Make Ahead

Dress up any dip, sandwich, or dressing with this flavorful and healthy mayo that also offers the nutrient value of raw kale and fresh garlic. This creamy condiment will soon take the place of butter on your breakfast toast. Go ahead, we won't watch. Spread em'.

Puréed kale leaves give this lighter guacamole an extra dose of fiber and Vitamin A.

We don't really understand why most mint chip ice cream comes in this odd shade of green that doesn't look like any plant, never mind mint. Our mint chip ice cream is a creamy white speckled with chocolate chips and is one of our best sellers. It's incredibly easy to make and is most certainly a crowd-pleaser. We recommend showing some restraint with the mint extract—after all, you can always add more—lest your ice cream wind up tasting like toothpaste.

Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.

At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.

Roasted poblano chiles and cream are a classic—and irresistible—combination. It's worth roasting more than you need—the peeled and seeded chiles freeze well and thaw quickly. Sliced and seared zucchini or chayote squash is a terrific addition to the rajas mixture.

Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most popular beverages in England. The exact recipe is a secret, but we do know that it is a gin-based liqueur flavored with spices and fruit. It is generally consumed in the Pimm's Cup with ginger ale and a fancy fruit garnish. This party punch takes it one step farther, letting it macerate with fruit and then adding Champagne rather than soda.

Spicy Mexican chorizo adds richness to tinga, a tomatoey shredded-chicken tostada topping.