Lime Juice
273 recipes found
Tajín Chicken Wings
These chile-lime baked chicken wings get their spunk from Tajín, a tangy and mild combination of dried chiles, salt and dehydrated lime juice that is often sprinkled on fruit. Bake the wings with the seasoning (as well as baking powder and salt for crackly skin), then gloss them in a buttery sauce that’s bright with Tajín, lime juice and fresh chile. Take a cue from tajín fruit cups (as well as the carrots and celery typically eaten with Buffalo wings) and serve alongside spears of jicama, cucumber and pineapple.
Camarones al Ajillo (Shrimp in Garlic and Guajillo Sauce)
A classic from the Pacific Mexican coast, ajillo is the combination of the words ajo and guajillo — garlic and guajillo chile. This dish makes cooking with dried chiles easy: There is no toasting or soaking, and the chiles go from dry to softened in garlicky oil in just one minute. Guajillo chiles are barely spicy, which makes them a great entry-level option for the hesitant but chile-curious. The fresh lime juice and butter at the end makes a silky and punchy sauce that goes perfectly with arroz rojo, but is also good enough for dipping. Usually, this dish is served with crackers for swiping through the sauce.
Roasted Brussels Sprouts and Tofu With Chile Lime Dressing
Roasted brussels sprouts and tofu come alive when tossed with this sweet and spicy nước chấm-inspired chile lime dressing. The crispy edges of the sprouts and the firm texture of the tofu provide a perfect contrast to the tangy, umami-rich sauce. Pile on the soft herbs such as Thai basil, mint and cilantro, which add freshness and aromatic complexity to the dish. Serve alongside steamed rice for a flavorful and satisfying weeknight dinner that balances textures and tastes in every bite. For added crunch and flavor, top with chopped peanuts and crispy fried shallots. If you crave more heat, don't hesitate to add a generous serving of sriracha to kick things up. To make this vegetarian, swap out the fish sauce for a vegan one, or add tamari to taste instead.
Mulled White Wine
This lighter, brighter take on mulled wine is both festive and modern, made with white wine rather than the more traditional red. The mulling spices stray away from the expected baking variety and include toasted coriander seeds, black peppercorns, fennel, allspice and bay. Blanc vermouth, elderflower liqueur and honey gently sweeten and layer flavors, while a final addition of lime juice adds a fresh pop of acidity.
Gregory Gourdet’s Carrot Salad With Oranges and Cashews
I love how sweet carrots get in a hot oven, becoming this perfect, creamy foil for tart dressing and crispy, crunchy textures. I don’t even peel them in this recipe, to preserve the extra nutrients — give me all the beta carotene and vitamin A — and OK, because it’s easier that way. While I roast the carrots for this recipe, adapted from my cookbook “Everyone’s Table” (Harper, 2021), I char a couple of chiles on the stovetop burner, which add extra flavor and some heat to the simple dressing of fish sauce, lime, and the garlic and shallots roasted and plucked from the pan of carrots. Juicy oranges cool things down and cashews provide crunch and some lovely fat.
Green Beans With Lime and Red Onions
Snappy and bright, these green beans are ready in minutes and full of tangy lime, garlic and coriander. The streamlined technique makes these very easy to do in one pan. Just add the beans and a little water to the skillet to steam them. Then, after the water cooks off, add the oil and aromatics and sauté until the garlic turns golden at the edges and the beans absorb all of the flavors. These beans are great both warm and at room temperature, so feel free to make them a few hours ahead, and garnish with herbs and onions just before serving.
One-Pot Chicken and Lentils
This one-pot chicken and lentils recipe takes a well-spiced blend of pantry staples plus a handful of fresh ingredients and simmers them together for a throw-in-the-pot meal that is both comforting and filling. It relies on bone-in, skin-on chicken thighs, and the role of the skin is essential: First, it forms a protective shield when seared, preventing the chicken from drying out in the bubbling liquid as it simmers, and helps build flavor as its fat renders. (Thank the skin for its service and discard it before serving.) The finishing touch of lime adds a nearly imperceptible sour flavor, similar to some Persian stews, that rounds out the braising liquid, which is best enjoyed with bread or basmati rice.
Spicy Cucumbers With Mint, Scallions and Crushed Peanuts
This fine accompaniment to any number of dishes is an (admittedly inauthentic) take on a Southeast Asian favorite, moderately spicy in Vietnam and far more fiery in Thailand. Choose chiles accordingly to match your preference: Thai chiles pack a lot of heat; serrano chiles are strong, but less so; red Fresno chiles have sweet undertones and are the mildest. Also, try to get the best cucumbers you can, with thin skins. The better the cucumber, the better the salad.
Maggie Smith
Joaquín Simó was a bartender at Death & Co in the East Village when he came up with the Maggie Smith, an elaboration on an old drink called Between the Sheets. Maggie Smith’s character in “Evil Under the Sun” offers a Between the Sheets to Hercule Poirot, who asks for cassis or crème de banane instead. He should have taken her up on it.
Pepper Sauce
Throughout the English and French-speaking Caribbean, homemade pepper sauce in glass jars or plastic bottles are an important part of the tablescape, kept within reach to add a burst of fruity, sharp heat to whatever is being eaten. This version, from cookbook author Lesley Enston, is earthy thanks to the addition of culantro, a fresh herb not to be confused with cilantro. From island to island, and even household to household, the recipe varies, but Scotch bonnets, the brightly colored bonnet-shaped chiles native to the region, are a must. Feel free to play around with this sauce to create one that matches your tastes, adjusting the seasonings or adding a pinch of a spice like clove or nutmeg. Keep a jar on hand to add a teaspoon or so to dishes from the Caribbean like braised oxtails or to serve as a condiment for dishes like fried snapper with Creole sauce.
Cod, Celery and Potato Stew With Coconut and Herbs
Celery is one of those vegetables that has a lot of unrealized potential. It is usually served raw to accentuate its crunch, or used as a flavor base in stocks then plucked out and discarded. But braising celery, as this recipe does, awakens another texture, creating a silkiness that is often overlooked but deserves to be prized. Celery’s fibers — which go from stringy to silky when simmered — are also great for absorbing flavor. Here, the celery slowly tenderizes in the flavorful broth, absorbs the briny richness of clam juice and coconut milk and turns positively lush. Since the celery is the star of the show, you can swap out the cod for shrimp or tofu.
Coconut Paloma
In this bright, hydrating take on the Paloma, coconut water is incorporated two ways: in the shaker alongside tequila, grapefruit and lime juice, and in the ice the final drink is poured over. As the ice cubes melt, they infuse the drink with coconut-forward flavor. Use any extra ice cubes in the next morning’s cold brew coffee, iced tea or another chilled drink.
Coconut Piña Colada
Frosty and smooth, this take on the piña colada adds coconut water to the classic combination of rum, pineapple and cream of coconut. Freezing coconut water into cubes takes a bit of forethought, but the act of blending them into the drink in lieu of standard ice cubes results in a drink that is layered with coconut flavor. The (optional) float of high-quality dark rum tips the drink toward party fare, and chilling your glasses in the freezer before pouring from blender to glass ensures the drinks stay frosty for as long as possible.
Bistec a la Yucateca Tacos (Yucatán Steak Tacos)
When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall in St. Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks. Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr. Henry uses its citrusy, earthy marinade on thinly sliced ribeye for tacos. The cut’s marbled fat keeps the meat juicy for take-out diners, and for home cooks, the method is a game-changer: The thin slices cook quickly, don’t require a thermometer to check doneness and soak up marinade all the way through. It’s also economical, stretching one ribeye to 12 tacos. Mr. Henry tops the tacos with lettuce, cilantro, avocado, lime and a smoky-fresh salsa. Whatever you top it with, you can’t go wrong.
Charcoal-Grilled Corn With Honeyed Goat Cheese
The taste and appearance of corn grilled directly over a charcoal flame is unparalleled. The kernels become bright yellow, firm and plump, both smoky and sweet, speckled black, with bits of char. To make them even more stunning, the ears are coated with a sweet, tangy goat cheese spread that melts into every crevice, a fun, welcome alternative to simply basting cobs with butter.
Zucchini-Peach Salad With Creamy Lime Dressing
Raw zucchini deserves to be a summer salad staple. With just time and salt, sliced zucchini softens into tender bites that absorb any dressing that graces them. This easy salad pairs thinly sliced zucchini coins with sweet, juicy, ripe peaches in a loose, creamy, lime-forward dressing. It’s a full-on journey, in just a mouthful.
Saladu Nebbe (Black-Eyed Pea Salad With Tomatoes and Cucumbers)
Black-eyed peas are a common sight in West African cooking, stewed long until tender or turned into fritters like àkàrà. They’re also a staple ingredient in the American South, where they’re commonly eaten on New Year’s Day as a symbol of good luck for the year to come. The chef Isaiah Screetch’s saladu nebbe, based on the Senegalese dish of the same name, highlights the nuttiness of the beans in a fresh salad that has a bit of spice thanks to serrano chiles. Studded with juicy tomatoes, cucumbers and red bell pepper, the recipe calls for letting the salad meld its flavors together in a lime dressing for two hours, but it can also sit overnight, making it the perfect side dish for a barbecue or cookout.
Barbecue Vegetable Salad
This knife-and-fork dinner salad is full of char and crunch, topped off with a festive dressing to incorporate into your summer repertoire. It’s also an ideal way to use up any grillable vegetables. On a verdant bed of Romaine lettuce, kale and cilantro, pile on grilled summer vegetables and peaches and a shower of corn chips. Beans add protein, though you could also top with quinoa, grilled tempeh bacon or another protein. While barbecue sauce doesn’t often coat lettuce, here it becomes a tangy, thick and pleasantly sweet salad dressing with the addition of a little lime juice to loosen and brighten. If you have some ranch in the fridge, drizzle zig-zags of it on top, too; the duo tastes like an herb-flecked Thousand Island dressing. Eat this big salad solo or with a side of cornbread.
Soba Salad With Grilled Mushrooms and Tofu
Throw together this exciting tangle of soba noodles, grilled mushrooms and tofu, raw vegetables and maple-miso dressing for your next picnic or warm-weather dinner. Hitting mushrooms and tofu with a little heat accentuates the nutty quality of the soba, while snap peas, serrano chile and herbs give this plant-based salad a juicy crunch. Lime juice, miso and maple work double duty as the salad’s dressing and the tofu’s marinade, which chars once it hits the grill. To mitigate the tofu sticking to the grill, maintain medium-high heat and let the tofu release itself from the grates instead of prying it off. To save time, prep the vegetables while the grill heats, or marinate the tofu and cook the soba up to a day ahead and refrigerate until needed.
Mango Salsa
Bursting with sweetness, tang and a little heat, mango salsa is the colorful sidekick that’s always invited to the party. A balance of flavor and texture is key to building this simple condiment. Choose ripe but not mushy mangoes so the flesh doesn’t fall apart. For a contrast in textures, use one riper mango and one less ripe mango. The sharp bite from the red onion and the heat from the chile pleasantly complement the sweetness of the fruit. Add as much lime juice as you like to wake up the taste, and don’t forget to season with a little salt to draw out all the natural flavors. Have fun adding other ingredients like avocado, pomegranate seeds, cucumber and jicama, plus a sprinkle of Tajín for an extra kick. Serve with tortilla chips or pita triangles for scooping, or alongside grilled meats, fish or tacos. Mango salsa is best served the day it's made, but will keep covered in the fridge for up to two days.
Caesar’s Caesar Salad
The Caesar salad on the menu today at Caesar’s in Tijuana, Mexico, is but a distant cousin of the original version first served there 100 years ago. It is believed to have included a whole coddled egg, lemon juice and Worcestershire sauce, and did not include anchovies. But Javier Plascencia and his family, who have been running Caesar’s for more than a decade, consider this iteration the best one yet. Romaine lettuce is coated in a creamy, intensely pungent dressing seasoned with anchovies, Dijon mustard, Worcestershire sauce and freshly squeezed lime juice. Garlicky, baked baguette croutons provide serious crunch. A few rules elevate a good Caesar salad to a great one: The leaves must be whole, crisp and cold; croutons must be sliced, not diced; and Parmesan must be applied generously.
Nectarines in Lime Syrup
Fruit — whether a bowl of sweet berries or a wedge of watermelon — makes the best dessert, but stone fruits are a real treat, especially nectarines. Sliced and dressed in a lime syrup, served chilled as they are here, they’re a refreshing, sophisticated and shockingly simple end to a meal.
Cold Noodles With Zucchini
Zucchini loves the kiss of heat but can easily turn to mush. Briefly salting and drying half-moons of zucchini before quickly stir-frying them, mostly on one side, maintains their texture while lending so much flavor. An impactful dressing of maple syrup, soy sauce and fish sauce — plus a pinch of concentrated savoriness in the form of garlic powder — seasons both stir-fry and noodle. Ice is the secret ingredient that helps to cool down the noodles for quick eating, as well as to melt down and open up the flavors of the dressing (as water is wont to do) while you eat. The final spritz of citrus is not optional: It finishes the dressing and makes this chill meal taste multidimensional. A tableside sprinkle of toasted sesame seeds, furikake or shichimi togarashi is welcome.
Grain Bowl With Sardines and Sauce Moyo
A satisfying grain bowl doesn’t need to take a lot of time, especially if you start with a quick-cooking grain like fonio. Fonio, tinier than even couscous or quinoa, takes five minutes to cook and delivers a deep nutty taste. This ancient whole grain, which is also gluten-free, is prepared throughout West Africa, as is sauce moyo, a sauce of crisp onion and pepper, juicy tomatoes, chile and lime. Here, that sauce adds crunch to the tender, sandy grains, and tinned smoked fish delivers a savory richness. You can assemble the whole thing to enjoy at home or pack up to eat as a fresh and filling desk lunch.