Laura's Cooking Journal

Our family stuffing has always included sausage. Nothing brings a flavor punch like a pound of pork sausage browned up and added to your s...

In its September 1 issue, Cook's Illustrated reviewed apple slicers. It turns out their criteria for an apple slicer is pretty much what...

" Cranberry shortcake?" Don't sound so dubious, this will be delicious. I first made this dessert last year for some friends d...

I don't mean to be obsessed with extra virgin olive oil. But, it is one of those products that, when it's good quality, can make ...

The Ballymaloe Cookery School is in the middle of an organic farm, including an herb garden, greenhouses, free range chickens, dairy and be...

I'll soon be posting about my trip to the Ballymaloe Cookery School (in Shanagarry, Co. Cork, Ireland), as well as some of the dishes e...

Normally in late June and early July, I would be trying to make my favorite grilled "puzzle" potatoes. (Take a potato, slice it cr...