Avocados are notoriously finicky, morphing from perfectly green and creamy to dark and mushy in what feels like a blink of an eye. If you want to eat half now and save the rest for lunch tomorrow, here’s the best way to store it to preserve its ripeness—plus how to ripen them at home. |
Our best guacamole recipe from Gourmet is easy, simple, and never fails to please a crowd. It’s a coarser, chunkier guac that doesn’t require any kitchen appliances other than a fork to whip together. |
