Author: Melissa Roberts
Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Author: Rhoda Boone
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.
Author: David Tamarkin
Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a...
Author: Mindy Fox
A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.
Author: Rhoda Boone
In this Key lime pie, there's a layer of chewy coconut in the bottom of the graham cracker crust, with the classic Key lime filling and coconut meringue.
This simple, four-ingredient pie has a bright and tangy yet sweet and creamy filling.
Author: Nellie and Joe's Famous Keylime Juice
Author: Sergio Remolina
An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.
Author: Andrew Knowlton
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
Author: Chris Morocco
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs...
Author: Anna Stockwell
Author: Andrea Albin
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Author: Darshana Thacker
These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get...
Author: Dennis Prescott
Author: Ying Chang Compestine
Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
Author: Katherine Sacks
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
This dressing is delicious on a colorful cold noodle salad with shrimp.
Author: Claire Saffitz
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Author: Chris Morocco
Author: Matt Lee
Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or side for anything you've got on the grill.
Author: Luz Calvo and Catriona Rueda Esquibel
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout.
Author: Anna Stockwell
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Author: Sarah Kirnon
Author: Melissa Roberts
Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.
Author: Andrew Knowlton
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...
Author: Levi Goode
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Author: Kathy Brennan
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Author: Rachel Gurjar
Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.
This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle;...
Author: Andy Baraghani
Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn and tomato salsa, they are a crowd-pleasing and...
Author: Anna Stockwell
This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime dressing and creamy green dipping sauce will...
Author: Anna Stockwell
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
Author: Nils Bernstein
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were...
Author: Nadege Fleurimond
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Author: Monica Macansantos
Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.