Avocado

I have to admit that making a vegetarian dinner is liberating. When I don’t include meat, I feel entitled to splurge on other riches, in this case avocado and pumpkin seeds. Nonetheless, these veggie-packed tacos are proof that something can be hearty and healthful at the same time.

Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is said to have invented this salad in the 1930s as a late-night snack for himself. No wonder it has remained an American classic. With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.

I first sampled a version of this light and lively salad as a meal at chef Yves Camdeborde's Le Comptoir in Paris's 6th arrondissement. Yves and I participated in the New York marathon in 2006, and I am sure that the strength gained from this protein-rich salad helped me make it to the finish line! This dish has it all: color (the red bits are lobster roe), crunch, and a light touch imparted by a dressing of yogurt and mustard.

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious. Salad greens are hard to come by in Cuban cooking. But an avocado salad—simply made by topping sliced avocado with red onion slices, olive oil, and vinegar—is both traditional and refreshing.

This elegant, light salad is ideal to serve as a first course. Pink grapefruit and peppery watercress cut the richness of avocado, and a scattering of toasted hazelnuts and hazelnut oil in the dressing suggest a flavor of early fall. Prosciutto is a graceful inclusion, but you can leave it out for a lighter vegetarian salad if you like.

Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this guacamole with his Carnitas or Carne Adobada Tacos . Before you start gobbling delicate corn tortillas topped with salty, tasty meat in the taquerias of central Mexico, you get to crown your snack with your choice of several salsas, often including what might be my favorite taco condiment of all: guacamole taquero. Blurring the line between guacamole and salsa, this smooth blend of creamy avocado and tart tomatillos packs a spicy punch from serrano chiles and a hint of pungent epazote (many cooks add cilantro instead and so can you). I'll put this on just about any imaginable taco, but it's especially amazing spooned over those filled with Carnitas ,Steak , and grilled cactus.

I thrive on discovering new flavor combinations, and Sea is a great example of a totally thrown together idea that worked out beautifully. That day I was really in the mood for some crab salad, but I wanted to do something untraditional. One of my purveyors had sent me some Tuscan cantaloupe to try, so I first made a melon emulsion. Then I tossed the crabmeat with my Colvin Vinaigrette (which is basically good on anything). I thought that avocado would be great with the melon, so I started with a little melon on the plate, then I layered sliced ripe avocado and the crab mixture with a huge quenelle of caviar I had on hand to top it all off. Honestly, it was like heaven. I had so much crab that I made two mini ones for my two friends downstairs, and they were like, "What the hell is this flavor combination? This is amazing!" Give it a try—it's elegant and just incredibly good.

The Product: A delicious oil that’s a good source of healthful fat.
The Payoff: Rich, buttery flavor.

A little taste of the Southwest to get you in the mood for a rowdy game of Texas Hold'em!

Asian sweet chili sauce is available in the Asian foods section of many supermarkets.

The inspiration for this recipe comes from poc chuc, a grilled pork dish from Mexico's Yucatán region. Brining the pork chops prevents the meat from drying out on the grill.

Your standard celebration staple—guacamole, salsa and chips—deserves a cool upgrade. The classic ingredient combo isn't only yummy, it's also good for you. The healthy monounsaturated fats in avocados help you absorb more cancer-fighting carotenoids from the tomatoes.

This salsa is delicious, easy, and versatile. I serve it with many grilled foods, including seafood, pork, and chicken. It's also excellent as a dip with tortilla chips. To preserve the salsa and prevent it from darkening, bury the avocado pits in it, cover tightly, and store in the refrigerator. It will keep for 3 to 4 days.

Pineapple helps give this Asian salad a perfect balance of hot, salty, tangy, and sweet.

The tangy tomatillos are balanced by rich, buttery avocados. Serve with your favorite tortilla chips—and Margaritas.

You'll achieve fresh, fiery flavor for only a few calories with this Mexican stew. And although hominy isn't technically a whole grain (the germ and hull are removed), its high fiber makes it a bona fide waist-whittling carb.

An Italian take on the classic Mexican starter.