This isn’t your average key lime pie, it’s a Swedish-Inspired Key Lime Pie with Gingersnap Crust. We gave this summer favorite a Nordic twist—trading graham crackers for buttery Swedish ginger snaps and pairing tart lime with velvety whipped cream. Click on the ingredient link to see the product. It’s a sweet, zingy, and a no-fuss…
I’ll take any excuse to fire up the grill, and these Grilled Pineapple Shrimp Skewers have been a favorite of mine for years! They’re incredibly easy and bursting with flavor, and because I use frozen shrimp, they’re budget-friendly, too! The shrimp, juicy pineapple, and crisp bell peppers get a quick marinade in soy sauce, lime,…
Let your tastebuds transport you to a tropical destination with our new NO-BAKE Coconut Lime Energy Bites! What started as a cake quickly turned into these tasty little treats because who wants to turn on their oven during summer? These 7-ingredientflavor-filled bites are the perfect mid-day treat for summer & beyond. They’re tangy, coconutty, and…
Tofu Koliwada is a plant-based version of the popular regional Indian appetizer. It’s like a tofu nugget with tons of fiery heat and so delicious served with green chutney or other of choice. It’s super delicious, crispy and packs flavor! (gluten free and nut-free with soy-free options) I’ve been veganizing a bunch of decadent, meat-based…
What Is Yunnan Lime Chicken? This lime chicken salad originates from the southern Chinese province of Yunnan—famous for its diverse ethnic cuisines and bold use of herbs. It is a cold dish featuring poached chicken tossed in a zesty dressing made from lime juice, chili, garlic, and cilantro. This dish is often served during the…
Kaffir lime leaves (also called makrut lime) are a must-have in Thai kitchens. Growing up, my mom and grandma would tear these dark green leaves into curries and soups, filling our outdoor kitchen with their bright, citrusy aroma. Now, I can’t imagine making my Thai recipes without them! In this article, I’ll share what I’ve…
Thinly slice the garlic crosswise as evenly as possible. I recommend using a mandolin for this, if you have one, as even slices will be tremendously helpful when you fry them. Aim for a thickness of around 1-1.5 mm thick. Spread the sliced garlic out on a plate to let them dry while you prep…
