Light and summery, this halibut is served with lime-laced onion relish, grilled limes and grilled avocados and asparagus, which are drizzled with smoky chipotle vinaigrette.
'limes' on Serious Eats
A full-bodied, caramely limeade sweetened with panela.
Black peppercorns are totally transformed when steeped in a simple syrup. Here, in a simple limeade, fresh-squeezed lime juice brings out the bright citrusy notes of the pepper and adds a nice kick.
Blending chunks of watermelon and giving it a quick strain through cheesecloth yields a sweet liquid that is a perfect foil for tart lime juice.
If you're like me and won't be hopping on a plane to a tropical destination anytime soon, treat yourself to one of these and you'll find the perfect getaway is your glass.
The true beauty of making this mix is having a fresh, versatile, and easy cocktail mixer for parties. There's no reason to buy sour mix when in 10 minutes you could hand-make something that's infinitely more delicious.
Peaches and plums may be distant memories at this time of the year, berries months and months to come; but lime desserts can be excellent treats even when it's cold out. Here are nine we love, from ice creams to cookies to pies, Kaffir to key lime.
The goal of this recipe is simple: a pie that takes folks back to the kitschy nostalgia of an early bird special, that gets treated with all of the finesse and attention it deserves. No neon green fillings, jell-o jiggles, or metallic-tasting pre-squeezed juice allowed. The whole point of the dessert is to celebrate the bright, tangy taste of real key limes.
The michelada is probably my favorite summertime drink, an incredibly refreshing beer cocktail made of a Mexican pilsner-style beer with tomato juice, hot sauce, lime juice and salt. Why not, we wondered, serve it up in frozen form? Sure, it's not as sweet as most ice creams, but what could be better for a summer afternoon than frozen beer? This ice cream is actually quite savory. There's as much salt in the recipe as sugar.
This recipe is inspired by Key lime pie—it starts with tart limes, gets sweetened with condensed milk, then you add super-glossy, billowing Italian meringue. A salty, crunchy pretzel crust provides great textural contrast and makes the lime flavor pop.
[Photograph: Carrie Vasios] Check out other recipes from Serious Entertaining: To Have or Have Not » Adapted from Down Home With the Neelys: A Southern Family Cookbook....
Getting a little burned out on turkey? Try making a stock with shrimp shells for this sauce, which is rich and surprisingly flavorful with the sour cream, with just a tinge of heat.
I'm not shy about my love of souring agents: spices that give an acidic kick to brighten a recipe while also considerable complexity. They're playful alternatives to the old standbys of citrus and vinegar, often exotic and usually unexpected. A star of the crop? Limu omani, dried Middle Eastern limes.
These tacos are more Florida than Texas or California, with the sweet bright acidity of key limes infusing the grill-seared shrimp, the chunky avocado and mango salsa, and zest-studded crema. These are crisp, intense, and fresh, with all the colors and flavors of South Florida.
Even though I begrudgingly label this "a salsa," I can't deny the deliciousness that pineapples, peppers, onions, cilantro, and lime create when brought together and enjoyed with tortilla chips. I have come out of the fruit-salsa closet.
Photo from floodkoff on Flickr Lately I have found myself preoccupied with cocktails. Due to the heat, my kitchen has become more of an experimental bar than a place for making food. There's been a whole lot of infusing...
Key limes can be a bit hard to come by, but this recipe for Key Lime (Or Not) Pie from Mrs. Rowe's Little Book of Southern Pies by Mollie Cox Bryan is forgiving. You can substitute fresh lime juice for Key lime juice and end up with a pie that is equally delicious. Topped with a dollop of fresh whipped cream, key lime (or just plain old lime) pie is unbeatable.