Lime

An exotic and light main course. The vinaigrette would work just as well with red snapper.

This dessert is a trompe l'oeil, resembling the peel, rind, and flesh of a cantaloupe.

Chef Shelton uses a 4- by 2-inch round cake ring to mold the salad on the plate.

This recipe is from Cafe Annie in Houston, TX.

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

Can be prepared in 45 minutes or less.

Sweet and crunchy jicama and smoky grill-roasted peppers and green onions combine in this attractive side dish.

Can be prepared in 45 minutes or less. From northeastern Thailand, som tai is a salad Thais and farangs-the Thai name for foreigners-have come to love. It is traditionally made with grated green (unripe) papaya that is pounded slightly to soften the fibers before being tossed with lime juice, dried shrimp, and chilies. As the availability of green papaya in the United States is limited, we used cucumber and carrot. We also left out the dried shrimp in order to create a more delicate but still delicious dish.

Lime peel adds a lovely touch to this creamy dessert. Begin preparation a day ahead.

This delicious variation of Key lime pie uses regular rather than Key limes.

Brush this slightly sweet lime-scented sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table.