Pisco punch was wildly popular at a San Francisco 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.
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.
This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to three days.
Food editors prepared this recipe as part of the "Cookie of the Week" series on Martha Stewart Living Radio.