Lime

If you were a sporty type at school, you may remember those little orange slices that were given out at half time during matches. A momentary respite from jumping and leaping in the air on a cold windy netball court in the depths of winter seems to be a vivid memory from my early teenage years. Naturally, giving you a recipe for orange slices may have proven uninspiring so, with a bit of cooking magic, I would like to introduce you to my watermelon Jell-O shots… A happy walk down memory lane with a very modern twist. For an alcoholic version, replace 1/2 cup of the water with some vodka.

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

True, this concoction is slightly more complex than lemonade. But so are most relationships.

An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.

Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.

The easiest and most refreshing summer dessert? Water and sugar, frozen and scraped into fluffy “shaved ice.” Sweetened blackberries tossed with lime juice make an excellent topping.

Created during World War II by Donn Beach, the name is Morse code for “Victory.”

Not exactly classic, but certainly alluring, this version leaves out Triple Sec for a simplified version of the cocktail.

The name says it all. Or does it? You're drinking vodka. Lots of it.

There’s a simple structure behind all sours, a family of citrus-based cocktails.

We will avoid all Sex and the City references here, but the fact remains: This cocktail is a modern classic for a reason.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

A spicy, tangy marinade helps tenderize this flavorful cut of meat, which is perfect for tacos.

Good thing this cake serves a crowd—the creamy key lime topping will have everyone back for seconds.

If you can’t find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

This is like pouring a cooked mojito over stewed chicken, with the rum, lime, and herbs mingling beautifully with the chicken juices. Serve it with rice and a cold, crispy Alsatian white like a Pinot Blanc.

This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the flavor as it cooks. Although the recipe calls for tequila, you can substitute beer, orange juice, or pineapple juice if you prefer. The liquid smoke is optional, but it does add a nice extra kick of smoky flavor. Serve this dish with rice, refried beans, and frozen margaritas or a frosty glass of beer.

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Spaghetti squash plays the part of rice noodles in this take on a Vietnamese noodle bowl.

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.