Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.
Author: Joe Yonan
Author: Steven Raichlen
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
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Author: Marina Delio
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
Author: Jeff Edmunds
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
Fresh cukes out of the garden mixed with ripe creamy avocado and kicked up with fresh and smoked jalapenos, fresh herbs. Yummy and healthy on a Hot day!
Author: Rita1652
Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.
Author: Todd Richards
Author: Marie Samples
Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn and tomato salsa, they are a crowd-pleasing and...
Author: Anna Stockwell
Author: Jill Silverman Hough
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.
Author: Chris Morocco
Author: Dave Kovner
Author: Ed Kenny
Author: Robert del Grande
Author: Sheila Lukins
Author: Chris Schlesinger
Author: Julie Loria
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
Author: Adeena Sussman
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
Author: Roberto Santibañez
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: María A. Alvarado-Gómez
Author: Nina Simonds
Author: Marge Perry
Author: Sheila Lukins
Author: Katie O'Kennedy
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: Virginia Burke
Author: Bon Appétit Test Kitchen