Lime

No tandoor oven? No problem. This recipe for chicken and vegetables marinated in yogurt and spices is cooked on a single sheet pan in a regular home oven.

Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice and citrus takes things in an even livelier direction.

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

W. C. Whitfield’s original Kitty Highball recipe—equal parts red wine and ginger ale over ice—goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.

If you travel to the Philippines, though, you’ll discover that you can “sisig” pretty much anything. There’s chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates salmon caviar and crushed prawn crackers.

Limonada is most often translated as “lemonade,” but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie.

This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.

This refreshing grapefruit and tequila cocktail, served right in the can, is refreshing, subtly sweet, and salty.

Tossed with crunchy cucumbers, peanuts, and fresh red chiles, this salad makes a refreshing summer dinner spooned over rice or all on its own.

Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels.

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

This homemade version of a popular Chipotle restaurant menu item livens up plain white rice with lime juice and tons of cilantro. Serve it as a side dish or top with cooked vegetables and salsa to make a quick burrito bowl.

Serve panko-crusted white fish with a piquant relish of cucumbers, fennel, and chiles, kissed with both lime and cilantro.

A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

These refreshing pops blend two kinds of coconut for an extra rich and creamy flavor. Lime zest lends a lovely floral note.

Pineapple cups make a fun presentation for this frosty summer cocktail, but if you're short on time, just use regular cocktail glasses instead.

Making these sweet-tart wonders might be easier than remembering to buy ice cream.

Grilling the oranges gives this super-refreshing cocktail a touch of smoky flavor, which is balanced by bright lime juice and aged tequila.

Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole.

Serve this versatile grilled steak over rice or set it out with tortillas and all the toppings for an easy Sunday-night taco bar.

Rose water is the little something that makes this cocktail recipe special.

This dressing is delicious on a colorful cold noodle salad with shrimp.

Giffard’s crème de banane is worth seeking out for its genuine ripe banana flavor.