Lime

If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

Serve with anything and everything—it will get better, spicier, and more Vietnamese-approved over time.

It's not just a marinade—this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

Fried whitefish or smoked whitefish is most commonly eaten during the Persian New Year and is said to represent life.

Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.

This lime-mint-matcha combo is a great morning or afternoon pick-me-up—a splash of rum turns it into an invigorating cocktail.

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.

Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

This simple, four-ingredient pie has a bright and tangy yet sweet and creamy filling.

These flavorful marinated onions also make a great condiment for grilled steak.

What makes this salad so good? A secret ingredient we like to call "flavor flakes."

If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.

From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it’s a holiday dish that’s simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.

Use this flavorful Cuban condiment as a marinade or as a sandwich spread.