Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
Author: Claire Saffitz
Diana Kennedy Mexican recipe for regional guacamole.
Author: Diana Kennedy
A hearty, healthy meal that's halfway done before you even start cooking.
Author: Adam Rapoport
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor...
Author: Anna Stockwell
Author: Melissa Robert
Author: Melissa Roberts
Author: Miriam Chandler
Author: Bruce Aidells
Author: Chris Miller
Make and share this Creamy Avocado Coleslaw recipe from Food.com.
Author: gailanng
Author: Lourdes Castro
Top this savory version of fluffy dutch baby pancakes with smoked salmon and cream cheese, fried egg and avocado, or crispy bacon and cheddar.
Author: Claire Saffitz
Author: Lourdes Castro
Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's...
Author: Gonzalo Guzmán
Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.
Author: Johnny Hernandez
Meet the love child of cheese fries and nachos: crispy, seasoned fries loaded with skirt steak and silky cheese sauce. One taste and you'll understand why San Diego is so wild about them.
Author: Rhoda Boone
Author: Rhoda Boone
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
Author: Maggie Ruggiero
In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.
Author: Katrina Scott
Recipe courtesy of Kelsey Nixon and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/kelsey-nixon/tomatillo-guacamole.html
Author: Food.com
Delicious and so pretty to look at too! Served in the shell, this makes for a great light salad for parties, lunches, and at home! From Whole Living, January/February 2012.
Author: Sharon123
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.
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 loves this. I usually eyeball ingredients when I...
Author: The Pantry Elf
Author: Steven Raichlen
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.
Author: Heidi Swanson
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.
Author: Alison Roman