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Entries tagged with 'avocados'

Wasabi Guacamole

Serious Eats Andrea Lynn 1 comment

[Photographs: Eventful Moments] Recipe adapted from Chef Zac Campbell of Eventful Moments. Campbell makes this Asian/Mexican fusion of guacamole for Day of the Dead celebrations.... More

Market Scene: Mercado de Coyoacán, Mexico City

Market Scene Steven McCutcheon-Rubio 3 comments

The first thing that caught our eye upon walking into the market was some beautiful huitlacoche still on the cob at Local (Stall) #88. We'd seen some loose huitlacoche at an improvised stall on the street on our way there, and had been impressed. There was a good variation in the size and color of the pieces, and there was no sign of dampness or sogginess. Mark explained that these were key characteristics to look for in good huitlacoche. Miguel Ángel, who was manning Local #88 that day, was selling his product for 100 pesos (about $8) per kilo. More

Dinner Tonight: Taquitos de Papa

Serious Eats Nick Kindelsperger 4 comments

Though I know the idea of a potato filling, like this one from Diana Kennedy's Oaxaca al Gusto: An Infinite Gastronomy, might seem too boring and starchy, it comes out absolutely delectable. The combination of waxy potatoes and the complex chili sauce comes together quickly and with little effort. It's so good that you could spoon this onto a store-bought tortilla and be done. I wouldn't complain. More

A Serious Salad Search: Sylvia Plath's Lost Salad Dressing

HeartofGlass 10 comments

Intrigued by a passage from Sylvia Plath's The Bell Jar, in which the character Esther Greenwood describes a French dressing–grape jelly reduction she ate with avocadoes, I tried re-creating it. With little success. So instead, I decided to eat a tribute rather than a re-creation of Plath's beloved salad: sliced ruby red grapefruit and avocado, drizzled with the rich, sweet, but more acidic taste of balsamic vinegar. More

Avocado Shake from the Asia Express Cart in Portland, Oregon

Erin Zimmer 12 comments

Avocados: can you do any wrong? The answer is, of course, no. Even when blended-up with sweetened condensed milk and ice, you are God's gift to our mouths. At first, I was a bit nervous. Through a straw? Avocados and I had only met with forks, tortilla chips (many of those) and bread involved. But that time had come—for an avocado shake. More

Rick Bayless's Bacon and Tomato Guacamole

Serious Eats Caroline Russock 10 comments

Fiesta at Rick's by Rick Bayless is a must-have for anyone who's enamored of all things avocado-related. And if guacamole is your thing (but really, who doesn't love it?) Fiesta at Rick's has some of the tastiest variations out there. With a fruit as creamy, rich, and versatile as the avocado there are countless ingredients that can be added to the mix—mango for sweetness, toasted pumpkin seeds for a nutty crunch, and, of course, bacon. This Bacon and Tomato Guacamole takes the classic flavors of a BLT and pairs them with smooth avocado, and spicy, smokey chipotles in adobo, along with the lime, onion, and cilantro. More

Cook the Book: Herb Green Ceviche with Cucumber

Serious Eats Caroline Russock 1 comment

My goal for Cook the Book this week was to put together a menu for a summer party that would be cool and stress free for the host, minimizing time spent in a hot kitchen but still filled with dishes that were not only easy to prepare but also really enjoyable. And this this Herb Green Ceviche with Cucumber from Fiesta at Rick's by Rick Bayless hits all of the marks. More

Knife Skills: How to Cut an Avocado

How To J. Kenji López-Alt 27 comments

Like the passionate love-child of a vegetable and stick of butter, avocados are creamy, fatty, healthy, and delicious. This video will demonstrate a couple tips on how to make the most of your avocado both in ease of preparing, and in presentation. More

The Crisper Whisperer: Sweet and Savory -- 5 Summer Foods That Swing Both Ways

Serious Eats Carolyn Cope 13 comments

From savory sautéed rhubarb to avocado milkshakes, surprise your palate with these five summer ingredients that can switch hit from savory to sweet with the best of them. With summer officially here, vegabundance is on its way, so prepare now to keep it exciting. More

The Crisper Whisperer: Beyond Guacamole - 5 Ways to Use Avocados

Serious Eats Carolyn Cope 95 comments

To some of us, an overabundance of avocados sounds like the makings of a Lifetime Achievement Award. But the Crisper Whisperer serves at the pleasure of serious eaters everywhere, and Californians, Floridians and other highly evolved specimens are looking for a way to move beyond guacamole. Read on to learn (and share your own) avocado tips and tricks with the fortunate and unfortunate alike. More

How to Jazz Up Your Guacamole

Serious Heat Andrea Lynn 29 comments

A good guacamole doesn't need much adornment. Mashing the avocado with salt, jalapeno slices, scallion slivers and a squeeze of citrus juice will suffice. But sometimes, a special occasion like Cinco de Mayo makes me want to get a little adventurous with my guacamole-making. Here are some ideas for add-ins, including basil, bacon, and bananas (yes, I said bananas!). More

Video: The Guacamole Song

Robyn Lee 2 comments

Guacamole was invented over a thousand years ago in the deep Aztec jungle when a small boy stepped on a ripe avocado and realized the resulting green paste would taste perfect with diced tomato, onions, chiles, garlic, cilantro, and salt and pepper. ...According to comedic duo Rhett and Link. They may not be guacamole historians, but they love the mashed avocado dip enough to make an instructional musical recipe video for it. More

Cakespy: Chocolate Avocado Cake With Avocado Buttercream

Serious Eats cakespy 37 comments

Plus, with the Super Bowl—only the biggest avocado consumption day of the year—just around the corner, chances are you might have an extra avocado or two lying around. Why not make use of it by making a sweet treat full of good fat? More

Alton Brown's Sardine-Avocado Sandwich Diet

Erin Zimmer 87 comments

It actually doesn't taste like diet food at all. Alton Brown on the Good Eats "Live and Let Die" episode where he talks about his weight loss. Sardine Avocado Sandwiches View the complete recipe here » If you've seen Alton Brown on television recently (his Iron Chef White House appearance, the Welch's Grape Juice commercials, or of course, Good Eats) you've probably noticed that a big chunk of him is missing. Where did you go, Alton? Sardines + Avocado. [Photograph: Erin Zimmer] Apparently to the land of sardine-avocado (sardicado?) sandwiches, where he's lost 50-pounds-plus. On a recent Good Eats episode called "Live and Let Diet," Brown revealed his little skinny-making secret.... More

Alton Brown's Sardine-Avocado Sandwiches

Serious Eats Erin Zimmer 22 comments

Or the "sardicado" sandwich.... More

Dinner Tonight: Roasted Beet, Goat Cheese, and Avocado Sandwiches

Serious Eats Nick Kindelsperger 12 comments

[Photograph: Nick Kindelsperger] I've seen too many veggie sandwiches fail. Usually marketed as the "healthy option," the sandwich's downfall always seems to be its overabundance. Without meat, people tend to stuff it with as many vegetables as possible. But a... More

Trader Joe's Frozen Avocado Halves = Fail

Erin Zimmer 16 comments

It's pretty rare that Serious Eaters have a bone to pick with Trader Joe's. The grocery chain practices good grammar, is especially considerate to grandmas, and is sorta like Disney World, only better. But when it starts stocking frozen avocado halves, we may have a problem. According to Mike Hess of True/Slant, the shrink-wrapped halves are no bigger than limes (first mistake). And when turned into guacamole, the outcome is "a pasty, gritty, flavorless and textureless blob of shame." Joe can do many wonderful things, but he should have left this one alone. Stick with the frozen dumplings, man. Related What are your favorite products from Trader Joe's? [Talk] One Dozen Trader Joe's Eggs, Each with a Double Yolk In... More

In Season: Avocados

In Season Claire Sellers 32 comments

Photograph from Darwin Bell on Flickr Now that spring has fully sprung, it's time to say goodbye to the rock-hard green avocados holding place for the dark and fully ripened gems we're now seeing in markets everywhere. Avocados are chock full of valuable nutrients, containing high amounts of vitamin K, potassium, and vitamin C, to name a few. Avocados are the fruit (yes, fruit) from the Persea americana, a tall evergreen tree that can grow up to 65 feet high. Native to Central and South America, avocados have been cultivated and eaten in these regions since 8,000 B.C. In the middle of the 17th century, they were introduced to Jamaica and spread throughout the Asian tropical regions by the... More

Cook the Book: Smoked Ham with Avocado and Butter

Serious Eats Grace Kang 13 comments

Avocado adds a great creamy element to sandwiches, and I'm glad to see it in a sandwich that doesn't call for sprouts. I don't understand how anyone eats those threadlike sprouts. I almost gag every time I try them. Plus,... More

Sugar Rush: Where to Find Avocado Shakes

New York Erin Zimmer 6 comments

Photographs by Robyn Lee. From left: Nha Trang, Shopsins, Minangasli. After Sunday's guacamole binging, it's probably best to cure the hangover with more avocado. As they say, "a hair of the dog that bit you," and if it works... More

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