I have been posting my original recipes on Coconut & Lime since 2004. There are over 2,200 recipes on the blog.
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. Feel free to e-mail me with all of the details.
Where else can I find examples of your writing?
Click here for a list of where to find my writing online and in print.
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 of the foods that I’d previously only had at restaurants. I didn’t feel very 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 wanted to eat rather than trying to find an 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
Cabot’s Seriously Sharp Cheddar Cheese
Maille Dijon Mustard
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.