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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
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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.

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
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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
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January 30, 2010 • Comments (7)
My Muse.

Jon, my husband, has always been my muse.  He says things that make me laugh, he provokes me to wonder, to debate, to investigate and, once I officially solidify my thoughts, his supportive nature makes me brave enough to share those thoughts with the world. I’m inspired by his calmness and also by his ability to take a passionate stand. I’m continually surprised by his unique combination of incredible strength, intellectual smarts AND an ironic inner innocence–this sweet desire to trust, when there’s so much (everywhere) to instigate wariness. Like just the other day–We were at the airport going to Florida… continue reading
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June 26, 2009 • Comments (0)
It’s Never Too Late to Begin

Some of you who are reading this, who have not, as of yet, made shared home-cooked meals a priority, might be thinking that “it’s too late to begin.” I want to encourage you to believe that it’s never too late to begin something—anything—that’s positive. Regardless of your age, your marital status, the ages of your children or grandchildren, I give you my word, that you will see an immediate shift in “the feeling” in your home, thus in your life, once you decide to cook from a loving, joyful place within you, and then choose to practice that decision religiously,… continue reading
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April 15, 2009 • Comments (0)
Sometimes size does matter.

Often, when a recipe asks for “a large onion chopped,” it can be difficult to decipher just how “large” the author of a recipe means, especially if there’s no net amount of onions given, after chopping. Personally, I use really large onions in my recipes… like this: To show you how large I mean, compared to something else, take a look… See how big I mean?? You might not think size matters… continue reading
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