This is the base guacamole recipe from Gabriel's in Santa Fe, New Mexico. It is intended only as a jumping-off point: Add
more seasonings to your taste. We preferred it with 1/2 teaspoon jalapeño, 4 teaspoons onion, and 4 teaspoons lime juice.
Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette
"Every hippie menu in the '70s had a spinach and mushroom salad," chef Mark Peel says about this recipe, inspired by a restaurant
from his college days in Isla Vista, California. Cut it in half for a smaller group.
Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili recipe a deep, complex flavor. While it's
great right after you make it, it's even better the next day. Serve with warm cornbread for a complete meal.
Heritage Turkey with Crisped Pancetta and Rosemary
Heritage turkeys are breeds (such as Bourbon Red and Standard Bronze) that predate the Broad-Breasted White, the ubiquitous
grocery-store turkey. The thighs and legs have rich, amazing flavor, but can be tough, so for best results, we braise legs
and thighs and roast the breast.
Umami-delicious morels pop up in Western woods and orchards, and make plump, savory nuggets in this quiche. For the neatest
slices, make quiche a day ahead; let it cool, loosen it from pan edges, and chill. Cut into wedges, then reheat.
Crunchy on the outside, creamy and nutty inside, these avocado fries are totally over the top. Chef Trey Foshee, at George's
at the Cove restaurant in La Jolla, California, serves them with grilled steak.
This recipe is so simple that you'll find yourself getting creative with the berries you put on the top. The combination of
the brown sugar crust, creamy filling and sweet fruit topping make this the perfect summertime treat.
A glass of Roussanne wine gives this citrusy cake a light floral note. Use fruit with tightly fitting skins (loose-skinned
ones are more difficult to zest) and a good olive oil that's been crushed with tangerines, rather than infused after crushing.
When cooked, Bosc pears have an appealing density and graininess that bring the tender bourbon-infused crumb of the cake down to earth beautifully. A rich flavor and soft crumb made this cake a favorite in our test kitchen.
We couldn't believe how simple it was to make these frozen treats. You can strain out the seeds if you like, but we love the
texture they lend to the popsicles. Feel free to use boysenberries, pitted cherries, or other favorites instead of the combination
of fruits here.