Crunchy roasted chickpeas add a surprising element to this simple salad, which pairs well with both Middle Eastern and Latin American flavors.
“I really love seafood as a starter, and these crostini are great to nibble on,” says chef Luke Thomas. Rich but also light-feeling, they make a perfect small bite before…
With creamy avocado, sweet corn, a drizzle of adobo, cheese, and sour cream, these vegetarian tacos pack so much flavor that you won’t miss the meat.
This creamy homemade dressing is better than any bottled ranch. Show it off on this simple green salad and serve with barbecued ribs, chicken, or pulled pork.
An intriguing combination of flavors and textures in this slightly sweet salad makes it hard to stop eating. Serve it with a mild white fish.
The bright, fresh flavors of this colorful Cuban salad beautifully counter the richness of grill-roasted pork. Since they grow there, Florida avocados are favored in Cuba, but Hass avocados work…
An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish…
With added tang from tomatillos and fresh flavor from the spinach, this healthful guacamole is a great way to get your vegetables while snacking on chips.
This is a favorite combination at The Cheese Truck in New Haven, where it’s actually made with six different cheeses (Comté, Gruyère, and raclette as well as the ones listed…
Big chunks of avocado are important to the texture of guacamole, so I mash it only enough to hold it together. When seasoning to taste, try the guacamole with the…
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