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tips how to keep an avocado from browning
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You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
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In a pinch, substitute a drained can of diced tomatoes for fresh and any kind of wine for the dry sherry. For light and fluffy couscous, fluff it with a fork and let sit for a few minutes before eating. An easy way to peel an avocado is to halve it lengthwise and remove the pit by striking it firmly with the blade of a knife and twisting slightly to loosen. Then, make a few lengthwise cuts and a few cuts across, making sure not to pierce the skin. Push the avocado inside out and effortlessly knock the cubes of flesh from the skin.
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I had a sheltered life growing up in staid New England and never tasted an avocado until I was a teenager and took my first trip to California. There I was served a salad loaded with chunks of avocado, squishy, pale, and icky green. I tried to spear the offending slices to get them off my plate, but they resisted my persistent jabs and kept eluding my grasp. Now I realize that those luscious tidbits were trying to tell me something, and I regret the loss of so many avocados that I could have loved. If you’re hesitant to try avocado ice cream, let my foolhardy prejudice be a lesson to you. The best avocados are the pebbly-skinned Hass variety. When ripe and ready, the flesh should give just a little when pressed. And be sure to try the Avocado Licuado con Leche in the Perfect Pairing at the end of the recipe. It is unbelievably delicious.
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Here's how I'm making the most of my green gold.
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A quick and easy no-cook soup, this is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like.
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You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.
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This easy chunky guacamole recipe gets warmth from a dash of cumin and heat from fresh or pickled jalapeño.
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This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices, and you've got a veggie burger unlike any you've ever tasted! The patties will last up to a week, refrigerated.
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Avocado shells make handy vessels for a bright salad made with the scooped-out flesh. Lime juice, garlic, and a pinch of cayenne flavor the dressing. The salad can also be served as a topping for quesadillas or as a fresh filling for tacos.
Recipes
There are several varieties of avocado, each with a slightly different flavor. For this recipe, I use Hass, the most common type sold in supermarkets in the U.S. Choose ripe avocados (slightly firm but yielding to gentle pressure), and be sure to remove any brown spots before you start. If you don’t have time to prepare the garlic-oregano crostini, this creamy and luxurious spread is great on any savory cracker.
Articles
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Cooking
You can extend its short, short life.
Antara Sinha
Cooking
Nobody needs to tell you how to eat avocados. But that doesn't mean there aren't some common mistakes people make when preparing and eating them—mistakes you can definitely avoid.
Rochelle Bilow
techniques
There's a trick, and you'll want to know it
Kay Chun
test-kitchen
How to keep avocados green? Here's a useful tip from the BA Test Kitchen--submerge them in cold water.
Janet McCracken
techniques
Culture
We found out if this Flubber-like cover could keep a leftover avocado from browning.
Alyse Whitney
Videos
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Fermenting maestro Brade Leone is back with the next episode of It's Alive and this time he's turned his pickling attention to the venerable avocado. One of the best parts about Brad's method is it calls for unripened avocados, meaning there's no fussing around waiting for the perfect consistency. Just a few ingredients and a little patience yields a jar of pickled avocado goodness, ready to add a kick to any dish.
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Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Moroccco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. On this episode, we challenged everybody to plate an avocado in one minute.
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Chefs from LA restaurant Madcapra devise a new dish that utilizes leftover greens and herbs.
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Bon Appétit’s Shilpa Uskokovic shows how to make our most popular recipe of all time: a shockingly easy no-knead focaccia. Learn essential bread-baking techniques, from proofing dough to achieving that signature bubbly texture, all without kneading. Plus, discover how to turn your homemade focaccia into an incredible Italian-inspired sandwich.
Feeling inspired? You can follow the recipe yourself here
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Master the basic techniques you need to maneuver around the kitchen like a professional. In this tutorial, learn the simple way to dice an avocado.
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Chef Ayesha Nurdjaja shows how to make five flavor-packed grilled skewers with steak, chicken, shrimp, halloumi, and zucchini. From juicy marinated chicken and perfectly cooked steak to smoky shrimp and golden halloumi, Ayesha shares her essential techniques for prepping, seasoning, skewering, and grilling each ingredient. The result is a showstopping Mediterranean-inspired kebab feast that’s sure to impress friends and family.