Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Vanilla Ice Cream Made Easyhttp://www.slashfood.com/2009/07/03/vanilla-ice-cream-made-easy/http://www.slashfood.com/2009/07/03/vanilla-ice-cream-made-easy/http://www.slashfood.com/2009/07/03/vanilla-ice-cream-made-easy/#commentsFiled under: , ,

vanilla ice cream
Vanilla Bean Ice Cream. Photo: The Skinny Chef
When I was a kid, ice cream was synonymous with summer. I had a trained ear and could pick out the perky chimes of the ice cream truck from miles away. Ice cream is a cool, satisfying summer treat, but a scoop a day can keep the bikini away.

Most people don't know that one pint of many commercial ice creams contains more fat than you should eat in a whole day. That doesn't mean you shouldn't enjoy this calcium-rich treat. Making your own is immensely satisfying, and without having to worry about loading up on fat and calories while avoiding crazy preservatives that no one can pronounce.

Get Jennifer's Vanilla Bean Ice Cream recipe after the jump.

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]]>ice creamice cream recipeIceCreamIceCreamRecipejennifer iserlohJenniferIserlohskinny chefSkinnyChefvanilla ice creamVanillaIceCreamJennifer Iserloh2009-07-03T13:00:00+00:00Corn Relish for Fourth of July Burgershttp://www.slashfood.com/2009/07/01/corn-relish-for-fourth-of-july-burgers/http://www.slashfood.com/2009/07/01/corn-relish-for-fourth-of-july-burgers/http://www.slashfood.com/2009/07/01/corn-relish-for-fourth-of-july-burgers/#commentsFiled under: , , , , ,


Corn relish. Photo: bookgrl/ Flickr.
As summer kicks into high gear, roadside stands and greenmarkets are bustling with fresh produce.

Fresh herbs, cut just that morning, perfume the air: sultry thyme, sprightly parsley and rosemary for remembrance. Sweet onions tumble out of bushel baskets and into burlap bags. Piles of peppers fight for your attention in red, green, orange, yellow and even black. And who can resist fresh ears of satiny corn?

As you lug all of your fresh produce home, don't worry -- as always, we've got your back. Beyond the jump is an original recipe to use that corn, those peppers and those onions to make a quick, fresh corn relish.

This relish has a Southwestern twang, but it can accompany virtually anything coming off of your grill for Fourth of July barbecues, from juicy burgers and seared steaks to perfectly smoked chicken. And if the summer corn is too irresistible to resist buying a bushel, you can double the recipe and send some home with your guests.

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]]>4th of july4thOfJulyburgerscorncorn relishCornRelishEric DIeselEric Diesel recipeEricDieselEricDieselRecipefourth of julyFourthOfJulygrillinghome cookingHomeCookingreciperelishEric Diesel2009-07-01T15:00:00+00:00Coffee Machine Cleaning with the CoffeeMeisterhttp://www.slashfood.com/2009/07/01/coffee-machine-cleaning-with-the-coffeemeister/http://www.slashfood.com/2009/07/01/coffee-machine-cleaning-with-the-coffeemeister/http://www.slashfood.com/2009/07/01/coffee-machine-cleaning-with-the-coffeemeister/#commentsFiled under: ,

coffee cleaning
Brushes, detergent, coffee pot: Partners in grime. Photo: Erin Meister
Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is the eighth in a series of tips for the caffeine-addicted.

First storage, now cleanliness? I guess I'm getting a little domestic on y'all.

Coffee machine cleanliness is super important and, sadly, all too easily overlooked in both the café and the kitchen. The coffee oils that become your French press' ring around the collar are incredibly tenacious little suckers -- think of them as the caffeinated cousins to the crust in a skillet after cooking with oil. If left there, they can turn rancid (yuck!) and infiltrate every cup you make.

But don't pop open that vinegar bottle yet, friends: Vinegar's strong flavor and scent can overpower coffee by lingering if you don't rinse and rinse (and rinse and rinse). Not only that, but it probably won't banish all that stubborn residue on its own.

How to get rid of coffee oils after the jump.

Continue reading Coffee Machine Cleaning with the CoffeeMeister

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]]>cleaningcleaning productscoffeecoffee cleaningErin Meister2009-07-01T11:00:00+00:00Turkey Burgers 101http://www.slashfood.com/2009/06/29/turkey-burgers-101/http://www.slashfood.com/2009/06/29/turkey-burgers-101/http://www.slashfood.com/2009/06/29/turkey-burgers-101/#commentsFiled under: , ,

Turkey burgers on the grill. Photo: The Skinny Chef
Turkey burgers can be a great option for a high-protein, low-fat cookout. But what about their flavor, which often gets a bad rap for being overly dry and bland? My turkey burgers 101 guide will make your next barbecue both healthier and more delicious.

Dark or Light?

Not all ground turkey is created equal. Regular ground turkey -- labeled 93 percent lean -- is a combination of white and dark meat and sometimes contains other parts of the turkey, including skin and organ meat. Look for statements like "98 to 99 percent fat free" or check the label for calorie and fat content to make sure you're getting the lean stuff.

Get Jennifer's no-fail turkey burger tips after the jump.

Continue reading Turkey Burgers 101

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]]>jennifer iserlohJenniferIserlohskinny chefSkinnyChefturkey burgerturkey burgersTurkeyBurgerTurkeyBurgersJennifer Iserloh2009-06-29T13:00:00+00:00Proper Coffee Storage with the CoffeeMeisterhttp://www.slashfood.com/2009/06/24/proper-coffee-storage-with-the-coffeemeister/http://www.slashfood.com/2009/06/24/proper-coffee-storage-with-the-coffeemeister/http://www.slashfood.com/2009/06/24/proper-coffee-storage-with-the-coffeemeister/#commentsFiled under: ,

coffee, coffee storage, coffee freezer, freezer
Coffee and friends in the freezer, where they should not be cohabitating. Photo: Erin Meister
Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is the seventh in a series of tips for the caffeine-addicted.

Let's face it: The world ain't ideal, and situations get hairy sometimes. I've been reduced to substituting paper towels for coffee filters before, so maybe you've had to keep your coffee beans in the freezer because your kitchen's the size of a walnut shell. You'll get no judgments from me, but I am here to help, and part of that means breaking (or reiterating) the news that coffee is best stored away from your icy asparagus tips.

Most high-quality retail coffee -- like the bag in the picture above, though it's living in the wrong place -- is packaged specifically to keep beans fresh, with the addition of a one-way valve that lets the coffee release necessary gases after being roasted but does not let air in to stale the java. Because it's bagged fresh and can be resealed properly, you should be able to simply keep whole-bean coffee in its bag or an air-tight container in a cool, dry place -- but definitely, definitely not the refrigerator.

Read more about coffee storage after the jump.

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]]>coffeecoffee storagecoffeemeisterfreezer coffeemeisterErin Meister2009-06-24T16:00:00+00:00Simple Spicy Tunahttp://www.slashfood.com/2009/06/19/simple-spicy-tuna/http://www.slashfood.com/2009/06/19/simple-spicy-tuna/http://www.slashfood.com/2009/06/19/simple-spicy-tuna/#commentsFiled under: , , , ,


The Skinny Chef's Spicy Tuna Cups. Photo: Jennifer Iserloh
Making proper sushi rice and learning to roll your own takes a lot of practice. But even if you feel overwhelmed wrapping sushi, these little pickled cucumber cups are just the easiest thing to make and you can fill them with all sorts of tasty bites.

These nibbles are made from sushi grade tuna that I buy at The Lobster Place in the Chelsea Market in New York City. But if you don't have a great purveyor locally and aren't a fan of raw fish, you can always use the same amount of baked salmon. It works just as well in my recipe, although the texture will be firmer

So what's the deal with mercury?

Learn more about tuna and mercury and get Jennifer's Spicy Tuna recipe after the jump.

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]]>fdajennifer iserlohJenniferIserlohmercuryskinny chefSkinnyChefspicy tunaspicy tuna rollsSpicyTunaSpicyTunaRollssushitunaJennifer Iserloh2009-06-19T13:00:00+00:00Cupping with the CoffeeMeisterhttp://www.slashfood.com/2009/06/17/cupping-with-the-coffeemeister/http://www.slashfood.com/2009/06/17/cupping-with-the-coffeemeister/http://www.slashfood.com/2009/06/17/cupping-with-the-coffeemeister/#commentsFiled under: , ,




Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is the sixth in a series of tips for the caffeine-addicted.

Early in our relationship, whenever I told my husband I was headed to a cupping, he (a coffee lover but not a fanatic like me) would imagine something, er, otherwise-related. Now that he knows cupping as a coffee-tasting ritual he might be disappointed -- or relieved -- but at least he understands why I'm a bit jittery when I come home from one.

The cupping process traces back to the 19th century, when beans were graded basically on a "yes" or "no" scale: Too many defects (like disease or mold) earned an ix-nay, while just about everything else was considered acceptable.

Today, cupping serves several different purposes: At the coffee's point of origin it allows farmers, importers, brokers and roasters to test the quality of a crop; after roasting, the roasters themselves will cup coffees for consistency, flavor profile and to detect the effects of aging; and at the consumer level, coffee cuppings are the rough (and fun!) equivalent of wine tastings, and are becoming widely available to the public.

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]]>coffeecoffee cuppingCoffeeCuppingCoffeeMeistercuppingmeisterErin Meister2009-06-17T15:00:00+00:00Latte Art with the CoffeeMeisterhttp://www.slashfood.com/2009/06/11/latte-art-with-the-coffeemeister/http://www.slashfood.com/2009/06/11/latte-art-with-the-coffeemeister/http://www.slashfood.com/2009/06/11/latte-art-with-the-coffeemeister/#commentsFiled under: ,

coffee, latte, latte art, rosetta
Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is the fifth in a series of tips for the caffeine-addicted.

Baristas are getting increasingly used to people describing their morning fix as "too pretty to drink," and not only because it's their first caffeine of the day. Latte art, a particular way a barista will "fold" steamed milk into espresso to create a heart or a leaf-like design called a rosetta on a drink, has been mesmerizing café goers (and even the baristas themselves) for years, but it's still seemingly a work of magic to most.

Well, I don't want to burst any (milk) bubbles, but latte art isn't magic, it's skill -- well, skill and a little abracadabra. The former because it can take months or even years to master the intuitive art of marrying two liquids, and the latter because a great latte artist can disguise not-great coffee under a stylish surface.

A video of how it's done after the jump!

Continue reading Latte Art with the CoffeeMeister

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]]>coffeecoffeemeisterlatte artLatteArtrosettavideoErin Meister2009-06-11T11:00:00+00:00Slashfood Sorbethttp://www.slashfood.com/2009/06/10/slashfood-sorbet/http://www.slashfood.com/2009/06/10/slashfood-sorbet/http://www.slashfood.com/2009/06/10/slashfood-sorbet/#commentsFiled under: , , , , , , ,

You've seen that sliced-up green apple sitting up top aside the Slashfood logo. Perhaps you've pondered its culinary potential -- the crisp snap of that bright green skin, the half-sweet/half-tart flavor that is the special domain of the Granny Smith apple.

Voila. Slashfood sorbet!

In sorbet, a single element is distilled into an intense burst of flavor. It should be so vivid that only a bite is necessary. Perhaps you're most familiar with it as an intermezzo to cleanse the palate, in a fluted paper cone to hold while walking alongside your companion and his gelato or in scoops piled high in a frosty parfait glass almost too cold to touch.

After the jump, an original recipe for a gorgeous green apple Slashfood Sorbet. We challenge you to only eat one bite.

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]]>eric dieselEricDieselreciperecipessorbetEric Diesel2009-06-10T11:00:00+00:00Smoked Lemonade and Other Summertime Libationshttp://www.slashfood.com/2009/06/09/smoked-lemonade-and-other-summertime-libations/http://www.slashfood.com/2009/06/09/smoked-lemonade-and-other-summertime-libations/http://www.slashfood.com/2009/06/09/smoked-lemonade-and-other-summertime-libations/#commentsFiled under: , , , , , ,


I'm stingy with my smoke.

Not in a "don't bogart that can, man" way. Just that if I'm going to go to all the trouble of stoking a hardwood lump charcoal fire, obsessively monitoring its low-'n-slow-ness for a goodly chunk of the day, feeding its greedy gut with beer-soaked mesquite and hickory chunks at half-hour intervals all for the sake of an albeit fabulous brisket or pork shoulder, I'm gonna want a bit more return on the investment.

Here's where foil pans of salt, cherries and lemons come in.

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]]>barbecuebbqcocktailsgrilled drinksGrilledDrinksgrillingkat kinsmanKatKinsmanlemonadesmoked cocktailssmoked lemonadeSmokedCocktailsSmokedLemonadesmokerssmokingKat Kinsman2009-06-09T15:00:00+00:00Delicious and Healthy - Gena's Turkey Burgershttp://www.slashfood.com/2009/06/05/delicious-and-healthy-genas-turkey-burgers/http://www.slashfood.com/2009/06/05/delicious-and-healthy-genas-turkey-burgers/http://www.slashfood.com/2009/06/05/delicious-and-healthy-genas-turkey-burgers/#commentsFiled under: ,

southwestern turkey burger

Part of a continuing summer series by grilling expert Gena Knox.

Turkey burgers can be a healthy alternative to hamburgers, but they can easily lack flavor. I have enjoyed creating recipes to make what is traditionally a dry, flavorless burger into a delicious meal you will want to serve again and again.

There are usually two options when buying ground turkey. Turkey breast is 99 percent fat free, but has little flavor. Then there is ground turkey that includes some dark meat and skin, but can easily contain just as much fat as ground beef. Most of the time I purchase both and create a mixture of 75 percent breast meat and 25 percent dark meat. This gives the burger nice balance and moisture. Short on time, I use the breast meat, but add a few extra ingredients for flavor and moisture.

My favorite creation just may be my most recent: Italian Turkey Burgers.

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]]>fire and flavorFireAndFlavorgena knoxGenaKnoxgrillinggrilling tipsGrillingTipsturkeyturkey burgerTurkeyBurgerSlashfood Editor2009-06-05T16:00:00+00:00Perfect Guacamolehttp://www.slashfood.com/2009/05/29/perfect-guacamole/http://www.slashfood.com/2009/05/29/perfect-guacamole/http://www.slashfood.com/2009/05/29/perfect-guacamole/#commentsFiled under: , , ,

guacamoleNow that cookout season has kicked off, my healthy makeovers of traditional summer classics -- like creamy guacamole dip -- are in high demand.

It's true that avocados are high in fat, prompting people to call it the "butter pear." While a medium-sized avocado contains about 30 grams of fat, most of it is mono-unsaturated fat that actually helps to lower cholesterol levels. Diet experts have long steered consumers away from avocados, though the U.S. government revised its official nutrition guidelines a few years ago to encourage Americans to eat more of them.

Some people say it's impossible to mess up a guacamole recipe, but I beg to differ. In my book, there's no place for garlic. Yes, you heard right. Plum tomatoes are a must, with the seeds removed to keep from watering down the dip's velvety texture. I also think lime juice and cilantro are central to kicking up the flavor a notch, adding a nice contrast to the creamy texture of the avocados. I top the whole thing off with a pinch of heat from cayenne or other hot, ground dried chilies.

Get Jennifer's guacamole tips and Creamy Guacamole Dip recipe after the jump.

Continue reading Perfect Guacamole

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]]>avocadoavocado dipAvocadoDipavocadosdipdipsguacamolejennifer iserlohJenniferIserlohskinny chefskinnychefJennifer Iserloh2009-05-29T13:00:00+00:00Gummi Bear Surgery - Oh, the Humanityhttp://www.slashfood.com/2009/05/28/gummi-bear-surgery-oh-the-humanity/http://www.slashfood.com/2009/05/28/gummi-bear-surgery-oh-the-humanity/http://www.slashfood.com/2009/05/28/gummi-bear-surgery-oh-the-humanity/#commentsFiled under: ,


Even Gummi bears need exploratory surgery sometimes.

At least that's what the wickedly funny folks at Instructables would have us believe. They've created this hilarious and slightly unsettling series of photos showing the iconic bears going under the knife for such, er, unorthodox procedures as a head transplant, limb transplant and split personality transplant (you'll just have to see that one for yourself). The photos of the procedures are accompanied by helpful hints: When preparing for surgery, remember that "dried Gummi gore can be wiped off with a paper towel or you can replace the whole blade."

If surgery whets your appetite for more Gummi fun, there's a related gallery on the site that teaches readers how to make a Gummi bear fruit smoothie. And the bears themselves might be relieved to see instructions for vodka-infused Gummis -- after all they've been through, they could probably use a drink.

[Via Instructables]
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]]>gummi bearsGummiBearssmoothiesurgeryvodkaRebecca Flint Marx2009-05-28T15:00:00+00:00Summertime Spinach Saladhttp://www.slashfood.com/2009/05/27/summertime-spinach-salad/http://www.slashfood.com/2009/05/27/summertime-spinach-salad/http://www.slashfood.com/2009/05/27/summertime-spinach-salad/#commentsFiled under: , , , , , , , , ,

spinach salad

An unmistakable perfume is in the air: the intoxicating vapors of resiny cedar, sweet applewood, sexy mesquite and reliable ol' hick'ry, arising from grills and escaping from smokers on every block and in every park. Brats are sizzling, hot dogs plumping, chicken breasts marinating, hamburgers being seasoned. And he-men and she-women can barely wait to tuck into perfectly seared T-bones, dry-aged Porterhouses, smoky brisket, even refined filets mignons.

In steakhouses, spinach, typically creamed, is a traditional accompaniment for steak. This is because steak demands to be in the company of strong flavors, and spinach -- among the most assertive of greens in both texture and taste -- delivers. So, as grilling season commences, Slashfood reminds you to eat your spinach. Beyond the jump is an original recipe for a spinach salad that's nothing like the oily, eggy cafeteria staple; gilded with lemon and oregano and with a smoky bacon crunch that resonates with food from the grill. C'mon, give it a try -- it'll please both your mother and Popeye!

Continue reading Summertime Spinach Salad

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]]>Eric Diesel2009-05-27T11:00:00+00:00Burr Grinder vs the Whirly-Blade with the CoffeeMeisterhttp://www.slashfood.com/2009/05/21/burr-grinder-vs-the-whirly-blade-with-the-coffeemeister/http://www.slashfood.com/2009/05/21/burr-grinder-vs-the-whirly-blade-with-the-coffeemeister/http://www.slashfood.com/2009/05/21/burr-grinder-vs-the-whirly-blade-with-the-coffeemeister/#commentsFiled under: ,

coffee
Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is the second in a series of tips for the caffeine-addicted.

Maybe things got rolling a little fast with my last post about making the perfect cup of French press coffee. So let's back up a sec.

Some readers had pretty visceral reactions to my suggestion that they ditch the ol' whirly grinder in order to make a tastier mug of French press joe, and I understand: Blade grinders are cheap, burr grinders can be expensive! But not all decent burr grinders will chop your wallet as well as they chop your beans, and your cup quality should skyrocket as a result.

Learn why and see a ridiculous video of me after the jump.

Continue reading Burr Grinder vs the Whirly-Blade with the CoffeeMeister

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]]>blade grinderBladeGrinderburr grinderBurrGrindercoffeecoffeemeistererin meisterErinMeisterFrench PressFrench press coffeeFrenchPressFrenchPressCoffeevideowhirly-blade grinderWhirly-bladeGrinderErin Meister2009-05-21T14:00:00+00:00Beauteous Bacony Bruncheshttp://www.slashfood.com/2009/05/20/beauteous-bacony-brunches/http://www.slashfood.com/2009/05/20/beauteous-bacony-brunches/http://www.slashfood.com/2009/05/20/beauteous-bacony-brunches/#commentsFiled under: , , ,

bacon cup
Not Martha set the foodie world on fire -- uh, 378 commenters and a bunch of blogs, at least -- with her BLT-themed, freestanding bacon cups. But they required three hours of effort and resulted in a house full of smoke.

Then Merriment Design came along and introduced a microwave to the process. Voila! Cups large and small whipped up in as little as five fire-free minutes. All they required were a few pieces of kitchen paraphernalia, some paper towels and a whole lot of bacon. Click through for the particulars of how it's done, and be in bacon cups all summer long.

Continue reading Beauteous Bacony Brunches

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]]>baconbacon bowlsbacon cupsBaconBowlsBaconCupsbruncheggsMonika Bartyzel2009-05-20T11:00:00+00:00The Right Way to Use a Knifehttp://www.slashfood.com/2009/05/18/the-right-way-to-use-a-knife/http://www.slashfood.com/2009/05/18/the-right-way-to-use-a-knife/http://www.slashfood.com/2009/05/18/the-right-way-to-use-a-knife/#commentsFiled under: ,


Using a knife like a professional chef is like playing the violin. It takes time and practice, but the first step is getting the hand-positioning right. The best way to learn to wield a knife like a pro and cut your prep time in half is just by rolling up your sleeves and doing it.

So what does it take to get really skilled -- fast enough to join the ranks of top chefs like Tom Colicchio and Gordon Ramsey? I got a grip on my own knife skills somewhere around the 4,000-hour mark, the equivalent to chopping 3,000 pounds of carrots. Working in restaurant kitchens, I saw some serious stuff from chefs who wowed me with their fluidity, speed and perfect accuracy. However, you don't have to be a pro to improve your knife skills and avoid injury. Start today with these two easy tips that anyone can master.

Get Jennifer's safe, swift chopping secrets after the jump.

Continue reading The Right Way to Use a Knife

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]]>chopping techniquesChoppingTechniquesjennifer iserlohJenniferIserlohknife skillsknife tricksKnifeSkillsKnifeTricksskinny chefSkinnyChefJennifer Iserloh2009-05-18T13:00:00+00:00A Five-Minute Creamy Dressing for Spring Veggieshttp://www.slashfood.com/2009/05/12/a-five-minute-creamy-dressing-for-spring-veggies/http://www.slashfood.com/2009/05/12/a-five-minute-creamy-dressing-for-spring-veggies/http://www.slashfood.com/2009/05/12/a-five-minute-creamy-dressing-for-spring-veggies/#commentsFiled under: , , , , ,

4 dressings

In the world of leafy green salads and crisp vegetables, few things are as satisfying -- and simple -- as the one-two punch of oil and vinegar. But once you start adding extra flavors and emulsifying, it's just as easy to make a creamy dressing that's a perfect accompaniment to the fresh flavors of spring. It's even easier, in fact, because there is no tried and true ingredients ratio for the perfect dressing -- it's all a matter of preference and desire, be it for something thick and creamy, milky, or somewhere in between.

The nutty tang of crème fraîche forms the foundation of this dressing, though sour cream, yogurt, mayonnaise or even tofu can be used instead. We find that mixing one part mayonnaise with two parts crème fraîche achieves a crisp and pronounced balance of flavors.

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]]>creamy dressingcreamy salad dressingCreamyDressingCreamySaladDressingcreme fraicheCremeFraichefresh herbsFreshHerbssalad dressingSaladDressingMonika Bartyzel2009-05-12T15:00:00+00:00Four Steps to Chicken Perfectionhttp://www.slashfood.com/2009/05/08/four-steps-to-chicken-perfection/http://www.slashfood.com/2009/05/08/four-steps-to-chicken-perfection/http://www.slashfood.com/2009/05/08/four-steps-to-chicken-perfection/#commentsFiled under: ,

sliced chicken breast
Have you ever made chicken that came out dry, stringy or tough? I know I sure have. Chicken is one of the most popular cooking ingredients, but most home cooks aren't sure how to prepare a delicious, moist, yet healthy chicken breast. I'm here to help with my favorite method for cooking juicy, naturally low-fat chicken in four easy steps.

Get Jennifer's four steps for cooking chicken after the jump.

Continue reading Four Steps to Chicken Perfection

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]]>chickenhow to cook chickenHowToCookChickenjennifer iserlohJenniferIserlohskinny chefSkinnyChefJennifer Iserloh2009-05-08T13:00:00+00:00Guacamole Primer for Cinco de Mayohttp://www.slashfood.com/2009/05/05/guacamole-primer-for-cinco-de-mayo/http://www.slashfood.com/2009/05/05/guacamole-primer-for-cinco-de-mayo/http://www.slashfood.com/2009/05/05/guacamole-primer-for-cinco-de-mayo/#commentsFiled under:

How to Make Guacamole

Nothing says Cinco de Mayo like a margarita and bowl full of fresh guacamole. But with pre-made everything all over the place these days, the thought of creating guacamole by hand might be a little daunting. Who wants to do all that work when you can just buy the stuff? Well, don't believe the hype. This recipe was easy, painless and oh-so-incredibly delicious -- and destroyed the store-bought competition.

A step-by-step in photos and recipe after the jump.

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]]>cinco de mayoCincoDeMayoguacamolehow to make guacamoleHowToMakeGuacamoleSarah Christine2009-05-05T14:00:00+00:00