Lime

Imagine mini bites of Key lime pie, but with opposite proportions of salty graham cracker crust and tangy lime custard.

Set out these smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town.

To make this pretty pink drink, remember this mnemonic device: Very Cute Little Cocktail. That’s V for vodka, C for Cointreau, L for lime, and another C for cranberry.

Using just three ingredients—light rum, fresh lime, and simple syrup—this cocktail shows how good the classics can be.

Our best margarita recipe is refreshing, strong, and tart. The secret? Good tequila, the right orange liqueur, fresh lime juice, and finding the ideal balance.

This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry.

This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

Thanks to a splash of fizzy 7UP soda, there’s no need for baking soda or baking powder in this classic Southern cake recipe.

For this adaptation of a classic Cuban cocktail, you don't need a muddler. Tear the mint, then stir with lime juice, sugar, white rum, and soda water.

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

If you like mojitos, you’ll like this minty swizzle from the Queen’s Park Hotel in Trinidad. The swizzle is a category of cocktails named for the special bar tool used to mix all crushed-ice cocktails in the days before blenders. A swizzle stick is a long stick made with three to five forked branches originally made from the allspice bush. If you don’t have one, though, you can use a bar spoon to churn the drink with a similar motion, rotating the stick by rubbing your hands back and forth again …

Audrey Saunders created this sparkly hybrid of a French 75 and a mojito at her bar, New York’s Pegu Club.

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

This whole roasted fish recipe is the perfect place to put the trinity of sumac, lime, and yogurt to work.

This is an especially refreshing take on the cosmopolitan cocktail. You can batch the cosmo mix up to 10 hours in advance to cut down on last-minute fuss at your next cocktail-worthy occasion. (If you’d like to mix it together earlier than that, add the lime juice at the last minute.) To retain maximum fizz, pour the chilled club soda and sparkling wine into each ice-filled glass first—then you don’t need to rigorously stir to mix the bubbles into the heavier cocktail base. This recipe makes eno.…

This take on a very popular Thai bar snack—freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest—is simple but so good with an ice-cold beer.

Bright, peppery turmeric and a smoky cumin salt on the rim make this vibrant drink perfect for celebrating Diwali. To serve, garnish with fresh mint and a wedge of lime.

Where a margarita is usually sweetened with orange liqueur, the Rosalita uses bittersweet amaro. This version is chilled in your freezer before it heads to the blender with a big scoop of ice.

This version of the classic vodka cocktail skips the ginger beer and heads to the blender for a spicy, frozen, highly slurpable drink that’s even more refreshing.