I have been posting my original recipes on Coconut & Lime since 2004. There are currently over 1,100 recipes on the blog. The blog is currently updated with new recipes every Monday, Wednesday and Friday and occasionally, more frequently.
All recipes, text and photographs on this site are the original creations and property of me, Rachel Rappaport.
If you made a recipe from this blog and would like to share it, post a direct link to the recipe. Do not reproduce the actual recipe, text or picture(s) without my approval. Please e-mail me with any requests or questions.
The recipes found on this site are for personal, non-profit use only. This means you can not use recipes from this blog in your restaurant, bakery, bed & breakfast, book, magazine, website, blog or as an entry into a contest with the intent to turn a profit. They can, of course, be used to create meals in your own personal kitchens.
If you are a business and would like to use one of my recipes in a profit generating manner or would like me to develop a recipe using your product, e-mail me for more information regarding licensing and fees.
I've put together an Amazon store of my favorite cooking tools, cookbooks, documentaries, movies and food tv, food memoirs and even food songs.
Questions about food writing:
Would you be interested in contributing a recipe or writing an article for my magazine, newspaper, website, blog, or local cookbook?
I am always interested in hearing about new opportunities. Please e-mail me with all of the details.
Where else can I find examples of your your writing?
Click here for a list of where to find my writing online and in print.
Questions about the site and recipe development:
How do you decide what to make?
I like to use local and seasonal ingredients as much as possible, so I might post several recipes that have, for example, cranberries, in a short period of time while they are in season. Since we cook all of our meals from scratch, with very few "convenience foods" beyond canned beans or tomatoes, we have a constant influx of new, fresh and exciting ingredients into the kitchen that I need to use before they spoil. Of course, I frequently make something just because I feel like eating it!
How do you come up with so many different recipes every week?
For me deciding what to make is generally is a combination of necessity (hey that bok choy is looking a little limp!), satisfying a craving and bringing to fruition a food related thought I had. If I want to make something that is "postable" I try to think of either something I've never made and/or posted before or a new variation of an old favorite (think new flavor of cupcake). I then head to the kitchen and get started, taking notes as I go.
Do you really make up all of the recipes you post? Even the baked goods?
I really do. Of course, I can't claim to have invented classics like chocolate chip cookies or fruit sorbet but the recipe I post is of my own creation and a result of testing and experimenting in the kitchen.
Once you understand the basic ratios needed to make things like bread or cake recipe development becomes much simpler. I developed a few "master" recipes that I base a lot of the cakes, cupcakes, sorbet and ice cream I make on.
I do read cookbooks and lots of food related literature to get inspired or learn new techniques but I don't follow other people's recipes when I cook food that is going to be posted to the blog. The only thing I have in the kitchen with me is the food, cooking equipment and a pen and paper to take notes.
Occasionally a post is more of a "how-to" than a recipe, but that too is original. In order to create a "how-to" post I spend a lot of time experimenting to figure out what the best technique is. For example, while grilling corn isn't exactly new, there are a lot of different ways to do it so I spent a lot of time trying different techniques (soaking, not soaking, olive oil, canola oil, no oil, husking, not husking, butter etc) and arrived at the one I thought was the best. Then I wrote out exactly what I did and posted it. I also like to share my techniques for a few basic things like cutting up a mango or hardboiling eggs for easy reference in future recipes.
Why don't you post other people's recipes or recipes you get out of cookbooks?
There are several reasons why I made the decision in 2004 that I would only post my original recipes. The major reason is that I started the blog to have an excuse to be more creative in my cooking and to explore cooking at home some the foods that I'd previously only had at restaurants. I didn't feel every creative when I was just cooking straight from a book! I am glad I went in this direction because as I started to cook more and more, I began to find it easier to create a recipe around what I want to eat rather than trying find a existing recipe that was exactly what I wanted.
Another reason was that I didn't feel comfortable publishing someone else's work without their permission. Most cookbooks have a note in the beginning saying that the contents within are not to be republished without the permission of the author or publishing house. I like to stick by that rule.
What type of grill do you have?
I have this grill, it is a Weber Gold. The food cooks evenly and it is very easy to clean.
Why are some ingredients in cups and others in ounces?
Sometimes, even in the same recipe, I will post some measurements by volume (in cups) and some by weight (ounces). While it is most common in the US to measure ingredients by volume there are a few instances when listing by weight makes more sense and can help standardize the recipe so it can be successfully reproduced.
For example, bulky items like chocolate chips, blocks of chocolate, pasta, marshmallows can be difficult to measure accurately by volume. If a product is commonly sold by the ounce (chocolate, cheese, yogurt, canned goods, cream cheese, meat) than I normally list the weight of the ingredient instead of the volume.
If you would like to convert cups and tablespoons into ounces this measurement calculator can be a big help.
I made your recipe and it turned out differently than I expected. What happened?
The best way to make the recipe turn out the way that you expect is to follow the instructions carefully as possible. Even what seems like a small change can have disastrous results. I make a real effort to create recipes that can be replicated with great success in your kitchen. However, as with any recipe, there are a number of variables beyond my control that come into play when you recreate my recipes at home. This includes the freshness or brand of the ingredients you used, your technique, how closely you followed the directions, your oven temperature and other incalculable variables. Even the weather can have an effect on the outcome of a recipe.
Use common sense. If the recipe calls for a specific product or ingredient and you substitute something else, it may not turn out. When I follow up with someone who had some troubles with a recipe, 99% of the time the person has either substituted other items for a large number of the ingredients, changed a single but key ingredient, didn't follow the instructions or made some other changes. I certainly don't discourage anyone from experimenting in the kitchen but if you make changes to the recipe and do not follow the instructions, I can't guarantee or predict the outcome.
Additionally, take the time to read my thoughts on each recipe. If you don't like spicy foods and the recipe calls for a variety of spices and in the "my thoughts" section I say it is spicy, it might not be the dish for you.
If you had a problem with a recipe and need help figuring out where you went wrong, please e-mail me with a detailed description of what happened and any changes you might have made.
I made your recipe exactly and I don't like it. What happened?
First, make sure you did follow the recipe exactly. I have received many e-mails from people who claim they followed the recipe but really didn't. Leaving out or changing ingredients or even sloppy measuring can make a big difference. Secondly, the recipes I create are for foods I personally eat and enjoy. You might make something correctly and just not like it. That is not a problem with the recipe, that is a personal taste issue. I had a couple tell me they don't like blueberries and then in the next breath tell me how surprised they were when they didn't like my blueberry muffin recipe. Apparently I made the muffins sound so good they were sure they would be converted into blueberry lovers. Not every recipe is going to appeal to every one.
Read the "my thoughts" section of the recipe. That is where I give readers an idea of what the recipe is supposed to taste like. For example you don't like pumpkin without traditional pumpkin pie spices, then perhaps my recipe for pumpkin cheesecake swirl brownies are not for you.
Why don't you list your ingredients in order of use?
I decided years ago to list ingredients in order by size and I have no interest in changing it. I also try to "chunk" the ingredients when possible in complicated, multiple step recipes (example) rather than leaving it in one long list for ease of use. Having a distinctive way of presenting the ingredients also is an easy way for me to identify my recipes in case of theft.
Many ingredients in my recipes call for some prep work e.g. chopping vegetables, softening butter. I suggest that you read all recipes carefully and measure out all of your ingredients before cooking so they are ready for use when you go to cook. It makes cooking easier and you are less likely to forget to add an ingredient if it is sitting right out in front of you.
Alternately, you can take a minute to rearrange the ingredient list into whatever order you prefer when you go to make the recipe.
Questions about ingredients:
Can I use low fat milk in your recipes? What about low fat cream cheese, sour cream or yogurt?
I rarely use anything other than 2% milk when I cook and if I do, I note it in the recipe. If the recipe specifically calls for whole milk, use whole milk for best results. Cream cheese should always be full fat unless otherwise noted. Low fat cream cheese (or a similar product often called neufchâtel in the US, which is different than the French cheese of the same name) does not always respond well to heat. Use only the brick form of cream cheese. The "whipped" and the "spreadable" varieties of cream cheese sold in many grocery stores in tubs have ingredients in them (to make them fluffy or spreadable) do not work well in most recipes. Sour cream is always full fat unless otherwise noted. I often use low fat sour cream as a garnish or topping or in a dip, but low fat sour cream does not always hold up well to heat.
Is it okay to use microwave popcorn in your popcorn recipes?
I haven't, but I can't see why plain microwave popped popcorn can't be used, as long as it doesn't have any sort of "butter" flavoring. I like to use air popped popcorn in recipes. Oil-popped corn can make foods like popcorn balls greasy if you are even a tiny bit heavy handed with the oil.
Where can I find peppermint sticks to make the lemon sticks recipe?
The variety typically used in lemon sticks is the fat, soft, somewhat porous peppermint sticks, not the hard kind similar to candy canes. They are often labeled "old-fashioned" or "pure cane sugar" peppermint sticks. I like Bob's brand mint sticks. I have found them for sale here online or look at the candy isle of your local grocery store.
I also want to make clear that the juice will never will never gush through the peppermint stick like it would from a straw so if that is your expectation, you will be disappointed. People have a tendency to squeeze the lemon as they eat so they get more juice. It is a treat, not a new way to consume fruit juice.
If you want to learn more about lemon sticks and other fair food, I wrote an article about them for the online food magazine, Culinate, that you can read here.
Is the apple cider you use in your recipes "hard" cider?
No, it is not. Most apple cider sold in the US is nonalcoholic. However, it is a entirely different beverage than apple juice.
What is pear cider? Where can I get it?
I buy my pear cider at our local farmer's market. It is nonalcoholic and similar to apple cider except it is made from pears. It is not pear juice or pear nectar. I would suggest looking for it at farmer's markets, produce stands, specialty markets and orchards.
I am trying to make the jelly candies. Where can I find fruit pectin?
Fruit pectin is used in making jams and jellies. During the warmer months it is often stored near canning supplies. In the winter, my store moves it to the baking isle, near the sugar, on a very high shelf. If you can't find it, ask for it. If it is during the cold months, they may have packed it away somewhere as it is no longer prime canning season.
Some of your vegan recipes call for oyster sauce. Is oyster sauce really vegan?
Not all oyster sauce is vegan, but there are several brands out there that are. I found a reasonably priced bottle for sale here.
Can I substitute corn syrup or honey for golden syrup in your recipes?
I wouldn't substitute honey because it reacts to heat differently than golden syrup and has a much more pronounced flavor. Of course, you can try and see if it turns out, it might work fine, depending on the recipe. Light corn syrup is a much closer substitute, but it has a different flavor. While golden syrup is more popular in European and Australian cooking and baking than it is here in the US, most grocery stores stock it (near baking, near maple syrup or in the "British foods" section); King's Golden Syrup is an American mid-Atlantic brand, developed right here in Baltimore, and Lyle's is a popular imported brand.
What is vanilla paste?
Vanilla paste is a concentrated vanilla extract that has flecks of vanilla bean seeds. It is thick and can be used in recipes where you don't want to add extra liquid or where you want to see vanilla bean flecks without using a whole bean.
Can I use strained, regular yogurt instead of Greek yogurt in your recipes?
You are welcome to try, but unless I have stated otherwise in the recipe, I have only tested it using Greek yogurt.
Can I use ground up green tea leaves instead of matcha (green tea powder) in your recipes? What about using green tea drink mix?
Matcha really doesn't have a substitute. If you can't find it, I wouldn't recommend making any recipes that call for it. Tea leaves have a very different texture (even when hand ground) than matcha and they suck the moisture out of baked goods. Powdered green tea drink mixes have a lot of other ingredients (dried milk, preservatives) that will work against you when making the recipe.
Why do you use frozen spinach instead of fresh in some of your recipes? Isn't fresh better?
I don't agree that fresh is automatically better when it comes to spinach. If you need the crispness or look of raw leaf spinach, then clearly you need to use fresh, but if you are cooking the spinach for any length of time, it is a waste of both time and money to use fresh. Frozen spinach is many, many times cheaper than that of fresh and the difference in taste (trust me, I've done the blind taste tests) between the two after cooking is negligible. Generally the leaf is frozen at the height of freshness, which allows it to "lock in" nutrients. I find that the texture of defrosted, cooked frozen spinach is near identical to that of cooked fresh. I have similar feeling about peas-they start to lose flavor and nutrients the second they leave the vine and can be frozen quicker than they can make their way to my local farmer's market. Beyond peas and spinach, I prefer fresh vegetables.
Can I use dried fruit instead of fresh in your recipes?
What about fresh instead of dried?
What about frozen instead of fresh?
Feel free to experiment but I can't predict how it will turn out. I do not make every possible variation of every recipe so I don't know how a lot of the possible substitutions would turn out. There are a lot of variables that go into changing a recipe. Are you subbing something sweet for something tart? You might want to cut down on the sugar. Is the dried fruit really dried out? You might need to add more liquid. You might not need to use as many dried berries as you would fresh. Experiment, but know the recipe will only turn out as described or as pictured if you use the ingredients and techniques listed.
I never use commercially frozen berries and the only berries I freeze myself are blueberries and cranberries (which you can use exactly as you would fresh-without thawing) so I have no idea how most frozen fruit or berries would work in any recipe.
I don't eat meat. Can I substitute fake meat for the meat in this recipe?
I don't eat dairy. Can I substitute soy milk for regular milk or buttermilk?
I am allergic to --insert food here-- can I leave it out? What can I use as a substitute?
All I can do is suggest that you substitute whatever you normally use for the ingredients you don't want/can't eat. I do not have the resources to test each recipe in every possible configuration so it is up to you to make the recipe using any substitutions that you might require.
While I do prepare and post a substantial amount of vegan and vegetarian dishes I choose not to use products like margarine, soy milk, textured soy protein, veggie ground, egg replacer etc. Instead, I make the most of what is naturally vegan/vegetarian. I know that many people have wholeheartedly embraced foods that mimic meat, dairy, eggs etc and that is fine, but since I do not cook or develop recipes using these ingredients, I am not the best judge of which of these products is the best substitution for the real thing.
Where can I find X ingredient in my area?
This is a question that is difficult for me to answer. I really can only tell you where I personally bought the item. If I remember. I have thousands of readers from all over the world. It is impossible for me to know where you can buy an ingredient in your area.
I try not to use ingredients that may not be available in most areas. I want my readers to be able to easily recreate my recipes in their own homes. If I do use something that I think might be difficult to find, I try to include a link to an online source or to give suggestions as to where or in what type of store you might find these ingredients in your area. I might also suggest a substitution if there is one. You can call around to your local stores (as I do!) for help in locating specific items and many stores will allow you to special order items that they don't normally carry.
Unless otherwise noted, I use the following ingredients in my recipes:
unbleached all purpose flour
kosher salt
2% milk
large eggs
yellow onions
unsalted butter
Hellman's Canola Oil Mayonnaise
Peanut Butter & Co Smooth Operator or Jiff Natural peanut butter
Cabot's Seriously Sharp Cheddar Cheese
Maille Dijon Mustard
Sawmill Creek Farms Smoked Paprika
Daisy Sour Cream
Campfire Marshmallows
I am not compensated for mentioning these companies by name nor am I endorsing them, but many readers have found it helpful to know the exact product I used in my recipes so they can get similar results.
