November 6, 2018 You are enough.

What does it mean to be “enough?” Does it mean we stop trying? Stop being curious and wanting to learn? Does being enough mean we no longer have hopes, wishes, and dreams? Do our inner and outer goals simply fade away when we assert, “I, as I am, am enough!” No. No, no, no, no…….

October 29, 2018 How to feed your sourdough starter right!

People aren’t the only ones that appreciate kindness-Just look at my sourdough starter, only one day after concocting!  (Granted, this is highly unusual but, these days, my kitchen seems to be extremely hospitable!)Typically, a starter takes anywhere between one week and ten days to reliably rise and fall, at room temperature.   What’s in my…

May 24, 2018 Disappointment

I know you’ve experienced the feeling of disappointment in others- We all have. Times when we’re appalled at someone’s minimizing remark, at their lack of sensitivity, when we feel unappreciated and misunderstood. Times when we hoped someone would sincerely apologize, but they don’t-or they don’t do it in a way where we buy it— Disappointment…

March 29, 2018 How Religious are You?

I went to a beautiful bar mitzvah ceremony a few weeks ago and, while watching and taking it all in, I was thinking about what it means to live a religious life. Is it about familiar foods? Is it about being with family and friends? Is it about steeping ourselves in ancient philosophic text to…

February 16, 2014 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…

February 5, 2014 Sweet Mango Sleeps.

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

December 6, 2013 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…

May 15, 2013 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,…

April 27, 2012 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…

December 26, 2011 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…

December 19, 2011 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…

November 29, 2011 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…

November 16, 2011 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…

November 14, 2011 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…

October 30, 2011 Baking Made Easy (with Me) is on TV! (Yay!)

I’m (finally) so excited to share with you that my new television series called Baking Made Easy with Lauren launched on PBS in late-September and is now able to be seen nationally on both PBS (check local listings) and also on WE tv®, beginning Monday, October 31!  Many of the recipes are in The I Love to Cook…

October 24, 2011 Hi Pumpkin!

It’s pumpkin time again!…. So, since the holidays are just around the corner, now is a great time to get set up for those busy baking days ahead! And, since fresh sugar pumpkins are now so abundant –and since their softer texture and soothing flavor is so wonderful, I thought I would teach you how to stock your freezer with…

September 28, 2011 Apples in Autumn.

Although leaving summer is depressing for some, each year I’m always eager to see this seasonal shift. Like how the first buds on spring-time bushes signify the promise of eventual heat, seeing firm apples either draped on bowed tree limbs, or heaped in paper bags at local farmer’s markets, nudges cooks of all levels to turn the culinary page and embrace…

September 6, 2011 A bread-fruit that didn’t fall far from my tree.

Jon and I were coming back from our usual morning walk with Mango and as we approached our house we smelled a wood-fire burning. Now, I know, I know….most people would be more than a bit un-nerved, seeing that we were out of the house and, when we left, our grown kids were sleeping on a lazy…

September 4, 2011 Bread for a long delicious weekend.

I was literally aching to make challah this weekend. I skipped a few weeks and I was craving the eggy, buttery, milky, yeasty aroma and taste. So, since I knew the kids would be around, I decided to shape my usual dough into three 8 x 4 inch sandwich loaves instead of my more usual…

June 30, 2011 My hand is all betta and I’m cooking & baking like crazy!

My hand is all better and I’m back to my old cooking and baking ways…Although it didn’t take long, it felt like an eternity.  Anyway, the second I healed, I started roasting chickens… And simmering stews–then rolling out pasta–  And filling the pasta with leftover stew!!! (Small pasta pockets called ” agnolotti.” Actually, these tiny ones are…

June 1, 2011 When Frying Corn Fritters

So sorry to have been so non-communicative! But, it’s been for good–no GREAT reasons. I just finished shooting a new television series called “Baking Made Easy with Lauren”…(more details to follow). I’m typing slow at the moment because (wouldn’t you know), a few days after we finished shooting, I burned my hand making corn fritters!…

February 26, 2011 I always have room for Vitello Tonnato

Because vitello tonnato is a specialty of the Piedmont region, this dish was on every menu in every restaurant we visited all through our trip. Having said that, it was only one extremely random and casual eatery that had me driven to make it myself as soon as I got back home–so random that I don’t…

February 3, 2011 Candied Poached Pears ala Bruna Alessandria

As reported yesterday, one of the many things I watched being prepared and thoroughly enjoyed eating was Bruna’s poached pears. They were actually amazing–and one of the highlights for me–which isn’t easy since this meal was truly terrific from top to bottom. This is what the pears looked like right before serving… Now, don’t get all…

February 2, 2011 Day 1 of Cooking in Monforte d’Alba, Italy

See, I told you I’d be back soon!  Ok–We flew, from JFK International airport and landed in Malpensa, the airport in Milan.  Our first two nights were at Relais San Maurizio, a gorgeous spa/hotel (that is a converted Monastery) that’s in the area of Piedmont –a  2 hour car ride from the airport.  Going to a spa was a great way to soften the…

February 1, 2011 The trip of a lifetime.

Did you ever experience something that you felt was really personally transforming–and then wanted to share it (talk about the experience) with others but the thoughts and feelings felt so big–too big to begin? Well, that’s how I’ve felt about my recent trip to Piedmont, Italy–which was just before Thanksgiving (thus the reason why you haven’t heard a peep from me…

December 15, 2010 A meatball story.

As a cook (and as an eater), I’m very passionate (ok opinionated) about certain foods–For instance, I feel the texture of matzo balls must be extremely light and tender and literally swollen with flavor. Then there’s roast chicken, which should be incredibly crisp and well-seasoned with cooked flesh that’s perfectly succulent (even the white meat). Ethnic, artisan breads (the large round…

November 8, 2010 Home Alone Food

Jon qualified for a national golf tournament! We had been talking about him going to Orlando for weeks–yet I never thought about eating alone–until the day before he left.  A little history: I’ve been living with Jon since I’m a whopping 17 years old–married at 19. My oldest child, Ben, will turn 28 at the…

September 26, 2010 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…

August 23, 2010 Thinking of purchasing a 20 qt le creuset stockpot formy cooking needs. If I need less space in pot based on recipes, is it still ok for the results? I’m new to your site and found your dedication to stock and soups the best after going through hundreds of recipes. Fantastic!! Thanks. ERI

Hi. Thanks for your question (and I appreciate your kind words). Yes, a 20-quart pot is a very good size—and, if the pot is tall (rather than wide) the capacity of the vessel is less important—and can be fine for smaller quantities. The most important thing to remember is that you want low-slow-simmering to allow…

August 5, 2010 A summer to be savored.

I know, I know–I have (once again) fallen off the blogging band-wagon! Thank you, to those that have written asking “where the heck are you?!” This summer has been amazing–and it’s all been about family. Although I know it’s just August, sadly, I can feel summer leaving. Not only has one of my daughters (Julie) just departed from…

June 12, 2010 Have parents gone absolutely mad?

In the paper this morning, on the front page, was the big news about finally finding Abby Sunderland, the 16 year old girl that was allowed to attempt to set a new world record for being the youngest person (ever) to go around the world on a 40-foot sailboat (ALONE!)–in what proved to be treacherous (extremely life-threatening) conditions…

June 10, 2010 I’m still a softie.

Ok, so my back tooth (that broke at a wedding) now has a temporary crown–which I don’t trust–so I will eat only soft things until I get the permanent one. ( Sheesh. This could get old quick)…Having said that, could there be anything more delish than eggplant parmesan, when needing to eat soft, soothing things? This…

June 9, 2010 A rose is still a rose.

Today, when passing my “set” dinner table, I saw that the roses that I clipped just yesterday had released a lot of petals. One by one, as I picked them up, their intense fragrance captured me, as if each one contained the magnificence of the whole flower. So, instead of throwing the petals away, I decided…

June 4, 2010 Can I use fresh blueberries in scones?

Cheryl wrote: I really don’t like the taste of orange in my scones and, prefer blueberries over all scone varieties. Could you give workable substitutions for blueberry scones that produce high scones with a good buttery, not dry taste? Would you use fresh blueberries over frozen and, when using fresh, how you keep them from…

May 28, 2010 Before I grow old, let me blog.

Ok, I get it–I need to blog more often. Believe me, it’s not for lack of wanting to but I’ve been so busy teaching (with all the inherent shopping, schlepping and prepping), life-coaching my individual clients and taking care of my family, that I’m practically comatose after the dinner dishes are all dried and tucked…

April 7, 2010 You are absolutely darling with Julia Child! I love how you made the bread. I’m sorry to see you don’t have any recipes for regular white or wheat bread on your website. Am I missing it?

Thanks so much for writing. Yes, I do have a wonderful recipe for “Country White” loaves, which is in my most recent cookbook. Here is a photo… And here is the link to the video of me creating the bread on my site. Let me know if you have any questions and thanks again for…

February 11, 2010 Can I cook your ribs (from the I Love to Cook Book) and put them in the fridge overnight? Would I bring them to room temp before putting in the oven? Do you seen any problem with that?

It’s perfectly fine to poach ribs the day before but I would’t roast them until just before serving (Of course, leftovers can absolutly be reheated). Simply follow the directions in my video through poaching the ribs. Then, after allowing them to settle in their broth until just warm, remove them and coat them liberally with sauce.  Chill the ribs overnight in a…

January 17, 2010 How can I be sure my chicken will be tender and my stock will have lots of flavor you can smell down the street?!

Since the weather is turning cooler, that means that the cold and flu season isn’t far away. Of all the recipes that I consider “important,” especially at this time of the year, the two I would like to help you to become proficient at are chicken stock and chicken soup. There are some common issues…

October 19, 2009 The “Catch” of a Lifetime.

Oh well. This weekend, Jon and I were “supposed” to go on a (very) short fishing trip. The kids are all in their respective places (school and work) and, for the very first time, I agreed to put Mango (our 3 year old Lab.) into doggie camp and we were going to Montauk, Long Island for a much…

January 25, 2009 My Pot Roast is still Tough!… What went wrong??

Hi Lauren: I bought a 3 1/2 lb bottom round for pot roast. I seared all sides then put it in a stainless steel heavy pot with carrots, celery, onion and aromatics plus I added water about half way and cooked very gently on low for 3 hours and its still not done!!! That was…

January 17, 2009 Can you give me some helpful hints for making perfect scones?

Judy asked Lauren: Dear Lauren, Although I had a double disaster when making your scones recipe for my book club, everyone was hoping you’d write about the mix and the scones on the Gazette. Here’s what happened: First, the phone kept ringing and I forgot to add the cream. Next batch had an off taste—turns…

January 17, 2009 Can you please help me to get my kids “unhooked” from fast-food chicken nuggets?

Barbara asked Lauren: Dear Lauren, Although I’m not proud of this, I’ve been giving my kids fast-food “chicken nuggets” for years (many times) each week. This never bothered me until I learned, a few years ago, that these little chunks of stuff aren’t made with the best ingredients. I read that chicken nuggets could be…

January 17, 2009 Can you recommend a great fish dish that even my kids will love?

Bob asked Lauren: Dear Lauren, My wife and I share the cooking. I love fish, she likes fish and two of my kids claim to hate fish. As a result, I eat almost NO fish and I’m frustrated. I would like to be able to sit down in my own house and eat a meal…

January 17, 2009 Can you recommend something interesting to serve instead of butter with bread or dinner rolls?

Mary asked Lauren: Is there a substitute for the butter in your Mushroom Soup Concentrate? I can’t use butter. I’d love to find something interesting to use (to serve) instead of butter with dinner rolls, too. Thanks so much. Lauren says… Mary, you can use extra-virgin olive oil, instead of butter, in the Mushroom Soup…

January 17, 2009 Can you suggest a great recipe for a green vegetable with lots of fiber?

Paula asked Lauren: Dear Lauren, Lauren, your short ribs recipe looks great, and I want to serve it with a green vegetable with a lot of fiber. Can you suggest a great recipe for Swiss chard or broccoli rabe? Lauren says: Paula, actually broccoli rabe (also called brocoletti di rape, rape or rapini) and Swiss…

January 17, 2009 Do you have a “from scratch” alternative to canned cream of mushroom soup that’s just as convenient to use in recipes?

Beth asked Lauren: Dear Lauren, I have your books and have watched you on television and I really admire your “from scratch” stance, when it comes to many of the dishes that you cook and teach. I have a question about recipes that call for “canned cream of mushroom soup.” My mother always made, each…

January 17, 2009 Do you have a great recipe for short ribs that’s also easy to cook?

Alan asked Lauren: Dear Lauren, I love short ribs and order them often in restaurants but have never cooked them at home. They’re so delicious that I have always assumed that they would be too difficult for me to cook well because I’m somewhat of a beginner in the kitchen. Could you give me a…

January 17, 2009 Do you have any suggestions for cooking with plum wine?

Paula asked Lauren: We are “regulars” at a sushi restaurant in Harrison, and they just celebrated their 10th anniversary in business. They gave us a big bottle of plum wine to mark the occasion. I doubt we’ll drink it, but it might be good to cook with. Any ideas? Lauren says: Japanese plum wine is…

January 17, 2009 Help! I’m just about to throw out my old cast iron skillet because it’s just so hard to clean!

Lou asked Lauren: Dear Lauren, I read your column often and thought I’d finally ask a question that I’ve been wrestling with for a long time. I have an old cast iron skillet and I use it but don’t know how to clean it properly. I find it hard to clean. I’ve heard the term…

January 17, 2009 Help, I’m overloaded with fresh blueberries!

Darcy asked Lauren: Dear Lauren, My neighbors went blueberry picking and brought me a large box of the biggest, sweetest blueberries I’ve ever eaten! I was wondering if you had some ideas for what I could do with them. I love blueberry muffins but whenever I’ve tried to make them at home, they always look…

January 17, 2009 Hoping you can help me to learn how to grill meats so they get really dark and savory-tasting on the outside, while the inside stays “just right.”

Kathi asked Lauren: Dear Lauren, My husband and I have a question about gas grilling; since you’re the maven I thought you might have a helpful hint. We like our steak kind of charred on the outside, medium rare on the inside, but on our gas grill, we don’t seem to be able to get…

January 17, 2009 I read recipes that ask for breadcrumbs called “Panko” and I’m not sure if they’re interchangeable with the ones I use (the regular supermarket crumbs). Any ideas?

Larry asked Lauren: Dear Lauren, I read recipes that ask for breadcrumbs called “Panko” and I’m not sure if they’re interchangeable with the ones I use (the regular supermarket crumbs). Wanted to try them with my chicken cutlets and didn’t know if they would come out better, worse or the same, if made with a…

January 17, 2009 I want to surprise my husband with a homemade batch of a delicious creamy coleslaw, which is his favorite kind.

Ronnie asked Lauren: Dear Lauren, My husband loves a good Old-fashioned creamy-type of coleslaw and I would love to have a great recipe that I could make and surprise him. Hoping you could help. Lauren says… My husband, like yours, adores coleslaw and would eat it every day if he could. (Maybe all husbands love…

January 17, 2009 I’d like to make more sit-down dinners at home with my kids but I’m new at this. Can you give me a recipe that’s a favorite of your children?

Karin asked Lauren: Dear Lauren, I really love your new website, Lauren. I find myself looking at it often – for some kitchen inspiration. Unfortunately, my biggest boy will be leaving our apt soon, since he’ll be getting married. I’ve never been a cook at all for him and I’m just now feeling that this…

January 17, 2009 I’m a single father who’s looking for “cooking guidance” for my 10-year-old daughter whose gaining weight. Can you help?

Jim asked Lauren: Dear Lauren, I’m a single father and I take care of my two kids (ages 6 and 10) every other weekend. I’m noticing that my daughter, in particular (the 10-year old), is really putting on weight. My ex-wife works during the week and has never been focused on promoting sound eating habits….

January 17, 2009 I’m a working mother and my daughter Mimi just soaks up the attention during a meal. Can you help me to “feel” more able to provide my family with more of that as she grows?

Janet asked Lauren: Dear Lauren, The world definitely needs your family message . . . Can you maybe suggest we busy ones cook on weekends and freeze 5 packets for Mon. – Friday? It’s not easy doing all this and work and kids…..But I know that it certainly IS important. My daughter Mimi just soaks…

January 17, 2009 I’m new at bread-baking-can you give me some advice on some of the steps involved, like “punching down the dough?”

Janice asked Lauren: Dear Lauren, I have made bread a couple of times, but I still feel really new at it. The step that always concerns me is when I’m instructed to “punch down” the dough, after the first rising. Could you please explain this step and what I should expect from it? How “flattened”…

January 17, 2009 I’m single, have two kids, two jobs and I’m not home often (and when I am home, I’m exhausted). How can I make the time when I AM home feel more nurturing (for all of us)?

Rita asked Lauren: Dear Lauren, I’m the unmarried mother of a twelve year old boy and a seven year old girl. I work two jobs to pay my bills and I’m worried because I don’t think I get to be with my kids enough. I really love your “message” about cooking and making time to…

January 17, 2009 I’m so bored with “winter foods” and would love a great-tasting, “main-dish” salad. Any ideas?

Dale asked Lauren: Dear Lauren, Not sure about you but, by this time of the year (February), I’m so bored with cold weather foods! All the stews, soups and pasta dishes are definitely hearty but I’m truly dying for a great main-dish salad to serve, either for a healthy weeknight meal or something great-tasting and…

January 17, 2009 I’ve been making corn on the cob the same way for years. I’d love to know another way to season the corn, other than just butter and salt.

Charlie asked Lauren: Dear Lauren, I read your column, this past week, on cooking fresh corn after the kernels have been cut off the cob. Oddly, my kids don’t like corn that way and will only eat corn when cooked and served on the cob, which I do often, during the summer months. I have…

January 17, 2009 I’ve seen you on TV with Julia Child and I’m dying to try your pumpernickel bread. Can I have the recipe?

Gus asked Lauren: Hi Lauren! I caught the end of your guest appearance on Julia Childs’ show. I love to bake (especially breads)…wish I had more time for that. My question is this…I bake a really nice chocolate/chocolate raspberry cookie. However, Hershey has stopped production on their chocolate raspberry chips. So I bought some extract….

January 17, 2009 Is there an easy and substantial “meaty-feeling” vegetarian entrée that you could suggest?

Ron asked Lauren: Hi, Lauren, I’ve been really enjoying this column. I have a question for you. We are not vegetarians and our entire family really loves meat. My wife and I would, however, like to cut back on our family’s weekly meat consumption. I also don’t want to eat an over abundance of pasta,…

January 17, 2009 My family doesn’t like to eat corn off the cob. Any recipe suggestions?

Jane asked Lauren: Dear Lauren, My family loves fresh corn and I make it often. Lately, though, I’ve noticed that instead of eating the cooked corn directly off the cobs, every person in my family has been choosing to cut the kernels off the cobs at the table. Although, I love to eat summer-fresh corn…

January 17, 2009 My recipe calls for chicken fat. Can I purchase this in a grocery store?

Ann asked Lauren: I found a recipe that was my Mother’s and it calls for Chicken Fat. Can you purchase it in a grocery store and if so in what section would I begin to look. Lauren says: Affectionately called “schmaltz,” chicken fat is a traditional ingredient in many savory, ethnic Jewish dishes and is…

January 17, 2009 Since my childhood, my favorite soup has always been split pea soup with ham, made for me by my grandmother. Can you help me to replicate that great taste and texture?

Joe asked Lauren: Dear Lauren, Gone are the days when a person gets served a good old fashioned (homemade) split pea soup. When I was a boy, my grandmother would make a huge pot of pea soup with ham and I haven’t had a soup that was nearly as satisfying since she passed (many years…

January 17, 2009 Would you happen to have a recipe for banana bread that my family will love?

Susan asked Lauren: Dear Lauren, I’m dying to try your scone recipe since my family loves things like that (albeit a store-bought version…). We recently went to Jamaica for my kid’s spring break vacation and every morning we ate the MOST delicious banana bread. The kids went crazy for it. I used to make things…

January 16, 2009 Can you eat dried mushrooms after reconstituting, without cooking them further, and are fresh, uncooked mushrooms safe to eat?

Joan asked Lauren: Hi, Lauren. I loved your salmon marinade recipe. But that’s not why I’m writing. I noticed in today’s column that you suggested buying dried porcinis at Costco. We used to get them there, but they haven’t stocked them in a long time — maybe even a year. I’ve asked several times and…



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