I have been posting my original recipes on Coconut & Lime since 2004. There are over 1,400 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 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.
Note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites to help off-set the cost associated with running this blog. I may earn a small percent off of any purchase made after following a visit to Amazon.com through a link in my site.
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.
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.
Unless otherwise noted, I use the following ingredients in my recipes:
unbleached all purpose flour
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
Colman’s Dry Mustard
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.