Commodity boards offer on-trend ideas built for portability
Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver
Exploring the versatility of the avocado, this Sweet Avocado Surrender Sundae stars avocado-mango ice cream, Mexican hot chocolate sauce and chocolate-chipotle avocado doughnut holes.
The Venetian and The Palazzo offers an Asparagus and Avocado Soup with roasted pumpkin seeds and lemon whipped cream
Wendy’s offers a Southwest Chicken Avocado Salad: Greens, avocados, grilled chicken, tomatoes, bacon, pepper Jack, Southwest ranch dressing
Avocados From Mexico offers an Avo Reuben with corned beef, Swiss cheese, Thousand Island dressing, pumpernickel bread and avocado sauerkraut
Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes
Avocados From Mexico opens new state-of-the-art Culinary Center which will serve to further education and culinary innovation.
Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out
Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado
Five flavors that inspire culinary creativity, suggested by Eric Lucas Clarke of MAD Greens.
In this recipe, thin slices of golden pineapple are topped with rich chunks of avocado and drizzled with a fruity pomegranate vinaigrette. An excellent menu option for vegetarian menus.
Stuffed with luscious, sweet lump crab, this quesadilla is the perfect vehicle for the creamy avocado partnered with a zingy chipotle aioli and fresh pico de gallo. Served warm on a crispy, toasty flour tortilla.