Recipe from Diane Rossen Worthington. Olive oil Salt and pepper 6 ears corn, husked and cleaned 3 limes, halved Prepare the barbecue for medium-high heat grilling. Brush corn with olive oil and sprinkle with salt and pepper. Grill the ears until charred in spots, turning occasionally to cook evenly, about 8 to 10 minutes. … Continue Reading →
Recipe by Alison Ladman. 2 cups sugar 1/2 cup water 1/3 cup lime juice Zest of 2 limes Cream of coconut, to drizzle In a small saucepan over medium heat, combine the sugar, water, lime juice and lime zest. Heat, stirring until the sugar dissolves, about 3 to 4 minutes. Remove from the heat and … Continue Reading →
From “American Flavor” by Andrew Carmellini (Ecco). 6 cups mixed melon, cut into chunks Juice of 4 limes (1/4 cup) 1 1/2 teaspoons Sriracha 1/4 cup peanut oil 1 teaspoon fish sauce 1/2 teaspoon salt 20 fresh basil leaves and 20 mint leaves, roughly torn 1/2 cup unsalted peanuts, chopped Chill the melon chunks until … Continue Reading →