Avocado

This no-cook soup defeats the summer heat — cucumber provides crunch alongside a hint of minutest, and avocado adds mouthwatering creaminutesess.

These slender, snack-sized sandwiches, with rich rare beef, creamy avocado, lemon, and chives, will get appetites going, especially out in the fresh air.

These unusual inside-out tacos have an avocado filling and a meat sauce.

Here's a very simple salad that's loaded with Southeast Asian flavor.

The Easter Bunny will get a kick out of these deviled eggs that are a little Mexican and a little Asian.

This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus. (Who knew breweries could be fine-dining destinations?) Lager lends a malty richness to the velvety broth, thick with mussels; cold chopped avocado and tomato mingle with the heat, bringing the whole spectrum of flavors into sharper focus.

Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called "pick-up saltfish" because the salt cod is pulled apart and shredded. It's made into a salad that's eaten for breakfast or brunch with coconut bake or crackers. It's a good party snack, too. The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores.

Locro de papas This traditional Andean soup, warm with potatoes, milk, and cheese and bright with cumin and avocado, may be the ultimate comfort food.

Epicurious asked chef Tom Colicchio for this recipe from 'Wichcraft, the sandwich shop in his growing collection of Craft restaurants. It's the perfect way to use up leftover Thanksgiving turkey — and a good excuse to roast a turkey any time of year. To create those leftovers, try Tom Colicchio's Herb-Butter Turkey.

Once separated from the ribs, the pale green leaves of the under-appreciated Napa cabbage are delicate and mild. Tossed with a lemony dressing, creamy avocado, and tiny tomatoes, they make a great cold-weather salad.

Flank steak stars in a satisfying meal that guests can assemble to their liking. We are big fans of tomatillo salsas for their bright, slightly acidic flavor, which is complemented here by creamy avocado.

Serve a chilled crisp California Chardonnay throughout the meal.

It's the spicy, garlicky tomatillo salsa that really sells these addictive tostadas. Frying store-bought corn tortillas heightens the vibrancy of their corn flavor and creates a crisp foundation for the refried black beans, shredded romaine, lush avocado, and creamy queso fresco.