Guacamole is delicious. It’s a nearly perfect food, a crowd-pleaser that’s easy to make and even easier to shovel into your mouth atop tortilla chips. For the cilantro averse among us, though, there’s one problem: nearly every version of guacamole involves cilantro. OK, most people prefer it that way, and I’m not trying to take away anyone’s cilantro—but for those of us who hate it, it’s the one flavor that can ruin any food. So I was thrilled when, last week at the launch party for chef Stephanie Izard’s new Gather & Graze cookbook, I saw a big bowl of guacamole with not a shred of cilantro in sight.
Pimiento Cheese 1 pound cream cheese, at room temperature 2 pounds sharp cheddar cheese, finely shredded (6 cups) ¾ cup mayonnaise 1 (11.5-ounce) can pimientos, drained and chopped Kosher salt
