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avocado - Page 3 of 14

  • Recipe

    Crab-Stuffed Avocados

    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…

  • Moveable Feast

    Scallop Ceviche with Jícama, Cucumber, and Sesame

    Chef Evans’s “secret” ingredient to enliven this ceviche is yuzu juice, from the Asia fruit that embodies flavors of mandarins, tangerines, grapefruit, and lemons. If you can’t find wild-salmon roe…

  • Moveable Feast

    Charred Baby Octopus Salad with Cumin-Lime Vinaigrette

    Braising is the key to tenderizing the notoriously tough flesh of the octopus. Chef Williamson uses an aromatic vegetable broth as her braising liquid. Some chefs even add a wine…

  • Moveable Feast

    Lamb Sausage Patties with Avocado Relish

  • Moveable Feast

    Heirloom Bean Tostadas with Crispy Avocado

    Though we call for an assortment of canned beans for convenience, Chefs Feniger and Milliken used heirloom beans, such as scarlet runner beans, to dress up this recipe with color…

  • Recipe

    Yucatecan Grilled Fish Tacos

    These bright, spicy tacos get their authentic flavor from a mixture of orange and lime juices (to replicate the bitter oranges grown in the Yucatán) and herbs and spices like…

  • Recipe

    Quick Chicken Posole

    This speedy version of the classic Mexican chicken and hominy stew hits all the right notes. Serve with tortilla chips, if you like.

  • Recipe

    Jucy Lucy Turkey Burgers

    This burger—two patties surrounding  molten cheese core—was inspired by the specialty at Matt’s Bar in Minneapolis, Minnesota. The creamy, tangy avocado spread is terrific on all kinds of burgers and…

  • Recipe

    Quinoa and Black Bean Burgers with Tomatillo Guacamole

    Quinoa gives these veggie burgers a fantastic “chew,” and of course packs plenty of protein. Tasty on an English muffin, they’re also delicious served sans bun.

  • Recipe

    Wild Salmon-Avocado Ceviche

    One of the best ways to celebrate the pure flavor and texture of wild salmon is to enjoy it raw, “cooked” only by the acid in fresh lime juice. It’s…