lime zest

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves. Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

Spicy Cranberry Sauce

unsalted butter

shallot,

jalapeños,

lb. fresh (or frozen) cranberries

honey

kosher salt

lime juice

Bon Appétit

Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high.

Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes.

Remove from heat and stir in lime zest and juice; let cool.

Do Ahead: Sauce can be made 1 week ahead. Cover and chill.

This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago.

Green Seasoning

limes

½ medium onion, coarsely chopped

scallions,

garlic

Trinidad seasoning peppers, Cubanelle peppers, ají dulce peppers,

Scotch bonnet

chives,

culantro

(loosely packed) broadleaf thyme (optional)

½ cup (loosely packed) thyme leaves

coconut vinegar or unseasoned rice vinegar

This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago and can be treated as both a base flavoring agent and a finisher. Broadleaf thyme is a strong herb used often in Caribbean cuisine. You’ll need a batch of green seasoning to make either the Aloo and Chana or the Curry Goat (but preferably both!) from Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast.

Working in batches if needed, pulse lime zest and juice, onion, scallions, garlic, peppers, chile, chives, culantro, broadleaf thyme (if using), thyme, and vinegar in a food processor, scraping down sides as needed, until smooth.

Do ahead: Seasoning can be made 1 day head. Cover and chill, or freeze in small portions up to 2 months.

Use the silky shreds of roti to scoop up all the various curries, chows, and chokas that make up this roti lime feast.

“Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

Jerk Turkey Shepherd’s Pie

onion,

thyme

bay leaves

cinnamon sticks

jerk marinade (about 10 oz.; such as Walkerswood)

turkey,

all-purpose flour

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Tbsp. vegetable shortening,

unsalted butter,

Kosher salt

half-and-half

½ cup (1 stick) unsalted butter

tsp. finely chopped thyme

black pepper

Scotch bonnet chiles, pierced a few times with a paring knife

cloves

jerk seasoning (about 10 oz.; such as Walkerswood)

chicken broth

All-purpose flour (for surface)

½ tsp. smoked paprika

Half-and-half (for brushing)

Hibiscus Cranberry Sauce (for serving)

“There’s no Thanksgiving spread like a Jamaican Thanksgiving spread,” says Pienanny chef-owner Tiffany-Anne Parkes. “When I was growing up, we’d have one table laden with traditional savory dishes like curry goat, rice and peas, and jerk chicken, and another full of pies for dessert. Things are different this year, so I’m making one dish that incorporates an entire feast. Hibiscus cranberry sauce, inspired by my mom’s holiday sorrel drink, tames the heat of the jerk turkey; pie crust stands in for the island's doughy fried festivals; lime-zested mashed potatoes go on top. Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie.” Because the pimento wood that is used as a cooking surface during the traditional Jamaican smoking and jerking process is scarce, it is almost impossible to produce true jerk in the United States. Here, we use smoked paprika as well as cloves to help create the smokiness that is essential to the jerk tradition.

Bring salt and 4 cups water to a boil in a 16-qt. pot, stirring until salt is dissolved. Remove from heat and add onion, garlic, thyme, bay leaves, cinnamon sticks, and marinade to pot. Chill, uncovered, until cold, about 1 hour.

Add 6 quarts cold water to pot and carefully lower in turkey. Place a heavy plate on top of turkey to keep it submerged. Cover and chill at least 12 hours and up to 1 day. (The turkey will be more moist and flavorful if you let it brine the full time.)

Mix flour and salt in a large bowl with a fork to combine. Add shortening and butter and toss to evenly coat. Working quickly and aggressively and using a pastry blender or 2 forks, press into dry ingredients until pieces of butter and shortening are about the size of a dime (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky). Drizzle 1 Tbsp. ice water over mixture and stir in with a fork. Knead dough gently in bowl until it comes together (it will still look a little dry).

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Press into a disk about 1" thick and wrap in plastic. Chill at least 1 hour.

Do ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.

Place potatoes in a large saucepan and pour in water to cover by at least 2"; season generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife easily slides through flesh, 25–35 minutes. Drain potatoes and let cool slightly.

Meanwhile, bring half-and-half and butter to a simmer in a small saucepan over medium heat.

Cut potatoes in half lengthwise. Pass potatoes through a ricer or food mill into a large bowl. (If you don’t have either, gently mash in bowl with a potato masher.) Pour in half-and-half mixture and mix well. Stir in thyme and lime zest; season with pepper. Set aside.

Do ahead: Potatoes (without thyme, zest, and pepper) can be made 1 day ahead. Let cool; cover and chill.

Line a large rimmed baking sheet with 3 layers of foil; set a wire rack inside. Remove turkey from brine and transfer to a plastic cutting board; discard brine. Pat turkey dry inside and out. Place, breast side up, on rack and tuck wings underneath. Let sit at room temperature 1 hour.

Purée chiles, cloves, and 1 cup jerk seasoning in a blender. Transfer chile mixture to a small bowl; set aside.

Melt butter in a small saucepan over medium heat. Add remaining ¼ cup jerk seasoning and whisk until smooth, about 1 minute. Remove from heat.

Place a rack in middle of oven; preheat to 450°. Wearing disposable food-grade gloves to protect your hands from chiles, gently separate skin from breast meat starting at neck. Spread chile mixture over breast meat underneath skin, then smear remaining chile mixture all over outside of turkey. Tie legs together with kitchen twine and pour 1 cup broth into baking sheet.

Roast turkey, rotating pan halfway through, until skin is mostly golden brown, about 30 minutes. Reduce oven temperature to 300° and continue to roast, brushing with jerk butter every 30 minutes and adding ½ cup broth to pan if liquid evaporates, until an instant-read thermometer inserted into the thickest part of breast registers 150°, 65–85 minutes longer. Skin should be deep golden brown and lacquered-looking. Transfer turkey to a cutting board; let rest 2 hours. Pour juices from pan into a heatproof measuring glass.

Let dough sit at room temperature 5 minutes. Roll out on a lightly floured surface to a 10½"–12" round (1½"–2" wider than pan). Place dough in a 9"-diameter pie pan or 10" cast-iron skillet; lift up edges, allowing dough to slump down into skillet. Trim any overhang and crimp edges as desired. Chill until ready to use.

Carve turkey and shred meat. Measure out 5 cups (a mix of light and dark meat is good); save remaining meat for other uses. Arrange meat evenly in dough. Pour just enough pan juices over turkey to moisten (be careful not to oversaturate or your crust may be soggy). Mound potatoes over meat. Using a wet butter knife or spoon, spread to edges, covering meat completely. Using a fork, create decorative ridges in potatoes and sprinkle with paprika. Brush dough with half-and-half. Bake pie until crust is golden brown, 35–45 minutes. Let cool 15 minutes. Serve with cranberry sauce.

This piña colada–inspired tres leches cake riffs on the classic recipe, with rum featured at every step—in the cake, in the three-milk soak, and in the whipped cream on top. One bite, and you’ll understand why this party-ready, coconut-lime dessert earned the moniker “three sheets to the wind.”

Three-Milk Coconut-Rum Cake

Nonstick vegetable oil spray

all-purpose flour,

Tbsp. baking powder

cinnamon

eggs

sugar

Tbsp. dark rum

unsweetened coconut milk, divided

sweetened condensed milk

coconut milk

heavy cream

dark rum

coconut chips

This tropical coconut–infused tres leches cake riffs on the classic recipe, with rum featured at every step—in the cake, in the three-milk soak, and in the whipped cream on top. One bite, and you’ll understand why this party-ready, coconut-lime dessert earned the moniker “three sheets to the wind.”

Place a rack in middle of oven; preheat to 350°. Coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.

Whisk baking powder, cinnamon, salt, and 2 cups flour in a medium bowl until combined.

Beat eggs, granulated sugar, and rum in the bowl of a stand mixer fitted with the whisk attachment at medium-high speed until pale yellow, doubled in volume, and mixture falls off whisk in a thick ribbon, about 5 minutes.

Fold in half of dry ingredients with a rubber spatula until most of the flour is incorporated. Fold in half of coconut milk until just absorbed and no more streaks of flour remain. Repeat with remaining dry ingredients and coconut milk.

Pour batter into prepared pan. Tap gently against counter to spread and pop any bubbles. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 35–40 minutes.

Whisk condensed milk, coconut milk, cream, rum, lime zest, and salt in a medium bowl until combined.

Using a skewer, poke holes every ½" into hot cake as soon as it comes out of the oven, wiggling the skewer to gently widen the holes and reach bottom of cake. Slowly pour milk mixture over cake a spoonful at a time, letting it fully absorb before adding the next. (Be patient and don’t rush. At times it will look like too much milk, but it will all soak in.) Transfer pan to a wire rack and let cake cool completely, about 2 hours.

Beat cream in bowl of stand mixer fitted with the whisk attachment until soft peaks form, 3–4 minutes. Add powdered sugar, rum, lime zest, and salt and continue to beat until stiff peaks form, 1–2 minutes.

Spread rummy whipped cream evenly over cooled cake. Top with coconut chips.

Do Ahead: Cake can be baked and soaked 1 day ahead. Let cool, then cover and chill. Top with rummy whipped cream and coconut chips just before serving.

Vichyssoise is a chilled soup of leeks and potatoes that are cooked down with cream and chicken stock before being puréed smooth. Get the recipe on Tasting Table.

Vichyssoise (Chilled Potato and Leek Soup)

garlic cloves, thinly sliced

yellow onion, thinly sliced

Yukon Gold potatoes—peeled, quartered and thinly sliced

chicken stock

tarragon

oregano

bay leaf

heavy cream,

salt and black pepper,

Chilled Potato-Leek Soup

Make this shrimp and cabbage curry vegetarian by skipping the shrimp and using cubed pumpkin or squash instead.

Shrimp and Cabbage Curry

red bell pepper, ribs and seeds removed, coarsely chopped

red Thai chiles

lemongrass

garlic cloves, smashed

4" piece ginger, peeled, finely grated

Tbsp. smoked paprika

coriander

cumin

turmeric

Tbsp. (or more) virgin coconut oil

lb. large shrimp, shelled, deveined

scallions, chopped

herbs

Lime wedges (for serving)

A winter curry is a one-stop-shop for comfort and flavor. You can turn the heat level up or down based on your preference, but best not to skip the key accessories: lots of herbs and lime. Ready-made red curry pastes are available, but making your own paste allows you to perfectly calibrate the heat according to your taste. To make this dish vegetarian, skip the shrimp and add cubed pumpkin or squash instead. This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.

Blend red bell pepper, chiles, lemongrass, garlic, ginger, paprika, coriander, cumin, turmeric, and a couple of big pinches of salt in a blender until a smooth paste forms.

Heat oil in a large pot over medium-high. Cook cabbage until deeply browned on both cut sides, about  2 minutes per side. Transfer to a plate.

If pot looks dry, add another 1 Tbsp. oil. Add curry paste to pot (still over medium-high heat) and cook, stirring often, until paste is slightly darkened in color and beginning to stick to bottom of pot, about 5 minutes. Pour coconut milk and 2 cups water into pot and reduce heat to medium; season with salt. Cook, scraping up any curry paste stuck to pot until flavors come together and curry is slightly thickened, 10–12 minutes.

While the curry is cooking, coarsely chop cabbage.

Season shrimp with salt and add to curry. Cook, stirring, until shrimp are just cooked through, about 3 minutes. Remove pot from heat; stir in cabbage, scallions, and lime zest and juice.

Divide curry among bowls and top with herbs. Serve with lime wedges.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

Ginger-Citrus Cookies

ginger

cardamom

Tbsp. baking soda

Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. white pepper

Tbsp. unsalted butter, room temperature

½ cup (packed) light brown sugar

¾ cup mild-flavored (light) molasses

“My grandmother Helga and I used to make a version of this recipe together every holiday season,” writes Marcus Samuelsson, chef of Red Rooster in Harlem, New York, and author of the cookbook Aquavit and the New Scandinavian Cuisine, where these cookies were first published. The fragrant spices in the gingersnap dough against the bitterness of the chopped candied orange peels are exactly what I want this time of the year.” Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

Place citrus zest in a medium saucepan and pour in cold water to cover. Bring to a boil; drain. Repeat process 2 more times.

Combine sugar and 2 cups water in same saucepan; bring to a boil, stirring to dissolve sugar. Add citrus zest and bring just to a simmer. Reduce heat to low and simmer very gently until peels are translucent, 30–45 minutes. Remove from heat and let citrus zest cool in syrup.

Drain citrus zest and finely chop. Spread out on a rimmed baking sheet; let sit until dry.

Preheat oven to 350°. Toast ginger, cardamom, cinnamon, and cloves in a small skillet over medium heat, stirring with a wooden spoon, until fragrant, about 2 minutes. Remove from heat.

Sift toasted spices, flour, baking soda, salt, and white pepper into a medium bowl or onto a sheet of wax paper.

Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in molasses. Gradually add dry ingredient in 2 batches, beating on low speed to incorporate after each addition. Stir in 1 cup candied citrus peel.

Drop dough by rounded tablespoons between 2 parchment-lined baking sheets, spacing 2" apart. Bake cookies until tops feel firm when lightly touched, 10–12 minutes. Let cool on baking sheets about 2 minutes, then transfer to a wire rack and let cool completely.

Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds. 

All-Dressed-Up Cauliflower Rice

cauliflower

Tbsp. olive oil

red bell pepper, finely chopped

shallot, finely chopped

garlic cloves, finely grated

curry powder

coconut sugar sugar

golden raisins

cilantro

¼ cup unsalted, roasted pumpkin seeds (pepitas)

mint,

Plain whole-milk Greek yogurt and lime wedges (for serving; optional)

A vegan weeknight dinner of fluffy, textured cauliflower with warm spices from chef Sophia Roe, the host of Counter Space on Vice. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.

Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of rice (you don’t want to overprocess; err on the large side). Transfer cauliflower to a medium bowl lined with a kitchen towel to absorb any extra moisture.

Heat oil in a large skillet over medium-high. Add bell pepper, shallot, and garlic and cook, stirring occasionally, until shallot and garlic are softened slightly, about 3 minutes. Sprinkle in curry powder, turmeric, and coriander and cook, stirring, until fragrant, about 30 seconds. Add coconut milk, lime zest, lime juice, and coconut sugar; season with salt. Reduce heat to medium-low; cook, stirring, until slightly thickened, about 2 minutes. Add cauliflower and raisins; cook, tossing occasionally, until cauliflower is just tender, about 3 minutes. Taste and season with more salt if needed.

Add cilantro, pumpkin seeds, and ¼ cup mint to cauliflower rice and toss to combine. Divide among bowls; top with a dollop of yogurt if using and torn mint. Serve with lime wedges for squeezing over if desired.

A refreshing and light fruit sorbet that tastes of summer with every bite.

Summer fruit sorbet

(220 grams) caster sugar

mango (from about 2 large mangoes)

raspberries

(250 milliliters) coconut milk

Halved coconuts (optional), to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981822308001&=domain=del

5348771529001-5981822308001

This fragrant curry paste is a perfect base for chicken, vegetable and fish curries. Here, Valli Little has used it in a chicken and eggplant curry with absolutely tasty results.

Thai chicken and eggplant yellow curry

lemongrass stalks (white part only), chopped

Asian (red) eschalots, chopped

tbs ginger

red chillies (seeds removed from half), chopped

garlic cloves, chopped

kaffir lime leaves

olive oil

(650 grams) chicken thigh fillets

(150 grams) yellow curry paste

tbs palm sugar

tbs fish sauce

lime

Thai eggplants (from Asian grocers) or 3 halved Japanese eggplants

Thai basil leaves, coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641747001&=domain=del

Top 20 lime zest recipes from across the web

The most viewed lime zest recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Ginger-Citrus Cookies

All-Dressed-Up Cauliflower Rice

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Top 20 lime zest recipes from across the web

The most viewed lime zest recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Cranberry Sauce

Green Seasoning

Jerk Turkey Shepherd’s Pie

Three-Milk Coconut-Rum Cake

Vichyssoise (Chilled Potato and Lee...

Shrimp and Cabbage Curry

Ginger-Citrus Cookies

All-Dressed-Up Cauliflower Rice

Summer fruit sorbet

Thai chicken and eggplant yellow cu...

Spicy Citrus Popcorn

Torticas de Morón

Salmon Coconut Soup

Key Lime Pie (The Best)

Grilled Cabbage With Paprika-Lime B...

Cranberry-White Chocolate Biscotti

Roasted sweet potato salad with chi...

Grilled Mojo Pork Tenderloin Tacos

No-Bake Lime and Speculoos Cake

Thai Tea Tres Leches Cake

The most viewed lime zest recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine