Laura Rebecca's Kitchen

One of our favorite local restaurants is Rheinblick German Restaurant, serving up all manners of hearty, German fare.  Knockwurst, spaetzel, gluhwein, rouladen — they’re all ready to be eaten! Our favorite by far, however, is schnitzel.  Thin slices of pork (or veal) breaded and fried in butter are served with squeeze of lemon — mmm, oh […]

Photo courtesy of Wegmans.com I don’t know what exactly it is about macaroni & cheese but it is deliciously comforting. This recipe fits that bill and, if you use a “super pasta” it’s even a tiny bit healthy! Macaroni & Cheese (adapted from the original recipe) 14.5 oz short cut pasta (elbows, ziti, etc.), cooked […]

Game ON! Vote for my Finger Lakes Fantastic Onion Burger (and four sides) by clicking here, or send an email to Rebecca@VisitFingerLakes.com with “FLX Ultimate Burger Vote: Laura Kenyon” in the subject line. Thank you for your support and enjoy the recipes! Finger Lakes Fantastic Onion Burger Olive oil2- 3 garlic cloves, minced (Mullala Garlic)1 […]

See these things? These are kohlrabi. Kohlrabi are in the broccoli family; both the root and the leaves are edible. Though they’re available year-round (if you can find them; I only see them in this area through my CSA or sometimes at the farmers’ market) they’re most abundant in early summer. So what do you […]

Almost a year ago, I came upon this recipe for Chocolate Bread. Why did it take me so long to bake it? God only knows. But I finally did, and it was worth the wait. While the final product is supposed to be have a “feathery yet rich texture,” mine was denser, with a tighter […]

My new favorite vegetable to play with is Spaghetti Squash. Slice it open, cook it, shred it with a fork and poof! — strands of squash that look like spaghetti. It’s dead simple to prepare: just slice it in half length-wise, scoop out the seeds, loosely cover each open half with plastic wrap and microwave […]

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. […]

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 […]

Our DB hosts this month, Shel of Musings from the Fishbowl and Natalie of Gluten A Go Go, challenged us to make lavash, a type of flatbread, and a vegan dip of our choosing. Although we were given the option of baking the lavash without gluten, I went for gluten. The recipe came together fairly […]

Not that you’d know it by looking at my RSS feed, but I’ve done a lot of canning this summer. I started with blueberry jam, moved on to cherry jelly, and followed that up with salsa. But my favorite — by far — has been dill pickles. Crispy and tangy with a hint of garlic […]