1,549 time recipes

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.

Evil Jungle Prince is a Thai red curry chicken with coconut milk, lemongrass, kaffir lime leaves, red chili peppers, fish sauce, and fresh basil served over shredded cabbage. Also works as a vegetarian stir-fry.

Bright Thai salad with shredded chicken, sweet-tart pomelo, and crispy fried shallots. Fish sauce, lime, and chili dressing brings bold Southeast Asian flavor.

Use white wine if you prefer but again, something light and fruity.

Crispy Cuban-style fritters made from soaked black-eyed peas blended with garlic into a thick batter, fried golden, and finished with a squeeze of fresh lime. Vegetarian, gluten-free, and seriously addictive.

Add some flavor to your chicken with this recipe that uses honey and lime juice to make a tantalizing marinade.

A new type of fruity spread that tastes delicious with toast or in a sandwich.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Indian-style lemonade with fresh lemon and lime juice, maple syrup, grated ginger, and a pinch of cayenne. A spiced twist on nimbu pani ready in 10 minutes.

Minty salmon salad with canned red Alaska salmon, fanned avocado halves, curly endive, and a cool cucumber-mint-yogurt dressing. A light, elegant no-cook main course.

Salmon roasted with cilantro pesto made from fresh cilantro, garlic, lime juice, and olive oil, topped with chopped tomato. A bright, 30-minute fish dinner with bold Latin flavors.

Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.

A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.

Celebrate the holidays with this delicious drink made with orange juice and lemon-lime soda.

Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.

Dutch oven raspberry cobbler made with cake mix and lemon-lime soda for a fluffy topping over bubbly raspberry pie filling. A campfire dessert that works at home too.