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Okay, maybe we'd forget a few.
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This bright and creamy dip is RSVP’ing yes to your next cookout.
4.0
(3.75)
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You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
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(5)
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Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.
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You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.
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A lighter, smoother, more grown-up guacamole.
3.0
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Easy
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No seafood? No problem. This summery fruit “crudo" hits all the right notes of bright, savory, sweet, and umami in one vibrant dish.
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This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.
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(3.76)
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Think way, way beyond avocado toast.
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A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.
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A chili from the ’90s, all the cookies, and, yes, *that* focaccia.
Articles
(103)
Cooking
Less dipping, more sipping.
Carla Lalli Music
Cooking
We call it the Andy Baraghani treatment.
Andy Baraghani
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It’s where avocados are always in season.
AvoEatery
Culture
You know about avocado toast, but avocado...pie?
Christina Chaey
Shopping
West-Bourne’s punchy, iridescent green oil reminds me of sunnier days.
Kyle Beechey
Culture
Don't trust someone to squeeze an avocado for you.
Alyse Whitney
Videos
(153)
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Chefs from LA restaurant Madcapra devise a new dish that utilizes leftover greens and herbs.
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Fermenting maestro Brade Leone is back with the next episode of It's Alive and this time he's turned his pickling attention to the venerable avocado. One of the best parts about Brad's method is it calls for unripened avocados, meaning there's no fussing around waiting for the perfect consistency. Just a few ingredients and a little patience yields a jar of pickled avocado goodness, ready to add a kick to any dish.
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Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare a perfectly snackable, freshly made dip to pair with their favorite chips. From chunky salsas to creamy baked creations, one of these chips and dip combos is sure to make a crunchy impression at your next get-together.
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weightloss-tricks.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weightloss-tricks.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Moroccco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. On this episode, we challenged everybody to plate an avocado in one minute.
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A fresh take on a margarita that plays off the creaminess of its ingredients featuring Don Julio Blanco.
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings -- carnitas, beef, anything (but not literally anything)!
Check out the recipe here: https://weightloss-tricks.today/recipe/pupusas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">