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recipe

This wonderful Nobu ceviche dressing recipe is part of the Bay Scallop and Tomato Ceviche with Key Lime dish, and is courtesy of Nobu Matsuhisa and Thomas Buckley. It can be found in their cookbook, "Nobu Miami: The Party Cookbook." Photograph by Masashi Kuma.

recipe

Back when merchant ships plied the waters between California and South America, Peruvian pisco brandy found favor in bars all over San Francisco, where pisco punch and pisco sours were served day and night.Nowhere was pisco punch more revered than at a saloon called the Bank Exchange, whose tight-lipped owner took the recipe to his grave in 1926. There it stayed until an enterprising historian reconstructed the drink in the 1970s."I have a theory it is compounded of the shavings of cherubs' wings, the glory of a tropical dawn, the red clouds of sunset and fragments of lost epics by dead masters," Rudyard Kipling wrote after sampling the punch in 1889.

recipe

Pisco punch was wildly popular at a saloon called the Bank Exchange, whose tight-lipped owner took the recipe to his grave in 1926. There it stayed until an enterprising historian reconstructed the heavenly drink in the 1970s.

recipe

This wonderful Nobu ceviche dressing recipe is part of the Bay Scallop and Tomato Ceviche with Key Lime dish, and is courtesy of Nobu Matsuhisa and Thomas Buckley. It can be found in their cookbook, "Nobu Miami: The Party Cookbook." Photograph by Masashi Kuma.

recipe

I tested dozens of margaritas (not a terrible job), and this was the best. The good news is that the least expensive tequila makes the best margaritas, but you must use freshly squeezed lime juice.