This is October’s second recipe for Patreon subscribers.
Homemade Chex Mix is so toasty and flavorful, you will never go back to the bag.
I’ve decided to start a Patreon account. Each month I will share up to two new, original, preserved seafood recipes with supporters as well as a newsletter.
The first recipe up is the spicy tuna kimbap/gimbap pictured above. Join now to unlock this recipe and all of the ones to come.
Toasting the almonds before folding them into the batter sets this muffin apart from the rest.
Take sesame dressed chilled soba into the fall by adding some heartier ingredients like delicata squash, chicken and red cabbage. I will start this off with the usual disclaimer that I am in no way, shape, or form saying this some traditional, authentic recipes from any cuisine. I will […]
Inspired by Baltimore’s own Sour Beef & Dumplings and Northern France’s Carbonade Flamande aux Spéculoos, this beef stew uses gingersnap cookies for both flavor and body.
This is a light, quick, and fresh way to use up the last of summer’s corn.
Late summer is the perfect time for succotash–both lima beans and corn are in season–and this dish turns it into a filling pasta salad.
Restuarant-worthy Baltimore lump crab cakes with little filler and a secret ingredient–Ritz crackers!
This is a moist, rich. deeply chocolate cake with a surprising ingredient–Coca-Cola. The icing is a nod to the tradition of adding peanuts to a bottle of coke.
Hi! I'm Rachel, the recipe developer here at Coconut & Lime! I've been creating recipes and sharing them here since 2004. When I am not cooking in my tiny kitchen, I'm reading in my backyard hammock here in Baltimore City.