1,549 time recipes

Making your own fish balls is the key to keeping this soup hearty and nutritious. Avoid using store-bought fish balls which can contain added cornflour, flavourings, MSG and preservatives.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Zesty black bean and olive dip layered over cream cheese with chopped hard-boiled eggs, lime juice, cumin, and crushed red pepper. A no-cook party appetizer that serves 12.

Shrimp pizza with a tangy steak sauce, chutney, horseradish, and lime base instead of tomato sauce. Topped with mozzarella, Parmesan, Vidalia onion, and green pepper.

Vegetarian Pad Thai built from pantry staples: rice noodles tossed with a quick peanut butter, soy, and brown sugar sauce, scrambled egg, garlic, scallions, and a hit of lime.

Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.

Herb-roasted beef tenderloin with rosemary, garlic, cumin, and oregano. Roasted high and fast at 400F (200C), then paired with a bright roasted red pepper and papaya relish.

Thai duck curry (kaeng pet) simmered in coconut milk with a handmade curry paste of dried chilies, lemongrass, shrimp paste, and coriander seeds. Rich, aromatic, and deeply spiced.

Stunning dessert with homemade tropical sorbet (guava, pineapple, or mango) scooped into crispy handmade cookie tulip cups and topped with fresh fruit.

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Pan-fried soft-shell crabs in a Parmesan-cornmeal crust, served with a silky red chili beurre blanc made from shallots, lime juice, white wine, and cold butter. Restaurant plating, home kitchen.

Smoky black bean chili with bell peppers, summer squash, and jalapeño spooned over split baked sweet potatoes. Vegan-friendly, make-ahead friendly, and loaded with fiber.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.