Author: Nils Bernstein
Fish recipe for striped bass in a lime, grapefruit, and green curry broth.
Author: Adam Evans
Author: Eben Freeman
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast...
Author: Katherine Sacks
Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional spit-roasted pastor.
Author: Rick Martinez
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, or stir a splash of rum...
Author: Anna Stockwell
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.
Author: Ann Redding
This slushy blender cocktail is perfect for whiling away the summer hours.
Author: Paul McGee
Author: Sara Dickerman
Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.
Author: Anna Stockwell
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.
Author: Martha Collison
Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise, it also makes a wonderful margarita mixer when...
Author: Emeril Lagasse
Don't rush to shake the pan and toss the green beans before they blister; they need a little time to char.
Author: Mary Gonzalez
Serve this refreshing mint-infused watermelon juice as cooling refreshment in the summer sun.
Author: Nils Bernstein
Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of...
Put the lime in the pineapple with this fun summer cocktail! Scoop the fruit from the skin to create pineapple "cups," freeze it, and blend it into a bright and refreshing play on a mojito. Or, if you're...
Author: Katherine Sacks
Author: Ruth Cousineau
This spin on the frozen margarita adds a sweet-tart flavor with frozen raspberries and a hint of spiciness from fresh ginger.
Author: Matt Duckor
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
Author: Ian Knauer
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Author: Mary Gonzalez
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
Author: Melissa Roberts
Author: Leo Robitschek
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent...
Author: Molly Baz
Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes
Author: Katherine Sacks
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Michael Romano
The classic Moscow Mule cocktail has vodka, lime, & ginger beer-but it's better with fresh ginger. Make this blender frozen drink for your next bbq.
Author: Maggie Hoffman
Many unconfirmed reports of this cocktail's creation exist. Some believe it came from Chicago's South Side during Prohibition; others think that it comes from the Southside Sportsmen's Club on Long Island....
Author: Adrienne Stillman
Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its...
Author: Gina Marie Miraglia Eriquez
Author: Bobby Flay
Author: Bon Appétit Test Kitchen
Author: Laura O'Neill
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the...
Author: Andy Ricker
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés
To cut up the kabocha squash for this recipe, slice 1/4" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.
Author: Chris Morocco
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Author: Art Smith
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped, amp it up by tucking a slice or two of Fresno...
Author: Molly Baz
Author: Matt Lee
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Author: Alison Roman
This cucumber salad is a staple dish in my household. The few ingredients of this salad combine to create a cool, refreshing mix of flavors.
Author: Ruwanmali Samarakoon-Amunugama
When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored...
Author: Amy Chaplin
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice....
Author: Claire Saffitz
Author: Austin Zimmerman
Author: Alexis Touchet