It took me a while to get the size of the mints just right. Smaller is better. Late last week, Tera, a reader, send me an email asking me to test out a butter mint recipe. “I made this four times and could not get it to work,” she wrote. “Since it was published in […]
Latest Posts
Lightened Up — and Delicious — Egg Salad
I love egg salad but I never make it because A) I always think hard boiling eggs is a pain in the ass (even though it really isn’t) and B) I’m kind of staying away from copious amounts of mayonnaise these days. But the fridge was stocked with 10 hard boiled Easter eggs and, since […]
Winter Redux
Our Backyard: April 16, 2007 And Shane wonders why I want to retire in a tropical clime.
Vegetable-and-Cheese Strata
This is very tasty and simple to make, especially because all the prep work is done ahead of time. Don’t worry if it looks as if there’s very little egg compared to the veggies, cheese and bread: it all bakes up nicely. One note: I substituted a few shallots for the onions in the recipe […]
Keeping Chocolate, Chocolate
“What?! They might reclassify chocolate?” As a large — and timid — chocolate bunny stares at me from its bed of Easter grass, waiting for the moment in which I bite its little ears off, I’m thinking about a proposal put forth to the FDA. That chocolate bunny — tall, dark, and handsome; sweet, smooth, […]
Baked French Toast with Praline Topping
Trust me: it looks and tastes much better in person. Yesterday was a lot of fun, but I’m exhausted today! Lots of laughing, lots of playing Wii Sports (I have tennis shoulder this morning), and lots and lots eating food. Ham, turkey, strata, french toast, Irish soda bread, fresh berries, cookies, Easter eggs, cheesecake and […]
- Closin’ Cookies
- Cinnamon Sugar Donut Muffins
- A Semi-Homemade Tribute
- Damn Fine Guacamole
- Retro Recipe Challenge #1 Round-Up
-
Tangerine Blueberry Waffles | Laura Rebecca's Kitchen: […] you really want to up your game, you can slather your waffles with with orange maple butter, […]
-
Marc Roselli: I added two teaspoons of dried grated lemon peel and also grated the fresh peel of one lemon to make…
-
Bj: Love love love this recipe! Made it for the second time and I agree more cinnamon!
-
Bar Furoshiki: We are extremely excited, and anticipate that we will be crowned King of Battledish Rochester. Congratulations on your selection as…
-
Bill: I like your "make it count" statement because it's not the quantity but the quality.
Laura Rebecca's Kitchen 