Laura Rebecca's Kitchen

I flew into JFK late Saturday afternoon, met my Dad who was picking me up at the airport, and we drove into Manhattan where he works & lives. Since 1994, he’s been the building manager of an upper-east side 5th avenue apartment building that overlooks Central Park. A huge perk — and, at the same […]

Donuts from The Donut Plant: they will be mine. Oh yes, they will be mine. Tomorrow, I’m headed to New York for a DV production course. I’m looking forward seeing my family, visiting a few old friends and just rambling around the city. Not suprisingly, I’m going to hit up several restaurants, gourmet shops and […]

If only we had margarita glasses… Inspired by this lovely cocktail, the pomegranate margarita sorbet is a refreshing and sophisticated way to end a summer’s meal. In addition to lime and pomegranate juice, there’s a bit of tequila and Cointreau in here; not enough to get a buzz but maybe more than you’d feel comfortable […]

Two Sundays ago, Shane and I worked a shift on the Fellenz Family Farm as part of our obligation to the UUCC CSA. After nearly four hours of hoeing and transplanting, we’d worked up quite an appetite. Shane wanted a big breakfast — eggs, sausage, bacon, toast, hash browns — but I wanted a huge […]

The debut issue of Edible Finger Lakes (with my article on CSAs) is now online. Click here to read the full issue. The summer issue is scheduled to hit newsstands on July 15 and features with many tasty articles (including one I wrote) — be on the look out!

New Camera Unfortunately, I still don’t have pics for the blog due to my camera’s untimely death but, on a happier note, I’m awaiting its replacement from Broadway Photo. This camera, a Fujifilm s8100fd, promises to be a winner — I can’t wait to get my hands on it. Buying it from Broadway saved us […]

Sometimes, it’s amazing how easy it is to turn out delicious food. All you need to do here is grill up a ham steak and top it with a chutney that comes together in 15 minutes. The combination of salty, smoky ham with the tart but sweet rhubarb cherry concoction is phenomenal. For summer, pair […]

A caraway and sea salt bagel with a wild garlic cream cheese schmear. There are three types of food I’m very particular (if not snobby) about:1) Pizza (NY style Neapolitan)2) Lasagna (mine)3) Bagels I’m not sure many people have had genuine bagels. (Mmm… genuine bagels.) They’re not perfectly round, their consistency is not like other […]

The one and only Nick Tahou Garbage plate. (Source) Garbage Plates A few days ago, Edward Schneider, a contributor to Mark Bittman’s blog, Bitten, posted on garbage plates. Living in a suburb of Rochester, NY, where the garbage plate was invented, I was excited to see what Schneider had to say. He writes: The scholar […]

Last week’s CSA share contained four large stalks of rhubarb. I wanted to use them, but not in a pie, crumble or bar. So I adapted a recipe for moist scone, mixing the rhubarb with orange and cherries. The main flavor in the resulting scone is orange, but the rhubarb gives each bite a little […]