We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.
Author: Anna Stockwell
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
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 can substitute any hot sauce. Just be sure to adjust...
Author: Jencathen
Author: Nina Simonds
This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.
Author: Anna Stockwell
Recipe adapted from Canal House Cooking, Volume No. 4 by Christopher Hirsheimer and Melissa Hamilton. This refreshing chilled soup (from their latest edition) combines rich avocados with crisp cucumbers....
Author: Raquel Grinnell
Island Pork Tenderloin Salad
Author: Mary Frances Heck
With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful...
Author: Patricia Wells
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo...
Author: Rick Martinez
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Author: Andrea Aliseda
I worked at Chili's for 2 1/2 years and just this year they came out with the most delicious guacamole I'd ever tried. This is the authentic recipe for it.
Author: misaistheboofy
Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.
Author: Todd Richards
Author: Paul Grimes
Poaching chicken in a ginger-scallion broth not only flavors the meat, it leaves you with flavorful stock and rendered fat for crisping up fluffy white rice.
Author: Carla Lalli Music
Author: Robert del Grande
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 and can be your go-to salsa base.
Author: Rick Martinez
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 your horizons. Don't skip the sliced tomatillo-its...
Author: Andrea Albin
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Author: Mary Gonzalez
Author: Melissa Perlman
These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables-or a random radish or extra...
Author: Julia Turshen
Author: Sheila Lukins
Author: Claudia Fleming
Author: Patricia Wells
Author: Priscila Satkoff
Author: Lisa A. Wilson
Author: Sergio Remolina
Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.
Author: Magdalena Wszelaki