Did you know that the key to creamy, rich hummus is to use peeled chickpeas? Shout out to the innovative team at Melissa’s Produce! Their peeled and steamed chickpeas are a perfect choice. I used them right out of the … Continue reading Super-Fast Hummus!
“No one is born hating another person because of the color of their skin, or their background, or their religion. People learn to hate, and if they can learn to hate, they can be taught to love, for love comes … Continue reading No One is Born Hating…
Many of you have asked to see the video for this post, which I just loaded to YouTube. Here it is for your enjoyment! Give it a try, and let me know how it turns out! Email firstname.lastname@example.org –Chef Diana … Continue reading The Video: Restaurant-Quality Steak in 15 Minutes
Back in the day, and not that long ago, I contracted with World Market to give monthly cooking demos in their luxurious demo kitchen based in Sunset Park, Brooklyn. I’m not one for self-flattery, but the demos were pretty easy … Continue reading Restaurant Quality Steak in Fifteen Minutes
The pandemic as a teacher? Sure. A crisis is an opportunity for change? Yes. I’ve always considered myself a realist, tending to see the glass half empty than full. Some would call that a pessimistic personality, but I’m not entirely … Continue reading Pan-DAMN-ic; Looking for the brighter side
If you’re reading this that means you’re back in to see how and if my idea for making pasta with sourdough discard worked. I’m happy to report that it did and that it was delicious! Below you’ll find the step-by-step … Continue reading Sourdough Discard, Part 2: The Pasta!
As we approach week 10 of quarantine, I continue to think of ways to be mindful of food waste. That brings me to the complete and total pain and guilt I’ve felt about my sourdough starter discard. Admitting it is … Continue reading Sourdough Discard, Part 1
I’m pretty lucky that my friends and colleagues in the test kitchen usually humor me, and I’m missing that right now as we approach our fifth week in quarantine. Several weeks before our lives changed from normal to an episode … Continue reading Missing the Test Kitchen
By now, I’m certain you all know how to wash your hands properly. By now, I bet your hands look as bad as mine, which means really dry because, in my profession, I can honestly say that when I’m working, … Continue reading Food as Meditation, Part 1
As a Certified Food Safety Manager, I’m always taking precautions to be sure that everyone in the test kitchen is practicing safe food handling. This naturally translates over to what we’re going through right now. COVID-19 has been a rude … Continue reading Eating Safe and Staying Safe During COVID-19
When I develop recipes professionally, my philosophy is pretty straightforward: use few ingredients, keep it simple, and deliver big flavors. In this spicy, smoky dish from the Punjab region of India, eggplant, onion, and tomatoes are broiled until silky and … Continue reading Sheet Pan Broiling + Easy Weeknight Meals = Big Flavors
Happy New Year! Wishing everyone the very best for 2020. I’m so thrilled to announce that one of my recipes made it into Fine Cooking Magazine’s list of top ten most popular recipes of 2019. Our Most Popular Recipes of … Continue reading One of the Top Ten!