Pad Thai
The real thing is sour, salty and only lightly sweet — a world away from the ketchup-orange version. Tamarind, palm…
The sharpness that finishes a dish. 370 recipes on the site call for lime.
Lime is in 370 recipes from 41 cuisines, among them 164 dinners, 52 appetisers and small plates, 46 drinks and 36 lunches. The cuisines that use it most here are Mexican (103), American (77), Thai (28) and Vietnamese (18). Of these, 163 are ready in 30 minutes or less, start to finish; the quickest are Gin and Tonic (2 min), Rye and Ginger (2 min) and Ranch Water (3 min). For 89, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 282 easy, 86 medium and 2 hard.
As written, 139 are vegetarian, 90 vegan, 214 gluten-free and 251 dairy-free. Another 10 meet a diet label only with a swap the recipe names, and the recipe says which.
The real thing is sour, salty and only lightly sweet — a world away from the ketchup-orange version. Tamarind, palm…
Jalisco's chilli-braised beef, shredded into tortillas that have been dipped in the scarlet fat from the braise…
The Mexican original is made in a molcajete and contains no garlic, no cumin and no soured cream — just avocado…
Chilli-and-achiote-marinated pork, shaved off a vertical spit and served with pineapple, onion and coriander. This…
A clear, aromatic broth simmered for four hours with charred ginger and onion and a bundle of toasted spices, poured…
Cracking the coconut cream until the oil separates, then frying the paste in it, is the step that turns a flat curry…
The real thing, not a pile of chips with sauce poured over: every chip laid out individually, each one bearing its…
Pork shoulder braised in its own fat with orange and bay until it falls apart, then crisped under a hot grill so…
Beef simmered in coconut milk and spice paste for four hours until the liquid has gone entirely and the meat fries…
Chicken and vegetables in a coconut curry built by cracking the cream, frying the paste in the separated oil, and…
Lime muddled with sugar in the glass, filled with cachaça and crushed ice, and stirred until the outside frosts…
White rum, lime, sugar, soda and a great deal of mint, pressed rather than pulverised. Bruise the mint too hard and…
Three ingredients in the right proportions, shaken hard and served over ice with a half-salted rim. No mixers, no…
A double marinade — first in lemon and salt, then in spiced yogurt — gets flavour deep into the meat before it hits…
Thailand's most-eaten dish: minced pork fried hard with garlic and chillies, tossed with holy basil, and served over…
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over indirect heat until the…
San Francisco's contribution to world food: a steamed flour tortilla wrapped around rice, beans, meat, cheese, salsa…
A whole chicken poached gently and plunged into ice, with rice cooked in the poaching stock and rendered chicken…
Sharp, silky lime custard in a buttery graham crust, set by nothing but the chemical reaction between lime juice and…
The hot-and-sour prawn soup that defines Thai cooking: lemongrass, galangal and lime leaf simmered into a broth…
Pisco, lime, sugar syrup and egg white shaken hard twice, poured over a fine foam and finished with three drops of…
Curry laksa: a coconut and spice paste soup with two kinds of noodle, prawns, tofu puffs and cockles, finished with…
Baja-style tacos with beer-battered white fish, a lime crema and shredded cabbage for crunch. Twenty minutes from…
Rum, coconut cream and pineapple blended with ice into something thick enough to stand a straw in. Puerto Rico's…
Firm white fish cured for ten minutes in lime juice with chilli, red onion and coriander, served immediately with…
Charred corn slathered in crema and mayonnaise, rolled in salty cotija and dusted with chilli and lime. It is the…
Northern Thailand's coconut curry noodle soup, with soft egg noodles beneath and a nest of crisp fried ones on top…
Griddled corn cakes made from pre-cooked maize flour, split open and stuffed. Venezuelans and Colombians both claim…
Sprouted moth beans in a thin, fiery gravy, topped with farsan, raw onion and coriander, with a slick of red rassa…
The gentler sibling of tom yum: coconut milk smooths the sourness into something creamy and fragrant, with chicken…
Very ripe plantain sliced on the diagonal and fried until the sugars caramelise into a dark crust around a soft…
Beef shank stewed overnight in a spice-heavy gravy thickened with wheat flour, finished with ginger, chilli and…
Thin beef skewers coated in yaji, a spice mix built on ground peanuts, chilli and ginger, grilled over coals and…
Roast pork, ham, Swiss cheese, pickles and mustard pressed in Cuban bread until the cheese melts and the crust…
The Persian herb stew: several bunches of herbs fried down almost to black, with lamb, kidney beans and dried limes…
Corn dough shells filled with potato and shredded beef, deep fried until the outside is crackly and deep yellow…
Fried rice with pineapple, cashews and a curry-scented edge, served in the hollowed shell if you are feeling…
Squid in a light cornflour crust, flash fried and tossed with chilli, garlic and toasted salt and pepper. A…
Yucatán pork marinated in achiote and bitter orange, wrapped in banana leaves and cooked slowly until it falls into…
Bahian fish stew of coconut milk, tomato, peppers and coriander, cooked in a clay pot and finished with dendê palm…
Fried eggs on crisped tortillas under a warm, smoky ranchero sauce, with black beans and avocado. The Mexican…
Minced chicken tossed with toasted rice powder, lime, fish sauce and a great deal of mint and shallot. Isaan…
Hanoi's great lunch: charred pork patties and belly slices floating in a warm sweet-sour dipping broth, with cold…
Godamba roti chopped on a hot griddle with vegetables, egg and curry, in a rhythm of metal blades that you can hear…
Green papaya pounded with garlic, chilli, lime, palm sugar and fish sauce in a clay mortar. Bruising rather than…
Central Vietnam's spicy beef and pork noodle soup: a lemongrass and shrimp paste broth, thick round rice noodles…
Beer, lime, hot sauce and Worcestershire over ice in a chilli-salt-rimmed glass. Mexico's answer to the Bloody Mary…
Wheat noodles tossed with pork, prawns, chicken and vegetables in a soy and oyster sauce broth the noodles absorb as…