The best cheesecake recipe on the planet! Continue reading

I love our Easter Egg tradition and can't believe we've been making them for 13 years! The instructions are here but we've learned a few things over the years. We add 1 cup of distilled white vinegar (not 1/4 cup)... Continue reading

I AM SO EXCITED TO ANNOUNCE THIS! I've wanted to do this for a long time and, well, now is the time! ⏰ Welcome to SUNDAY SOUL SUPPER! A little mindfulness, a minute meditation and a whole lotta' cooking! I've... Continue reading

please take a moment and click on my picture below to watch a brief video introduction to my new cooking course, The POWER Kitchen! In 2022, I am reclaiming my health! I'm not counting points or south beach keto'ing or... Continue reading

Join the Radical Self Care Revolution! Learn how to cook, and more importantly, how to cook easy, fast, delicious, healthy food to nurture and heal yourself and ultimately maintain great health by putting your health first and practicing radical self-care.... Continue reading

Welcome to my community! Thanks for stopping by and kicking the tires with me. For me, 2022 is the year of radical self-care. A year to cook and eat and heal and do it with no shame, to live with... Continue reading

Merry Christmas, Mom! Buon Natale! from me and Chef Pasquale! xo Continue reading

Yes, you read that right, Champagne and Seaweed! If you think about it, some of the best pairings with champagne are fried, salty, crunchy food. Fried chicken, popcorn, french fries, and now....seaweed. Its salty, crunchy, earthy umami! Jeff Harding, that... Continue reading

Welcome to Quarantine Community Cocktail Reunion! QUARANTINE COCKTAIL IS BACK for a REUNION! I can't believe it's been ONE WHOLE YEAR since the world stopped and our lives changed! Let's all check in, raise a glass and see how and... Continue reading

Hard to believe that Valetine’s Day is right around the corner! With indoor dining closed, you can still create a romantic, fun evening at home. Grab your galentine, valentine or bestie for a fun evening of sparkling cocktails, delicious dinner, decadent dessert and delightful dancing! Continue reading

Merry Christmas from my table to yours. May we soon be able to fill our homes with beloved friends, family and delicious food. ~Laura xo Continue reading

Please join me – I’ll be doing the program along with you! – in this realistic, healthy, long-term approach to revitalize your health with my South Beach Keto Cooking Program! This class will follow Dr. Arthur Agatston’s philosophy, research and book, “The New Keto-Friendly South Beach Diet: Rev Your Metabolism and Improve Your Health with the Latest Science of Weight Loss”..... Continue reading

please click on this picture to see all the cooking & wine classes >> Continue reading

Bienvenidos to our weekly Friday Funday, Salsa y Salsa (y Cocktail!) with Laura y Manuel!! Each week, together we will all make a cocktail, a salsa and learn a new Salsa dance. Ay caramba! This week, though, is a little different. Oy vey, you say?! This week, to celebrate Hanukah, it's Vodkas y Latkes! We'll be drinking Vodka martinis and making Latkes and learning about this tradition and meaning behind it from my new MEA bestie, Lisa Carmel. So please sign up below! Continue reading

This is our last Friday of Salsa y Salsa (y Cocktail!) with Laura y Manuel! THIS Friday, Dec 18 @ 5-6pm PT - Salsa y Salsa v5.0: REGISTER Cocktail: Laura's Cranberry Martini Explosion (it's actually Pierre's recipe, more on that... Continue reading

We're Back! Every Friday it's Salsa y Salsa (y Cocktail!) with Laura y Manuel! THIS Friday, Dec 4 @ 5-6pm PT - Salsa y Salsa v3.0: REGISTER Cocktail: Bourbon Cider Cocktail Ingredients: bourbon, sugar, bitters, hard cider (dry), maraschino cherry,... Continue reading

We're Back! Every Friday it's Salsa y Salsa (y Cocktail!) with Laura y Manuel! THIS Friday, Nov 27 @ 5-6pm PT - Salsa y Salsa v2.0: REGISTER Cocktail: Spiced Persimmon Bourbon Old Fashioned Ingredients: fuyu persimmons, maple syrup, cinnamon stick,... Continue reading

“...I’ve learned that my ‘what’s next’ journey involves more than changing a job or a relationship. It’s about transforming fixed mindsets—like thinking ‘I can’t do this’ or ‘I’m too old for that,’ says Pauli ... “This takes time, patience, and the support of others.....” Continue reading

We're Back! Bienvenidos to our new weekly Friday Funday, Salsa y Salsa! Each week, together we will all make a cocktail, a salsa and learn a new Salsa dance. Continue reading

"...this year will be a much more petite Thanksgiving here in the States where it’s usually all about family, football and food. So how to do that in our new (ab)normal of a Covid world..." Continue reading

Can every day be White Wine Day? “I was pretty much a Chardonnay and Pinot Noir disciple – we won’t talk about the Franzia Almond wine-in-a-box college staple – until I put my cast iron on the back burner, took off my toque and picked up a wine glass to study for my sommelier exam,” said chef and sommelier Laura Pauli. Continue reading

Quarantine Cocktails is pulling a Jack Bauer and going ROGUE! It's been way too long since we've raised a glass together and I found this delish margarita recipe and Manuel has new fancy tiktok dances and Nina Storey has new songs and I have another trip around the sun so the planets are aligning on FRIDAY, AUGUST 7TH at 5PM PT! Continue reading

Holy Palomas Batman! Thank you so much Aly Walansky for including my Paloma cocktail & margarita truffle recipes and the stories behind them in your fantástico Forbes article! 😊🍸 Salud! Thank you Manuel Velazquez for introducing me to the Paloma!... Continue reading

Hi Everyone! Quarantine Cocktails is back for a quick pop-up. I missed y'all so much that, when I came across this delicious cocktail, I had to get the OG QC posse back together! I called Manuel et voila, one cocktail... Continue reading

“... I was dining at a small Italian trattoria in San Francisco, as authentic to the Italian countryside as one can get on this side of the pond, when the chef and owner, Bruno Quercini, came by our table after the meal and shared his limoncello with us,” said Pauli. “It was unlike any I'd had in Italy. Chef Bruno's, a pale yellow, creamy and delicious, was more lemon creamsicle than lighter fluid and felt like I was drinking dessert. It took 25 years to get the recipe but it was worth the wait ...” Continue reading