Author: Susan H. Eastridge
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Marie Samples
Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.
Author: Virginia Burke
Author: Marge Perry
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Tom Colicchio
These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon,...
Author: Julia Turshen
Author: Jill Silverman Hough
Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here...
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.
Author: Anna Stockwell
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
Author: Barbara Pool Fenzl
This is a recipe handed to me by my Aunt Shawna. It's smooth, rich, creamy, definately not your average guacamole. Even my picky three-year-old daughter...
Author: The Pantry Elf
Author: Katie O'Kennedy
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
I used an indoor grill for the shrimp. You could easily use the outdoor grill or just saute in a large skillet until done. Also, I use sriracha, but you...
Author: Jencathen
Author: Molly Stevens
Author: Steven Raichlen
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema...
Author: Lena Cederham Birnbaum
Author: Skye Gyngell