Gluten-free Recipe

Tender buttermilk-soaked onion rings fried in crispy batter are no longer a no-no for those eating gluten-free, thanks to this easy recipe! 2 large yellow or Vidalia onions, peeled, cut into 1/2"-thick rings

2 cups buttermilk, at room temperature

3/4 cup superfine white rice flour

6 Tbs. cornstarch, + about 1 cup more for dredging

1/4 tsp. kosher salt 1 egg yolk, at room temperature 1 cup warm water Neutral oil, for frying Place onion slices in large zip-top bag; cover with buttermilk and seal. Allow to sit in refrigerator for at least 30 minutes and up to 1 hour. Prepare tempura batter: In large bowl, place rice flour, 6 Tbs. cornstarch and salt; whisk to combine well. In small bowl, beat egg yolk with warm water until well combined. Create well in center of large bowl with flour mixture; pour in egg yolk mixture in slow, steady stream, whisking constantly to combine. Batter should be about the consistency of heavy cream. Place about 1 cup cornstarch in shallow bowl for dredging; set aside with batter. Place about 3" oil in medium heavy-bottomed pot; bring to 360°F on deep-fry thermometer. Line large rimmed baking sheet with paper towels; place wire rack on top. Remove onions from refrigerator; pull out rings from buttermilk one at a time, allowing excess buttermilk to drip off. Dredge onion rings in reserved cornstarch; dip in batter and allow much of batter to drip off. Place rings in hot oil in small batches, taking care not to crowd. Onion rings should begin to bubble up immediately. Fry until bubbling subsides and rings are lightly golden brown all over, about 2 minutes per side. Remove from oil with slotted spoon; place on rack to drain completely. Return oil to temperature before frying remaining onion rings in small batches. Keep early batches of rings warm in 200°F oven, still on racks above paper towels. Serve immediately. ■ No- Fry Option: Although tempura batter is traditionally only used for frying, it’s actually appropriate for baking as well. Your results won’t be exactly the same, of course, but it’s nice to have the alternative. Preheat oven to 400°F. Line large baking sheet with foil; coat well with cooking oil spray. Prepare and batter onions as directed in recipe as written, but place onions on baking sheet about 1" apart. Bake about 20 minutes or until lightly golden brown. Allow to cool for about 5 minutes before removing from baking sheet and serving. This will allow tempura to set so it doesn’t stick to baking sheet.

This hearty Asian-style salad made with peppercorn-crusted beef fillet is bursting with fresh flavor!

2 crushedtsp. peppercorns,

1 coriandertsp. ground

1 tsp. sea salt

1-lb. piece beef fillet (tenderloin)

1 Tbs. oil 1 Tbs. brown sugar

1 Tbs. Thai fish sauce

2 Tbs. lime juice

1-2 red chilies, seeded and chopped

1 clove garlic, crushed

1 cucumber, thinly sliced

4 scallions, thinly sliced

2 baby bok choy, thinly sliced 1/4 cup chopped fresh basil, preferably Thai

1/4 cup chopped fresh mint 1/4 cup chopped fresh cilantro

● Combine peppercorns, coriander and salt. Rub beef all over with oil; roll in spice mixture to coat completely. Generously coat large skillet or grill pan with cooking spray; heat over medium heat. Add beef; cook, turning often, until browned on all sides, reducing heat to low to prevent burning. Cook until meat thermometer inserted into center registers 135°F for mediumrare, 15-20 minutes. Transfer to cutting board; cool.

● Meanwhile, for dressing, in pot, mix sugar and fish sauce; stir in 2 Tbs. water. Cook, stirring, until sugar dissolves. Transfer to bowl; cool. Stir in lime juice, chilies and garlic.

● Cut beef into thin slices and put into large bowl. Add cucumber, scallions, bok choy, basil, mint and cilantro. Pour dressing over salad; toss. Serve immediately.