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A delicious alcoholic beverage that's not too strong. A combination of Southern Comfort and citrus juices.
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
cooking.nytimes.com
Sours aren’t just for whiskey; tequila lightens things up For extra froth, use egg white when you shake the drink.
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The marinade for these roasted chicken thighs gets a huge boost from Sriracha mixed with mirin, soy sauce, butter, and lime juice.
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Lemon meringue pie sweetened with agave nectar is still a sweet treat without the processed sugar.
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Soft and fluffy on the inside, brown and crisp on the outside.
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No one will suspect the lemon and lime soda, baking mix and powdered milk. What they 'll taste is a yummy, creamy coconut pie with a hint of citrus. And it all simply mixes in the blender, and it makes its own crust.
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Bring a festive twist to your classic margarita by using cranberry juice; sure to be a hit for holiday entertaining!
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 30 minutes, plus several hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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These are a little like crab cakes, but they're made with fresh salmon and grilled.
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Mixologists around the world make this fizzy, lemony drink with gin, but New Orleans bartenders opt for cognac.
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Use canned salmon, softened cream cheese, and sour cream to make this salmon dip seasoned with dill, parsley, garlic, and lemon.