Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.
This is a recipe handed to me by my Aunt Shawna. It's smooth, rich, creamy, definately not your average guacamole. Even my picky three-year-old daughter...
Author: The Pantry Elf
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation...
Author: Steven Raichlen
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting...
Author: Tara O'Brady
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
Recipe adapted from Canal House Cooking, Volume No. 4 by Christopher Hirsheimer and Melissa Hamilton. This refreshing chilled soup (from their latest edition)...
Author: Raquel Grinnell
Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.
Author: Katherine Sacks
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
Author: Tom Colicchio
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Luis Miguel López Alanís
Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema...
Author: Lena Cederham Birnbaum
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
Author: Adeena Sussman
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Author: Marina Delio
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here...
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor...
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
Author: Cathy Halter
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
Author: Skye Gyngell
Author: Marge Perry
Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden...
Author: Andrea Albin
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in...
Author: David Tamarkin
I used an indoor grill for the shrimp. You could easily use the outdoor grill or just saute in a large skillet until done. Also, I use sriracha, but you...
Author: Jencathen
Author: Chris Schlesinger
Author: Shaun McCrain