Gourmet

Chef Lisa Ahier likes the flavor of Key limes or Mexican limes, which she can buy locally and year-round, for the marinade below. But even if you use regular lime juice, you'll love this chicken, which is as delicious at room temperature as it is hot. In fact, Gourmet's food editors couldn't get enough of it.

The small, sweet Meyer lemon, common in California backyards, has a thin, smooth skin and a juice interior and is particularly fragrant. These scones, which are lighter than most, will spread slightly during baking.

This sugar, used in the cookies and lime ice, is great to have on hand for sprinkling on cut fruit or to add a boost to iced tea. Active time: 45 min Start to finish: 45 min

This recipe can be prepared in 45 minutes or less. We serve this salad with slices of bread or crackers.

(Fish with Moroccan Seasoning) The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish.

We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself.

For a fancifully tall cake, we used 3 (7-inch) round pans. It can also be baked in 3 (8-inch) pans, though the cake will be slightly lower. We tested this recipe with several different brands of chocolate, and found Lindt and Ghirardelli had the best flavor for this particular cake. Ours is garnished with unsprayed, organically grown rose petals, but be as creative as you'd like with yours.

In addition to the fried parsnip the executive chef at Ashford Castle, Denis Lenihan, often adorns this soup with a poached carved apple.

This recipe can be prepared in 45 minutes or less. Frying the lime wedges gives them a pleasing golden color and enables the juice to squirt out with the slightest pressure.

These spice cookies are reminiscent of those our associate food editor enjoys on frequent visits to Norway. Cut them into different shapes and enjoy their crisp texture.

This dish is said to have first been prepared in the imperial kitchens for Sultan Murad IV in the early 1600s.