By Abigael T. Sidi

I’ll be honest: Aside from pizzas, sandwiches, and a few French and Middle-Eastern offerings, many of the dishes I’ve covered for this column were first timers for me, with little to compare them to. But if there ever was one dish I’d be confident I could expertly review, it’d be avocado toast. I’ve been making them for myself since the age of 6 – it was the first entry in my personal cookbook, along with Caesar salad dressing. In the 10 years since, I’ve grown to learn what works and what doesn’t, as well as tricks that take the toast to the next level (smoked instead of hot paprika, flaky rather than regular sea salt, to name a couple).

Always looking to perfect my recipe, I paid attention when my sister (another self-proclaimed avocado-toast expert) hinted I should

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