Lime

Hibiscus punch with ground ginger, roasted pineapple, and fresh lime. Rum optional.

Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.

These energy bites not only hit the spot for something sweet, they’re also nutrient-dense and hit all your macros.

The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze. These cookies make great holiday gifts.

This crispy-crunchy-salty mix gets its green hue from a blend of ground seaweed snacks, dried dill, and lime zest. The seasoning of garlic powder, cayenne, salt, and sugar rounds it all out.

This refreshing blended drink is inspired by ayran, doogh, and lassi. Yogurt makes it tangy and creamy; white pepper gives a touch of earthy heat.

Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.

This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up.

Gently cooking salmon fillets in olive oil makes their flesh become extravagantly tender and silky. While confit sounds fancy, this is a mostly hands-off oven method that’s ideal for weeknights.

This tequila-infused carnitas recipe is perfect for festive occasions—or any weeknight you want to party.

Sure, you could use just one kind of potato for this pomegranate-topped side dish, but we love to combine a few. Try orange and purple sweet potatoes plus Yukon Golds. 

Tart, creamy, and boozy—this is your favorite summer cocktail in pie form.

Pico de gallo, but make it roasted.

Think of this smoothie-like sipper as a base, then start riffing. Try blending mild red pepper flakes with mango, finely grated ginger with pineapple, or cucumber and mint with honeydew.

There's nothing better than puffy yeasted buns saturated in rum syrup, especially when it's inspired by the citrusy Mai Tai cocktail.

These scallops get tossed with a mix of ground nori, coriander, and ginger before hitting the grill—then plated with citrusy mayo and topped with scallions and red pepper flakes.

This party drink is something you’d imagine sipping at the bar of a trendy modern taqueria, except it's easy to pull off at home.

You can use whatever cut of steak you’re in the mood for—or even a chicken cutlet or thin-cut pork chop here.

For the very best results, brine the chicken, sear it over the flames, and finish cooking it on the other side of the grill before tossing with a robust vinaigrette.