Laura Rebecca's Kitchen

I love these cookies. They look so happy! And why wouldn’t a chewy cookie with a deep chocolate flavor and bright spots of color make people happy? A couple of notes:1) these cookies taste best the day they’re made.2) to get a very round final product, after dropping the cookie dough on the sheet, place […]

Saturday was the first day of the Canandaigua Farmers’ Market season. (yay!) There was only a smattering of booths but among them was Honeyhill Farms from Livonia, NY selling pickled garlic scapes (delicious!) and fresh green garlic. Green garlic. Green garlic are the fresh shoots of the immature garlic plant (source). The woman I spoke […]

Links to more photos below. I don’t think it would be an exaggeration to say that our trip to Russia (visiting Moscow, St. Petersburg, and Borovsk) with the HWS Russian Study Tour was the most exhausting trip of my life. We took an average of 20,000 to 30,000 steps a day, which (I’m told) translates […]

The deadline for RRC 7 has been extended to Sunday, June 10 at 11:59pm EST. All the more time for to whip up that ’76 recipe for goulash that’s been lying around.

…and we’re exhausted. Seriously, Russia kicked my ass. Details & pics to come!

RRC#7’s deadline for submission is in two weeks (Sunday, June 3 at 11:59pm EST); I’m looking forward to seeing what everyone comes up with! We’re in NYC right now, and visited L&B’s Spumoni Gardens yesterday with my cousin Matt, his wife Catherine, and their new daughter Fiona (who is just adorable. I know everyone says […]

About a week ago, Lis posted a gorgeous recipe on her blog for Pasta Shells with Italian Tuna, Grape Tomatoes & Baby Spinach. After wiping the drool from my lips, I knew I had to make it. The only thing was that when I entered it into the WW points calculator, it said one serving […]

Shane spent a number of years in Germany as a kid, where he acquired a taste for schnitzel. Kian and Sadie also picked up on his love of schnitzel and, to be honest, so did I. Veal or pork pounded thin, dredged in a seasoned flour, fried and served with lemon wedges? Nothing wrong with […]

We had marshmallows. We had graham crackers. We had a campfire and long, lean sticks. But no chocolate. Nutella was an excellent stand-in. In fact, I think I prefer it… Nutella S’mores 1 graham cracker, broken in half1 well toasted marshmallow (lightly browned on the outside, flowing and hot on the inside)about two teaspoons of […]

Shane has spent some time in Chicago recently for job training. While there, he fell in love with deep dish pizza. It wasn’t enough for him to enjoy his culinary discovery, he had to call me and taunt me with it. Repeatedly. Look, I’m a New Yorker. I was born in Beth Israel, grew up […]