cold sesame noodles with summer vegetables 646



  • 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



  • 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


  • Olive oil (for brushing)
  • 1 cup mayonnaise
  • 1 1/4 cups chopped fresh basil plus 8 large leaves, divided
  • 3 tablespoons chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
  • 2 green onions, finely chopped
  • 1 1/4 pounds ground chicken
  • 4 1/2-inch-thick slices country white bread
  • 4 1/3-inch-thick slices from large heirloom tomato


Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.

Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.

Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side. Spread bread slices thickly with basil mayonnaise.

Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.



For burgers:

  • 1 medium onion, chopped
  • 10 ounces portobello mushrooms, trimmed and quartered
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 pound ground beef
  • 4 toasted buns

For slaw:

2 celery ribs

1/2 Granny Smith apple, cored (left unpeeled)

1 tablespoons mayonnaise

1 1/2 teaspoons cider vinegar

1 teaspoon olive oil

1 teaspoon whole-grain mustard

Rounded 1/4 teaspoon sugar


  • Cook vegetables for burgers:
  • Pulse onion and mushrooms in a food processor until finely chopped.
  • Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers.
  • Add mushroom mixture,
  • 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes.
  • Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes

Make slaw:

  • Cut celery and apple into 2-inch-long thin julienne with slicer. Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
  • Finish and cook burgers:
  • Mix meat into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties. Grill on your BBQ
  • Serve burgers, topped with slaw, on buns.


3 tbsp fresh lime juice (1 large lime)

1/2 tsp salt, plu 1/8

2 1/2 cups chopped tomatoes

1 1/2 cups chopped avocado (2 med)

3 thinly sliced scallions

 1 large garlic clove, minced

1 tbsp extra virgin olive oil

1/4tsp cumin

8 cups torn lettuce

1 med cuke, sliced (1 cup)

2 tbsp coarsely chopped cilantro 



In ceramic bowl, whisk together 2 tbsp lime juice and 1/2 tsp salt

add tomatoes, avocados, scallions and garlic: gently fold to combine

Season to taste with pepper

In large bowl, wisk together olive oil, cumin, 1 tbsp lime juice, 1/8 tsp salt

add lettuce and toss

Season to taste with pepper

Divide lettuce among plates, top each with mound of avocado mixture, garnish with cucumber and cilantro

grilled steak


    •   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
    1.   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.
    2.   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.
  1. Recipe: Epicurious


  • 4 Flour Tortillas
  • 1 cup Brown Rice cooked
  • 1/4 cup Cucumber diced
  • 1/4 cup Scallions or Green Onions chopped
  • 1 large Tomato chopped
  • 1 Tbsp. Olive Oil
  • 1 tsp. Lemon Juice
  • 2 Tbsp. Mint coarsely chopped


  1. In a large bowl, combine all ingredients and salt and pepper to taste.
  2. Mix well, cover and refrigerate for about an hour.
  3. Divide mixture evenly among the tortillas, fold ends, and roll up. May be prepared ahead of time.


This Green Mango Salad recipe will blow you away with its tastebud-awakening flavors and mix of textures.

Ingredients - The Salad

  • 2 firm green mangoes
  • 1/4 cup dry shredded unsweetend coconut
  • 2 cups bean sprouts
  • 1/2 cup fresh basil
  • 3-4 spring onions, sliced
  • 1/2 cup fresh coriander
  • handful of peanuts or cashews
  • Optional: 1 cup cooked chicken or shrimp, or deep-fried tofu

Ingredients - The Dressing

  • 3 tbsp. fish sauce (OR 3 1/2 tbsp soy sauce for vegetarians/vegans)
  • 3 tbsp lime juice
  • 2 tbsp brown sugar
  • 1-2 fresh red chillies, de-seeded and minced or 1-2 tsp of Thai red chilli sauce

Green Mango Tips:

When buying green mangoes, look for firm or very barely indent-able flesh.


  1. Place the coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant and set aside. Tip: Once the coconut is toasted, remove it from the pan right away, otherwise it will keep on toasting.
  2. Peel off the green skin of the mangoes and discard. Using a medium to large size grater, grate the yellow-orange flesh of the mangoes into a mixing bowl.
  3. Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup, stirring well to dissolve sugar and set aside.
  4. Add to the bowl of shredded mango: bean sprouts, basil, spring onions, coriander, cooked chicken (or shrimp or tofu), plus half the toasted coconut. Toss well to combine.
  5. Add the dressing and toss again. Place on a serving platter. Sprinkle over the nuts plus the remaining toasted coconut, and enjoy!


This lightly sweet, tangy bread pudding is a snap to assemble. Feel free to use any kind of white bread you like.
Yield: Makes 8 to 10 servings.


  • 1/2 cup pure maple syrup, plus additional for serving
  • 6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)
  • 1 pint fresh strawberries, cut in large
  • 6 large eggs
  • 4 cups whole milk
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup pure maple syrup, plus additional for serving


  1. Arrange rack in center of the oven and preheat to 350°F.
  2. Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and strawberries in dish.
  3. In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
  4. Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.


  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper
  • 6 skinless boneless chicken thighs (1 1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
  • 2 cups low-salt chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 cup pitted brine-cured green olives, quartered lengthwise
  • 1 cup coarsely chopped fresh cilantro


  1. Mix cumin, paprika, salt, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.
  2. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.
  3. Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes.
  4. Add olives. Simmer until sauce thickens, 5 minutes. Stir in cilantro. Season with salt and pepper.


...with Spinach, Olives & Golden Raisins
Bon Appétit - Feb 2010


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.