I will never understand how avocado became the most famous of the toasts, when chili cheese toast exists. This isn’t to say that avocado toast isn’t delicious, but the combination of cheese, green chiles, and chaat masala is unrivaled—I want to eat it for breakfast, lunch, and dinner.
Many versions (including this one) feature tiny pieces of bell pepper folded into the melty cheese, which gives the dish a nice texture. (You can leave these out if you hate bell peppers!) I like to slather my bread with cream cheese before adding the other toppings because of the creaminess it brings to the toast. I also use pickled jalapeños because they’re milder, and that pickled flavor complements everything here so well.
I smashed sweet, ripe blackberries and a spicy homemade ginger syrup with lemon juice and topped it off with bourbon and sparkling water, as you see here. If you prefer less kick and more floral aroma, swap St-Germain elderflower liqueur for the ginger syrup and exchange the sparkling water with ginger beer. Float a half teaspoon of beautifully purple Empress gin over the top to make this drink a bright beauty.
This white pozole recipe from comedian Dulcé Sloan of The Daily Show on Comedy Central is her quick go-to for days when she’s feeling under the weather. An extremely easy soup to make, made with chicken thighs, hominy, and aromatics, it might be your next comfort food as well. One word of advice, don’t skip the garnishes!
"Tamal en cazuela is our ultimate comfort food," insists Acela Matamoros, one of Cuba's top cooking teachers and food historians. A kind of Cuban polenta -- or a stove-top tamal -- at its most basic, tamal en cazuela can be just a soft mush of water, cornmeal, and salt, sometimes eaten with milk and a sprinkle of sugar. Other versions use grated corn or the strained "milk" of the corn puree, which thickens when cooked. The flavorings range from classic pork, such as here, to chicken to seafood. This recipe, using pork ribs and a combination of grated corn and some cornmeal to thicken it, is easy and fairly quick but delivers plenty of that comforting, grandmotherly flavor.
This jade-green gazpacho is beautifully surprising and satisfying. Garnish it with a swirl of plain yogurt and add a great crunch with fried nuts.
Making empanadas is a labor of love. The recipe for our pint-size version, which streamlines the process by calling for store-bought pie dough, can also be assembled ahead of time and baked just before serving
Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.
You know those delicious, over-charred ears of grilled corn you eat at county fairs in the summer? If you are like us and request the ones with the most burned bits, this recipe is for you.
Cabeza--or beef cheek--tacos are some of the best things this planet has to offer as food.