Avocado

This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.

This easy chunky guacamole recipe gets warmth from a dash of cumin and heat from fresh or pickled jalapeño.

Avocado leaves are the aroma of Oaxaca, and they are the main flavor in this indispensable staple. So many things can be created out of this little bean paste flavored with anise-y avocado tree leaves. It is the base for memelas, tlayudas, molletes, enfrijoladas, and so much more. Growing up, we stopped at the market in Tlacolula—a small village located near Oaxaca City—just to buy the paste, already made, in little plastic bags. You buy some tasajo, you grill it, you get some fresh tlayudas, some salsa, and then you spread some of this paste all over your tortilla like it is a savory cake frosting.

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip.

These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables—or a random radish or extra scallion).

This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas. Top with a creamy, savory peanut butter and serrano salsa.

Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of lime juice, salt, and EVOO, and dinner is done.

Adding sweetened condensed milk to the crust gives this cake a candy-like texture that reminds me of a Twix bar (a childhood weakness I rarely get to indulge since marrying a chef!). That same sweetness accentuates the buttery quality of ripe avocados. Chill it thoroughly, then let the cake sit at room temperature for a bit before you slice it. It’s so refreshing on a hot day.

Toss grilled carrots and fresh avocados with a chile-ginger dressing that's sweetened with honey for a simple side that can easily double as a light lunch.

Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.

Agua de limón, or Key lime water, is probably the most common agua fresca. This recipe is a fun spin on the traditional, using lemons instead of Key limes and adding avocado to acknowledge the very classic combination of citrus and avocado, but out of their normal context. 

This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.

The dairy-free secret to this fudge's creaminess? Avocado.

Though it is Jamaica’s national fruit, ackee is cooked and used as a vegetable. With a subtle, almost nutty taste, it is an exciting addition to vegetarian menus.

This recipe is exceptionally weeknight-friendly (it goes from start to finish in less than an hour) and fully adaptable depending on the tastes of your family.

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.

Avocados add creamy, nutrient-dense richness, taking the place of butter in these baked sweets.

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.

Who says oatmeal needs to be sweet? Prepare the oats as you traditionally would, but instead of adding berries and sweeteners, toss in greens and kimchi, then top with an egg, hemp seeds, and avocado.

Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.

Topped off with a simple raw corn salsa, these patties are a crowd-pleasing and low-maintenance summer dinner.

With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover’s dream salad is the perfect way to put a fresh spin on a Western classic.

Prep ahead for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.

Starting with fresh ingredients like avocado and cucumber this take on a poke bowl is simple to execute and surprisingly tasty. Try this variation on everyone’s favorite sushi roll, deconstructed, with all the great taste of a California roll.