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 Grit sticks. Crazy delish! #downhomedelicious #leftovergritsaregreat  First harvest of the season. Parsnips.
 Stewed lamb blade chops, simmered stone-ground grits, braised collards. Thank you, SC, for the delicious inspiration!  These carrots @arielgweiner were roasted in my wood- fired oven but they can easily be done in the oven and also on the stovetop. For the oven, take peeled young carrot (leave on some green stems) and use a knife to make a vertical slit in their thickest part- just to help them cook evenly. Place in an oven-safe pan and add some water to reach 1/4 up the depth of carrots. Sprinkle with a little sugar and kosher salt (shimmy the pan to help distribute) then place some knobs of butter around and cover with foil. Pierce foil with skewer in a few places and place in preheated 450f 20 minutes. Uncover and roast toll liquid evaporates (syrupy) and carrots are caramelized. On the stove: same set up but in a heavy bottomed skillet. Bring water to boil and cover pot. Cook at brisk summer till carrots are just tender. Uncover and raise heat. Cook till caramelized-in both instances, initial cooking times will depend on the girth of carrots.

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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.

July 7, 2009 • Comments (14)
Ode to a perfect homemade bagel.

Although a rose by any other name might still be a rose, a homemade bagel is an entity all its own. Truly different than the rope-like dough used in commercial bagel joints, these specimens which are driven completely by hand, have an ethereal yet chewy interior with an outer crispness that justifiably sings its own praises. It’s so interesting to me how I’m never “over it.” Never. Each time I see a gorgeous batch of bagels cooling on wire racks I’m lured by… continue reading
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