Lime on my mind.

The Sprouted Kitchen gives us:  pasilla chile and lime cabbage slaw.

From Smitten Kitchen: cold rice noodles with peanut-lime chicken.

Our man Ted Berg brings it in the latest edition of “The Sandwich Show”:

Serious Eats offers 57 receipes for your Fourth of July Party.

[Photo Credit: J. Kenji Lopez-Alt and Josh Bousel]

I’ve talked about Bucatini All’Amatriciana many times before. It’s my go-to meal, a signature dish in Rome (or just outside of Rome). It’s simple: bacon (or, in Rome, Guanciale), onions, hot pepper flakes, olive oil and tomatoes. Served with bucatini, the long pasta with a hole in the middle.

There are many variations on this theme and just as many arguments about the proper way to make the dish. Marcella Hazen doesn’t use olive oil, she uses butter and vegetable oil. Some people add garlic. Lydia Bastianich cooks the onions in pasta water first and once they are softened she adds the oil. Everyone is convinced their way is the correct way.

Anyhow, here are two more versions to fool around with.

One, from a Portland Chef named Rachel Grossman (via Saveur). It is certainly more involved than the traditional method, has far more ingredients. Curious to give it a try to see why she goes in that direction.

And here’s another–which I’ve tried and recommend–from New York chef (co-owner of Dell’Anima and L’Artusi) Gabe Thompson.

[Photo Credit: Todd Coleman]

Because of all the screwy weather this year, which has been dreadful for farmers, peaches have arrived earlier than excpected.

Dig this recipe for Peach and Creme Fraiche Pie over at Smitten Kitchen.

[Photo Credit: Annuus Naa]

David Lebovitz gives us pickled carrots.

Just so happens that I’ve got asparagus and mint in the house. Thanks to Serious Eats and Food 52 for this recipe.

This is a most delicious dressing from April Bloomfield. Curiously strong but excellent. I had it on asparagus recently and it was lovely.

The recipe, from Bloomfield’s new book, is adapted here at Food 52.

[Photo Credit: James Ransom]

Serious Eats presents Tony Mantuano’s Pea, Bacon and Pecorino dish.

[Photo Credit: Nick Kindelsperger]

Apricot Jam from our man in Paris, David Lebovitz.

Blueberry crumble pie? Seriously? Oh, hell yes.

[Photo Credit: Lauren Weisenthal]

Pass the peas like they used to say.

Nicole Franzen gives us buttery peas with garlic scapes.

House to Haus gives Cherry and Port Compote.

Smitten Kitchen does strawberry rhubarb pie. Yes, please.

The good peoples at Saveur give us 28 recipes for Strawberry season. Indeed.

[Photo Credit: Straight from the Farm]

Serious Eats gives us Vietnamese Coffee Ice Cream. And why not?

[Photo Credit: Robyn Lee]

Sweet cherry pie from Smitten Kitchen. Yes, please.

Cool and refreshing tastiness from Call me Cupcake.

Let’s keep it sweet this week. Head on over to Hungry Ghost Food+Travel for Strawberry Rhubarb Cardamon Shortcake…and Maple Whipped Cream.

Duh-rool.

It’s a little early for this, but hell, it’s never really too early for recipe ideas…From House to Haus: sour cherry pie.