Avocado

Eating clean doesn’t mean missing out on flavor.

It’s important to let the nori fry until all the bubbling subsides so you end up with crunchy chips rather than chewy pieces of seaweed.

Avocado + baguette = emoji avocado toast.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

It involves about 5 minutes of prep—and it's impossible to dislike.

This salad brings the sunshine, not the other way around.

A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. 

An authentic guacamole recipe is a rare thing indeed. Nail it with these tips—and by avoiding these common mistakes.

Did you know you can grill a steak, toss together a ceviche, and make watermelon poké—all on a sailboat? Neither did we until we charted a course for the Channel Islands with a veteran crew of food lovers.

You might as well make a double batch now—you'll definitely need it.

Avocado—for dessert?!? Well, it is a fruit, after all.

The professional testers at Cook's Illustrated went through over 100 avocados and *scientifically* proved that avocado slicers are pointless.

You can freeze AVOCADO?! What is this madness?

Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Margaritas are always wearing their party hats.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

We’ve rounded up the week’s most eye-catching food stories so you can stay relevant *and* exceptionally handsome.

Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely acceptable to eat for breakfast. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

Sub spinach for kale if you like.

From a side of avocado that costs a whopping $7 to avocado toasts that are architectural masterpieces, have we gone too far in our love for avocado?

Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!