Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.
Author: Guy Turland
Author: Kris Wessel
Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!) meatballs in advance and dinner can...
Author: Anna Stockwell
Author: Rozanne Gold
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
Author: Rick Bayless
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: Matt Lee
Author: Suzanne Pirret
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
This homemade version of a popular Chipotle restaurant menu item livens up plain white rice with lime juice and tons of cilantro. Serve it as a side dish or top with cooked vegetables and salsa to make...
Author: Kat Boytsova
Author: Jimmy Shaw
Author: Bon Appétit Test Kitchen
Author: Kay Chun
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: Austin Zimmerman
Author: Bon Appétit Test Kitchen
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Author: Chris Morocco
Author: Melissa Roberts
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
The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish is infused with flavor.
Author: Tracy Pollan
A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.
Author: Rick Martinez
Author: Lisa Zwirn
This refreshing beverage makes the most of peak-of-the-season strawberries. Rose water's delicate flavor adds something special.
Author: Claire Saffitz
Author: Kris Wessel
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike shakshuka, here the egg yolks are broken and marbled...
Author: Mahdis Behzadi
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole, while fresh lime juice brightens up the dip in a flash.
Author: Rhoda Boone
This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
Author: Miguel Vidal
Save your beautiful farmers' market berries for dessert and use the frozen stuff here instead.
Author: Chris Morocco
Author: Dave Kovner
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Wendy Giman
Author: Gaston Acurio
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.
Author: Drew Lazor and the Editors of PUNCH
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Author: Mindy Hermann, RDN
Where a margarita is usually sweetened with orange liqueur, the Rosalita uses amaro instead. This frozen cocktail goes in the freezer before blending.
Author: Maggie Hoffman
To keep shrimp tender, don't let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
Author: Andy Baraghani
Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
Author: Alaina Sullivan
Author: Andrea Albin
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles. Top those noodles off with pan-seared pork chops...
Author: Anna Stockwell
Author: Melissa Roberts
Magic happens when toasted garlic oil meets fragrant za'atar. But if you don't have za'atar on hand, dried mint is equally delicious infused into hot oil.
Author: Chris Morocco