Guacamole, Kimchi Quesadillas, Potato Salad

Guacamole with Basil and Shallots
Serves 8.

Kate and Scott Fogarty, Bon Appétit, January 2010

• 6 medium avocados, halved, pitted, peeled, diced
  
• 3 tablespoons fresh lemon juice
  
• 1/2 cup chopped fresh basil plus leaves for garnish
  
• 1/2 cup finely chopped shallots
  
• Bread slices, toasted
  
• Assorted crudités (such as bell peppers, celery, and carrots)
  

Place avocados in large bowl; add lemon juice. Using fork or potato masher, crush avocados coarsely. Mix in 1/2 cup chopped basil and shallots. Season to taste with salt and pepper. Can be made 1 hour ahead. Cover and chill. Transfer guacamole to serving bowl. Garnish with basil leaves. Place on platter. Arrange toasts and crudités around bowl.

Adapted from Roy Choi, Kogi BBQ-To-Go in Los Angeles, Gourmet, October 2009

• 1/2 stick unsalted butter
  
• 2 cups cabbage kimchi, drained and chopped
  
• 4 tablespoons chopped cilantro
  
• 4 (8-inch) flour tortillas
  
• 1/4 cup roasted sesame seeds (optional)
  
• 2 cups coarsely grated cheddar (6 ounces)
  
• 2 cups coarsely grated Monterey Jack (6 ounces)
  
• Vegetable oil for brushing
  

Melt butter in a 12-inch heavy skillet over medium-high heat; then cook kimchi, stirring occasionally, until edges are golden, about 6 minutes. Cool kimchi.

Sprinkle 1 tablespoon of the cilantro over one-half of each tortilla and top with one-fourth of the kimchi, 1 tablespoon sesame seeds, and 1/2 cup of each cheese. Fold in half to enclose filling.

Brush a 12-inch nonstick skillet with oil and heat over medium heat until it just begins to smoke; then cook quesadillas, turning once, until golden and cheese is melted, about 4 minutes total. Serve immediately.

Ian Knauer, Gourmet, July 2009

• 3 pounds small boiling potatoes
• 1 cup chopped celery (about 4 ribs)
  
• 1/2 cup mayonnaise
  
• 1/4 cup finely chopped chives
  
• 1 teaspoon grated lemon zest
  
• 2 tablespoons fresh lemon juice
  
• 1 teaspoon sugar
  
• salt
• pepper

Cover potatoes with water in a large pot and season well with salt. Bring to a boil; then simmer until tender, 12 to 20 minutes. While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl. Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.