Recipe Sifter

Cajun-rubbed pork chops seared in a skillet and finished in the oven, topped with fresh pineapple salsa and lime juice. A tropical-spiced dinner ready in 30 minutes.

A tropical kiwi jam spiked with pineapple juice, fresh lime, and a finishing splash of rum. Tastes like a frozen daiquiri in spreadable form, perfect for toast, yogurt, or homemade gifts.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Baked beets roast whole and unpeeled until tender, then slip out of their skins easy as that. Mash with butter and sour cream, finish with a squeeze of lime, and you have a five-minute side that tastes like Sunday dinner.

Baked Brie with cranberry chutney made from fresh cranberries, brown sugar, lime juice, and pickled jalapeno, spooned over the wheel and baked until melting. A holiday appetizer that's ready in 30 minutes.

Tom Yam Goong, the classic Thai hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and a sharp kick of black chili paste.

Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.

Beer-marinated flank steak with soy, lime, and brown sugar bathing overnight, then hitting hot grates for a caramelized crust. Sliced thin across the grain for tender, beer-smoky strips that beat any expensive cut.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Fiery hot salsa fresca with diced tomato, onion, sweet yellow and green bell peppers, and three habaneros for serious heat. Brightened with cilantro, oregano, and fresh lime juice. No cooking required.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Banana and strawberry are not only good in smoothie, but they are also great in margarita. The creamy texture and fruity flavor make the margarita tastier and more flavorful.