Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes
Author: Katherine Sacks
This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from...
Author: Manami
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Cindy Mushet
Author: Jan Schroeder
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub...
Author: Brigid Washington
Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise. Green beans and tomato...
Author: Cal Peternell
From a newspaper clipping from Cooking for Jack (Nicholson, the actor) by Tommy Baratta,1996. The blurb before the recipe says "you have to like the tart taste of lime and the pungent flavor of cilantro...
Author: Oolala
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
If you were a sporty type at school, you may remember those little orange slices that were given out at half time during matches. A momentary respite from jumping and leaping in the air on a cold windy...
Author: Lorraine Pascale
This was posted on the Internet for someone who asked for a recipe like one in the frozen food section called Margaritaville's Island Lime Shrimp which I think is fantastic but I can't find it. Had it...
Author: Oolala
Author: Gina Marie Miraglia Eriquez
This is such a great salsa recipe. So delicious, fresh and so tantalizing to your taste buds. I make it many times during the summer and it is BEST to use all the freshest fruits/veggies as you can. Especially...
Author: cookin_nurse
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Author: Ann Redding
Island Pork Tenderloin Salad
Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory-and fresh mint seconds the motion. "Once the Champagne has been added," says Scott Peacock,...
Author: Scott Peacock
This versatile 5 minutes sauce will be wonderful on salmon, grilled corn or a host of ways your imagination will come up with. You can make it a day ahead and store it in the refrigerator, stir before...
Author: Bev I Am
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Author: James Peterson
This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.
Author: Yotam Ottolenghi
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Author: Andrea Aliseda
Author: Jeanne Thiel Kelley
Author: Sarah Tenaglia
Author: Elizabeth Falkner
Author: Wendy Popp
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell