Last weekend I had one of those culinary "why didn't I think of that?" moments. My dad and I hosted a barbecue and my cousin's contribution was salsa. But not just any old salsa, a perfectly balanced crunchy and creamy pineapple salsa! While pineapple is common in salads, I couldn't believe I had never tried it in salsa with salty chips on the side. It was absolutely fabulous and everyone could not get enough, myself included. Since the salsa is chunky and on the heavier side, it's important to serve it with thick, hard chips. Pair with margaritas and you've got a Cinco de Mayo party in the making! Get the easy recipe now.
When serving guacamole, some people like to throw an avocado pit into the mixture; the pit is supposed to prevent the avocado from browning quickly. I'm not one of those people — I never leave a pit in guacamole. It looks ugly and I figure the addition of plenty of fresh lemon or lime juice will stop it from turning brown. Also, who wants to maneuver around a giant pit when trying to scoop guac with a tortilla chip? Not me. How do you feel about it?
Valentine's Day and the Super Bowl seemed like yesterday, but in reality, St. Patrick's Day and March Madness are just around the corner. With the third month of the year, we're officially kicking off our Spring coverage. To ring it in, I've compiled 10 dishes that are getting us pumped for the new season.
Only a couple weeks ago, Party made a delicious black bean quinoa, and ever since then I've had a hankering for quinoa salad. Recently, I found red quinoa which is very similar to regular quinoa, but with a stunning color.
This uncomplicated recipe combines quinoa, avocado, dried fruit, and nuts dressed in a tart lemon vinaigrette. I didn't have raisins on hand, so I used cranberries and they proved to be a perfect substitute.
This protein-packed dish is a great side or an easy lunch. The salad is nutty, fruity, creamy, and full of satisfying texture. If you want to experiment with quinoa, keep reading for the recipe.
Everyone knows I am crazy for popsicles — there's no better way to beat the heat on a Summer day. Although avocado is generally used in savory dishes like guacamole, it is a fruit and therefore is perfect for dessert!
These avocado coconut creamsicles are surprisingly delicious and decadent. The avocado, coconut milk, and cream freeze to an exceptionally smooth texture. Because the nutty flavor is incredibly rich and exceptionally filling, a little goes a long way, and next time, I will use a smaller popsicle mold. If you are tempted to experiment with avocados in this frozen treat, keep reading for the recipe.
After enjoying my fair share of seafood in Oahu and at Sam's Chowder House, I had a craving for one of my favorites dishes, tuna poke, and I decided to experiment with it at home. The key is to buy high quality tuna — either sushi or sashimi grade. Luckily, I found sushi grade tuna (imported from the Honolulu Auction) at Berkeley Bowl, a local market where many Hawaiian restaurants purchase their daily catches.
It only takes a few minutes of chopping and a couple quick stirs to prepare this dish. For extra heat, I added two types of chiles to the tuna poke. However, the spiciness is balanced by the creamy and cooling guacamole. I served mine with store-bought tortilla chips, but it would also be wonderful with freshly fried wontons or plantain chips. If you have taken the bait and want to celebrate Summer with this simply scrumptious appetizer, keep reading!
As you've probably noticed, we are sort of obsessed with avocados here, and on the rare occasion when I have leftover guacamole, I cannot bear to see it go to waste. So after whipping up a batch of homemade guac for a recent party, I used the remaining deliciousness to make a vegetarian sandwich on my new favorite chili bread.
Here on YumSugar, we've gone a little avocado crazy, but with Cinco de Mayo right around the corner, how can you not be? A little while back, I stumbled across a strawberry-salsa-stuffed avocado recipe, and with the berries' fragrance overpowering my farmers market, I remembered that I had wanted to give it a shot.
Although I've never thought of using strawberries as a base for salsa, the resulting dish is outstanding! The sweet berries are complemented by the acidic lime juice, spicy jalapeno, and creamy avocado. The salsa-stuffed avocado makes a perfect alternative to a side salad, and the strawberry salsa alone would be tasty on pork, mild fish, or tortilla chips. To get started on your own strawberry salsa, read more
More often than not, we require Monday night meals that are speedy and effortless — but that doesn't mean dinner has to be boring and tasteless.
Set aside your routine chicken and pasta dishes in favor of a lean, light fish dish that uses leftover tuna steaks, maximizes seasonal ingredients, and cooks in no time. To make a unique and untraditional Monday night meal, read more
Recently, Party and I partook in Edible Pursuit, a food trivia event produced by Edible San Francisco. While there, we tackled a surprisingly difficult question about which fruits ripen on the vine.
Since Spring means the onset of some of our favorite fresh fruits, we thought we would test you to see if you can tell us which seasonal fruits continue to ripen after they've been picked.
Are you ready to begin? Let's go!Take the Quiz