Author: Skye Gyngell
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy...
Author: Tara O'Brady
Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.
Author: Marie Samples
If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs, cheese, red onions, or avocado.
Author: Diala Canelo
Author: Sheila Lukins
Author: Bon Appétit Test Kitchen
Author: Susan H. Eastridge
Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.
Author: Katherine Sacks
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 mexicana (a nutty cultured cream available at some...
Author: Lena Cederham Birnbaum
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.
Author: Monday Morning Cooking Club
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.
Author: Anna Stockwell
Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
I worked at Chili's for 2 1/2 years and just this year they came out with the most delicious guacamole I'd ever tried. This is the authentic recipe for it.
Author: misaistheboofy
Author: Virginia Burke
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
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
Author: Alison Roman
Try our easy chicken nachos recipe from Lucinda Scala Quinn, made with black beans, cooked chicken, and salsa.
Author: Lucinda Scala Quinn