lime

Cilantro-Mint Chutney

cilantro leaves

mint leaves

mango pulp (from 1 small mango, or

lime juice (from about 2 large limes),

serrano chiles, halved and seeded

Kosher salt

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.

Shaking Beef

beef

garlic

sugar

Salt and pepper

neutral oil, like corn or canola

rice-wine vinegar

rice wine

soy sauce

fish sauce

red onion,

scallions, trimmed and cut in 1-inch lengths

butter

watercress,

limes,

Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.

Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don’t move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.

Grilled Chicken Skewers With Tarragon and Yogurt

chicken thighs

salt

scallions, trimmed

pita breads

full-fat Greek yogurt

lime juice (from 2 limes)

olive oil

garlic clove, crushed

ginger,

cumin

unsalted butter (1/2 stick)

lime juice lime

mint

Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.

Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.

Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.

Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.

Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.

Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.

Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.

Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.

Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.

These may be the easiest tacos you ever make, but you<span>’</span>d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1020043-pressure-cooker-chipotle-honey-chicken-tacos">here</a>.)

Slow Cooker Chipotle-Honey Chicken Tacos

honey

onion powder

garlic powder

chipotles adobo sauce

black beans,

Warmed tortillas,

Pickled onion, for serving (see Tip)

avocado,

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.

Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Chilaquiles With Bacon, Eggs, and Cheese recipe | Epicurious.com

lb. thick-cut bacon,

garlic cloves, crushed, peeled

serrano chile, thinly sliced

pinto beans, drained, rinsed

tortilla chips,

Monterey Jack or pepper Jack, shredded (about 1 cup)

Cotija

eggs

Hot sauce and lime wedges (for serving)

These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

Garlicky Chicken Thighs With Scallion and Lime

bone-in, skin-on chicken thighs

salt and pepper

canola oil

scallions

garlic,

lime juice, plus 1 lime

Season chicken with salt and pepper on both sides.

Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.

Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.

Meanwhile, thinly slice two scallions; set aside.

Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.

Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.

Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Elote Corn Salad

corn,

red onion

unsalted butter

sour cream

lime juice

smoked paprika

cilantro, chopped

Tablespoons chopped fresh chives

Cotija cheese

Cook the corn on a grill or grill pan then use a sharp knife to slice off the kernels.

Add the kernels and diced onion to a large bowl, and while it is still warm, stir in the butter, sour cream, lime juice, smoke paprika, cumin, cilantro, Cotija cheese, and a pinch of salt and pepper.

Taste and season the salad with additional salt and pepper as desired. Serve immediately.

★ Did you make this recipe? Don&#x27;t forget to give it a star rating below!

This is a classic French dessert — impressive, but easy to make, if you are organized and get ahead on the prep work. It’s essential to make the tart dough and lemon curd in advance, up to 2 days ahead; otherwise it becomes too much of a project. The buttery cookielike dough is pressed into the pan, not rolled with a pin.

Lemon Tart With a Touch of Lime

all-purpose flour

fine sea salt

unsalted butter (1 stick), sliced thinly

egg,

lemon zest (from 2 lemons)

granulated sugar

unsalted butter (1 1/2 sticks)

Confectioners’ sugar, for garnish (optional)

Make the dough: In a food processor, pulse flour, sugar and salt. Add butter and pulse briefly until well combined. Add egg and pulse just until dough comes together. Dough will be rather soft. Wrap with waxed paper or plastic wrap, and press to make a 1-inch-thick disk. Refrigerate for at least 1 hour, or it will be too soft to handle. (Make the dough up to 2 days in advance, if desired.)

Remove dough from the refrigerator and let soften at room temperature until pliable and soft, about 15 minutes. Using your fingertips, press dough into a 9-inch fluted tart pan with removable bottom, making sure it is pressed evenly across the bottom and up the sides, about 1/8-inch thick. Press the dough against the sides to the very top. Pinch off any excess and smooth the edge. You’ll have slightly too much dough — save any left over to patch cracks after blind baking. Chill the tart dough in the pan until ready to bake. (You can also freeze it at this point, if you like, for up to a week.)

When ready to blind bake, heat oven to 350 degrees. Place the dough-lined tart pan on a baking sheet, and bake to a pale golden brown, about 30 minutes. (Pie weights shouldn’t be necessary, but check the dough during baking, to make sure sides are not slumping. If so, press the sides back up with a wooden spoon.) For even browning, turn the tray halfway through the baking. Remove from oven, and cool to room temperature.

Make the filling: Put lemon and lime zest, lemon juice, lime juice, sugar and butter in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes. In a medium bowl, beat together eggs and yolks.

Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to heat. Cook, whisking constantly, until mixture thickens to a milkshake consistency, about 5 minutes. (Do not overcook, or it will curdle.) Pour through a fine-meshed sieve into a bowl and allow to cool to room temperature, whisking occasionally. Mixture will continue to thicken as it cools. (At this point, you can continue with the recipe, or cover the filling and refrigerate for up to 2 days.)

Spoon the lemon curd into the baked tart shell. Using a spatula, spread the curd evenly into the shell. Bake in a 350-degree oven until filling is set (not jiggly), about 10 minutes. Cool to room temperature. (This can be done several hours before serving.) Just before serving, top tart with lime zest and dust edges with confectioners’ sugar, if desired.

Homemade Sweet-and-Sour Mix for Margaritas recipe | Epicurious.com

water

lemon juice

KetoDiet Blog

lbs ground chicken, preferably thigh meat (900 g)

yellow onion, grated (150 g/ 5.3 oz)

cilantro

garlic, minced

cumin powder

turmeric

paprika

tsp sea salt

black pepper

chillies

saffron

saffron powder

lime juice (30 ml)

tbsp

extra virgin olive oil

ghee

(30 ml)

lime wedges, chopped chilies, and fresh cilantro to serve

Our Favorite Key Lime Pie recipe | Epicurious.com

graham crackers

cinnamon

kosher salt

unsalted butter, melted

sweetened condensed milk

key lime juice

heavy cream

9" pie pan

Learn how to make this breakfast steak and eggs recipe, which is topped with herby chimichurri, from Tiffani Thiessen&#039;s debut cookbook.

Green Eggs 'n' Steak for Two

For the Chimichurri:

¼ cup chopped fresh flat-leaf parsley

oregano

garlic cloves,

salt and black pepper

red pepper flakes

For the Steak and Eggs:

(6-ounce) bone-in rib-eye or sirloin steak

unsalted butter,

Green Eggs 'n' Steak Is the Breakfast of True Champions

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that’s inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

Thai-Inspired Chicken Meatball Soup

jalapeño

chicken

cilantro, leaves

vegetable or coconut oil, plus more as needed

chicken broth

coconut milk

baby spinach

lime juice, lime

rice,

Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.

Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.

Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.

Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

BEST cilantro lime rice, no kidding! Better than Chipotle's. Easy to make. Perfect with Mexican and Asian food, great in burritos.

Cilantro Lime Rice

basmati long grain white rice

"Yummy, do you have the calories per seving?"

Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
Add the garlic and cook a minute more.

Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
 
Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.

Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Serve with chicken, steak, shrimp, Mexican or Asian food.

"Absolutely the best cilantro lime rice ever! And I made it myself!"

"Delicious, I make this to go with my meal preps for the week and it’s quite a treat when you pair it with a good salsa verde"

https://www.simplyrecipes.com/video_src?vid=5370393623001

Tequila, lime, a touch of orange: the Margarita is a perfect mixture, with or without salt.

Margarita

blanco tequila

triple sec, preferably Cointreau

Salt

Lime wedge,

Fill a cocktail shaker with ice and add tequila, lime juice and triple sec. Shake. Pour, with the ice, into a highball or footed glass (salt rim first if you like). Garnish with wedge of lime.

How to make a classic margarita: tequila, lime, a touch of orange.

This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.

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