Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websites.
Expertise: Food Styling, Recipe Development
Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products or traveling.
This earthy French classic with smoked sausages, greens lentils and pungent mustard vinaigrette is custom-tailored for winter weekends in front of the fire. Updated twist: toasted walnuts add great crunch. Slideshow:More Lentil Recipes
Slow-cooking pork shoulder in milk creates succulent meat and a silky, caramelized sauce. Unless the dairy curdles. What to do? A pinch of baking soda works as a stabilizer. Serve with crusty bread. Slideshow:More Pork Shoulder Recipes
Simple roasted vegetables are the perfect dish to dress up for the holidays. Here, Food & Wine’s Laura Rege makes a tangy, slightly sweet and deliciously nutty vinaigrette to match with everything from cauliflower and carrots to brussels sprouts and winter squash. Slideshow:More Roasted Vegetable Recipes
Instead of serving traditionally shaped rolls, Food & Wine’s Laura Rege cuts the dough into wedges and arranges them in a baking dish for a fun and unexpected presentation. The tender rolls also get great golden-yellow color from the addition of butter and eggs. Slideshow:More Dinner Roll Recipes
To celebrate the myriad flavors of autumn, Food & Wine’s Laura Rege layers three separate cakes—pumpkin, candied pecan and cranberry cornmeal—into one giant cake, all finished with a luscious cream cheese frosting. It’s got a little something for everyone at the Thanksgiving table. Slideshow:More Make-Ahead Thanksgiving Dessert Recipes
Food & Wine’s Laura Rege combines some of fall’s best flavors in this rustic whole-wheat pasta dish. For the best results, seek out a great-quality unrefined hazelnut oil, which imbues the whole dish with a lovely nuttiness. Slideshow:More Butternut Squash Recipes
For her addictive short rib and shiitake skewers, Food & Wine’s Laura Rege does a very quick and simple marinade of mirin, vinegar, sake, soy sauce and brown sugar, which imparts a fantastic sweet and salty flavor to the dish. Slideshow:More Short Rib Recipes
In this clever riff on lemon pie, Food & Wine’s Laura Rege fills a crunchy graham cracker crust with a sweet and tangy curd made with blackberry vinegar, fresh raspberries and a hint of virgin coconut oil. It’s ideal for anyone who enjoys a dessert with some pucker. Slideshow:More Pie and Tart Recipes
This variation on the classic Alsatian flatbread includes the traditional toppings of crème fraîche, bacon and onion, but Food & Wine's Laura Rege also includes slices of crisp potato and a vibrant drizzle of malt vinegar at the end. Slideshow:More Potato Recipes
Food & Wine’s Laura Rege stuffs her pork loin with a tasty combination of toasted rye bread, apples and pumpkin seeds. To serve the juicy roast, she drizzles it with luscious unrefined pumpkin seed oil. Slideshow:More Pork Loin Recipes
Extra-juicy and crispy pan-fried chicken tenders are hard to resist, but Food & Wine’s Laura Rege ups the ante by serving them alongside a spectacularly bright and creamy vinegar aioli for dipping. Slideshow:More Fast Chicken Recipes