Laura Rebecca's Kitchen

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 […]

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!

Shane, the kids and I are in Florida visiting my parents, so there won’t be much action here until late next week. (I think everyone is waiting on me so we can head to Sanibel Island…) Have a terrific Memorial Day weekend.

Last night, Jenny, Shane and I headed down to the New York Wine and Culinary Center’s Taste of New York Lounge for a light dinner and drinks. There was a bit of a shake-up in the kitchen: Chef Dan Martello, who had been at the NYWCC since its debut (if I recall correctly) and had […]

It showed up in my mailbox today. The debut issue of Edible Finger Lakes! Jam packed with Finger Lakes foodie goodness: Wine family at MacGregor Vineyard! Farming at Red Tail Farm! Professional Sausage Making! Cooking and Eating Locally! And … an article by yours truly on local CSAs! The magazine looks fabulous; I can’t wait […]

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?

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 […]