'Guacamole' on Serious Eats

Poppadums with Chile-Spiked Onion and Avocado Pomegranate Dip from 'Indian Cooking Unfolded'

My only experience eating poppadums has been in Indian restaurants with a couple of chutneys alongside. The crackers have always seemed ethereally light and magically crisp. I never would have thought to serve them at home, or even knew the first thing about preparing them. This dead-simple appetizer recipe from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, takes away that mystique and serves the crackers with an Indian twist on a couple of dips. More

Poppadums with Chile-Spiked Onion and Avocado Pomegranate Dip from 'Indian Cooking Unfolded'

My only experience eating poppadums has been in Indian restaurants with a couple of chutneys alongside. The crackers have always seemed ethereally light and magically crisp. I never would have thought to serve them at home, or even knew the first thing about preparing them. This dead-simple appetizer recipe from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, takes away that mystique and serves the crackers with an Indian twist on a couple of dips. More

How to Make the Best Guacamole

Everyone likes guacamole, agreed? So whether you're rooting for the Ravens or the 49ers this weekend, we can all agree on Team Guacamole, right? Here's a recipe for the classic guacamole, and an important discussion on the science behind guacamole (on browning, on ripening, on mashing, on various avocado types). If you're feeling much less purist, check out our 14+ guacamole variations in the slideshow. Sriracha-infused guacamole anyone? More

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