Laura Rebecca's Kitchen

As a courtesy to you, I went through the hardship of trying out these recipes — Basil-Garlic Butter, Grilled Corn, and Doctored Baked Beans — yesterday so you might use them today. I know; such sacrifice and hardship is hard to believe. In all seriousness, I hope you’re Memorial Day is a warm and sunny […]

Garnished with a bit of green onion. I’m currently addicted to two things: LOST* and Wegman’s Veggie French Bread Pizza. I don’t have a Hawaiian production unit but I do have a kitchen, so I recreated the latter. The recognizable parts of the Wegman’s pizza are bread, mozzarella, red onions, peppers, cheddar, and margarine. With […]

Martha’s recipe for baked eggplant parm is delicious, and easy to make to boot. We paired the dish with a bottle of Candoni Wines’ Candoni D.O.C.G., and a good hunk of bakery fresh bread. After the wine was finished, we wrapped the meal up with a fresh salad tossed with extra virgin olive oil and […]

The top tortilla gets nice and crisp, while the other ones absorb the flavors of the filling. Cinco de Mayo is a “national celebration in Mexico [commemorating] the victory of Mexican forces led by General Ignacio Saragoza over the French expeditionary forces in the Battle of Puebla on May 5, 1862.” (Source: Wikipedia.) While most […]