Ingredients

• 1 pound boneless skinless chicken breasts
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 cup all-purpose flour
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 large egg, beaten
• 1/4 cup olive oil
• SAUCE:
• 1 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1/3 cup lemon juice
• 2 tablespoons butter, softened
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh parsley
• Charred lemon wedge, optional

Ingredients

• 2 large potatoes, peeled, quartered
• 1/4 cup whole milk
• 1/4 cup butter
• Salt and pepper, to taste
• SAUSAGES AND GRAVY:
• 6 Irish sausages (or other pork sausage)
• 1 tablespoon butter
• 1 medium onion, thinly sliced
• 2 tablespoons all-purpose flour
• 2 cups beef or ham stock
• Salt and pepper, to taste

Ingredients

• 1 pound uncooked elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 1-1/2 cups shredded cheddar cheese
• 1 cup shredded Gruyere cheese
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 1/8 teaspoon ground nutmeg
• 1 tablespoon truffle oil, divided
• 1/2 cup panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced chives, optional

Ingredients

• 3 pounds medium potatoes, peeled
• 2 teaspoons salt, divided
• 1/2 cup whole milk
• 1/2 cup butter
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/2 to 1 tablespoon truffle oil
• 1/2 teaspoon pepper
• 1/2 teaspoon truffle salt, optional

Ingredients

• 1/2 cup finely ground coffee
• 2 cups cold water
• 1 cup sugar

Ingredients

• 1 Scotch bonnet pepper, seeds and ribs removed, finely minced
• 6 garlic cloves, minced
• 4 tablespoons reduced-sodium soy sauce
• 4 tablespoons packed brown sugar
• 4 teaspoons paprika
• 4 teaspoons ground ginger
• 4 teaspoons ground allspice
• 3 teaspoons salt
• 2 teaspoons onion powder
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cayenne pepper
• 8 bone-in, skin-on chicken thighs (about 3 pounds)
• Hot sauce, optional

Ingredients

• 1 package (3.4 ounces) instant cheesecake pudding mix
• 2 containers (6 ounces each) vanilla or strawberry yogurt
• 1 tub (8 ounces) frozen whipped topping, thawed
• 2 medium bananas, sliced
• 1 medium peach, peeled and chopped
• 1 pound fresh strawberries, chopped
• 1 pint fresh blueberries
• 1/4 cup graham cracker crumbs

This method works whether you’re looking for regular limes or other types, like Key limes or makrut lime (an ingredient in Thai recipes like tom yum soup and panang curry).

How to Pick a Good Lime

Look for smooth, glossy skin

The skin of the lime should be smooth and shiny and a vibrant shade of green to yellowish. Limes with yellow skin simply spent more time being kissed by the sun than their green siblings. These guys are riper, and the juice can be slightly sweeter. In her viral video on TikTok, @giiiiselle__ points out that rough, bumpy limes should be skipped.

Feel for plump, juicy fruit

If you gently squeeze the lime, it should feel plump and juicy—not hard. Hard equals dry. You won’t make many margaritas with hard, dried-out limes, but they’re fine for zesting as they’re easier to hold. Pop the lime into the palm of your hand. Does it seem heavy? Excellent. This indicates the lime is full of juice and ready for squeezing.

Sniff for a fresh aroma

Lift the fruit to your nose and inhale. A ripe lime has a fragrant, zesty aroma that should make you salivate.

A note on Key limes

Key limes are smaller than the standard Persian (aka Tahitian) lime. If you plan to make Key lime blondie bars, look for fruits with a slight yellowish hue. As with limes of all sorts, the skin should have that bit of give, and again, avoid any fruit that looks dry.

Before you cut any the limes, roll them on a hard surface. This helps release the juices and makes squeezing easier, giving you the most bang for your buck.

The post How to Tell If a Lime Is Ripe appeared first on Taste Recipes.

Ingredients

• 1-1/4 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 beef top round steaks (4 ounces each), 1/4-in. thick
• 1 cup dry bread crumbs
• 1/3 cup all-purpose flour
• 2 large eggs, beaten
• Oil for deep-fat frying
• 4 lemon wedges

Ingredients

• 1/2 small onion, quartered
• 2 garlic cloves
• 1/2 jalapeno pepper, halved and seeded
• 2 cans (14.5 ounces) fire-roasted diced tomatoes, drained
• 3 tablespoons fresh cilantro leaves
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Ingredients

• Optional: Orange wedge and superfine sugar
• 2 ounces Cognac
• 1 ounce Cointreau
• 3/4 ounce lemon juice
• Orange peel strip

Ingredients

• 8 cups torn romaine
• 2 plum tomatoes, sliced
• 1 cup pitted ripe olives
• 1 cup Caesar salad croutons
• 1/2 medium red onion, cut into rings
• 1/2 cup shredded Parmesan cheese
• 1 small carrot, shredded
• 8 to 10 pepperoncini
• DRESSING:
• 2/3 cup olive oil
• 2 tablespoons water
• 3 tablespoons white vinegar
• 2 tablespoons mayonnaise
• 1 envelope zesty Italian salad dressing mix
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon cracked black pepper

Ingredients

• Ice cubes
• 1 ounce peach schnapps liqueur
• 1 ounce orange juice
• 1 ounce pineapple juice
• 1 ounce vodka
• 2 ounces cranberry juice
• Orange slice and maraschino cherry

Ingredients

• 1 cup crushed ice
• 1/4 cup frozen pineapple chunks
• 2 ounces light rum
• 1 ounce cream of coconut
• 1 ounce pineapple juice
• Pineapple wedge and maraschino cherry

Ingredients

• Ice cubes
• 2 ounces pineapple juice
• 1-1/2 ounces gin
• 1/2 ounce Benedictine liqueur
• 1/2 ounce cherry liqueur
• 1/2 ounce Triple Sec
• 1/4 ounce grenadine syrup
• 2 dashes Angostura bitters
• Club soda
• Maraschino cherries

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cups tomato juice
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
• 1 tablespoon chili powder
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground chipotle pepper
• 1/8 teaspoon garlic powder
• 1 can (16 ounces) kidney beans, rinsed and drained
• BURGERS:
• 2 pounds ground beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 8 slices American cheese
• 8 hamburger buns, split
• 1 cup french-fried onions
• Optional toppings: Shredded cheddar cheese and sour cream

Ingredients

• Ice cubes
• 2 ounces dark rum
• 3/4 ounce fresh lime juice
• 3 ounces ginger beer
• Lime slices

Ingredients

• 1-1/2 ounces Irish cream liqueur
• 1-1/2 ounces chocolate liqueur
• 1 ounce vodka
• Optional: Chocolate syrup or chocolate shavings

Ingredients

• 1-1/2 ounces gin
• 1 ounce Lillet blanc
• 1/2 ounce Suze Gentian
• 1 lemon peel twist

Ingredients

• Ice cubes
• 2 ounces vodka
• 1 ounce lime juice
• 1 teaspoon simple syrup
• Lime slices

Ingredients

• 1 ounce Campari liqueur
• 1 ounce Mezcal
• 1 ounce sweet vermouth
• Ice cubes
• 1 orange slice

Ingredients

• 1-1/2 to 2 cups ice cubes
• 2 ounces light rum
• 3/4 ounce orange curacao
• 1/2 ounce Orgeat
• 1-1/2 teaspoons lime juice
• 1-1/2 teaspoons dark rum
• Optional: Lime slice and mint sprig

Ingredients

• 1 lime wedge
• 1 teaspoon sugar
• 1 cup ice cubes
• 2 mint sprigs
• 2 ounces coconut rum
• 1 ounce light rum
• 1 ounce cream of coconut
• 1 ounce lime juice
• 1/4 to 1/2 cup club soda

Ingredients

• 1 large egg, lightly beaten
• 1/4 cup panko bread crumbs
• 1/4 cup finely chopped sweet red pepper
• 2 green onions, chopped
• 2 tablespoons mayonnaise
• 1 tablespoon all-purpose flour
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 pouches (5 ounces each) boneless skinless pink salmon
• 1/4 cup canola oil
• Optional: Tartar sauce and lemon wedges

Ingredients

• 1-1/2 ounces bourbon
• 1 ounce sweet vermouth
• 1 ounce Campari liqueur
• Ice cubes
• 1 orange peel strip

Ingredients

• Optional: Honey and finely chopped pistachios
• Ice cubes
• 1-1/2 ounces pistachio liqueur
• 1 ounce vodka
• 1 ounce heavy whipping cream
• 1/2 ounce simple syrup

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons seafood seasoning
• 2 teaspoons minced chives
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cans (6 ounces each) lump crabmeat, drained
• 1-1/4 cups shredded cheddar cheese, divided

Ingredients

• 1 rotisserie chicken, skin removed, shredded
• 2 cups cubed fully cooked ham
• 4 ounces Swiss cheese, thinly sliced
• SAUCE:
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2-1/2 cups 2% milk
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• TOPPING:
• 1-1/2 cups panko bread crumbs
• 6 tablespoons butter, melted
• 1-1/2 teaspoons dried parsley flakes

Also, if you don’t have a corkscrew handy here is how you can push cork into wine bottle.

What is ice wine?

Ice wine is a type of sweet dessert wine made from grapes that are frozen while still hanging on the vine. Freezing the grapes separates the water from the sugar-rich grape juice, which makes a decadently sweet wine, unlike anything you’ve ever tasted.

Records suggest that some version of ice wine may date back to the Roman era, but legend has it that the first modern ice wines were created in Franken, Germany. As the story goes, the year was 1794, and an especially harsh winter had settled over the land. Rather than lose the year’s harvest, the clever winemakers used the frozen grapes they had on hand for that vintage, and ice wine was born.

As you might expect from the name, colder climates are a must for making ice wine, so the world’s major ice wine regions lie in countries like Canada, Germany (where it’s known as eiswein) and Austria. Northern parts of the U.S. make fantastic ice wine, too, and you’ll find it produced in many other countries around the globe.

What grapes are used to make ice wine?

Most wineries use white grapes for their ice wines, but you’ll also find some made from red grapes. The best ice wine grapes are hardy against the cold, like riesling, Grüner Veltliner, vidal blanc and gewürztraminer, plus cabernet franc and merlot for the reds.

Taste-wise, ice wine is gloriously sweet with beautifully concentrated flavors. The exact flavors depend on which grape is used, but in general, you can expect intense fruit notes, a palate-refreshing acidity, and plenty of sweetness. Riesling ice wines have tons of juicy peach, apricot and honey, while those made from cabernet franc taste like ripe red berries—think strawberries, cherries and raspberries.

How is ice wine made?

What makes ice wine different compared to other styles is that grape bunches are left to hang on the vine until they freeze. Temperatures must dip down to at least 18°F before this happens. Once frozen, vineyard workers hand-pick the bunches, which are then whisked off to the winery. Here the frozen bunches are pressed to extract the sweet, sweet grape juice. The juice is then fermented, a slower process thanks to the high sugar content. We’re talking a few months to half a year. Ice wines are relatively low alcohol compared to your average wine, hovering around 6 to 10 percent, depending on where they’re made. The final product is a phenomenally sweet, fruity, complex wine that goes with everything from a holiday cheese plate to a spicy Indian curry.

Why is ice wine so expensive?

Looking at the price tag on most ice wines might be a bit shocking, but there’s a simple reason why bottles will set you back a good few dollars: Producing ice wine is an expensive affair. Everything is done by hand, from farming to harvesting the grapes. Winemakers need more grapes to make ice wine, but because the grapes are frozen, there’s much less juice to work with compared to your standard table wines.

It’s a risky business as well. If the grapes freeze too hard, they won’t release any juice. And, of course, the longer the bunches are left on the vine, the higher the risk of rot and hungry animals dropping by for a snack.

Where to Buy Ice Wine

Never tried ice wine before? Aldi recently released its Specialty Collection ice wine, which has the incredibly wallet-friendly price of $15—stellar for anyone looking for an affordable intro to ice wine. Most other ice wines will set you back around $60 or so, with some bottles getting up into the hundreds. You can find ice wine at your local wine shops as well as online retailers like Drizly. Inniskillen is Canada’s most famous ice wine producer, and if you want to head to Germany, check out Dr. Loosen. Peller Estates makes a wickedly delicious cabernet franc ice wine.

What’s the best way to enjoy ice wine?

Ice wine tastes best chilled—aim for around 46° to 50°. Pop the bottle in your fridge for an hour or two before you plan on serving the ice wine, and you’ll be as golden as the elixir in your glass. Speaking of glasses, the ideal glass for ice wine is a tulip glass. No tulips? No problem. A standard white wine glass will do the trick.

Pair ice wine with cheesecakes, crème brûlée, panna cotta, or apple or pear desserts (a pear tart with ice wine is divine). That said, you don’t need to stick with sweets. Ice wine pairs quite well with salty and spicy dishes. Thai curries, tacos, pizza and cheese are knockout dishes with a glass of ice wine to wash everything down.

The post Ice Wine: The Ultimate Explainer Guide appeared first on Taste Recipes.

Ingredients

• 2 cups angel hair coleslaw mix
• 1/4 cup plain Greek yogurt
• 3 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• TACOS:
• 1 pound salmon fillets
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 8 corn tortillas (6 inches), warmed
• Optional: Lime wedges, sliced radishes and sliced jalapeno