Fresh. Inventive. Delicious.

With expertise in plant-forward cooking and the planetary health diet, Laura develops recipes that are vibrant, nourishing, and rooted in sustainability. Her work emphasizes seasonal produce, bold flavor, and practical techniques that make healthy cooking feel abundant rather than restrictive.

Recipes can be tailored to a wide range of dietary needs, culinary styles, and audiences, from everyday home cooking to editorial, educational, and brand collaborations.

For a sampling of Laura’s work, explore The Berkeley Bowl Cookbook, or her correspondent’s page at the Bay Area News Group.

Food Philosophy

My recipes are rooted in the Mediterranean dishes of my childhood, with an emphasis on whole foods, fruits and vegetables, and no shortage of good olive oil. Born and raised in California but with a period living in Spain, I draw inspiration from a wide range of global cuisines and the ways cultures around the world transform humble ingredients into deeply satisfying meals.

I believe cooking is one of the most meaningful ways we connect with other cultures, with the natural world, and with one another. My recipes reflect a deep appreciation for the incredible diversity of edible plants the world offers us, and for the stories, traditions, and communities behind the foods we eat.