Lime Pepper
Lime pepper is a little different from lemon pepper, and even better because you make it yourself!

Salt, black pepper, and lime zest should all be combined in an airtight jar.

Mix by shaking.

Use in dishes that call for lemon pepper.

Watermelon-Cilantro Salsa Tropical
Lend a taste of the tropical to the products of your summertime grilling efforts with this recipe for a fruity salsa with watermelon, mango, and pineapple.

Toss watermelon scallions pineapple mango cilantro and lime juice together in a bowl; season with salt and pepper.

Touchdown Taco Dip
Simply combine the ingredients for this incredibly simple sour cream dip with taco flavoring in a bowl, stir, and serve. There is no easier situation than that.

Place the sour cream Cheddar cheese chopped green chilies black olives and taco seasoning into a bowl and stir to combine.

Santa Fe Hatch Chile Green Sauce
A versatile green sauce is made with chopped, roasted Santa Fe Hatch chiles, flour, beef broth, garlic, and other seasonings.

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Line a baking sheet with aluminum foil.

Place chile peppers cut-side down on baking sheet.

Broil in the preheated oven until skin is heavily blistered and turning black about 4 minutes per side.

Transfer chile peppers to a bowl and cover tightly with plastic wrap.

Allow peppers to steam as they cool about 15 minutes.

Peel and chop the chile peppers.

Zopf (Swiss Braided Bread)
A Swiss Sunday Zopf bread recipe straight from Switzerland. This makes a beautiful loaf that is super simple to make. Homemade bread is never easier.

In a big bowl, dissolve the yeast in the warm milk.

Allow to stand for 10 minutes or until creamy.

Two cups of bread flour should be added after the egg yolk and butter.

Half a cup at a time, stir in the remaining flour, beating well after each addition.

When the dough comes together, turn it out onto a surface that has been lightly dusted with flour and knead it for 8 minutes, or until it is smooth and elastic.

Each of the three equal pieces of dough should be rolled into a cylinder that is 14 inches long.

Place the braided pieces on a baking sheet that has been lightly greased.

Allow to rise for about an hour, covered with a damp cloth, until it has doubled in size.

In the meantime, preheat the oven to 425°F (220 degrees C)

Salmon and Potato Pie
This recipe for French-Canadian salmon pie has been handed down through many generations and is a family favorite. It’s a straightforward dish that goes well with béchamel sauce.

Preheat the oven to 400 degrees F (200 degrees C).

Line a 9-inch deep-dish pie pan with one pie crust.

Set second pie crust aside.

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm about 15 minutes.

Drain cool and chop.

In a medium saucepan cook onions garlic and butter over medium heat until onions become transparent.

Add onion mixture salmon and thyme to cooked potatoes.

Mash all together with milk adding just enough to bring about a mashed potato consistency.

Season with salt and pepper.

Spread evenly into the bottom pie crust.

Bithia’s Doro Wat
With handkerchief-soft injera to sop up every last bit, Bithia Fikru Anderson’s doro wot, a hearty, saucy bone-in chicken stew infused with warm spices, ginger, and garlic, is served.

Pierce chicken thighs and drumsticks in a few spots with a knife; rub with ginger and garlic to coat.

Heat 2 tablespoons niter kibbeh in a deep 12-inch skillet or Dutch oven over medium-high heat.

Arrange chicken pieces in a single layer and sear until browned about 3 minutes per side.

Transfer to a plate.

Microwave Spaghetti Squash
Learn how to cook spaghetti squash in the microwave with this easy recipe. A much easier and quicker method than waiting for it to roast in the oven!

Carefully cut stem end off spaghetti squash.

Poke a few small slits in squash in a dotted line where you plan to slice squash.

Carefully cut between the slits until squash is cut in half.

Scoop out seeds and pulp.

Place squash in a 9×13-inch microwave-safe dish cut-side down.

Pour water into the dish so it is at least 1/2 inch deep.

Microwave on High until skin is soft and can be pierced with a fork 12 to 15 minutes.

If the dish is too big to rotate turn off the turntable and rotate the dish halfway through.

Air Fryer Root Vegetables with Vegan Aioli
Parsnips, carrots, baby red potatoes and red onion are combined with garlic and rosemary, cooked in the air fryer, and served with a vegan aioli.

Combine mayonnaise garlic lemon juice salt and pepper in a small bowl for the garlic aioli; place in the refrigerator until ready to serve.

Preheat the air fryer to 400 degrees F (200 degrees C) if your air fryer manufacturer recommends preheating.

Combine olive oil rosemary garlic salt and pepper in a small bowl; set aside to allow the flavors to mingle.

Combine parsnips potatoes carrots and onion in a large bowl.

Add olive oil-rosemary mixture and stir until vegetables are evenly coated.

Place a portion of vegetables in a single layer in the basket of the air fryer then add a rack and another layer of vegetables.

Air fry for 15 minutes.

Crispy Coated Cajun Fries
Potatoes are deep-fried until crispy after being dusted with a hot mixture of corn flour and Cajun seasoning. Very straightforward and crunchy.

Place cut potatoes into a large bowl of cold water.

Soak for 10 minutes.

In a large resealable plastic bag combine the corn flour corn meal and Cajun seasoning.

Shake the bag to blend.

Drain the potatoes but leave them wet.

Place the fries in the plastic bag with the seasoning and shake to coat.

Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).

Cook fries in hot oil for 7 to 10 minutes or until golden brown.

Remove from the fryer to paper towels to drain.

Season with a small amount of salt.