'lime' on Serious Eats

Lime Bars

The crumbly shortbread base of these bars contrasts well with its tart lime filling; they're dense enough to be satisfying during the winter, but with enough tang to serve as a reminder that warmer days are ahead. A handful of toasted dried coconut sprinkled on top ties it all together. More

Caribbean Bakewell Tart

A healthy helping of citrus zest, lime marmalade, and a dash of white rum make up the tropical trifecta of flavors in this easy, breezy tart. A dead-simple pastry crust and hearty sprinkling of toasted almonds are a toothsome, well-suited contrast. More

Seafood, Fennel, and Lime Salad from 'Ottolenghi'

Like stuffed mushrooms, seafood salad isn't a terribly common dish in the US these days. Sure, you'll see ceviche on every other "Latin-inspired" menu, but other than this raw preparation, chilled seafood lovers are often left salad-less. This version from Ottolenghi combines raw fennel and red onion with barely-seared squid and tail-on prawns for an even balance of crunch and chew. To brighten it up, they add a generous squeeze of time, a flurry of its zest, and a spoonful of citrusy sumac. Dill, cilantro, and parsley give the salad an herbaceous finish. More

Butter Beans with Butter, Mint, and Lime from 'The Lee Bros. Charleston Kitchen'

There are few dishes more evocative of Southern simplicity than a bowl of fresh beans with butter. Matt and Ted Lee's recipe for butter beans in their new cookbook, The Lee Bros. Charleston Kitchen, is no exception. Their version dresses up the humble bean just a bit with butter (of course) and bright lime juice and mint for a taste that it at once butter-rich and herbaceously refreshing. Even with these accouterments, the process couldn't be easier--simmer the beans until warm and tender, toss with tiny butter pieces until melted, and dress with juice, zest, and herbs. More

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