This sandwich was inspired by a salad of avocado and celery that Sisha grew up eating in his native Chile. Popular in Chile, where avocados are plentiful (they’re sold by the bagful at stoplights for a song), the salad is dressed with lemon juice and olive oil; folks often add walnuts as well. And so we’ve adapted these elements to a sandwich that balances the creaminess of the avocado with the crunch of the celery, the “high notes” of the lemon with the “bass note” of a walnut pesto. We tossed in some watercress as well, to add some pepperiness. A great summertime sandwich, it’s easy to eat, both in the sense that it’s not at all messy and in the sense that while substantial, the sandwich is also light.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.