Limes and hot weather go together; I first had this at a three-walled restaurant in a Yucatán port on the Gulf of Mexico. I loved it immediately, and I love it still. It works just as well with shrimp as it does with flatfish. As for the chiles, the amount is your call. I like just a touch of heat—a pinch of cayenne does the trick for me—but this dish is often prepared scorchingly hot. Serve with rice (Mexican Rice, page 517, is good), or tortillas.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.