Today is the 15th year anniversary of Laura in the kitchen.. FIFTEEN!!!!! I can’t even believe it, some days it feels like a lifetime and some days it feels like we just got started. I was 23, a newlywed and really only ever cooked for my friend and family, I hated having my photos taken and I had NEVER been in front of camera filming anything so it was a new world and to be honest, it was something I didn’t think would work or I’d be very good at but little did I know, it would completely change my life. The growth both professionally (I mean just take a look at those poorly filmed first hundred videos) and personally have been incredible, every dream I wanted to reach so far as happened, from morning shows, to hosting my own TV programs, radio shows, podcast, cookbooks and everything in between, it’s been such an incredible journey and one I’ll always be so thankful for! Although in many ways I feel defeated keeping up with the new, the trending, the new platforms, falling behind so many others, in other ways I feel proud, proud I’ve never let any of those fears hold me back, constantly bettering myself and my content and always striving to reach new highs while never compromising myself and my authenticity. Today might mark 15 years but babes, I’ve only just begun! We have a ways to go together and many more dreams to reach, so what do you say, you with me for the ride?!! I can’t do it without you, and there will never be enough words to describe my gratitude for you❤️Your unwavering support, kindness and motivating words are the reason all these dreams became reality and that will never be lost on me❤️ I’m forever In your debt and hope to always make you proud and help you feed those you love with joy! ❤️
A treasured tradition in our family and something I know we will be doing for years and years to come. This year we had some other important things that took precedence so canning 300 jars of sauce wasn’t in the cards but it’s still something we will treasure and do for years to come! Do you can tomatoes in your family? I have a whole highlight with the process (just scroll back on all my highlight bubbles till you find it) and I know each family has their way of doing it and this is simply our way. My nonna, her mom, and many women before her have always done them this way so it’s a treasured gift that I continue it and you know I will! ♥️
Buongiorno!! Couldn’t let this season go by without sharing my short rib ragù recipe with you. It’s sensational, luxe and oh so delicious! Perfect if you’re still hosting but want a really easy yet impressive dish that’s so hands off you won’t even believe it! This, a simple Green and fennel salad, fresh bread and a glass of red wine and wow, what a dinner! Maybe end it with a bite of something sweet and you can close out the new year with a bang! So good! Recipe on my site, you can comment RECIPE (no other character next to it) and I’ll send you a DM (it’s so hard to fit it all in 90 seconds lol)
Its another cold and snowy weekend in Jersey and you know I’m not leaving the house and most certainly cooking and baking to stay sane and warm lol these almond croissant (as in the flavor profile of a chewy almond croissant) blondies were just the thing I had in mind! Sublimely easy, so unbelievably delicious and so so easy!!! Recipe on my site, if you wanna comment RECIPE (no other character next to it) I’ll shoot you a dm with the direct link. It’s such a good one! If you’re on FB, the link is in the comments!
Buon pomeriggio! Now I know you’re still knee deep in zucchini (and if you’re not growing them the farmers markets are practically giving them away for free at this point) and the absolute logical thing to make with them is this sensational chocolate zucchini bread that is so deeply chocolaty, moist and fudgy you just can’t even imagine!! The zucchini add moisture (but no weird flavor) and it’s just so good! Recipe on my site and if you wanna comment BREAD (no other characters after) I’ll shoot it in your inbox😎
Turned my fav one bowl lemon yogurt cake into a lovely little dessert board complete with my favvvvvvv fruit dip for this upcoming Holiday weekend! It’s so good, the cake is spongy, lemony and so easy and the dip is made from 2 basic things (sounds weird I know but please don’t knock it till you try it and then thank me later) it’s a great no fuss way to end a meal on a high note and the cake itself is just fantastic by itself (I make it pretty much weekly) dunked into coffee or with limoncello 😍kids love it too, Mia’s fav cake ever!!! Recipe for the dip is just 8oz of softened cream cheese and 8oz of marshmallow fluff. Recipe is on my site but if you comment CAKE (no other character after) I’ll send it to you directly ❤️
If you want to make the best, fool proof, fall apart tender ribs, this is your recipe and couldn’t be easier just follow my method. Picture this, dry rubbed and refrigerated (tightly sealed in foil) for a minimum of 4 hours or up to 24 (I do 24) then slowly roasted at 300 degrees for 2.5 hours, take out of the oven, allow to sit about 20 minutes while you preheat your grill. Fill a smoking box with some chips (you don’t have to soak these particular ones I use) and place that smoking box directly on the flame on one side of the grill (you won’t be grilling them directly over that smoking box) once the grill is preheated to medium heat (I like right around 400) and the chips are smoking, place the ribs on the grill (again, not directly over the spot with the chips) take the drippings from the foil or pan and add them to a bowl with some bbq sauce, mix and start brushing this mixture over the ribs (the top sort of “meat” side of the ribs) and brush every 10 minutes for 30 minutes total or until the bbq sauce has caramelized over the top of the ribs and the meat reaches a temp of over 210 degrees. This should take about 30 minutes which is the exact amount of time the chips will burn so if your temp isn’t there yet after 30 minutes, carefully add more smoking chips to the box and continue to smoke/grill them until it does. I don’t flip my ribs because I want to keep the meat side really juicy and the bottom caramelizes perfectly leaving you with nibbles of meat that are slightly chewy (in a good way) and addictively sweet. Ingredient breakdown is per rack of baby back ribs so adjust accordingly. This recipe is as easy to make for 4 as it is for 30 because you’re just adding more racks and adjusting the cooking time slightly but no harder process. Now make them for your Labor Day weekend and be prepared to be told these are the best ribs anyone has ever had! Serve with bbq classics Per rack of baby backs (make sure you pull out the membrane so you don’t get chewy unpleasant bits ) 3 tbsp of yellow mustard 1/4 cup of Dry BBQ seasoning blend 2/3 cup of your fav BBQ sauce
Buongiorno!! These apple turnovers are unreal but oh so easy!! I simply peel and dice about 5 apples, sautee them in a couple tablespoons of butter and 1/3 cup of brown sugar with a splash of vanilla and a little orange zest, touch of cinnamon and couple tbsp of flour for about 5ish minutes. Then I let them cool, roll out a couple sheets of thawed puff pastry, cut each sheet into 4 squares, dollop a little apple mixture in each one, fold over into a triangle, seal, then pierce the top a little for the steam to escape, brush a little egg wash and sprinkle a touch of sugar. Bake at 400 for 20ish minutes or until golden brown. Serve as is or if you dare, top with a scoop of ice cream and a drizzle of salted caramel. GOODBYEEE!! 😍😍
Buongiorno! Let this be a PSA that you can turn boneless pork chops (even bone in ones) into crispy cutlets and they are freaking delish!!!!! Food prices are high so save a dollar where you can, I found these pork chops on sale for $5.25 (for 8 of them) this week and everyone wanted cutlets so I just did cutlets with these instead and nobody even knew 🤣 the key is to pound them thinly and trim off any thick pieces of fat, but once pounded, breaded and fried trust me, they go down so well! I’m running back to the store to get a few more packs to stick in the freezer so wish me luck!
Buongiorno! Will likely share this recipe with you forever and always because it’s our favorite bread and it truly doesn’t get any easier! I didn’t even use my mixer for this, I just pulled it together into a dough (it doesn’t have to be smooth) and truly, it’s just always perfect. Recipe on my site, comment BREAD and I’ll send you a dm with the direct link. If you’re watching on FB, link for this recipe is in the comments! One thing to note, in the recipe, I don’t mention doing 2 sessions of stretch and fold (one you make the dough, cover, rest for 30 minutes, stretch and fold all around then let it rest 30 more minutes, repeat, then cover and let it rise and proceed as normal) and you can totally omit if you like and just let it rise, still comes out perfect! 😍
Buongiorno! Now that we are in the thick of winter and we prepare for cold (highly likely even snowy) days, the only way to cozy up is with a bowl of something warm and fresh slice of bread. And let me tell you, this take on Zuppa Toscana is simply too good!!!! The broth is so savory, it all works so so so well!! A must make especially on a day like today! Recipe on my site but if you comment ZUPPA I’ll send you a dm directly. If you’re watching this on FB, the recipe is linked in the comments!
My camera roll is filled with goodness! See ya 2024! Onto a bigger and better 2025!!!!
Considering the weather out there today, I really couldn’t think of a better thing to make to bring some warmth and comfort to this house. A big pot of my creamy sausage and bean soup is just what the soul ordered and couldn’t be easier! Not going to lie to you, I didn’t take any measurements (BUTTTT, a full in depth video coming to LITk this week on it so stay tuned ) a little of this, a little of that, and together it came out perfect! A little rough draft below! Pound or so of sausage 28oz of cooked cannellini beans 8 cups of stock 14oz can of diced tomatoes Seasonings of choice Splash of cream Little less than a pound of ditalini Fresh basil Parm rind
Buongiorno!! If you have 5 minutes worth of patience but need a yummy no fuss dinner, make this chili garlic roasted chicken (I do rice on the side to soak up all the yummy juices) unbelievably easy and soooooooo good!!! You just must!! 6ish bone in, skin on chicken thighs 1/2 cup of sweet chili sauce I use Mae Ploy (my fav!) Tiny bit of Sambal or any hot sauce of choice Juice of 1/2 of a lime or lemon 2 cloves of grated or minced garlic About a tablespoon of olive oil Plenty of Salt and pep Roast at 400 for 40ish min and you’re golden!
Football season is baacckkkkkkk and if you were to ask me (someone who’s really not into sports 🤣) the food is just the best part of any game day! I made this pizza dip so much last year I practically had it running through my DNA 🤣 it’s so simple, I do sear some tomatoes and garlic for extra goodness but you could skip that if you wanted. I just layer marinara sauce with cream cheese (yes cream cheese!! I tried ricotta and it’s good but not as creamy but you can sub that if you want) seasoned with Italian seasoning, a mix of cheesees and peperoni (use any topping you like!) bake at 400 until golden brown and bubbly and you’re done! So easy but unbelievably good!!
Without a shadow of a doubt, these have got to be the best beans I’ve ever had in my life (and that’s saying a lot) saucy, spicy, creamy and herby, the most luscious texture and incredible on their own (we will literally just eat these in a bowl with nothing else ) or piled high with creamy burrata and using a crusty loaf of bread as your utensil. Simply sensational you absolutely MUST!! I’ll give you and estimate for the ingredients below but this is really a taste as you go kind of thing 😍 3 tbsp of good evoo 2 shallots 3 cloves of garlic Calabrian chilis paste (or hot pepper flakes) 3 tbsp of tomato paste Handful of cherry tomatoes 2-14.5oz cans of cannellini or butter beans Water Salt Basil Burrata
Ever have those recipes or dishes that are so simple you feel like nobody would understand your love for them so you just never make a big deal when it’s on the table but yet, it’s always everyone’s dish at that meal?! That’s how I feel about these peas with pancetta. Growing up my mom would add pancetta, guanciale, bits of prosciutto, anything salty and fatty and peas were never without onions so the 3 together really work like magic and I kid you not, these peas are the only way we really eat peas in our family (my brother will eat a whole pot of them, I had to make a huge pot for his birthday 😂) that’s how good they are. Ingredients list below, I hope you add this recipe your weekly repetition, you won’t believe how good they are and I promise they will indeed become a fav! Add a few tablespoons of good olive oil to a pan, add one diced yellow onion along with 4oz of pancetta (I like the thin cut here but any cut finely chopped will do) sauté about 10 minutes, they will be soft and lightly brown but not crispy so don’t worry. Add 2.5 cups of frozen peas, about a cup of water, salt and plenty of pepper, cook for about 20 minutes until the peas are tender and most of the water has cooked off (but should still be some remaining) add some chopped parsley to it and that is is! Best peas ever!
A few highlights from our 2024 Summer. Make no mistake, it’s still not pumpkin pie spice season just yet around here but we are dipping our toes in.
Proper home cookin just like how I grew up! Peppers still flowing in abundantly from the garden, my home canned tomatoes, fresh bread and hearty appetites around the table. These Italian fried peppers are a childhood fav and staple in this house but you can also just make this with a variety of bell peppers if you can’t find these particular ones. I spent the whole day testing recipes when I Shot this video (hence the lack of makeup) but you know what, my heart was saying “share this even if it’s not a full recipe because people will love to see it and get inspired to cook” so I hope this video did just that!
My all time fav capponata recipe right here! A classic and traditional Sicilian recipe passed down to me by my uncle (who married the world’s greatest Sicilian woman I’ve ever met) and has lived in years for almost 2 decades! When I visited Sicily I fell head over heels in love with this sweet and tangy delight, and you can eat it as is as a side dish, on bread as a starter and even as a topping for pizza (trust meeee!!) I had this over swordfish at a little restaurant in Palermo and I’m still not over it! Full recipe in my book which is currently on sale for 1/2 off (16$ and would make a great Christmas present!) if you want I’ll dm you the link just comment BOOK (no other character please) and it will be in your inbox! Happy cooking!!
Buongiorno! This is your sign to clean out your crisper drawer and round up whatever veg you’ve got lingering around looking sad and limp because it can be turned into a delicious, roast veg/giambotta/ratatouille situation that’s more delicious than you can truly imagine. The key is to roast it low and slow, so the veggies soften on the borderline of mush (but it’s so good trust me) and they melt in your mouth when you eat them. I love this as a side to any protein, but equally delicious on their own with good bread along side. I’ve also used it as a pizza topping (don’t knock it till you try it) and puréed the whole thing as a creamy sauce for pasta (again, don’t knock it till you try it) all all the veg to a roasting pan, the pan should be full, it’s ok if they aren’t in one layer, a generous amount of olive oil, plenty of salt (more than you think) and a 375 oven for a good hour and 45 minutes stirring a few times throughout. Make it and thank me later! Always my go to thing to use up lots of odds and ends. What’s your go to method or recipe for cleaning out the veg drawer? I have to know, I’m nosey like that 🤣
It was a sunny 81 degree day yesterday and had me missing lunch at nonna’s so I knew exactly how fix that. A quick run to the shop for fresh mussels, and I made one of our fav simple lunches, spaghetti con cozze in bianco! I like to steam my mussels first (make sure they are clean and scrubbed first) with a splash of water so it makes a little stock, then I take the meat out of the shell, add some of that stock to keep them moist and make the sauce. It’s really really simple, estimates below but trust me, the absolute KEY here, is to only cook your pasta 3/4 of the way in the boiling water before transferring to the sauce to finish cooking all the way, the pasta turns that wine laced broth into a creamy, luscious base you can’t even understand! It’s sensational, trust me! Serves 2 Few dozen mussels, scrubbed well 4 tbsp of EVOO 2 cloves of garlic Stems of parsley Peperoncino or hot pep flakes 6oz of spaghetti 1/3 cup oil dry white wine 3/4 cup of the mussels broth 1 tbsp of butter Lots of salt for salting pasta water Fresh chopped parsley
This right here is the ultimate childhood comfort food, a side of crusty fresh bread alongside and man oh man is it just HEAVEN!!!! I should add, you don’t need to blanch the escarole ahead of time, just add it straight to the pan with the beans, will just be a touch more bitter and take a little longer to cook (I personally love it this way) but no more than maybe 20 minutes over a gentle simmer. Hardly a recipe, but something that’s practically stamped on my soul and very little will ever be this delicious to me. If you grew up with a nonna wearing an apron and throwing this together on a cold winter day, you my friend, were the luckiest of lucky!! I will forever hold those memories in my heart and soul ❤️❤️ who knew Beans and Escarole could be this magical am I right?!!
Its about to officially be the coziest time of year and I’m ready for it (I think 🤣) being on the cozy food, bonfires, holiday prep, warm candles, leggings and hoodies, I’m ready to put my fall decor out and and be as basic as they come and I’m not apologizing for it 🤣
