Granita, a Sicilian semi-frozen dessert, is similar to sorbet, though its texture is a little grainier. Granita can be made with little more than a freezer, a fork and a shallow container, so it's the ...

INGREDIENTS: • 2 cups peanut oil • 30 fresh kaffir lime leaves PREPARATION: Place the peanut oil and kaffir lime leaves in blender. Blend for at least 3 to 5 minutes. Strain through coffee filter. Set ...

Coconut and lime are two of my favorite flavors; throw in a little heat and I’m in heaven. When I get the opportunity to enjoy Thai or Vietnamese cuisine I jump at the chance. The Thai chicken coconut ...

MB Post and Fishing with Dynamite chef David Lefevre reminisced on the show recently about the key lime pie his mother used to make. Now we’ve got LeFevre’s grown-up recipe – no jello, we promise. He ...

In a shaker, combine Kaffir-lime-infused Plymouth gin (recipe below), fresh lime juice, and agave nectar. Shake vigorously with ice for 7 or 8 seconds, strain into a a green-Chartreuse-rinsed cocktail ...

Instructions: Using a skillet or frying pan, heat oil over medium-low heat. Add curry paste and stir-fry to cook. To ease cooking process, add a little coconut milk to the paste to make it more ...

In 1971, Harry Nilsson wrote a song about combining lime and coconut. “Put the Lime in the Coconut” made the hit parade that year and it is still a recognizable ditty. With coconut water readily ...

Once upon a time, I got tired of trying to find the deeply aromatic lime leaves used in Thai cooking and asked a guy at my local Orchard Supply Hardware store in Pasadena if they stocked the trees ...