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  • laikarose Oct 13 3:51 PM - Comment
    commented on 'What I Eat' for you.

    Sounds like a great book for my classroom!
    Breakfast was yogurt with flaxseed and cinnamon. For lunch I had a carrot and baked lentils/rice. Afternoon snack of a graham cracker and a cup of coffee. And dinner was squash and kale casserole with some pumpkin bread pudding for dessert.

  • laikarose Oct 14 5:47 PM - Comment
  • laikarose Dec 18 2:57 PM - Comment
    commented on Nibby Buckwheat Butter Cookies.

    Not sure about this one. The flavor profile may be too ‘adult’ for me, but, then again, I’ve never known Alice Medrich to steer us wrong.

  • laikarose Dec 17 3:25 PM - Comment
    commented on Änisbrötli (Anise Cookies).

    I love these cookies! Specifically, I love the flat molds that are used to make them (see picture in recipe). These Springerle molds are an ancient tradition in Switzerland and Germany and come in a dizzying array of designs (look at for a sampling). They were brought to this country in the 1700s by the Pennyslvania Dutch (Amish and Mennonites). I am not a fan of the anise, but I had the good fortune to walk into the Springerle shop in Strasburg PA in October, where I discovered I could substitute lemon, orange, hazelnut, almond, or even chocolate.

  • laikarose Dec 17 9:36 AM - Comment
    commented on Panforte Nero.

    This strikes me as the Italian take on a traditional English fruitcake. I would love to try aging it, a la fruitcake, in a soak of some traditionally Italian alcohol like grappa.

  • laikarose Dec 16 8:31 AM - Comment
    commented on Tiroler Leckerli (Austrian Christmas Cookies).

    I love this spice combo. It reminds me of the Scandinavian flavor palate. It’s intriguing to me how each country has it’s own signature Christmas cookie.

  • laikarose Dec 12 7:26 PM - Comment
    commented on Toffee Brittle with Chocolate and Sea Salt.

    Sounds lovely.

  • laikarose Dec 9 5:45 PM - Comment
    commented on Chocolate Truffles.

    These sound delicious. I like to add Earl Gray tea to the ganache for an added kick.

  • laikarose Dec 3 5:44 PM - Comment
    commented on Hazelnut Ginger Shortbread.

    Joan Nathan’s cookbooks are worth reading, just for the information about the recipes alone. Her dessert book would be amazing.

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Recipe Boxes


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First Person

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A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


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