It’s that time of the year again when eating massive amounts of guacamole and enjoying a margarita is 100 percent acceptable. Yes, that’s right: Cinco de Mayo is right around the corner.
This year’s Cinco festival is even more exciting than usual because my first cookbook, Absolutely Avocados, is out and about, and being sold all across the country. It has a little bit of everything from breakfast to dessert — and it’s all about avocados.
If you’re set to make the ultimate guacamole this upcoming weekend, keep my five rules, or guidelines, in mind:
1. Avocados: There’s nothing worse than spending a few bucks on avocados at the market and then getting home only to realize they are overripe and brown on the inside, right? The trick to buying perfect avocados each and every time is looking for an avocado that is just the slightest bit tender. It shouldn’t be mushy, and it shouldn’t be rock hard. Rather, give it a gentle squeeze; if it gives the slightest bit, then you’re good to go.
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With Easter right around the corner, it’s never too soon to start planning — the sooner you create a plan, the more organized the day will be and you’ll wind up enjoying it more yourself.
I’m hosting Easter again this year — it’s become somewhat of a tradition. Or maybe it’s the fact that everyone knows I’m going to cook up a storm so they are all always open to coming to my house. Either way, I love it. I get to decide what’s on the menu and make things I think will please a crowd.
This year I’m going heavy on the appetizers. I want to host a fun outdoor party with plenty of cocktails and lots of delicious appetizers for my guests to choose from. That way they get to taste a lot of different things without getting totally stuffed from the ham. Not to fear, though, there will absolutely be ham, but I’m incorporating it in a little bit of a different way this time. By eliminating the centerpiece of the large-baked ham, it takes the pressure off of the long cook time and preparation. The recipes below incorporate classic flavors you’d see on an Easter table, but in a casual form — perfect for entertaining a large or small crowd.
Click here to get the menu
St. Patrick’s Day is simply about food, drinks and having a good time. It’s a day to celebrate with your friends, be a little silly, and eat and drink until your heart’s content. Most years we have a group of friends over for an early St. Patrick’s Day dinner, and then we hit the town. With that said, I always try to feed my friends and family a good foundation of food to handle the rest of the night’s activities.
This year I’m making a few of my favorite green-ish appetizers and then several main course options. That way people can pick and choose what they want, and I get the benefit of having leftovers for a few days after the celebration.
Irish Grilled Cheese (pictured above) is what we’re eating to kick things off. These are super easy, especially because I can pre-assemble them, and then everyone can use the panini press to make them as they please. Simple, delicious and fun.
Get the recipe: Irish Grilled Cheese
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It goes without saying that Mother’s Day is always a fun day in our house. Instead of giving her gifts every year, I like to cook up a big delicious brunch so we can all lay around the house, eat great food and relax. It’s something we do quite well.
My mom is also quite the picky eater, so I have to tailor my menu to fit her palate. One thing that I can never go wrong with is any kind of baked goods. We have a sweet tooth in my family and these Blueberry Muffins that I’ve adapted from Alton Brown are always a hit.
I brightened them up with lemon zest and raspberries, and then whipped up the most addictive Chantilly Cream. Heavy whipping cream, powdered sugar and a vanilla bean is a match made in heaven.
These blueberry-raspberry muffins topped with Chantilly Cream are the perfect way to show your mom some love this Mother’s Day. Happy Mother’s Day to all you wonderful mothers out there, and thanks to my mom for being so amazing.
Get the recipe for Blueberry-Raspberry Muffins
Now that the holidays are officially over and most of us are in cookie detox mode, it’s time to bring on the lighter appetizers for fun get-togethers you might be throwing. I’m a huge fan of Spinach Artichoke Dip. It’s one of those classic comforting appetizers and it’s perfect for these midwinter gatherings I’ve been throwing. Just because the holidays are over doesn’t mean that fun and simple soirees have to go away. I’ve been having friends over for casual midweek dinners and introducing them to new lightened-up recipes.
This Spinach Artichoke Dip from Ellie Krieger is the perfect example. You’ll never guess that this recipe is lightened up because it’s still super flavorful and just as addicting as its full-fat cousin. Plus, it would be an excellent addition to your upcoming Super Bowl menu. I made a few changes to spice things up a bit more and make it extra delicious. My favorite mix-in wound up being the addition of pepper jack cheese — it gave the dip an extra kick.
Get Gaby’s lightened-up version »