Internationally-respected cook, author and culinary teacher, Lauren Groveman has, with a full heart, carefully created this “virtual kitchen” in celebration of all of you who would like to savor the joys of ”cooking up” a truly satisfying, homemade life. You can click here to learn a bit more about Lauren and click here to see her prepare some very potent recipes (in her own life) so that YOU can do them, too!
Got a question? There are lots of answers here.
If you can’t find the answers you need, Ask Lauren yourself!
Award Winning Media Host
In addition to Lauren’s past work hosting in radio and television, she is now very excited to be the host of “Baking Made Easy with Lauren” which is airing on PBS (check local listings as more cities are picking up the show each week!) and also on WE–tv®. In each episode, Lauren aims to help educate and inspire bakers of all levels, so we hope you’ll watch! And she loves hearing from viewers from all over the country! Click here to read some of the responses to the show. Lauren hopes you continue to email her and let her know how she’s doing!
Knowledge is POWER! Food Matters A-Z
Understanding how and why things happen in the kitchen (culinary cause-and-effect), and becoming more knowledgeable about your ingredients will quickly enable you to become more confident, less tentative and thus, more creative. Check out our Food Matters A-Z section.
Lauren Groveman Kitchen Shopping
Designed for the way you really cook! Secure your eyeglasses, carry your ipod, stash your cell phone, tuck your kitchen towels, and button on your oven mitts and you’ll still have room for toting around your cordless phone and a notepad and pencil to take those phone messages!
Click here to see the apron.
If you’ve ever wished that you could have your own personal cooking coach to teach you the “hows” and “whys” of real home cooking, then you’ll love this video series. Lauren’s dream was to create a cooking/baking video library that she could offer to provide the guidance needed to help others to feel safe enough to enter into new delicious culinary territory! And she’s so happy she did!
Click here to see a preview of the series or to watch the whole thing!
Bring the real joy of cooking and shared family meals into the you’re busy life, you’ll love The I Love to Cook Book! Filled with delicious recipes, gorgeous, full-color photography and plenty of nurturing instruction, this is the ultimate guide to exceptional home cooking.
Click here to see the cookbook.
And, if you want to own a signed copy of Lauren’s first cookbook, Lauren Groveman’s Kitchen, which contains over 500 pages of valuable culinary information and cooking secrets, all wrapped within and around, Lauren’s cherished recipes that nurtured her three children, click here.
Do you wake up excited to savor life?
If not, you could! Let Lauren Groveman help you to create the delicious life you’ve always wanted–one recipe at a time.
“There are some people that live in a dream world, and there are some that face reality; and then there are those that turn one into the other.”
Homemade bagels are very different from store-bought bagels, which are too doughy for my taste; I always end up scooping out the center. This recipe, which I have truly labored over, produces bagels that are lighter and crisper with infinitely more flavor. I’m really quite prejudiced since I have worked on these bagels for many years, perfecting the shaping process. I’ve learned, through a lot of trial and error,…
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3 large ripe beefsteak tomatoes, cut into 1/3-inch thick slices
1 generous pound fresh mozzarella cheese, drained, patted dry, and cut into 1/2-inch slices
2 sweet onions (like Vidalias), peeled and sliced 1/2-inch thick, keeping slices intact
2 each: Roasted Red and Yellow Sweet Bell Peppers peeled, seeded and halved
Assorted black and green olives (optional)
½ cup drained capers
1 cup cleaned and dried fresh…
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Jewish kosher cooking traditionally uses chicken fat (schmaltz) instead of butter when cooking meat, since mixing dairy and meat products is a definite no-no. Many markets sell tubs of rendered chicken fat. If so, buy a tub or two and, although it’s not essential, I always melt it down with minced yellow onions, to make it incredibly savory in both aroma and flavor.
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