Laura Rebecca's Kitchen

When life gives you stale bread, make bread pudding. A loaf of French bread lay on top of our bread box, staring at me. It was at least 4 days old and as hard as a rock. I’d planned on serving it with some lemon spaghetti but we wound up eating out – three nights […]

When it comes to chocolate chip cookies, I like them thin, crisp, and buttery. That way, even a bite without a chocolate chip is still a delicious one. This recipe fits that description to a tee. (I make them without the chips for Kian, my chocolate-abhoring stepson.*) As always, chocolate chip cookies are best enjoyed […]

AliCat over at Something So Clever made this and gave it a thumbs up, so I thought I’d give it a try. It’s very good – a light, summery meal. And so very easy to make. (I didn’t add any basil because I forgot to buy some; it was still delicious.) Giada De Laurentiis’ Lemon […]

The color here is off; the pie really has an off white color. The lime juice isn’t strong enough to change the color and there are no eggs to add a yellow tint. Food coloring could easily give the pie more of a lime hue. Somewhere, I’d read that “real” key lime pie is not […]

After finding Key limes at the local grocery store, I decided to make a Key lime pie for Easter dinner. Since we’re in NYC for Easter, I made the pie in an unfamiliar kitchen (my parents’). I say this because making this gave me more trouble than it should have. I’m attributing most of that […]

Photo Credit. We’ve leaving for NYC tomorrow to visit my parents for Easter, so things will be slow around here until we come back (…maybe; I made Q Cookies on the last trip). I want to hit up the new Trader Joe’s, Whole Foods and, of course, Veniero’s (plus other non–food–related locales). I plan to […]

Today’s Fresh Air featured journalist Michael Pollan discussing his new book “The Ominivore’s Dilemma.” In the interview, Pollan talks about the global costs involved in producing food. For example, corn — found in a number of processed foods in the form of corn syrup — is produced using an unbelievable amount of fossil fuel (meaning, […]

Garnished with a bit of powdered sugar and glazed pecans. Another recipe from Gourmet’s “Everyday Meals.” Theirs did not include cinnamon but I added it anyway – it seemed like a good idea. I used two 9-inch pie plates instead of a 13×9 baking dish (my 13×9 was on a 6 month sabbatical at a […]

These recipes come from Gourmet’s “Everyday Meals,” a cookbook that accompanies a Gourmet subscription. I don’t usually think of myself as ditzy, yet lately, all evidence points to the contrary. There were supposed to be scallions — diagonally cut for maximum effect — with the pork chops and, although I know I put them in […]

Mmm, mmm good. This recipe was a challenge. I wanted to create something that would be eligible for the next Sugar High Friday; this month’s theme requires that all desserts incorporate liquor into the recipe. My initial thought was baba rhum. But then I read Chandra’s instructions: “let’s try to stay away from the ever […]