Chef Lauren Covas

Chef Lauren Covas Chef Lauren Covas is a Portuguese-American celebrity chef, two-time Food Network champion, cookbook author, social media personality, caterer and mom.

We believe that every gathering deserves to be unforgettable. Our tagline, "impress your guests while you savor the moment," encapsulates our commitment to ensuring that your special occasions are not only memorable but also remarkable in every way. At Chef Covas Catering, we understand the importance of cherished moments spent with family and friends. That's why we go above and beyond to create c

ulinary experiences that elevate your gatherings to new heights. From intimate family dinners to lavish social events, our dedicated team is here to make sure that every detail is perfect, allowing you to fully savor each moment with your loved ones. With a focus on elevated comforting cuisine, we pride ourselves on offering an exquisite dining experience that delights the senses. Whether you're hosting a sophisticated soirée or a casual get-together, our diverse menu options are sure to impress even the most discerning palates. But our dedication doesn't stop at the food. We understand that the ambiance and atmosphere play a crucial role in creating memorable moments. That's why we work closely with you to tailor our services to your specific needs and preferences, ensuring that every aspect of your event reflects your unique style and vision. No event is too grand, too intimate, or too complex for us to handle. Whether you’re orchestrating a lavish dinner party, a laid-back gathering, a corporate luncheon, a sophisticated cocktail reception, or an elegant wedding, we excel in managing every detail and logistics with finesse. We’ll elevate any space—your office, your home, or a venue we find just for you—into a stunning backdrop for your occasion. The true magic lies in the details. Our comprehensive catering services encompass menu development, rental of exquisite china and stemware, elegant table linens, meticulous table settings, attentive service staff, skilled bartenders, curated music, floral arrangements, and so much more. At Chef Covas Catering, we believe your event planning journey should be seamless and effortless, which is why we take care of everything you need. What sets us apart? Our commitment to quality ingredients, an unwavering eye for detail, and exceptional service. We take immense pride in our craft. If you’re contemplating catering for your next event, reach out to us today. We promise to create an unforgettable experience that you and your guests will cherish. Let us help you impress your guests while you savor the moment, creating memories that will last a lifetime.

12/10/2025

A holiday crown roast may look impressive… but this one-pan version keeps things simple, cozy, and absolutely delicious, especially with a bold hit of to bring all those warm, seasonal flavors to life.

Golden, tender, and full of depth, it’s the kind of show-stopping centerpiece that brings everyone straight to the table. A little citrus, a little heat, a little herbaceous brightness… it all comes together in the most beautiful way.

Ingredients:

1 pork crown roast (8–10 chops)
4 Tbsp olive oil
6 garlic cloves, smashed
1 tsp smoked paprika
1 tsp ground cumin
Juice & zest of 1 lemon
Salt & pepper
A generous seasoning of

Gremolata:

1 cup parsley, chopped
Zest of 1 lemon
2 garlic cloves, chopped
2 Tbsp olive oil
Pinch of salt

Directions:

Season the roast heavily with salt, pepper, garlic, olive oil, and JBJ Seasoning. Roast at 450°F for 20 minutes, then reduce to 350°F and cook 1–1.5 hours, until the internal temp reaches 145°F. Rest for 20 minutes. Mix gremolata ingredients, slice your chops, and spoon that bright, citrusy topping right over the top.

A true holiday centerpiece, made effortless.

12/09/2025

If you needed a sign to start holiday baking, let it be these cookies...they’re dangerous in the best possible way. 🍪

Soft middle, crisp edges, big chocolate pools, and that perfect toffee crunch.

Brown Butter Chocolate Chip Toffee Cookies
Yields: 2 dozen

Ingredients:

1 cup (2 sticks) unsalted butter
¾ cup brown sugar (light or dark)
½ cup granulated sugar
2 large eggs
1 Tbsp pure vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp kosher salt (plus flaky sea salt for finishing)
1 ½ cups chopped dark or semi-sweet chocolate (or chips)
¾ cup toffee bits (Heath bits or homemade toffee)

Directions:

In a medium saucepan, melt butter over medium heat, stirring often. Continue to cook until the butter foams and turns golden brown with a nutty aroma, about 6–8 minutes. Immediately transfer to a mixing bowl to cool for 10 minutes. Once the butter has cooled slightly, whisk in brown sugar and granulated sugar until smooth and glossy. Add eggs and vanilla, whisking until fully combined. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually fold into the wet mixture until just combined don’t overmix. Stir in chopped chocolate and toffee bits. The dough should be rich, buttery, and studded with chunks. Cover and chill for at least 30 minutes (up to 24 hours). Chilling helps deepen flavor and control spreading.

Preheat oven to 350°F. Scoop dough into 2 Tbsp-sized balls onto parchment-lined baking sheets. Bake for 10–12 minutes, until edges are golden and centers look slightly underbaked. Sprinkle with flaky sea salt as soon as they come out of the oven. Let cool 5 minutes on the tray before transferring to a rack.

12/08/2025

Afternoons that feed the soul (and the stomach). ❤️

Had the best time catching up with my dear friend over some incredible bites at one of my favorite NYC spots, 🍷✨

From the perfect pasta to chatting with Nonna Dora and her son themselves, it was one of those meals that reminds you why food is love.

12/07/2025

There’s something about old-school Portuguese soup that will always feel like home to me. Slow cooking, humble ingredients, big comfort...this is the kind of food I grew up on. ❤️

It’s one of the first recipes that made me fall in love with cooking, and I’m so proud to have it included in my cookbook, Little Portugal. A reminder that simple food, made with intention, is sometimes the most soulful of all.

The Kitchen Sink
Servers 6-8

Ingredients:
1 whole 3-4lb chicken (rinsed & towel dry)
1 pc smoked ham hock
1 15oz can red kidney beans (drained & rinsed)
1 15oz can white kidney beans (do not drain)
½ head of cabbage rough chop
2 turnips peeled and small diced
4 carrots peeled and small diced
4 stalks celery small diced
1 yellow onion small diced
3 cups washed kale washed & rough chopped
4 tablespoons good olive oil
2 cups elbow pasta
Corse salt and ground pepper to taste

Directions:
Large stock pot over medium heat add in the olive oil, and sauté onions, carrots, celery and turnip until tender. Put whole chicken in and ham hock fill pot with water and 1 tablespoon corse salt. Let simmer for 45-50 minutes. Remove the chicken and ham hock out and put on plate to pull all the meat off, discard the bones and skin. To the simmering pot add back in the pulled chicken & ham, cabbage, kale, red beans drained and the white beans as is. Let simmer for 10 minutes. Ladle out some of the vegetable and bean body and mash with a fork or in a food mill and add back into the pot. Turn up the heat so that the soup can boil. Once boiling add in the pasta and let soup finish cooking for 12 minutes. Season soup salt and pepper.

12/05/2025

In episode 4 of my podcast "From Portugal With Love," I got to talk with Lisbon-born artist and jeweler Edgar Mosa who started making jewelry at 14 years old - which brought him to Paris and New York.

The documentary, Coast, which you can find on his website www.edgarmos.com/coast captures the inspiration for his FLAGS installation that he and his partner did during covid, and led to them being commissioned for Loewe's 2022 Men's Show in Paris.

Edgar's jewelry is truly wearable art and I have officially found a new favorite designer!

Listen to the full episode here: https://youtu.be/6QcbAeIcK6g?si=4DvNjzMn0rpInKO2

12/04/2025

Thanksgiving may have been last week, but I’m finally catching my breath. 🦃✨

Between hosting my own family’s celebration and preparing multiple Thanksgiving dinners through my catering company, it was a whirlwind of cooking, planning, chopping, roasting, organizing, and… did I mention cooking? 😅

I wanted to share a little behind-the-scenes of what it really takes. From the early mornings to the late nights, full ovens, and a whole lot of heart. Whether it’s for my family or for yours, feeding people is what I love most.

I’m beyond grateful for the chaos, the craft, the team, and every table we helped make special this year.

Already dreaming up what next year’s feast holds.

12/02/2025

Cooking outside, surrounded by friends, fire, and nature, that’s the magic of The Squirrel Dinner. 🔥🌲

This was my first time at the event, hosted by the incredible team at , and it was truly something special.

Chefs coming together, creating food with heart, and sharing a meal under the open sky… there’s nothing quite like it. Stepping out of the kitchen and back into the outdoors reminds you exactly why we fell in love with cooking in the first place.

So grateful to have been welcomed into this community and to cook alongside such talented people:






capella

Already looking forward to the next one. 🌿✨

12/01/2025

Portuguese families know: Aletria isn’t just dessert — it’s tradition. Making it with my mom fills me with so much nostalgia and reminds me why this dish will always feel like home. 🇵🇹❤️

Aletria (Sweet Portuguese Noodle Pudding)
Serves: 6–8

Ingredients:
½ lb very fine angel-hair pasta (or sweet “aletria” pasta if you can source it)
4 cups full-fat milk
Peel of 1 large lemon (just the yellow zest strips)
1 cinnamon stick (plus extra ground cinnamon for garnish)
2 cup granulated sugar
½ tsp salt
1 large egg yolks
2 Tbsp salted butter
1 tsp vanilla extract (optional, modern touch)

Directions:
In a medium saucepan, combine the milk, lemon peel, and cinnamon stick. Bring gently to a boil, then reduce heat, cover and let it infuse off-heat for about 10 minutes. Meanwhile, break the angel-hair pasta into shorter pieces (so it’s easier to eat).

Return the infused milk to a gentle boil, remove the lemon peel and cinnamon stick, then add the pasta, sugar, and salt. Stir often, and cook until the pasta is tender but still with a slight “bite” (al dente), about 3–5 minutes depending on thickness. In a separate bowl, whisk the egg yolks (and vanilla, if using). Temper the yolks: take a ladle of the hot pasta-milk mixture and slowly whisk it into the yolks so they warm gently. Then pour the yolk mixture back into the pot, stirring constantly. Remove from heat. Stir in the butter until melted and fully incorporated. Pour into a serving dish or individual bowls. Let it cool a bit; it will thicken as it sits. Before serving, scatter a generous dusting of ground cinnamon on top.

11/29/2025

Thanksgiving might be behind us, but I’m still thinking about this turkey… and the JBJ Soul Kitchen seasoning that took it to the next level!

I love using their seasonings, but I love what they stand for even more- community and making sure everyone has a seat at the table.

On 12/5 from 2–4 PM, I’ll be at in Red Bank during the Mistletoe Rock Radiothon signing copies of Little Portugal. 20% of all cookbooks sold will be donated to support their mission, and every book comes with a full-size JBJ Soul Seasoning.

Would love to see you there and pay it forward together. ❤️

Address

12 Fourth Avenue
Long Branch, NJ
07740

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm

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