From then on, the recipe became one of her favorites to whip up in a pinch. It was super, super cold, on the verge of freezing, and just so refreshing.” Kim got to thinking that the cool, tart dessert would be just as good-and more accessible-with lemons in place of key limes. “The best thing about it was the temperature. “The first time I had a really good key lime pie was at Joe’s Stone Crab on a trip to South Beach,” she says. Lemon pie is a Southern classic, but Garden & Gun Club chef Ann Kim, who hails from California’s Bay Area, didn’t always know that.
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