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Ready in less than 30 minutes, these skillet chicken breasts are perfect for a weeknight meal.
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Cakey cream scones flavored with lime zest and dried pineapple.
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sasha Petraske’s ginger ale base at Drinkshop calls for lime juice instead of lemon It is an ingredient in the slyly named Presbyterian, which includes bourbon or rum blended with ale and club soda, and topped with a twist of lemon.
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At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.
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This Thai-style salad features firm mango, onion, and bell pepper in a homemade dressing with lime juice and fish sauce.
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Bright citrus juices and just a touch of barbeque sauce really liven up this tasty grilled cheeseburger.
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This delightful wasabi dressing has a nice balance of sweet and savory with an extra kick coming from a generous portion of wasabi. Serve as a salad dressing, marinade, or dip.
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This green salad uses fresh avocado slices, white onion, red onion, and bacon bits.
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This recipe for salsa is made in a food processor with fresh tomatoes, onions, and canned green chilies.
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This is an easy crust to make ahead and the amounts match the package sizes so there is no need to measure anything! These freeze great. Making pies is easy as all you have to do is thaw the crust and roll.
Ingredients: flour, shortening, lemon lime
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Blend leftover watermelon with soju, ginger liqueur, and some lime juice for a refreshing summer cocktail recipe.