15 minutes. Let cool.
Squeeze garlic cloves out of their skins into a food processor. Add bell pepper, chiles, shallots, vinegar, and honey and process until smooth. Taste chili sauce and season with more salt and vinegar if needed.
Sauce can be made 5 days ahead. Cover and chill.
Strip Steak with Roasted Acorn Squash and Sprouted Lentils

Ingredients:
1 (12-ounce) boneless strip steak
Kosher salt, freshly ground pepper
1 cup Sprouted Red Lentils
2 tablespoons Horseradish-Pumpkin Seed Pesto, plus more
Marinated Feta with Roasted Lemon
Coconut-Oil Roasted Squash with Nutritional Yeast
and coarsely chopped almonds (for serving)

Instructions:
Heat a dry medium skillet, preferably cast iron, over medium-high. Season steak all over with salt and pepper and cook, turning several times, until lightly charred, 7–9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing against the grain.
Meanwhile, toss lentils with 2 Tbsp. pesto in a small bowl and season with salt.
Divide lentil mixture between shallow bowls or plates and top with steak and some feta and roasted squash. Finish with a handful of almonds. Serve with more pesto alongside.
Spicy Tofu Crumbles

Ingredients:
1 pound extra-firm tofu, sliced 3/4 inch thick
2 tablespoons vegetable oil
1 Fresno chile, thinly sliced
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons Sriracha or gochujang (Korean hot pepper paste)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon finely grated fresh ginger

Instructions:
Arrange tofu slices in a single layer on a paper towel–lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to expel excess liquid.
Heat vegetable oil in a large skillet, preferably cast iron. Cook tofu, turning once, until browned, 7–10 minutes total. Transfer to a plate and let cool.
Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.
Crumble tofu into small pieces and add to bowl; toss to combine.
Crumbles can be made 5 days ahead. Cover and chill.
Pickled Scallions

Ingredients:
1 bunch scallions, 2 teaspoons mustard seeds, 1 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon kosher salt

Instructions:
Trim both ends of scallions and cut in half crosswise. Pack into a 1-pint heatproof jar.
Toast mustard, coriander, and cumin seeds in a dry small saucepan over medium-low heat, tossing often, until fragrant, about 2 minutes. Add to jar.
Bring vinegar, sugar, and salt to a simmer in same saucepan over medium heat, stirring to dissolve sugar and salt. Pour brine over scallions and seal jar. Chill at least 1 day before using.
Scallions can be made 5 days ahead. Cover and chill.
Caramelized Shallot Yogurt

Ingredients:
2 tablespoons olive oil
4 large shallots, finely chopped (about 2 cups)
Kosher salt, freshly ground pepper
1 tablespoon apple cider vinegar
1 1/2 cups low-fat plain Greek yogurt
1 tablespoon sliced chives, plus more for serving
Chips or crackers (for serving)

Instructions:
Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15–18 minutes. Let cool slightly.
Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
Yogurt (without chives) can be made 3 days ahead; cover and chill.
Fennel Gratin with Walnut-Thyme Breadcrumbs

Ingredients:
2 pounds fennel bulbs (about 4 small), thinly sliced lengthwise
1 small onion, thinly sliced
1 cup heavy cream
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons thyme leaves, divided
Kosher salt, freshly ground pepper
1 1/2 cups very coarse fresh breadcrumbs
1 cup walnuts, coarsely chopped
2 tablespoons olive oil
1 ounce finely grated Parmesan (about 1 cup)

Instructions:
Place rack in upper third of oven; preheat to 400°F. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30–35 minutes.
While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.
Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12–15 minutes. Let cool slightly before serving.
Ramen Noodle Bowl with Escarole and Spicy Tofu Crumbles

Ingredients:
2 (5.5-ounce) servings fresh or dried ramen noodles
4 cups torn escarole
3 tablespoons Roasted Garlic Chili Sauce
Kosher salt
4 Pickled Scallions
Spicy Tofu Crumbles
thinly sliced radish
and chopped peanuts (for serving)

Instructions:
Cook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water.
Toss noodles, escarole, and chili sauce in a large bowl until coated; season with salt. Divide noodles between bowls. Slice scallions into 1" pieces and place on top of noodles along with some tofu crumbles, radishes, and peanuts.
Spicy Chicken Stock

Ingredients:
1 (3-pound) whole chicken
1/2 bunch celery, coarsely chopped
1 medium onion, coarsely chopped
1 bunch cilantro or parsley stems
2 medium carrots, scrubbed, coarsely chopped
1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
8 dried chiles de árbol
2 dried guajillo chiles
2 jalapeños, halved lengthwise
1 head of garlic, cut in half crosswise
1 (3-inch) piece ginger, peeled
3 bay leaves
1 tablespoon coriander seeds

Instructions:
Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Back-Burner Stock

Ingredients:
1 tablespoon olive oil
3 ounces charcuterie trimmings (such as ham, bacon, and/or sausage ends)
1 medium onion, coarsely chopped
1 bunch cilantro stems
6 garlic cloves, unpeeled, halved
2 bay leaves
1 cup coarsely chopped mixed vegetables (such as carrots, celery, and/or fennel)
1 teaspoon coriander or fennel seeds
Pinch of crushed red pepper flakes
Shrimp shells (optional)

Instructions:
Heat oil in a large pot over medium-high. Add charcuterie, onion, cilantro stems, garlic, bay leaves, vegetables, coriander seeds, red pepper flakes, and shrimp shells (if using) and cook, stirring occasionally, until shells turn bright pink and vegetables are softened, about 5 minutes. Add 5 cups cold water and bring to a boil. Reduce heat to medium-low and simmer 20 minutes.
Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Brothy Beans

Ingredients:
1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
1 onion, halved
2 carrots, peeled, halved crosswise
2 celery stalks, halved crosswise
Kosher salt, freshly ground pepper
Olive oil (for drizzling)

Instructions:
Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1 1/2 hours. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45–60 minutes. Discard onion, carrots, and celery.
Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.
Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.
Miso-Turmeric Dressing

Ingredients:
1/3 cup unseasoned rice vinegar, 1/4 cup mirin, 1/4 cup vegetable oil, 2 tablespoons finely grated carrot, 2 tablespoons white miso, 1 tablespoon finely grated peeled ginger, 2 teaspoons finely grated peeled turmeric or 1/2 teaspoon ground turmeric, 1 teaspoon toasted sesame oil

Instructions:
Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.
Veggies can be made 5 days ahead. Cover and chill.
Radish Yogurt With Pine Nuts

Ingredients:
8 medium radishes, very thinly sliced
Kosher salt
1 tablespoon pine nuts
1 1/4 cups low-fat plain Greek yogurt
1/2 teaspoon finely grated lemon zest, plus more for serving
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
Freshly ground black pepper
Cucumber spears (for serving)

Instructions:
Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.
Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).
Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and 1/2 tsp. lemon zest in a medium bowl; season with salt and pepper.
Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.
Yogurt can be made 3 days ahead; cover and chill. Top with pine nuts and lemon zest just before serving.
Vadouvan Carrot Yogurt

Ingredients:
3 tablespoons olive oil, divided
1 bunch small carrots (about 8 ounces), peeled, sliced crosswise into 1/4-inch pieces
Kosher salt, freshly ground pepper
1 tablespoon plus 1 teaspoon vadouvan
2 garlic cloves, thinly sliced
1 1/2 cups low-fat plain Greek yogurt
2 tablespoons fresh lime juice
Toast or crispbread–style crackers (for serving)

Instructions:
Heat 2 Tbsp. oil in a large skillet over medium-high. Add carrots, season with salt and pepper, and cook, tossing occasionally, until carrots are tender and beginning to brown around edges, 12–15 minutes. Add 1 Tbsp. vadouvan and garlic and cook, tossing often and reducing heat if needed, until very fragrant, about 2 minutes. Let cool slightly, then transfer to a food processor or blender. Add yogurt and lime juice; purée until smooth.
Heat remaining 1 Tbsp. oil and 1 tsp. vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.
Divide yogurt among bowls and drizzle with spice oil. Serve with toast for dipping.
Yogurt and spice oil can be made 3 days ahead. Cover and chill yogurt; store spice oil tightly covered at room temperature.
Anything Goes Donabe

Ingredients:
1 ounce bean thread noodles, soaked in water 15 minutes
4 cups Dashi
1/2 cup mirin
1/2 cup light soy sauce (usukuchi)
4 scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick
1/4 head of Napa cabbage, sliced into 2-inch pieces
4 littleneck clams
4 jumbo shrimp, preferably head-on
1 (6-ounce) red snapper or black bass fillet, sliced crosswise 3/4 inch thick
1 large skinless, boneless chicken thigh, cut into 1-inch pieces
6 ounces firm tofu, sliced 1/2 inch thick
4 ounces oyster mushrooms, torn into bite-size pieces
3 ounces enoki mushrooms
1 small carrot
peeled
halved crosswise
thinly sliced lengthwise

Instructions:
Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.
Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.
Place thinly sliced scallions in a small bowl and add cold water to cover. Soak until they begin to curl, 8–10 minutes. Drain; squeeze to remove excess water.
Lay cabbage in a large donabe or Dutch oven. Arrange clams, shrimp, snapper, chicken, tofu, mushrooms, carrot, 2" scallion pieces, and noodles on top; add dashi mixture.
Cover donabe and heat over medium-high until liquid is just simmering. Uncover, reduce heat to low, and gently simmer until clams open and chicken and fish are cooked through, 5–8 minutes.
Serve topped with drained scallions.
Tropical Carrot, Turmeric, and Ginger Smoothie

Ingredients:
1 blood or navel orange, peel and white pith removed, 1 large carrot, scrubbed, coarsely chopped, 1/2 cup frozen mango chunks, 2/3 cup coconut water, 1 tablespoon shelled raw hemp seeds, 3/4 teaspoon finely grated peeled ginger, 1 1/2 teaspoons finely grated peeled turmeric, Pinch of cayenne pepper, Pinch of kosher salt

Instructions:
Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp seeds, ginger, turmeric, cayenne, salt, and 1/2 cup ice in a blender until smooth.
Avocado, Kale, Pineapple, and Coconut Smoothie

Ingredients:
1/2 ripe avocado, pitted, peeled
1/2 cup coarsely chopped Tuscan kale
1/2 cup frozen pineapple chunks
1/4 cup coarsely chopped coconut meat
1 cup coconut water or iced green tea
2 tablespoons fresh lemon juice
matcha (green tea powder)
1 tablespoon light agave nectar
Pinch of kosher salt

Instructions:
Using smoothie or ice crush setting, purée avocado, kale, pineapple, coconut meat, coconut water, lemon juice, matcha, agave, salt, and 1/2 cup ice in a blender until smooth.
Wilted Chard With Shallots and Vinegar

Ingredients:
1 bunch Swiss chard, ribs and stems separated from leaves, 2 tablespoons olive oil, 2 large shallots, thinly sliced into rings, 2 garlic cloves, grated, Kosher salt, 2 teaspoons Sherry vinegar or red wine vinegar

Instructions:
Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you'll want some water still clinging to the leaves).
Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven't taken on any color, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in vinegar; taste and season with more salt if needed.
Black Barley With Mushroom Broth

Ingredients:
1 cup black barley
12 crimini or white button mushrooms, stems and caps separated
4 bay leaves
1 tablespoon kosher salt, plus more
4 large eggs
1 small red or watermelon radish, trimmed, thinly sliced
1/4 cup kimchi, thinly sliced
Small cilantro sprigs and olive oil (for serving)

Instructions:
Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours.
Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80–90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard.
While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside.
Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl.
Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil.
Barley can be soaked 1 day ahead. Keep chilled.
Sake-Steamed Chicken and Kabocha Squash

Ingredients:
2 dried chiles de árbol, seeded, crushed, or 1/2 teaspoon crushed red pepper flakes
1 cup sake
1 (2-inch) piece ginger, peeled, cut into thin matchsticks
2 (8-ounce) skin-on or skinless, boneless chicken breasts
Kosher salt
1/4 small kabocha or red kuri squash, seeded, sliced crosswise into 3/4-inch-thick half-moons, then sliced in half again
2 scallions
sliced on a diagonal
plus more for serving

Instructions:
Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16–20 minutes.
Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6–8 minutes (you should have about 3 Tbsp.).
Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.