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tips how to keep an avocado from browning
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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.
5.0
(5)
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Here's how I'm making the most of my green gold.
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Recipes
Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way.
4.6
(4.56)
Quick
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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.
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You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.
5.0
(5)
Vegan
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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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This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.
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When the flavors of a savory salmon poke bowl crash land on a slice of avocado toast, you’ve got a lunchtime power player on your hands.
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This is the love child of a grain bowl and arugula salad—with charred scallions, avocado, and thinly sliced jalapeño for smokiness, richness, and heat.
4.7
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Creamy avocado hummus, where have you been all our lives?
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(4.2)
Easy
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This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.
4.7
(4.74)
Articles
(48)
Cooking
You can extend its short, short life.
Antara Sinha
Cooking
Nobody needs to tell you how to eat avocados. But that doesn't mean there aren't some common mistakes people make when preparing and eating them—mistakes you can definitely avoid.
Rochelle Bilow
Cooking
You’ve been there: It’s the morning before you need to use an avocado, which is as solid as a rock. Don’t panic. There’s still hope.
Antara Sinha
Cooking
We call it the Andy Baraghani treatment.
Andy Baraghani
Culture
We found out if this Flubber-like cover could keep a leftover avocado from browning.
Alyse Whitney
techniques
There's a trick, and you'll want to know it
Kay Chun
Videos
(141)
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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 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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Chefs from LA restaurant Madcapra devise a new dish that utilizes leftover greens and herbs.
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Master the basic techniques you need to maneuver around the kitchen like a professional. In this tutorial, learn the simple way to dice an avocado.
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he prepares turmeric salmon with coconut. The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
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Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia