Avocado

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

Hass, queens!

Here's how I'm making the most of my green gold.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

We call it the Andy Baraghani treatment.

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.

A not-so-average torta with crispy chicken and black beans for the win.

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.

Leave that store-bought stuff on the shelf.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

Less dipping, more sipping.

Movie night. The Super Bowl. The end of days. This creamy trout-avocado dip is an all-occasion stunner.

Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.

The couple has been together for 14 years. Much of that time has been spent making this guac.

Searing a steak, seasoning a salad, and making a vinaigrette. All covered in today's class...errr, salad.

Crusty, juicy sliced steak + a fully-loaded salad = what we want to eat most nights of the week, TBH.