Lime

Putting this moist pudding under the broiler for a few minutes allows the brown sugar topping to melt into a sweet syrup.

At the restaurant this versatile vinaigrette spices up specials such as grilled swordfish with corn salsa. We loved it on a jícama and carrot salad. This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This salsa from Café Iguana in Denver, Colorado is terrific with tortilla chips.

Lime peel adds a lovely touch to this creamy dessert. Begin preparation a day ahead.

This delicious variation of Key lime pie uses regular rather than Key limes.

A refreshing dessert on its own or spooned over vanilla ice cream. This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Fools are light desserts made of fruit and whipped cream. They date back to the fifteenth century. White chocolate gives this classic a contemporary twist.

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."

This is the "he-man" of mojos, and the classic combination of lime, garlic, and oregano is a must for grilled red meats. Try it with flank steaks, T-bones, sirloin steaks, or lamb.

Serve this alongside quesadillas.

In Indian restaurants, lassi is served with the meal, but we frequently find this exotic "smoothie" too filling to accompany a main course and prefer it in place of dessert. Look for the smaller, yellow-skinned mangoes, which have a more pronounced flavor than the larger, red and green ones.

Adapted from Mnemba Island Lodge