Home | Lauren's Blog | Shopping & Services | Your Cart | Contact Lauren
Strengthening Lives through Cooking and Baking

Join the Newsletter

Sign up for Lauren's newsletter & blog and
receive her (free) 7-part cooking e-video series!
Loading...Loading...


Search the Site

Lauren’s on Instagram!


Shop Lauren Groveman’s Kitchen

Cooking for a Delicious Life: A Lauren Groveman Kitchen Instructional Video Series

Aprons for Real Life with Matching Towels
Designed for real-life cooking, this Apron is just the thing for keeping everything a busy, 21st-century multi-tasking cook needs within reach at all times.
I Love to Cook: A Lauren Groveman Kitchen Cookbook
Bring back the joy of cooking with Lauren's acclaimed second cookbook.
Lauren Groveman's Kitchen Cookbook
Makes homemade meals possible again with a comprehensive, inspiring book that reinvents cooking as a relaxing, creative, fulfilling activity for even the busiest people.

February 16, 2014 • Comments (0)
Some foods to always have prepared and ready.

Life at home (in the kitchen) is a continuum of preparing, enjoying and then replenishing. Yesterday I a batch of roasted, peeled and seeded red and yellow peppers, that I keep in the refrigerator to serve differently throughout the week. If you’re interested in learning more about peppers, in general, click here. You can watch the video of me roasting peppers in the “Learn the Basics” section of this website. I also replenished a big bag of cleaned and cut up aromatics (leeks, onions, celery and carrots) in a doubled freezer bag (I… continue reading
• • • • •

February 5, 2014 • Comments (0)
Sweet Mango Sleeps.

This dog is just so perfect. I can’t imagine my home or my life without her. continue reading
• • • • •

December 6, 2013 • Comments (4)
Marinated Chick Peas

Isn’t it funny how the easiest dishes to toss together are often the ones that people love the most? Take these marinated chick peas, for example. . All I do is drain chick peas and fold throughout some extra-virgin olive oil with minced fresh garlic, black pepper and minced flat-leaf Italian parsley. There is not a recipe for this–it’s just an eyeball thing. Trust yourself and feel free to add things like olives, chopped roasted peppers, minced jalapenos, poached or… continue reading
• • • • •

May 15, 2013 • Comments (9)
When a cook crumbles.

A year and a half ago, just after completing a national TV series (from my home kitchen) Jon looked at me and said “Honey, I think it’s time we moved.” Thus, the reason why you haven’t heard a peep from me in such a long time. The process of leaving the home where I lived, loved, raised my three children from infancy, shot two television series and one extensive video series, authored two general cookbooks was, to say the least, formidable, and resulted (in me) being rocked to my core from emotional stress and physical exhaustion. The beginning of this… continue reading
• • • • •

April 27, 2012 • Comments (15)
Candied Citron

Contrary to what most think, citron is not the plural of all citrus fruit. Citron is actually it’s own breed and is said to be the oldest form of citrus that originated in Southeast Asia. Although citron is now grown in many more countries around the world, it’s rarely found fresh in the US and, when it is, it’s usually only available in specialty food shops and high-end grocery stores like Whole Foods. Having said this, if you ever see it, I suggest you hoard it since, when freshly candied, citron tastes unbelivably floral and has a dense, chewy texture that translates into an… continue reading
• • • • •

December 26, 2011 • Comments (2)
A Potato Galette (AKA an Uncle Buck Latke!)

I’ve always had a major love affair with potatoes and could easily eat them every day, twice a day, for the rest of my life. So, I’m certainly not one of those that waits for Hanukkah to make, share and enjoy things like potato pancakes. Although making latkes (individual potato pancakes) is more traditional, I wanted to give you another (and more elegant) way to experience the same crisp exterior and a deeper, even more velvety interior.  I often like to make one large circular cake, called a potato “galette.” (What my son Ben would comically call “an Uncle Buck latke!”)… continue reading
• • • • •

December 19, 2011 • Comments (4)
A great side dish with legs!

Sorry I haven’t written in a bit!–I’ve been working so hard, preparing and shooting new episodes of Baking Made Easy! Since I know that many of you (like me) are busy working, shopping (and schlepping) I wanted (so much) to teach you a really delish side dish–that’s easy enough to gussy up a soothing weeknight meal and also gorgeous enough to earn a place on even the most “special occasion” menu. So, since at this particular moment—with time constraints as they are–and with my wanting to connect to you at the risk of being quick–(and admitting that there probably won’t be much literary poetry in… continue reading
• • • • •

November 29, 2011 • Comments (1)
Wait! Before you throw away that turkey carcass!

I woke up this morning and thought–“Oh no! I hope I’m not too late to remind you to NOT throw away your turkey carcass from Thanksgiving!” If I’ve caught you in time, I’ll try to make it quick! And, if you haven’t thought about it and are still picking the meat off the bones–today is also the day to remind you that TODAY is the last day it could possibly be good. (But before I continue, let me first say that not all Jewish mothers enjoy instigating guilt–although most of us mothers, Jewish or not, will do it happily when it serves… continue reading
• • • • •

November 16, 2011 • Comments (1)
A Seedy Little Question.

I’ve been asked a few times since my pumpkin blog if there is an easy way to separate the stringy pumpkin matter from the seeds (when wanting to cook the seeds). The answer is “yes” and here’s how: After halving the pumpkins and scooping out the seeds and strings, place all of it into a bowl. Then cover the contents with cold water. Use your hand to swish everything around, helping to separate the seeds from the strings, so it all sits freely and then watch what happens! After a minute or two, since the density of both are… continue reading
• • • • •

November 14, 2011 • Comments (1)
Shrimp Stock is BIG on Flavor!

I’ve gotten so many wonderful emails about your pumpkin cooking success that I thought I would keep the ball rolling by showing you something that’s really delicious– that most never even think to do! Today, you’ll learn how to make shrimp stock; a savory, amber-colored broth made from the shells of fresh shrimp that can be used as an incredibly flavorful (thus valuable) component of rice, soups, stews and sauces. And, the craziest part, most people toss the shells in the garbage! I’m also going to show you how to remove the gritty intestinal vein (to devein) and… continue reading
• • • • •