The panini to end all panini: buttery avocado, oozing melted brie and fresh mozzarella, all punctuated with chewy-sweet sun dried tomatoes and fresh whole basil leaves. Crispy, gooey, and delicious. More
This thick, creamy tarragon and basil dip and dressing is giving a green buttery oomph with blended avocado. Great for salads, but even better for crudités and shrimp cocktail. More
Pico di gallo meets tuna tartare in this charred tuna and avocado salsa. Serve it with corn chips and go to town. More
Less is more in this simple, healthy appetizer of avocado, lemon, olive oil, and fresh green onions and herbs. More
I tried out Rick Bayless's Frontera Guacamole Mix last weekend, when I was hosting a barbeque and didn't have time to make guac from scratch. Normally I don't mind all the mashing, mincing, and dicing, but in the summer I'm all about easy entertaining. Was it worth the price? And, more importantly, were my guests fooled into thinking I made it myself? More
Ah, guacamole. The piece de résistance of the dips while you're glued to the game. One of my favorite press releases to receive all year is the one from the Hass Avocado Board (HAB) telling us how many pounds of 'cados we'll be consuming during Super Bowl festivities. This year: an estimated 69.6 million pounds. Here are some traditional and more experimental guacamole recipes. Adding bacon: blasphemy? More
Brickyard Cafe's 'California Panini' is a super-sized panino whose relatively slim profile can just barely contain the mass of meat, cheese, and veggies within. More
