Only the Best Lime Juice Recipes

"This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!"

"Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh."

Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone.

The crust of this tart is tender and quite crumbly.

Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.

This recipe can be prepared in 45 minutes or less.

posted by request, makes a nice dipping sauce

There's something for everyone in this traditional specialty. Don't forget to soak the bamboo skewers before using them.

Can be prepared in 45 minutes or less but requires additional unattended time.

"This is a civil cocktail mon cherie!"

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal—and get a...

"At the Victorian-theme bridal shower I hosted, I spread this dressed-up chicken salad on bread triangles. It's also appealing served on a lettuce leaf. Apples and dried cranberries add color and tang. -Robin Fuhrman, Fond du Lac, Wisconsin"

Instant Party: Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole — it all adds up to one fun party. Set...

(Chicken Stir-Fry with Holy Basil)

These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters....

Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica...

Our Cuban-style mango mojo could enhance any grilled meat, as could the anise-seed rub. Adding our grilled asparagus and herbed bulgur ...

Pouring a citrusy vinaigrette over hot grilled pork chops enhances their flavor and balances their richness. The chops go extremely well with the...

"Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch."

Marinate the tri-tip for at least two hours.

Active time: 30 min Start to finish: 1 1/2 hr

"A very old but good recipe. Use as a dip or salad dressing. If you like, you can use lime juice instead of lemon juice."

This exotically spiced soup has an incredibly velvety texture.

The little green chile makes an appearance in the burger and in its creamy ranch sauce. What to drink: Chateau Souverain 2002 Zinfandel, Dry Creek Valley ($22).

(Grilled Spicy Marinated Chicken)

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop...

Key limes are also known as Mexican or West Indian limes. If you can't find them in your area, substitute bottled Key lime juice. We've tried...

"This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like."

It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is — it works perfectly with the grilled salmon and the

"Every meal I've had at Addie's, a small place in nearby Rockville, has been great," says Alyssa Shooshan of Potomac, Maryland. "I especially...

Low-fat and low-cal, this dish tastes lively and bright.

Adapted from Mnemba Island Lodge

Green curry paste (a blend of green chilies, garlic, onion, and spices) adds explosive flavor to these one-biters. You'll need a miniature muffin...

"A colorful, spicy, and refreshing bean salad."

Tortillas aren't the only depository for beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and...

For years I carted cases of this citrus-flavored Cuban marinade back from Miami, til we started making it in the restaurant. The real thing is...

Serve this cold or at room temperature—perfect for a picnic or barbecue.

For a complete Asian-inspired menu, prepare steamed rice, and sauté snow peas in sesame oil. Fill fresh papaya halves with coconut ice cream for...

Pollo a la brasa This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities...

I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source...

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled zucchini with the fish. Flan is a good finale.

I saw this in the Food section of the Cincinnati Enquirer October 30 2002 Pg E3. By Chef Sandra Wilson. I really like Key Lime Pie and until this recipe have never found one that satisfied me.

"My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare."

Set out black beans, rice, lettuce, salsa and hot flour tortillas to go with the chicken.

These are so quick and tasty--you can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavour is so great for such a short marination time...you can can do them up ahead of time and have the meat sit longer if you wish.

An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.