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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
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.

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
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October 15, 2010 • Comments (10)
How to Make Duck Confit

Duck confit (preserved duck) is, similar to chicken, beef and veal stock, something that I don’t like to be without. Not that we eat it often but, like stock that’s perfectly happy to sit in the freezer–duck confit (pronounced “con-fee”) is perfectly happy to wait in the refrigerator until someone in the house gets a hankering (usually that’s me). To make confit (to “confit” anything) is to simmer something completely submerged in fat and then store whatever you’ve cooked in the fat used to cook it. Fat is non-porous so, once congealed, the food cooked (protein or vegetable) is much less susceptible… continue reading
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October 11, 2010 • Comments (1)
Why Make Duck Confit?

Although one might wonder, in the 21 th century, why anyone would make their own duck confit–those that have done it know why–Because it’s so meltingly succulent with skin that’s so crisp and savory –that the cook (after serving this) feels like they’ve driven themselves and those at the table to another planet–one that’s friendly yet alluring–Old-World yet swanky–incredibly soothing yet unbelievably sexy. So, since I’m about to replenish my supply, I thought I would take you all along with me. Buckle up and stay posted! continue reading
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September 26, 2010 • Comments (12)
Humble ingredients get royal status and inspire awesome feelings.

It’s becoming comical how, after all these years–after writing cookbooks, hosting television and radio shows–after working with culinary giants like Julia Child, I’m still just NEVER over it! Creating in my kitchen brings me such awesome feelings–literally–when doing everything, but especially when baking. Sometimes I think my computer will explode from all the food pictures–Especially because so many of them are duplicates— For example, I must have about 4,000 pictures of my pane di casa- And here’s my latest picture of what I served for dessert last night for dinner guests…  continue reading
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August 4, 2009 • Comments (1)
Custom-made caring.

I’m sorry I haven’t posted a blog in a few weeks. I’ve been SO busy cooking and baking! …The kids are all home from school coming and going and their friends, too, have been in and out. It’s been amazing and, I must say, pretty exhausting (especially when added to my work). But having the kids around is such a gift. And, cooking my children’s favorites (as well as their friend’s favorites) has always been my way to convey my understanding of what makes them happy on the inside. (Of course, I’m no dope…I also know that doing this is great way to… continue reading
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December 17, 2008 • Comments (0)
On Entertaining and Confidence…

Have you ever left someone’s home after sharing a fabulous meal and said to yourself “I wish my home could smell as wonderful, or I wish I knew how to entertain with such ease, or warmth, or If only I knew how to cook like that!”? If you let those comparative thoughts or feelings stop you from trying, I’d like you to remember how you felt after experiencing the first few rounds of a new sport. Did you feel like less, when watching a person on the next court who had a relentless back-hand, or when the skier, who… continue reading
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