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This easy braise has a little heat and a lot to rave about, especially when paired with a simple avocado salad and a cozy rice pudding in this David Tanis [...]

Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this elegant salad. Thin-skinned varieties such as Persian or English cucumbers work best, as they [...]

This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and melons buckled in the back seat. The recipe is simple: [...]

A snap to make, these tender, sweet corn arepas de choclo from the food stylist Mariana Velásquez make an excellent summer meal. In Colombia, where the food stylist Mariana Velásquez [...]

With its jumble of tomatoes, avocado, mozzarella and cucumber, this has all you've ever wanted in a pasta salad. Make the dish a few hours ahead so the flavors have [...]

The burgers in this recipe, stuffed with cheese and a bit of butter, are moist and flavorful and, best of all, hold together and flip easily. Time: 25 minutes Yield: [...]

Time: 20 minutes Yield: 6 to 8 servings ¾ cup sour cream 1 jalapeño, finely chopped (about 2 tablespoons) Kosher salt and black pepper 2 medium ripe avocados 2 tablespoons [...]

Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that's poetically simple [...]

Looking for ideas for what to pack in your child's lunchbox? Melissa Clark will answer readers' questions and share lunch tips in a Facebook chat on Friday, Sept. 5, at [...]

This is a sweet, fruity salsa, with a wonderful array of textures: juicy, sweet-acidic pineapple; soft, creamy and subtle avocado; and crisp and refreshing jicama, with everything set off by [...]

Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a [...]

I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic -- toasting really, as [...]

One of my favorite new cookbooks of this season is ''A Mouthful of Stars'' (Andrews McMeel), by Kim Sune. The book is a memoir, travelogue and cookbook all rolled into [...]

Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and pured avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served [...]

The chef Suvir Saran says that ''avocados make people happy,'' and he's right. He adds toasted cumin seeds, which he refers to as ''Indian bacon bits,'' to his chunky guacamole. [...]

I wanted to make this with tomatillos only, but found that what makes a great salsa doesn't necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. [...]

In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the pured tomato base. In this version, I blend [...]

This lively combination is inspired by one of my favorite Mexican salads, which is made with diced cooked cactus paddles (nopales), onion, tomato and avocado. Cactus paddles are gooey, like [...]

This is a guacamole with a punch. The roasted tomatillos blended with hot chilies add acidity and spice to the creamy avocados. It has the luxuriousness of guacamole at just [...]

REGARDING our summer visits to Cape Cod, where I like to go with my family for a week or two every June, I have made several notes to myself over […]

Adapted from 'How to Cook Everything,' by Mark Bittman (Wiley, 2008) Time: 5 minutes 1 avocado 1/2 cup fresh basil leaves 1 clove garlic Juice of one or more limes […]

LITTLE or no cooking is one way to keep the kitchen cool in the summer, but if the food you produce is cool (and delicious, of course), that's a real […]