Stories / Awards, Recipes

A Beard Award Winner Shares How to be a Soba Star

Isabel Bass

July 28, 2016


Bright, refreshing greens become a staple during the hot summer months, but sometimes you can't help but feel stuck in the salad blues. Instead, why not use this season to get creative with your cool-down eats? The possibilities are endless with all of the vibrant veggies and hearty grains at the market—and to get you started, we’re sharing one of our go-to cold noodle dishes. This gem, from Heidi Swanson's 2016 JBF Award–winning Near and Far cookbook, mixes nutty soba noodles, spicy radishes, toasted sesame seeds, and a sweet-and-savory paprika paste to yield this flavor-packed bowl. Swanson even recommends topping it all off with a soft-poached, runny egg. Next time you can't take the heat, get into the kitchen and whip up this deliciousness. Get the recipe.

Learn more about the 2016 James Beard Awards.

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