He offers this genius tip for serving guacamole, salsas and salads: Buy terracotta pots (make sure they fit your bowls -- metal bowls work best), soak the pots for a few minutes in water, then refrigerate for about an hour. Pop your guacamole-filled bowl on top, and the pots will stay cool for a good hour or two.
Even better: Set the guacamole pot in the middle of a much larger terracotta saucer, cooled the same way, and pile your chips or veggies around.
See -- easy peasy. If it'd been Martha, you would've had to fire up a kiln first.
And another take-away tip from the book: How to reheat store-bought corn tortillas.
In the microwave: Wrap tortillas by the dozen in a square of damp paper towels. Place in a plastic bag large enough so that tortillas lay flat, but don't seal. Microwave for 1 minute per dozen, up to 3 dozen. Remove from bag and store in a Styrofoam tortilla warmer (which you may not have) OR a small thermal chest (which you probably do have). They should stay hot for 1 hour.
In the oven: Preheat oven to 300. Place a cooling rack in a roasting pan and pour in Œ inch of water. Spread a clean kitchen towel on the rack, making sure it doesn't touch the water. Lay tortillas in stacks of 1 or 2 dozen on towl and cover with second towel. Cover the pan with aluminum foil or a lid, crimping the edges to seal. Heat in oven for 45 minutes to 1 hour. Turn oven off. Tortillas should stay warm for 1 hour.
Correction: Today's print edition lists Bayless' recipe as "Creamy Chicken and Beans with Roasted Poblano and Caramelized Onion." We meant greens, not beans.