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Main dish

Cold Miso-Sesame Noodles

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Cold Miso-Sesame Noodles
This recipe for cold miso-sesame noodles yields about 10 cups, which is...generous for four people. Fortunately, cold noodles like these make a killer next-day lunch, no reheating necessary. (Then again, if you eat noodles like we do, leftovers aren't really an issue.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 Fresno chile
  • 4 Persian cucumbers
  • 4 scallions
  • 3 limes
  • ½ cup mild miso
  • 4 tsp. toasted sesame oil
  • 4 tsp. light brown sugar
  • 1 large garlic clove
  • ⅓ cup grapeseed or other neutral oil
  • 1 lb. spaghetti or thin wheat noodles
  • Toasted sesame seeds (for serving)
Instructions
  1. Fill a large pot two-thirds full with water. Bring to a boil over high heat. When water starts to steam, toss in a small handful of salt.
  2. While you wait for the water, do some of your prep: Cut 1 chile in half lengthwise. Using your hands, pull out and remove stem and white ribs; discard. Tap out and discard any seeds, then finely chop chile. (Make sure to wash your hands with plenty of soap and hot water after handling chiles, or at least don’t rub your eyes!)
  3. Cut 4 cucumbers in half lengthwise, then slice crosswise into ¼"-thick half-moons.
  4. Thinly slice 4 scallions.
  5. Cut 2 limes in half. Using a citrus reamer (or fork if you don’t have a reamer), juice limes into a small liquid measuring cup until you have ¼ cup; discard seeds. Cut remaining 1 lime into wedges; set aside for serving.
  6. Whisk ½ cup miso, 4 tsp. sesame oil, 4 tsp. brown sugar, and ¼ cup lime juice in a large bowl until smooth.
  7. Basically How To Alert
  8. Finely grate 1 garlic clove into bowl and whisk to combine.
  9. Whisking constantly, slowly stream in ⅓ cup grapeseed oil until dressing is smooth and thick. Whisk in water 1 Tbsp. at a time until dressing is the consistency of heavy cream (it’ll likely take about 2 Tbsp.).
  10. When water is boiling vigorously, add 1 lb. pasta to pot and stir with tongs to prevent sticking. Cook according to package instructions.
  11. Drain noodles in a colander and rinse with cold water to stop cooking and remove any starch. Drain thoroughly, shaking off excess water, then add to bowl with sauce.
  12. Toss noodles to coat in sauce, then add chile, cucumbers, and scallions. Season with more salt to taste and toss again to distribute.
  13. Divide noodles among plates. Top with toasted sesame seeds and serve with reserved lime wedges alongside.
Do Ahead: Noodles can be made several hours ahead. They tend to soak up a lot of the sauce as they sit, so if you want to make the day before, hold back half of sauce, cover, and chill. Toss with reserved sauce before serving.

Watch the recipe video here:

The ultimate dinner-to-desk lunch dish.Make 'em: http://bonap.it/9IJzmxm

Posted by Bon Appétit Magazine on Tuesday, January 22, 2019

Main dish

Chickpea and Chorizo Tostadas

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Chickpea and Chorizo Tostadas
Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes. If you normally throw the stems from a bunch of cilantro or parsley straight into the garbage...DON'T! They're delicious, and can be diced finely and stirred into all kinds of things—like the lime yogurt in this recipe—to add herb-y flavor and crunch.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15-oz. can chickpeas
  • 1 lime
  • ¼ cup plain whole milk Greek yogurt
  • 1 tsp. kosher salt, divided
  • 8 sprigs cilantro
  • 2 links fresh chorizo (about 8 oz. total)
  • 4 tostada shells
Instructions
  1. Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.
  2. Finely grate zest of 1 lime with a microplane or grater into a small bowl.
  3. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.
  4. Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.
  5. Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.
  6. Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.
  7. Add reserved chickpeas and remaining ¼ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.
  8. Spread reserved crema over 4 tostada shells.
  9. Top crema with chorizo mixture.
  10. Top with reserved cilantro leaves and serve with reserved lime wedges alongside.

Watch the recipe video here:

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.Make it: http://bonap.it/o9rK8lz

Posted by Bon Appétit Magazine on Monday, January 21, 2019

Main dish

Instant Pot Apple Butternut Squash Soup

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Instant Pot Apple Butternut Squash Soup
This seasonal favorite stars tangy, sweet apples and velvety butternut squash.
Author:
Cuisine: Main dish
Recipe type: The Chef
Ingredients
  • 1 tsp olive oil
  • ½ onion, finely diced
  • 2 apples, peeled and cubed
  • 2 tsp salt
  • 1½ tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne (optional)
  • 2 cups chicken (or vegetable) broth
  • 1½ lb butternut squash, peeled and cubed
  • ¼ cup heavy cream
  • 1 tbsp maple syrup
  • Sour cream or plain yogurt for serving
  • Additional cubed apples tossed in lemon juice for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add apple, salt, and spices and stir to combine.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Add squash and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, quick-release the remaining pressure, then select CANCEL to turn off the pot.
  7. Use an immersion blender (we love this one: https://amzn.to/2yBqLSB) to blend the soup until smooth.
  8. Cool slightly, then stir in cream and maple syrup.
  9. Serve warm with a dollop of sour cream or plain yogurt. Garnish with additional cubed apples as needed.

Watch the recipe video here:

Look ma' no cream!Make it: http://bonap.it/eGCEjDe

Posted by Bon Appétit Magazine on Monday, January 21, 2019

Main dish

Ratatouille

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Ratatouille
For a little spice, you can add either dried or fresh chiles (like Fresno, Thai, or red pepper flakes) to this classic ratatouille recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large globe eggplant, peeled, coarsely chopped
  • 1 large zucchini, sliced into ¼-inch-thick rounds
  • 2 teaspoons kosher salt, plus more
  • ¾ cup olive oil, divided
  • 5 sprigs thyme
  • 1 large onion, halved, sliced ½ inch thick
  • 1 red bell pepper, ribs and seeds removed, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 2 pints cherry tomatoes, divided
  • Freshly ground black pepper
  • 1 cup torn basil leaves
Instructions
  1. Preheat oven to 400°. Toss eggplant, zucchini, and 2 tsp. salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
  2. Heat ¼ cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup oil and remaining eggplant and zucchini.
  3. Tie thyme sprigs together with kitchen twine. Heat remaining ¼ cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes. Add half of tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
  4. Remove thyme bundle. Transfer to a serving platter and top with basil.

Watch the recipe video here:

Andy makes ratatouille even though he has never seen the movie Ratatouille.Make it: http://bonap.it/MPxqzG8

Posted by Bon Appétit Magazine on Saturday, January 19, 2019

Main dish

Tofu and Mushroom Stir-Fry

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Tofu and Mushroom Stir-Fry
If you have a bit of extra time before making this stir-fry recipe, press the whole block of tofu between two layers of paper towels, weighted down with a couple of large cans, for 15 minutes. Removing that excess water helps the tofu get extra crispy as it cooks.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 14-ounce block extra-firm tofu, drained
  • 1 pound mixed mushrooms, such as maitake, shiitake, oyster, button, and/or crimini
  • 6 scallions
  • 1 2-inch piece ginger
  • 1½ teaspoons cornstarch
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons Shaoxing wine (Chinese rice wine) or mirin
  • 2 tablespoons vegetable oil, divided, plus more
  • Steamed white rice and sesame seeds (for serving)
Instructions
  1. Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so you’re ready to go.
  2. Cut 14-oz. block of tofu into 1x¼" pieces. Place pieces on a paper-towel lined plate and press a paper towel over top of pieces to absorb excess water.
  3. Remove any dirt from 1 lb. mushrooms with a damp paper towel and tear into 1" pieces.
  4. Basically How To Alert
  5. THE KEY TO CRISPY MUSHROOMS? NEVER WASH THEM.
  6. Trim root ends of 6 scallions, then slice them crosswise into 1" pieces.
  7. Peel 2-inch piece ginger with a spoon and thinly slice crosswise.
  8. Toss tofu, 1½ tsp. cornstarch, ½ tsp. red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl.
  9. Stir 2 Tbsp. vinegar, 2 Tbsp. wine, and remaining 2 Tbsp. soy sauce in a small bowl.
  10. Heat 1 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. When oil is shimmering and slides quickly across surface of pan, add mushrooms, scallions, and ginger and cook, tossing often, until mushrooms and scallions are browned in spots and mushrooms are tender, 5–7 minutes. Season lightly with salt and transfer to another medium bowl.
  11. Heat 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add tofu mixture and arrange in a single layer in skillet. Cook, undisturbed, until tofu is browned on first side, about 2 minutes. Add a touch more oil if skillet is very dry or tofu is sticking, then turn pieces and continue to cook, undisturbed again, until second side is browned, about a minute or two longer. If your skillet isn’t nonstick, you might need to loosen the tofu by scraping skillet with a spatula.
  12. Add wine mixture and mushroom mixture back to skillet. Cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat. Taste and season with salt, if needed.
  13. Serve stir-fry over rice. Top with sesame seeds.

Watch the recipe video here:

Faster than delivery, and about 10x more delicious. (via Basically)Make it:http://bonap.it/NB6aalF

Posted by Bon Appétit Magazine on Sunday, January 20, 2019

Main dish

Hanger Steak with Charred Scallion Sauce

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Hanger Steak with Charred Scallion Sauce
This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup crushed or coarsely chopped walnuts
  • 1 small garlic clove
  • 9 Tbsp. extra-virgin olive oil, divided
  • 1 1½-lb. hanger steak, cut into 4 pieces, center membrane removed
  • Kosher salt, freshly ground pepper
  • ¾ tsp. Aleppo-style pepper, plus more for serving
  • 12 scallions
  • 5 tsp. sherry vinegar or red wine vinegar
  • 1 Tbsp. chopped cornichons
  • 1 Tbsp. chopped drained capers
  • 1 Tbsp. whole grain mustard
  • ¾ tsp. chopped thyme
  • Pinch of sugar
  • Flaky sea salt
Instructions
  1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
  2. Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.
  3. Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
  4. Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

Watch the recipe video here:

If you've never charred scallions before, prepared to use this technique frequently. Make it: http://bonap.it/K8oHNd5

Posted by Bon Appétit Magazine on Saturday, January 19, 2019

Main dish

Oven-Barbecued Chicken

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Oven-Barbecued Chicken
No backyard? No problem! With the help of a quick spice rub, your favorite store-bought barbecue sauce, and a blast from your oven’s broiler, you can the sticky-sweet goodness of barbecued chicken—no grill necessary. It takes a little patience for the skin to crisp and the meat to tenderize, so don’t try to rush those steps (it’s worth it!).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 pieces skin-on, bone-in chicken thighs and/or drumsticks (about 3 lb.)
  • 3 tsp. kosher salt, plus more
  • 1½ tsp. light brown sugar
  • 1½ tsp. ground cumin
  • 1 tsp. freshly ground black pepper, plus more
  • 1 tsp. sweet paprika
  • 1 tsp. garlic powder
  • 2 medium onions
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • 1 cup store-bought barbecue sauce
Instructions
  1. Arrange a rack in top third of oven; preheat to 350°. Pat 8 chicken thighs and/or legs dry with paper towels, then transfer to a medium bowl.
  2. Toss 3 tsp. salt, 1½ tsp. brown sugar, 1½ tsp. cumin, 1 tsp. pepper, 1 tsp. paprika, and 1 tsp. garlic powder in a small bowl. Sprinkle entire spice rub over chicken in bowl. Toss with tongs until pieces are coated.
  3. Peel and halve 2 onions through the root end. Place onion cut sides down on cutting board, then thinly slice lengthwise.
  4. Cover a rimmed baking sheet with foil. Transfer onion to baking sheet and drizzle with 2 Tbsp. oil; season with more salt and pepper. Toss to coat.
  5. Spread onion mixture on baking sheet and place chicken legs over skin side up, spacing evenly.
  6. Roast chicken on top rack until skin is rendered and meat is tender all the way to the bone, 40–45 minutes. Turn on broiler and continue to roast until chicken skin is blistered and crisp in spots, 2–4 minutes depending on the strength of you broiler. Remove from oven and let chicken rest 5 minutes to allow juices to settle.
  7. Stir 1 Tbsp. vinegar and 1 cup barbecue sauce in a small bowl with a pastry brush.
  8. Turn chicken pieces over with tongs. Push onions toward center of baking sheet to form a pile. Paint a generous layer of barbecue sauce over surface of chicken. Using tongs, arrange chicken over onions. Broil until sauce is caramelized in spots, 2–4 minutes.
  9. Remove baking sheet from oven and turn chicken one more time, placing in same position as before, only sauced side down (the skin should be facing up). Paint skin sides of chicken generously with barbecue sauce mixture (you most likely won’t use all of it). Return to top rack and broil until skin is bubbling and charred in spots, about 4 minutes.
  10. Let rest 5–10 minutes. Serve chicken over onions with remaining barbecue sauce mixture.

Watch the recipe video here:

No backyard? No problem! Make it: http://bonap.it/rXpoz7a

Posted by Bon Appétit Magazine on Friday, January 18, 2019

Main dish

Roasted Peppers with Parm Breadcrumbs

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Roasted Peppers with Parm Breadcrumbs
Basically just an excuse to eat breadcrumbs by the handful, TBH. Great hot and at room temperature, these make a great, low-stress addition to an antipasti meat and cheese plate.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 bell peppers, any color
  • 4 Tbsp. extra-virgin olive oil, divided
  • ¾ tsp. kosher salt, divided
  • 1 cup panko (Japanese breadcrumbs)
  • ½ cup finely grated Parmesan
  • 1 tsp. garlic powder
  • 1 lemon
  • 4 sprigs parsley
  • 1 tsp. Aleppo-style or other mild red pepper flakes
Instructions
  1. Preheat oven to 450°. Place 3 bell peppers upright on a cutting board. Working around stems and avoiding the seedy center, slice straight downward to remove 4 lobes from each pepper.
  2. Arrange pepper lobes skin sides down on a rimmed baking sheet. Drizzle with 1 Tbsp. oil; season with ½ tsp. salt.
  3. Gently mix 1 cup panko, ½ cup Parmesan, 1 tsp. garlic powder, 2 Tbsp. oil, and remaining ¼ tsp. salt with your hands in a medium bowl.
  4. Using your fingertips, pat about 2 Tbsp. breadcrumb mixture into each piece of pepper. Drizzle peppers with remaining 1 Tbsp. oil.
  5. Bake peppers until bottoms are deeply browned and breadcrumbs are golden, 18–22 minutes. Let cool slightly.
  6. Meanwhile, slice 1 lemon into wedges and set aside. Pick leaves from 4 parsley sprigs and coarsely chop.
  7. Transfer peppers to a platter. Top with red pepper and parsley. Serve with lemon wedges alongside.

Watch the recipe video here:

Basically just an excuse to eat breadcrumbs by the handful, TBH.Make it: http://bonap.it/yNiBF7p

Posted by Bon Appétit Magazine on Saturday, January 12, 2019

Main dish

Lamb Meatballs with Raisin Pesto

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Lamb Meatballs with Raisin Pesto
Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large egg
  • ½ cup panko (Japanese breadcrumbs)
  • ½ tsp. ground cumin
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. ground turmeric
  • ¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
  • 2 Tbsp. plus ½ cup extra-virgin olive oil
  • 1½ tsp. kosher salt, plus more
  • 2 garlic cloves, divided
  • 1 lb. ground lamb
  • 2 cups mint leaves
  • 3 Tbsp. golden raisins
  • Plain whole-milk Greek yogurt (for serving)
Instructions
  1. Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1½ tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
  2. Gently roll lamb mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes.
  3. Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
  4. Spread yogurt over plates and divide pesto and meatballs on top.
Do Ahead: Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.

Watch the recipe video here:

Not exaggerating, everyone on staff is obsessed with these lamb meatballs.Make them: http://bonap.it/R9obOka

Posted by Bon Appétit Magazine on Saturday, January 12, 2019

Main dish

Put-It-On-Everything Cashew Sauce

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Put-It-On-Everything Cashew Sauce
This rich, creamy vegan(!) sauce is your new all-purpose condiment. Packed with herbs, it's a no-brainer for a seasonal veggies-and-dip situation, but can easily be dressed up to suit any occasion. Swap the herbs and vinegar for lime juice and zest and you've got a perfect taco-topper. Add some chipotles in adobo to make a spicy, smoky bottom-of-the-plate schmear for roasted veggies. Or spike it with some grated garlic and thin it with lemon juice for a killer dairy-free ranch dressing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups raw cashews
  • 1 cup mixed tender herbs, such as parsley, cilantro, dill, and/or basil
  • 2 Tbsp. unseasoned rice or distilled white vinegar
  • 1 Tbsp. kosher salt
  • Crudités, such as radicchio, carrots, radishes, and batons of bread (for serving)
Instructions
  1. Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.
  2. Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.
  3. Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.
  4. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.
  5. Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.

Watch the recipe video here:

Rich, creamy, AND vegan—meet your new all-purpose condiment. (via Basically)Make it: http://bonap.it/m38Psgz

Posted by Bon Appétit Magazine on Sunday, January 13, 2019