Lime

My dad calls it “Indian Gatorade” for a reason.

Nothing beats serving this salsa still warm and freshly blended.

Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.

Grapefruit. Lime. Campari. Tequila. There’s no use easing into spring. It’s here now.

Catch me putting them on everything I make until June. (And probably after, TBH.)

The deliciously spiced, light and citrusy ceviche recipe from Commander's Palace in New Orleans.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

Yes, you can serve this in a punch bowl if you don't have any coconut shells lying around!

If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.

Instead of using kernels, we subbed in actual almonds for close to the same flavor.

Making these sweet-tart wonders might be easier than remembering to buy ice cream.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

Crème de banane and beer make an actually amazing cocktail.

An IPA beer cocktail with tequila, Campari, lime, and agave nectar. Post-drink siesta optional.

You’ll need seven to eight limes to make all that juice.

You can use any ginger-flavored kombucha, but taste for sweetness since every brand is different.

Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.

Test kitchen manager Brad Leone will take this acai bowl over a smoothie any day.

Our readers can't stop making this festive cranberry pie.

This tangy and slightly tropical curd recipe makes a good layer cake or meringue pie filling. Or, you know, dip shortbread cookies into it. If gifting this, transfer it to a glass jar and make sure the lucky recipient knows to keep it chilled.

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.