Lime Juice
264 recipes found
Pernil-Style Roasted Chicken Thighs
Pernil is a Puerto Rican slow-cooked marinated pork shoulder dish in which the pork is roasted for hours until succulent and crispy-skinned. The flavors of pernil become accessible on a weeknight with the use of quicker-cooking chicken thighs. The chicken pieces are coated in a garlicky, oregano-and-citrus rub that combines orange and lime juice for a sweet-sour hit. Serve the juicy chicken with rice or tucked into corn tortillas; a simple green salad or cabbage slaw would also make a nice accompaniment to complete the meal.
Miso-Butter Roasted Broccoli
Deeply flavorful and easy, this simple roasted broccoli dish gets a finishing of miso butter and a hit of acidity from lime juice. It makes a great accompaniment to roasted salmon or chicken, and adds depth to grain bowls or quickly cooked leftovers. Although the recipe calls for room temperature butter, the butter only needs to be soft enough so that you can mash it together with the miso, as it will start to melt upon contact with the sheet pan. You can swap in ghee for the butter, or some lemon in place of the lime. Finish the dish with grated Parmesan for some extra flavor, if desired.
Watermelon Sugar
Pearl of Puebla
Mai-Tai
Daiquiri
The daiquiri is a classic sour — that is, a family of cocktails made with spirit, sugar and citrus juice — whose simple, straightforward appeal has been obscured for years by frozen, fruity variations. One doesn’t need a blender to make one, just fresh limes, good rum and sugar. The proportions of syrup and juice can be adjusted, depending on whether you prefer a sweeter or more-tart style.
Pressure Cooker Garlicky Cuban Pork
This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that’s earthy and garlicky, yet bright from the citrus. The meat itself is as tender as can be, falling to shreds with the touch of a fork. Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
Pollo Asado
Pollo asado, Mexican marinated and grilled chicken, uses pigmented annatto seeds to get its signature brick red color. Annatto seeds can be found in Latin supermarkets or online, but a cube of prepared achiote paste is a suitable sub. This recipe uses two types of dried chiles, for which there are no substitutes; however, if they’re hard to come by, swap them out for a can of seeded chipotles in adobo for a different, but still delicious, smoky vibe. The acidity from the citrus in the marinade helps tenderize the chicken legs, but a limit does exist; keep it under 12 hours. Serve the chicken alongside pickled onions and warm tortillas for quick tacos, or beans and rice.
Yucatan Shrimp
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford’s Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.
Crispy Coconut Shrimp and Shallots
Crispy coconut, caramelized shallots and tender shrimp are cloaked in a spicy-sweet orange chile sauce in this recipe, which is slightly reminiscent of coconut shrimp, the beloved beachside snack. However, the vibe here is more dinner main and perhaps even more laid-back because no battering and frying is needed. Instead, shrimp are simply sautéed in coconut oil to build coconut flavor, then bathed in sauce, before being crowned with the crunchy flakes of coconut and shallot. To soak up the sauce and round out this meal, steamed rice sits at the base, but wilted spinach or roasted green beans would be delightful.
Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)
Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.
Coconut Curry Chickpeas With Pumpkin and Lime
Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.
Florida Lime Pie
Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published “Jane Nickerson’s Florida Cookbook,” an invaluable guide to the state’s appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it.
Pescado Zarandeado (Grilled Fish With Chile-Citrus Sauce)
This pre-Hispanic dish comes from Mexcalitlán, a small island in the state of Nayarit on the mid-Pacific Coast. Originally, the fish was seasoned with a chile-lime salsa and grilled over a zaranda, a pit made of mangrove wood from which the dish gets its name. But there are many regional variations, using either freshwater and saltwater fish, found along the Pacific Coast as well as inland, in the northern central states.
Strawberry Hibiscus Limeade
Red drinks are central to Juneteenth celebrations, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding hibiscus, lime juice and mint to a strawberry base. It’s a great way to use up slightly overripe strawberries. (It’s better to use overripe berries than underripe ones, since underripe berries can have bitter notes.) The pineapple juice ice cubes are a little extra effort, but they melt right into the drink, changing its flavor as you drink it. At first, it’s good. Over time, it’s incredible.
Mojito
You can drink a mint mojito without really thinking about it, and that's a pretty good recommendation for a summer cocktail. This version is straightforward and simply perfect for a hot day. Muddle a handful of fresh mint leaves and some lime juice in the bottom of a glass. Then add rum, sugar, ice and a bit of club soda. Shake and serve with other Cuban dishes. The mojito originated in Cuba as a farmers' drink in the late 19th century as Cuba's rum industry modernized, making the mint mojito as common as beer. Only the rich drank it with ice and soda.
Pistachio Bundt Cake
If you’ve never been a fan of Bundt cake, this one just might change your mind. The key to this cake’s moist crumb and sweet, nostalgic flavor is instant pistachio pudding mix, a trick that the chef Joshua Pinsky learned from his mother. A simple lime glaze and whipped ricotta for dolloping make this recipe feel more special than your average snacking cake. This also works well as a make-ahead dessert, retaining its moisture and flavor over a few days. Try making the whipped ricotta a day ahead: It’ll thicken and become even creamier overnight.
Root Beer Rickey
Spicy, spritzy and refreshing, this cocktail is essentially grown-up root beer. A classic rickey is just liquor, lime juice and carbonated water, but reach for rye whiskey and trade the soda water for root beer, and you get the root beer rickey, a drink bartender Jim Meehan created for Cicoria, a pizzeria in Portland, Ore. Root beer and rye are natural partners, as each is woodsy, minty and caramelly; the soda also lends sweetness without having to add sugar. At Cicoria, the drink is served up in a short glass and garnished with a pineapple wedge, but this easygoing rendition opts for ice in a tall glass with more root beer. Add a lime wedge, if you like.
Churrasco (Grilled Marinated Skirt Steak)
Like so many of the best Puerto Rican dishes, churrasco — garlicky wood-fire-grilled steak served with chimichurri — starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Frosty Lime Pie
This frozen dessert delivers cold, tart relief on a hot summer day. Pearl Byrd Foster served this pie on her menu at Mr. and Mrs. Foster’s Place, her 15-table restaurant on the Upper East Side. Ms. Foster opened the restaurant after a 30-year career in hotel, department store and food magazine kitchens. Raymond Sokolov, a former food editor of The New York Times, wrote about this recipe in 1971. The real secret to making this pie, he said, is in how you handle the egg yolks. Heat them too much and they scramble, or too little and they won’t thicken. When the yolks get too hot for your finger, around 165 degrees, they’re hot enough.
Roasted Carrots With Cilantro Yogurt and Peanuts
Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.
El Chonie
This is an unusually light and refreshing tequila-based cocktail, made so with lemon and lime juices and a pour of cold lager. It comes from Yardbird, in Hong Kong, a restaurant that is insanely popular with chefs the world over. With a salt rim, it has some of the tastes of a margarita, but it’s something you can drink all afternoon (maybe with a smaller dose of tequila).
Grilled Chicken Skewers With Tarragon and Yogurt
These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don’t move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.
Carne Asada Cheese Fries
The Piper Inn is one of the oldest, oddest and friendliest restaurants in Denver, loved by bikers and hipsters alike. It’s been owned by the Levin family since opening in 1968, but because so many different cooks have passed through the kitchen over fifty years, it has a Chinese-American-Mexican menu that is entirely unique. Carne asada fries, French fries topped with the fillings of a carne asada (steak) taco, are a California-Mexican classic. The Piper Inn adds a Midwestern-style beer cheese sauce to its popular version.