Avocado

This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.

Great with vegetables, salad, or pizza, this dressing is all Big Ranch Energy with added depth and nuttiness from toasted seaweed snacks and sesame seeds.

Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.

Weeknight dinner can't get much easier—or tastier—thanks to these spiced beef tostadas.

Torta milanesa usually features chicken or pork; this vegetarian version swaps in thin-sliced eggplant, which goes crispy on the outside and creamy on the inside.

This bright and creamy dip is RSVP’ing yes to your next cookout.

This is the love child of a grain bowl and arugula salad—with charred scallions, avocado, and thinly sliced jalapeño for smokiness, richness, and heat.

No seafood? No problem. This summery fruit “crudo" hits all the right notes of bright, savory, sweet, and umami in one vibrant dish.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

If you're not the kind of person who keeps canned fish in your pantry at all times, this is the recipe that will convert you.