Ingredients
SERVINGS: 4—6
- 1/3 cup unseasoned rice vinegar
- 1/3 cup vegetable oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil
- 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
- Kosher salt, freshly ground pepper
- 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
- 1 cup (loosely packed) cilantro leaves with tender stems
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
Preparation
PREP: 30 MINTOTAL: 30 MIN
- Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.
- Recipe byThe Bon Appétit Test Kitchen
INGREDIENTS
-
- 2 teaspoons finely ground coffee
- 1 teaspoon chipotle chile powder
- 3 teaspoons kosher salt, divided
- 1 1/2 teaspoons brown sugar, divided
- 1 teaspoon ground coriander, divided
- 2 steaks
- 3 tablespoons olive oil, plus more for brushing
- PREPARATION
- Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1–2 hours.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8–10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before slicing.
- Recipe: Epicurious
...with Spinach, Olives & Golden Raisins
Bon AppeĢtit - Feb 2010
Ingredients
- 2 9-ounce bags spinach leaves
- 2 tablespoons olive oil, divided
- 2 5-ounce salmon fillets with skin
- 1/3 cup chopped shallot (1 very large)
- 1/3 cup halved pitted Kalamata olives
- 1/3 cup golden raisins
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
Preparation:
- Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
- Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
- Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
-
Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.
