Lime

DARRYL’S CORNER BAR & KITCHEN 604 Columbus Ave., Boston 617-536-1100 www.darrylscornerbarboston.com Bob the Chef’s was a South End institution, serving its famous “glorifried’’ chicken with a side of jazz to one of the most diverse crowds in Boston. It began its decades-long run as a hole-in-the-wall diner and ended it with more style, as the renamed Bob’s Southern Bistro. Owner Darryl Settles, a founder of the BeanTown Jazz Festival, sold Bob’s in 2007.

Makes one 8-inch pie DOUGH 1 cup flour, and more for sprinkling ½ cup cornstarch ¼ cup granulated sugar ½ teaspoon salt 10 tablespoons butter 1 egg yolk 1½ tablespoons sweetened condensed milk ½ teaspoon vanilla extract 1. In food processor, pulse flour, cornstarch, sugar, and...

Serves 6 3/4 cup yellow or white miso paste 2 tablespoons mirin 1 tablespoon rice vinegar 1 tablespoon raw cane sugar Juice of 2 limes 6 pieces skinless boneless halibut (6 ounces each) Salt and pepper, to taste 1. Turn on the broiler. 2. In a bowl with a fork, stir together the miso, mirin, vinegar, sugar, and lime juice.

Officials in central Pennsylvania aren't crying over a few thousand gallons of spilled milk. They're sprinkling some lime on it. Hanover's The Evening Sun newspaper (http://bit.ly/HrdEo4) reports crews sprinkled lime to prevent the milk from curdling, which could cause a horrendous smell and attract flies. A truck that overturned Thursday near York Springs spilled about 3,000 gallons of milk into a creek. State environmental officials cleaned up about 90 percent of it with vacuum trucks.

Serves 6 2 large, medium-ripe mangoes 1/2 red onion, thinly sliced 1 mild chili pepper, seeded and thinly sliced Juice of 2 limes (enough to make 1/4 cup) Salt, to taste 1/4 cup chopped fresh cilantro leaves and stems Extra sprigs fresh cilantro (for garnish) 1. Use a vegetable peeler or paring knife to peel the mangoes.

If you are searching for superior crab cakes, make them for yourself. There are so few ingredients because in a good crab cake, the least amount of ?ller will allow the crabmeat to reign. Most versions hide the true ?avors by adding too many breadcrumbs and eggs. These are delicate, dredged in ?our, egg, and breadcrumbs. Serve them with a hot-lime aioli. Serves 8. 1 cup mayonnaise Grated rind of 1 lime 2 tablespoons lime juice 1 jalapeno, seeded and chopped Salt and pepper, to taste 1 teaspoon honey 1/3 cup celery, chopped 1...

Serves 4 2 tablespoons lime juice 1 teaspoon Dijon mustard 1 tablespoon chopped fresh cilantro 2 teaspoons maple syrup 1 teaspoon salt, or to taste 3 tablespoons olive oil 3/4 head of small green cabbage ...

Serves 4 This relish is a great pairing for grilled steak or seafood. It would also be good in a turkey sandwich. The relish is quick to put together and stores well in the refrigerator for five or six days. You can adjust the heat by cutting down (or ramping up) the amount of chilies. 5 cloves garlic, thinly sliced 1 cup distilled white vinegar 1 tablespoon sugar 1 small hot chili pepper, seeded and finely chopped 1/2 ...

Serves 4 Juice of 3 limes 3 tablespoons Asian fish sauce 2 tablespoons unseasoned rice vinegar 2 teaspoons sugar 2 serrano or other small hot chili peppers, seeded and finely chopped 2 cloves garlic, finely chopped 3 ...

Serves 6 ICE CREAM 4 egg yolks 3/4 cup sugar 1/8 teaspoon kosher salt 2 1/2 cups heavy cream 1 1/4 cups whole milk Grated rind of 3 limes 1 tablespoon lime juice 1. Set a strainer over a bowl....

Providence has a rich dining scene of its own. Like Boston, the city is currently riding the twin waves of highly local food and craft cocktails. Two restaurants in this mold are particularly worth the drive, both winners of various accolades and awards: Cook & Brown Public House, which recently celebrated its two-year anniversary, and the Dorrance, which opened in late fall. Cook & Brown bills itself with the Rorschach description "a modern, New England inspired version of a European gastropub.

Sometimes a place tries so hard to do one thing, it ends up doing another. Such might be the story of the five-year-old Exchange Street Bistro, a restaurant that aims to bring a bit of "Boston atmosphere" to Malden. Or so says its website. From the cocktail-glass motif throughout, to the spare style of its furnishings, the bistro does present itself as a trendy hot spot, complete with a full craft cocktail menu. There's seating by the front window and in the back, surrounding the well-appointed bar. The décor is minimal, with walls the color of sangria, a few plants here and...

Makes 1 The drink is named for a character eaten by a "Jaguar shark" in the Wes Anderson movie "The Life Aquatic With Steve Zissou," one of bartender Todd Maul's favorite films. 1/4  jalapeno pepper, seeded  1/4  lime   1/4  cup lime juice   1/4  cup simple syrup (made with 1/4 cup sugar and 1/4 cup water heated until the sugar dissolves)  1/3  cup club soda   1. Blacken the jalapeno and lime over an open flame; leave to cool. 2. In a cocktail shaker, muddle the jalapeno and lime.

Q. I have been bothered by a cricket noise, or at least a noise like a cricket, for 19 years. It's in the attic, and I replaced an attic exhaust fan three or four years ago, then took it out. It's still happening. It often happens when the wind is blowing, and often at night. Do you know what it is, where it is, and is there anything I can do? Adelle Rabinowitz, Randolph A. I don't know anything, but I can give you a guess. Yes, I do know something, that crickets are unlikely to live 19 years, let alone give out a chirp that long.

Serves 6 Sour salt, also known as citric acid, is commonly used for canning. Here it gives a tart kick to canned chickpeas without compromising their crunch. Many supermarkets carry sour salt in the ethnic or kosher food aisles. The trick to crispy chickpeas is to roast them in a moderate oven long enough to dry the centers completely. 2  cans (15 ounces each) chickpeas, drained, rinsed, and patted dry  3  tablespoons olive oil  1  tablespoon salt   Grated rind of 2 limes  1  teaspoon chili powder  1  teaspoon paprika  1...

Makes 4 6 ounces dark rum (or use white rum if you prefer) 2 ounces Triple Sec 2 ounces apricot-flavored brandy Juice of 1 lime, or more to taste ½ lime, cut into thin wedges 1. In a cocktail shaker, combine the rum, Triple Sec, brandy, and lime juice. Shake well. 2. Strain into 4 cocktail glasses and garnish with lime. Christopher Muther

Officials in central Pennsylvania aren't crying over a few thousand gallons of spilled milk. They're sprinkling some lime on it. Hanover's The Evening Sun newspaper (http://bit.ly/HrdEo4) reports crews sprinkled lime to prevent the milk from curdling, which could cause a horrendous smell and attract flies. A truck that overturned Thursday near York Springs spilled about 3,000 gallons of milk into a creek. State environmental officials cleaned up about 90 percent of it with vacuum trucks.

Makes about 1 3/4 cups 1 cup mayonnaise 1/3 cup chopped fresh cilantro 1 small clove garlic, finely chopped 1 tablespoon lime juice, or more to taste 1 teaspoon grated lime rind Salt and black pepper, to taste 1. In a small bowl, stir the mayonnaise, cilantro, garlic, and lime juice and rind. 2. Add salt and pepper and, if you like, more lime juice.

Serves 16 3 packages (3 ounces each) orange, cherry, and lime Jell-O gelatin 4 cups boiling water 1 ½ cups cold water 1 package (3 ounces) Jell-O lemon gelatin ¼ cup sugar ½ cup pineapple juice 1 ½ cups graham cracker crumbs 5 tablespoons butter, melted 2 cups heavy cream, whipped until it holds soft peaks 1. Have on hand three 8-inch square pans and a 9-inch springform pan. 2. Prepare the orange, cherry, and lime gelatins separately, using 1 cup boiling water and ½ cup cold water for each.