Avocado ice cream is fairly common in Mexico, so I decided to make avocado one of the flavors of paletas when I launched my company La Newyorkina (“the girl from New York”) at the Hester Street Fair in New York City’s Lower East Side. I was unsure of how people would receive them, but avocado paletas rapidly became a customer and personal favorite! An avocado ice pop may sound unusual, but it’s very tasty and has a luscious creamy texture without any dairy. The lime juice not only helps keep the paleta green, it also enhances the flavor of the avocados.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.