Add garlic, cilantro and lime juice to a food processor and pulse until finely chopped.

Add the avocados and pulse again, scraping the sides as necessary until smooth.

Add the crema (or sour cream) and spices, then mix until well combined and smooth.

Cool in the refrigerator for about 30 minutes before using.

Reserve 1/4 cup rice flour for dredging and set aside.

In a bowl, whisk together the remaining rice flour, all-purpose flour, baking powder and salt.

Pour in the cold beer and mix gently until combined; do not overmix — a few lumps are fine.

Heat oil in a fryer or deep pot to 350°F (175°C). Pat fish fillets dry, dredge in the reserved rice flour, then dip into the batter to coat.

Fry the battered fillets at 350°F until golden brown and floating, about 3–5 minutes depending on thickness. Drain on a wire rack or paper towels.

Serve immediately with tartar sauce and lemon wedges.

Beat the butter, brown sugar, granulated sugar, and crunchy peanut butter together until smooth and creamy.

Beat in the eggs until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Stir the dry ingredients into the butter mixture until the dough is just combined.

Chill the dough in the refrigerator for 1 hour.

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.

Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, spaced about 2 inches apart.

Dip a fork lightly in flour and press a cross-hatch pattern into each cookie to flatten slightly.

Bake the cookies for 7–10 minutes, or until the edges are lightly golden.

Transfer cookies to a wire rack to cool completely. Enjoy.

Add all your ingredients to a blender.

Mix/blend until thoroughly blended and smooth.

Strain through a fine wire mesh to remove pulp and solids.

Serve over ice and garnish with lime slices and/or lime zest.

Add sugar and yeast to warm water; set aside until the yeast dissolves and becomes foamy.

In a bowl, mix flour (amount not specified in original recipe) and salt.

Add the foamy yeast water to the flour mixture and stir until a smooth dough forms.

Set the dough aside to rise for about 1 hour at room temperature or refrigerate overnight.

Skewer each wiener on a popsicle stick or chopstick; halving the wieners can make skewering and coating easier.

If using cheese, wrap a slice of cheese around the wiener (optional) and chill briefly so the cheese firms up.

Using a chopstick or your hands, wrap a portion of the sticky dough evenly around each skewered wiener; use scissors to trim excess dough if needed.

For an extra-crunchy coating, roll the dough-wrapped wiener in crushed ramen noodles or crushed frozen fries.

Heat vegetable oil in a deep fryer or heavy pot to about 300°F (approximate) and deep-fry the corn dogs in batches until golden brown and heated through.

Remove from oil, drain briefly on paper towels, and serve immediately with ketchup, mustard, or your favorite sauce.

Combine honey, BBQ sauce, mayonnaise, yellow mustard, and lemon juice in a bowl and whisk until smooth and fully incorporated.

Taste and adjust seasoning if desired (add a little more honey for sweetness or more mustard for tang).

Transfer the sauce to an airtight jar or container and refrigerate.

Consume within 3 months for best quality.

Combine the poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion and sea salt flakes in a bowl.

Stir or shake thoroughly until all ingredients are evenly mixed.

Transfer the seasoning to an airtight container and store in a cool, dry place.

Sprinkle on bagels, breads, avocado toast, salads or other savory dishes as desired.

Combine peanut butter, hoisin sauce, white vinegar (or lime juice), milk, minced garlic, and crushed chili paste in a bowl.

Whisk or blend until smooth, adding a little more milk to reach desired dipping consistency. Taste and adjust seasoning (more vinegar for tang, more hoisin for sweetness, or more chili for heat).

Transfer to a serving bowl and top with crushed peanuts and fresh cilantro.

Use as a dip for rice-paper rolls, grilled meats, or vegetables. Store refrigerated and use within 2 days.

In a food processor combine orange juice, mint, cilantro, and garlic; pulse until everything is finely chopped.

Pour the mixture into a large zip-top bag and add the olive oil, orange zest, lime juice, oregano, cumin, and salt and pepper.

Add the pork to the bag and press/smoosh the marinade around the meat to coat evenly.

Marinate in the refrigerator for 24 hours.

Preheat the oven to 425°F (220°C). Place the pork on a wire rack set over a rimmed baking sheet.

Roast at 425°F for 30 minutes, then reduce the oven temperature to 375°F (190°C).

Continue roasting until the pork reaches at least 160°F (71°C) internal temperature; for very tender, shreddable pork cook longer (target 185–200°F).

Transfer the pork to a cutting board and let rest for 20 minutes before slicing or shredding.

Season with additional salt and pepper as needed and serve. Great for Cubano sandwiches or as a main with rice and beans.

Combine all spices in a small bowl.

Whisk or stir vigorously until the mixture is uniform.

Transfer to an airtight container and store in a cool, dry place for up to a few months.

Combine milk, sweetened condensed milk, pumpkin puree, pumpkin spice and vanilla in a bowl or measuring jug and whisk until smooth and fully combined.

Taste and adjust pumpkin spice or vanilla as desired.

Pour the creamer into a clean mason jar or airtight container.

Store in the refrigerator. Use within a couple of weeks; shake well before each use.

Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch (or 9×9-inch) baking pan.

In a large bowl, mix together the brown sugar, rolled oats, flour and melted butter until crumbly.

Press half of the crumb mixture into the bottom of the prepared pan to form an even layer.

Spread the chopped apples evenly over the crumb base.

Sprinkle the apples with the white sugar and cinnamon, then crumble the remaining oat mixture over the top.

Bake for about 35–40 minutes, or until the top is golden and the apples are bubbling.

Let the crisp cool for about 10 minutes, then serve warm — great with vanilla ice cream or whipped cream.