Lime

To make this pretty pink drink, remember this mnemonic device: Very Cute Little Cocktail. That’s V for vodka, C for Cointreau, L for lime, and another C for cranberry.

Using just three ingredients—light rum, fresh lime, and simple syrup—this cocktail shows how good the classics can be.

Our best margarita recipe is refreshing, strong, and tart. The secret? Good tequila, the right orange liqueur, fresh lime juice, and finding the ideal balance.

This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry.

This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

Thanks to a splash of fizzy 7UP soda, there’s no need for baking soda or baking powder in this classic Southern cake recipe.

For this adaptation of a classic Cuban cocktail, you don't need a muddler. Tear the mint, then stir with lime juice, sugar, white rum, and soda water.

If you like mojitos, you’ll like this minty swizzle from the Queen’s Park Hotel in Trinidad. The swizzle is a category of cocktails named for the special bar tool used to mix all crushed-ice cocktails in the days before blenders. A swizzle stick is a long stick made with three to five forked branches originally made from the allspice bush. If you don’t have one, though, you can use a bar spoon to churn the drink with a similar motion, rotating the stick by rubbing your hands back and forth again …

Audrey Saunders created this sparkly hybrid of a French 75 and a mojito at her bar, New York’s Pegu Club.

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

This whole roasted fish recipe is the perfect place to put the trinity of sumac, lime, and yogurt to work.

This is an especially refreshing take on the cosmopolitan cocktail. You can batch the cosmo mix up to 10 hours in advance to cut down on last-minute fuss at your next cocktail-worthy occasion. (If you’d like to mix it together earlier than that, add the lime juice at the last minute.) To retain maximum fizz, pour the chilled club soda and sparkling wine into each ice-filled glass first—then you don’t need to rigorously stir to mix the bubbles into the heavier cocktail base. This recipe makes eno.…

This take on a very popular Thai bar snack—freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest—is simple but so good with an ice-cold beer.

Bright, peppery turmeric and a smoky cumin salt on the rim make this vibrant drink perfect for celebrating Diwali. To serve, garnish with fresh mint and a wedge of lime.

Where a margarita is usually sweetened with orange liqueur, the Rosalita uses bittersweet amaro. This version is chilled in your freezer before it heads to the blender with a big scoop of ice.

This version of the classic vodka cocktail skips the ginger beer and heads to the blender for a spicy, frozen, highly slurpable drink that’s even more refreshing. 

The Thai-inspired dressing—tart and spicy and salty—plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.

This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip.

My parents lived in Florida for decades and they vacationed there for decades before that. I don’t think there was ever a time when we kids were young that they didn’t come back with boxes of chocolate-coated coconut patties. I’m sure the coconut filling was supposed to be soft and chewy, as in a Mounds bar, but it was always a little dry (sorry to tell you now, Mom). Yet the candies still hold a sweet spot in my memory, and I thought of them when I started to make a Key lime pie.

This Jalapeño Ranch is gonna kick up all kinds of taco creations and take veggies and dip to a new level in your life.

This watermelon cocktail, inspired by the song by the Fania All-Stars, is a thirst quencher that makes us dream of dancing the night away to live salsa music.

A riff on the Penicillin cocktail, with sherry and mezcal.

Many unconfirmed reports of this cocktail’s creation exist. Some believe it came from Chicago’s South Side during Prohibition; others think that it comes from the Southside Sportsmen’s Club on Long Island. Manhattan’s 21 Club also claims it as its own creation. There, they serve it long in a Collins glass over ice with a mint spring for garnish.