Laura Rebecca's Kitchen

This is a very impressive, delicious dish — if you like salmon, that is — that takes very little effort. I was especially in love with the look and texture of the crust; it’s a gorgeous deep-gold color and lends the fish an appealing crunch. I served this along with piselli con asparagi e basilico […]

It might actually be Spring. I’m not totally committed to that idea yet, because I live in Upstate New York and we had several inches of snow on the ground about two weeks ago, but I am hopeful. The sun is shining, the birds are singing, and it’s supposed to get up to 68-degrees tomorrow. […]

When I was very little, I would ride with my parents from Long Island to NYC; my parents would go to work, and I would stay at my grandma’s house until they returned. We’d usually stop at a coffee truck pulled over on the side of the road and grab breakfast: for me, a carton […]

Happy April Fool’s Day. More info on the Spaghetti tree.—– PS: I know this is another Google joke, but wouldn’t it be great if it were real?

I was thrilled when March’s DB challenged was announced: Dorrie Greenspan’s perfect party cake. Our host, Morven of Food Art and Random Thoughts, said we could play around, adapting the recipe’s flavor as we liked; we just needed to stick to a layer cake format. Who doesn’t love cake? As spring is here, and I […]

There’s not much of a narrative here, but suffice it to say (one hopes…) that this chicken is well-seasoned with a bit of a spicy kick, nicely complemented by a gentle sweetness. Plus, the chicken is incredibly moist and can be on the table in under 15 minutes. Spicy Honey-Maple Glazed Chicken (adapted) Ingredients2 teaspoons […]

I picked up the current issue of Good magazine this weekend and was interested to find this chart explaining what big companies are behind organic brands. (Kind of like wolves in responsibly-raised sheep’s clothing.) The issue as a whole is dedicated to food and eating ; it’s a wonderful read.

I know it’s not brain surgery but since I don’t hard boil eggs very often, I have to relearn the method a couple of times a year. Underboiling results in a runny middle (or, erm, “soft” boiled egg), while overboiling turns the yolks a greyish green. Using the method below, you’ll get a nicely cooked […]

Welcome to the blog’s 400th post! A former student sent me a link to The Pinky Show, an “original super lo-tech hand-drawn educational TV show. The Pinky Show focuses on information and ideas that have, for various reasons, been misrepresented, distorted, suppressed, ignored, or otherwise excluded from mainstream discussion. The creator and main character of […]

Before Shane and I got engaged and I moved Upstate, I used to eat Chinese take-out at least twice a month, sometimes more. It was cheap, it was flavorful, it was everywhere. But Shane isn’t a big fan of Chinese food, and I haven’t found any Chinese restaurants I really like, so now I eat […]