Free Weekly Newsletter
A Weekly Letter from Chef Laura's Kitchen
Every Thursday, I share seasonal recipes, cooking tips, behind-the-scenes stories from my kitchen, class updates, and Mediterranean & Italian cooking inspiration — straight to your inbox.
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What to Expect
Seasonal Recipes
Dishes built around what's fresh and in season, with ingredients you can actually find.
Cooking Tips
Practical techniques and shortcuts I've learned from years in professional kitchens.
Behind the Scenes
Stories from my kitchen, recipe development adventures, and what I'm cooking at home.
Class Updates
Be the first to know about upcoming cooking classes, courses, and special events.
Mediterranean Inspiration
Italian and Mediterranean cooking traditions, ingredients, and flavors I love.
Community
Join a group of home cooks who love good food and cooking with confidence.
Recent Issues
July 10, 2026
The Art of Pasta: Tradition, Technique & Joy
Why pasta has endured for centuries—and how a few simple techniques can transform the way you cook it.
Read on SubstackJuly 9, 2026
The pasta drawer.
A kitchen edit, a farmers market trick, and the summer pasta dish worth making right now.
Read on SubstackJuly 2, 2026
Make this inside. Grill that outside.
Cool-kitchen recipes for the one weekend everyone's standing over a hot grill.
Read on SubstackJune 26, 2026
Inside EverSharp Kitchen Store | Knives, Sharpening & Expert Advice
A behind-the-scenes look at one of the Midwest's premier kitchen knife stores with Maddie Jensen of EverSharp Kitchen Store.
Read on SubstackJune 25, 2026
What your knives are trying to tell you
A good knife, properly cared for, is a 20+ year relationship.
Read on SubstackJune 18, 2026
Mise en Place: The Secret Ingredient Behind Every Great Cook
Everything is ready before the flame is lit.
Read on SubstackJune 16, 2026
The Secret to Better-Tasting Produce Starts in the Soil | Russ Willenbring
Life starts in the soil.
Read on SubstackJune 11, 2026
Faster Than You Can Cook Asparagus
Manet, Caesar Augustus, and four ways to cook the spears in your fridge.
Read on SubstackJune 4, 2026
Rosemary by the Front Door
A shrub of rosemary, herbs that last the winter, and a buttermilk sherbet
Read on SubstackMay 30, 2026
What Mushrooms Are Actually Doing for You
I thought I understood mushrooms before this conversation.
Read on SubstackMay 28, 2026
A Quarter Cup, Every Day
A magazine blurb, a 30% number, and how mushrooms became part of every week.
Read on SubstackMay 21, 2026
Father's Day Homemade Tortillas & Taco Bar Masterclass
The grill-season technique that changed how I grill vegetables, and a Father's Day class months in the making.
Read on SubstackMay 15, 2026
The Season Starts Here
An interview with Ashley Nathe of the Minneapolis Farmers Market
Read on SubstackMay 14, 2026
Umami, In Plain English
The seasoning principle you already know, and the green curry I make to prove it.
Read on SubstackMay 7, 2026
Pistachio Is the Answer
The dessert question that caught me off guard, and what I'm saving for Mother's Day.
Read on SubstackApril 30, 2026
Fifteen Vegetables Before 7 AM
An eggwhite extravaganza, and the ratio for hard-boiled eggs that actually peel.
Read on SubstackApril 23, 2026
Your Cheese Needs to Breathe
On the small upgrades that change how everything tastes.
Read on SubstackApril 20, 2026
Garlic
Finally, a garlic press that's worth buying!
Read on SubstackApril 16, 2026
Say Ciao To Your Food Processor
There's something that happens when you crush basil with a mortor and pestle. Your food processor doesn't know about it.
Read on SubstackApril 9, 2026
The Reset Meal You Actually Want Right Now
Letter from the Kitchen
Read on Substack