Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone...
Author: Claire Saffitz
A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've...
Author: Lillian Chou
Author: Tim Pitt
Author: Anthony Marini
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Nothing like the ubiquitous frozen drinks that bear the same name, this classic cocktail is light, refreshing, and the perfect easy cocktail to while away...
Author: Alexis Touchet
Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.
Author: Rick Bayless
This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.
Author: Lauren Joseph
This dressing is delicious on a colorful cold noodle salad with shrimp.
Author: Claire Saffitz
Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.
Author: Chad Robertson
Author: John Stage
Author: Melissa Roberts
This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .
Author: Marian Burros
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
Author: Elizabeth Falkner
Author: Chris Schlesinger
Grilling the oranges infuses this refreshing drink with slightly sweet, slightly bitter notes and smoky flavor, balanced by bright lime juice and aged...
Author: Kat Boytsova
Author: Steven Raichlen
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.
Author: Claire Saffitz
Author: Ruth Cousineau