Laura Rebecca's Kitchen

Our host for this month’s challenge is Rosa of Rosa’s Yummy Yums. In honor of Sher, who was to be her co-host for this month, Rosa went with Sher’s challenge idea: Peter Reinhart’s basic pizza dough. I had a lot of fun with this challenge. Shane, my friend Nancy and I gathered in the kitchen […]

I’m a leeeetle behind on posting this recipe. You see, Chris and Shelly, our next-door neighbors, invited Shane and I for a backyard celebration. Excellent cooks in their own right, they had a full menu planned for their event, so I needed to find something I could bring that wouldn’t interfere with thier impressive spread. […]

I can’t believe that the tastiest banana bread I’ve had in a long, long time — possibly ever — is low in fat. But it is. It’s moist, it’s sweet, it’s packed with banana flavor. It’s wonderful! Low-Fat Banana Bread (adapted) 2 large eggs3/4 cup sugar1 cup smashed ripe bananas (about 3 medium)1/3 cup fat […]

I’ve decided that anything I make — be it baked, sauteed, fried, roasted — that doesn’t come out looking like something out of a Williams-Sonoma cookbook will be dubbed “rustic.” Hence, rustic Napoleons. (I should probably go back through the archives and rename 95-percent of the recipes here.) Being rustic, these Napoleons were fairly easy […]

You can make baked chips with lots of kinds of potatoes, but aren’t Adirondack blue potato chips fun? The chips taste best, whether blue or of a”regular” hue, when hot from the oven. But you’ll still want to chow down on them when they cool down — if they last that long. Baked Potato Chips […]