Lauren Braun Costello
Occupation: Chef
Specialty: Catering, Food Stylist, Cooking Instructor
Education: Colgate University, French Culinary Institute
Lives: New York City
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What Do I Do If . . . ?
Have you ever had an accident in the kitchen? Of course you have. You’re only human. We all have been there. There are so many things that can happen, whether they are your fault or not. Lids from...
Iced High Tea Time
There is something about that four o’clock hour. Hunger starts to kick in and a little pick-me-up seems to be in order. The English were on to something when they formalized the ritual of high tea....
Great Grilled Cheese
Buttered, toasty bread. Oozing, milky cheese. The grilled cheese sandwich is simple yet perfect in every way. Somehow, though, it is possible to mess up this timeless and unfussy dish. Any competent...
A Day in Provence
Provence is one of my favorite places in France, if not on earth. It is undoubtedly the perfect combination of sea and mountain, the rustic and the sophisticated, old and new. I was recently in Provence...
Food Styling For The Home Cook
Food served in restaurants seems to taste better. There is nothing like the liberal use of salt and fat to elevate any ingredient. Freshly made stocks also make all the difference in the world, especially...
Tales of a Food Stylist
How does Emeril make all that food for Good Morning America so early in the morning? Well, matter of factly, he doesn’t. Most chefs of fame and stature do not have the time to arrive at a network at...
All About Oils
We often begin the cooking process with oil. Like salt and pepper, it is such a requisite ingredient that we often do not really give it much thought. But that is precisely why we should. There are...
How To Make the Perfect Vinaigrette
The salad dressing is just as important to the flavor of a salad as are the other ingredients. The right salad dressing can make basic greens and tomatoes taste seasoned and refreshing. Whether creamy...
We All Scream For Ice Cream (And Its Relatives)
It just doesn’t seem like summer without a giant ice cream in hand on a sunny afternoon. Even those who cry lactose intolerance have trouble resisting this iced confection. Creamy, smooth and sweet,...
Hams and Hots, Grills and Pots
Memorial Day is the perfect occasion to cook a classic American meal: hamburgers and hot dogs, or as my cousin Michael would say, “hams and hots.” There are literally hundreds of ways to season hamburger...
Making Recipes Your Own
Last month I was treated to a rare and thrilling evening: someone else cooked for me! My dear friend, Limor, made the most delicious lasagna I have ever tasted. The other elements of the meal--roasted...
The Competent Cook's Quotables
The other day I was talking to a woman who was shocked that I happily give away recipes. "If I could cook like you, I would never give away my secrets," she declared. Well, I must say that I thoroughly...
A Year of Competent Cooking
"The Competent Cook" launched one year ago on May 9, 2005. Since last year, this column has covered dozens of topics ranging from chocolate chip cookies to chicken soup. The goal of each installment...
Incredible Edible Flowers
April showers do bring May flowers. Thankfully, there are many flowers safe for consumption. Nothing could be more seasonal or elegant than a cake bedecked with fragrant blossoms or a salad tossed with...
Competent Cooking School
There are so many different ways to cook. It is essential to learn and understand the basics in order to be a competent cook, which will make cooking efficient and fun. There are six key methods of cooking...
The Truth About Gefilte Fish
My husband would tell you that he firmly believes you must have been force-fed gefilte fish as a child to enjoy it as an adult. I might agree if the only gefilte fish on earth were that from a jar. But...