859 recipes
Avocado stuffed with smoked fish is a West African appetizer of flaked smoked whitefish bound in a creamy sieved-yolk dressing, mounded into ripe avocado halves, and crowned with red pepper strips. Striking, elegant, no cooking.
Pork tenderloin braised in tequila, lime juice, tomatoes, and ground red chile. A mustard-crusted Mexican-inspired one-skillet dinner.
Banana Daiquiri blends fresh banana, light rum, banana liqueur, orange liqueur, lime juice, and cream with crushed ice into a smooth, tropical cocktail. Ready in 5 minutes.
Chicken tequila pasta with poached chicken in a tomato sauce spiked with half a cup of tequila, lime juice, cumin, coriander, and cayenne, tossed with noodles and topped with Parmesan.
Cha gio are Vietnamese crispy spring rolls stuffed with pork, shrimp, bean thread noodles, and wood ear mushrooms. Fried golden and served with lettuce, herbs, and nuoc cham.
An ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.
Tequila-lime marinated chicken sizzles with peppers and onions for bold Southwestern fajitas that bring the heat without the restaurant price.
Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.
Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.
Poached shredded chicken and cumin-spiced black beans with jalapeño, tomato, and cilantro wrapped in warm flour tortillas. Finished with lime juice and a cool yogurt drizzle.
A Zanzibari braised duck browned whole, then slow-cooked with cloves, hot chili, fresh orange and lime juice, and sweet red peppers. East African spice-island flavors in every bite.
Caribbean-marinated grilled pork chops soaked in orange juice, lime, dark rum, and warm spices. Ziplock bag marinade, 12 minutes on the grill, island vibes on your plate.
A refreshing blended melon drink with fresh mint, lime juice, and ice. Use cantaloupe, honeydew, or crenshaw melon. Ten minutes, no sugar added, naturally sweet and hydrating.
Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.
Mexican-style chicken potato salad tossed in a chili-lime-cumin mayo with fresh tomato salsa, cilantro, and jalapeños. A zesty, no-cook twist on classic potato salad.
Fruity chicken salad with mandarin oranges, green grapes, toasted almonds, and a zesty lime-nutmeg mayo dressing. No cooking needed, just 15 minutes to assemble.