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guacamole
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(43)
Cooking
Leave that store-bought stuff on the shelf.
Alex Pastron
Culture
No chunks here
Julia Bainbridge
techniques
Advice on improving your guacamole, courtesy of chef Roberto Santibañez and writer JJ Goode.
JJ Goode
Add crunch to your guacamole with a surprise ingredient: celery
Ann Mah
Culture
You might as well make a double batch now—you'll definitely need it.
Rick Martinez
techniques
Cinco de Mayo is almost upon us. What's the one thing we bet everyone will be serving that day? Guacamole.
Julia Bainbridge
techniques
An authentic guacamole recipe is a rare thing indeed. Nail it with these tips—and by avoiding these common mistakes.
Rochelle Bilow
Culture
A roundup of food news from around the Internet on March 5, 2014.
Ann Mah
Culture
Trust us, it's delicious
Matt Duckor
Culture
The couple has been together for 14 years. Much of that time has been spent making this guac.
Neil Patrick Harris and David Burtka
Restaurants
Pop-up founder Arnold Byun and chef Kyungbin Min walked us through each dish in this celebratory Korean platter.
Frances Kim
techniques
Don't end up with brown goop on game day
Danielle Walsh
Culture
And see "dicing" taken to its literal extreme
Sam Dean
Culture
To be honest, I made two batches, as you can see from my photos; one with the barest amount of that tomatillo base in it, and the other mixed with the tomato/serrano salsa, which was quite good. The tomatillo guac was hardly touched.
Chris Hall
techniques
My versions of the Top 100's unstoppable trio (including some seriously good guacamole).
Bridget Moloney
Cooking
Sturdy enough for guac? Yup. Light enough for repeated snacking? Also, yup.
Andrew Knowlton
Cooking
Chris's Recipe Review: Chilled Mint and Avocado Soup
Chris Hall
Cooking
No, it's not the set-up for a joke. It's what "chalupa" means in Spanish.
Julia Bainbridge
Bridget Moloney
Cooking
This beloved Cuban flavor combo will make any baked good sing.
Mehreen Karim
Culture
techniques
We're not ragging on guacamole; we're just hardcore crushing on avocado. Here's how to sneak it into everything you make.
Christina Chaey
techniques