Lauren Groveman's Reviews

  • Promotion

    Reviewed : 7 Oct 2007
    So funny (and fun to watch)! Really enjoyed it.

  • Honey Roast Chicken

    Reviewed : 23 Sep 2007
    I use an Indian curry blend in this recipe. Curry powder is not one thing but a combination of over 20 different pulverized herbs, seeds and spices. The brand of curry blend I use is called Madras, which is a bit hot without being overpowering and it offers a beautiful warm yellow color to foods. I prefer this to, let’s say, a Jamaican curry blend which can be sweeter and also has more turmeric and turns foods more orange. This, however, is subjective so use what type you like best. I buy my curry blend in the supermarket, in the spice aisle, and it’s packed in a tin, as opposed to a glass jar. The tin keeps the blend from being over-exposed to light which can encourage the quick dissipation of flavor. Keep all dried herbs and ground spices, whether in glass jars or tins, on a cool dry pantry shelf. And, as I just mentioned, if stored in glass, it’s best to be kept in the dark, whether in a spice drawer or in a cabinet. Chutney is an Indian condiment—a little tart, a little sweet, chunky with fruit and nice and saucy all at the same time. The type of chutney I use is Major Grey, which is not a brand. The term Major Grey indicates that the chutney has been made with mangos. The brand I use for this dish is “Sun Brand” (they also happen to make the curry blend I use). This company also makes wonderful peach chutney. Again, this is all subjective and the beauty of home cooking is to please yourself and those who surround you. Thanks for your inquiry. LG

  • Garlic Confit

    Reviewed : 19 Sep 2007
    The garlic is kept in the oil and in the refrigerator. When you want to use it, you'll take it out of the refrigerator and let it temp up (come close to room temperature). This can happen quickly, if needed, by submerging the bottom of the jar in a bowl of hot tap water for a few minutes. This will keep you safe and enjoying your confit!

  • How To Butterfly Chicken

    Reviewed : 19 Sep 2007
    Great, Vikas. Soon you'll see my recipe for Oven Barbecued Chicken, which is a real family favorite. Enjoy and let me know how you're doing!

  • Buttermilk Pancake & Cake Mix

    Reviewed : 12 Sep 2007 will love these, i promise! My family won't eat pancakes any place else (and, if you go to my website ( and look on the media page (scroll down) and you can see me on MSNBC (the fathers day segment) ..i'm making the pancakes. Thanks for being in touch!

  • How To Chop Cilantro

    Reviewed : 21 Sep 2007
    I'm so glad you mentioned that the stems of cilantro are just as edible as the leaves. So often, people will remove all the stems, thinking they will be overly strong, like parsley. Parsley stems are a bit bitter tasting but cilantro stems taste just like the leaves. The leaves, though, add a lighter texture and prettier look than using just stems. Cilantro is one of those herbs that can truly transform a dish..meaning, it can create spin on the taste. If you're used to eating a tomato topping for garlic toast (for a savory crostini, for example) and you'd like to make a change, but keep things similar, just use cilantro instead of basil, minced jalapeno instead of roasted red bell peppers...and Presto! Delish...LG

  • How To Cut A Lemon

    Reviewed : 21 Sep 2007
    Hi, Vikas. Great tip about microwaving lemons. Also, when you want to serve lemon sections to those at the table (to squeeze over seafood), it helps to (after cutting the lemons lengthwise into quarters or more pieces) to cut off the top "pithy" membrane that's at the peak of each wedge. This membrane makes it harder for the citrus juice to come out straight (meaning, it's more likely to squirt out randomly into a diners eye!). I enjoy your videos, it's a pleasure to be in the same company with you. Let's stay in touch. Lauren