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cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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To make these marvelous margaritas, blend frozen limeade and golden tequila with triple sec and lime juice. Careful, these pack a wallop.
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This Caribbean-inspired chicken marinade spiked with dark rum and cinnamon is quick and easy to make and perfect for summer barbequing.
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Roasted pumpkin seeds, onions, serrano peppers, garlic, cilantro, and apple juice are blended together for this sweet/savory spread.
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A little twist on the traditional pineapple upside-down cake with extra maraschino cherries and pineapple that tastes best served warm or at room temperature.
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Rolled oats, tomato juice, and onions combine with lean ground beef for an easily prepared meatloaf. It bakes in one hour.
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Whiskey, lemon juice, and simple syrup are all you'll need to make this easy whiskey sour cocktail at home; garnish with a cherry if desired.
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A whole roasted chicken stuffed with lime, onion, bay leaf, and rosemary is basted with a sweet and sour pomegranate reduction.
cooking.nytimes.com
This quick fresh tomato salsa will always be best when tomatoes are in season But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.