Another avocado toast recipe? We hear you. But this isn't anything like your run-of-the-mill avocado toast. Apollonia Poilâne's avocado tartines with banana and lime are the unexpected breakfast pick-me-up you had no idea you needed. For one thing, the pairing of banana and avocado is surprisingly perfect, with the sweetness of the banana and the greener flavor of the avocado bouncing off of one another.

Over the past 30 years, avocado toast has been the subject of culty obsession, disbelieving derision, and often both at once. This mashed-fruit-on-bread has turned into an edible example of Instagram culture, and culinary appropriation and gentrification. A brief history: Avocado toast became a thing in 2011, thanks to Jessica Koslow’s all-day Los Angeles café, Sqirl. Koslow had adopted the toast (and good vibes) from another all-day cafes in Australia. And before all this, avocado glut plus tortilla was so ubiquitous a snack in pre-colonial Mexico (bread was introduced by European colonists during the 1500s), that it seemed silly to call it a trend, let alone develop a recipe.

This egg salad takes less time than boiling an egg. And better yet, none of it is spent pulling off stubborn shards of shell. Because once again, Aki and Alex at Ideas in Food have changed how we'll cook forever with their warm, crispy, magical Fried Egg Salad.

If you're looking for a no-hassle summer snack or antipasto, this pan-fried gnocchi pairs perfectly with creamy burrata and melt-in-your-mouth tomato and garlic confit. Top with flaky salt, cracked black pepper, and fennel pollen for a little something extra. Best eaten with a spoon!

In Isan, a region in northeast Thailand, “zab” is used to describe a Captain Falcon–strength jolt of flavor to the mouth. Toasted and ground sticky rice (khao khua) is a common ingredient Isan cooks call in for a what’s-the-word-for-this crunch on minty salads or puckery, porky laap. So that I don’t lose any of that volatile roasty-toastiness, I toast and powder only what I plan to use that day. For a finger-sticking dust worth its salt, I add a tiny squeeze of lime, pinch of chile, and just enough sugar to bring you back for more. Massage the lime zest in with your fingers, and hover—if you dare—for a zab-zab punch to the face. Use to dust popcorn, roasted fish collars, or fried chicken wings.

As my mom writes, "For Christmas Eve, we always invite friends over and have a soup buffet with Chicken Chile, Oyster Stew, and Minestrone—something for everyone!" To read the full story, head here| New Window.

Of all the clever things J. Kenji López-Alt has done in his career—the Food Lab cookbook and column at Serious Eats, the years clocked at America’s Test Kitchen and on restaurant lines—this 15-minute soup is one of his favorites, and one he makes most often.

For me, potato salad is a very nostalgic food, evoking summertime, picnics, reunions, and large gatherings. In my family, a mayonnaise-based sauce is a given. Which isn’t meant to disrespect German-style potato salad, with no mayo and lots of bacon—I love that version, too. But if you ask me, this is the ultimate potato salad.

I quite often switch up the fish that I use in this recipe, mostly depending on what's freshest at my fishmonger. The only rule is that it has to be a nice thick piece that won’t dry out under the grill. Having said that, if you are using thinner pieces just reduce the grilling time!

This matcha latte gets its velvety and smooth texture from Planet Oat Barista Lovers Oatmilk and a rich, caramel-like sweetness from tamarind. The tropical fruit comes in many, many forms—here we call for either the paste or concentrate, which we cook down in sugar and water to mellow out its sweet-sour tang. (If you're stumped by the choices, Pure Indian Foods Tamarind Paste is easy to work with and store.)