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magazine cookingclub guacamole with fresh corn and chipotle
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Culture
A roundup of food news from around the Internet on March 5, 2014.
Ann Mah
Cooking
Adam Rapoport has lots to say about corn, so you better not ask him to cook it in February.
Adam Rapoport
Cooking
Leave that store-bought stuff on the shelf.
Alex Pastron
Restaurants
At their Minneapolis restaurant Oro by Nixta, Kate and Gustavo Romero spotlight diverse corn varieties through vibrant Mexican dishes.
Joseph Hernandez
Restaurants
Pastry chefs are going all in on maize.
Sam Stone
techniques
A comprehensive guide to buying, grilling, and zhuzhing your summer bounty.
Ali Francis
Add crunch to your guacamole with a surprise ingredient: celery
Ann Mah
Lifestyle
But we're still downing them straight out of the bag.
Kate Donnelly
Culture
Border Grill chef Mary Sue Milliken took to Twitter to answer your vital Mexican-food questions about tortillas, pork-free beans, and jarred salsa
Laura Loesch-Quintin
Cooking
Like masa pancakes and miso-glazed eggplant grain bowls.
The Bon Appétit Staff
Cooking
Don’t toss your corncobs—boil them into liquid gold.
Melina Hammer
Culture
No chunks here
Julia Bainbridge
Cooking
Sturdy enough for guac? Yup. Light enough for repeated snacking? Also, yup.
Andrew Knowlton
Cooking
A new recipe you can make for breakfast, slathered with honey butter, or as an all-purpose barbecue side.
Jesse Sparks
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
techniques
My versions of the Top 100's unstoppable trio (including some seriously good guacamole).
Bridget Moloney
techniques
Advice on improving your guacamole, courtesy of chef Roberto Santibañez and writer JJ Goode.
JJ Goode
Cooking
We tried 9 different tortilla chip brands, so you’ll never have to wonder again.
Ashley Mason
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Corn off the Cob."
Julia Bainbridge
Culture
Here are the finalists for this week's food52 contest: Your Best Corn Recipe.
Julia Bainbridge
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
techniques
Cinco de Mayo is almost upon us. What's the one thing we bet everyone will be serving that day? Guacamole.
Julia Bainbridge
Cooking
We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
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