I’m just back from the 67th Summer Fancy Food Show held annually at New York’s iconic Javits Center, and I thought it would be fun to share some highlights. For those unfamiliar with it, the Fancy Food Show is the … Continue reading The 2023 Summer Fancy Food Show
Perhaps you’ve inherited a cast-iron skillet from a beloved family member, you’ve wisely purchased one from a housewares store, or you’ve been lucky enough to discover one bargain-priced at a yard sale (I bought that tiny saucepan in the header … Continue reading Caring for Cast-Iron Skillets
Appearances can be deceiving, so at first glance, it’s easy to underestimate the complexity of Baingan Bharta, the vegetarian dish from Northern India. While this mixture may resemble a simple, unassuming vegetable stew, don’t be fooled! The harmonious blend of … Continue reading Baingan Bharta
Caramelized Zucchini with Rigatoni, Peas, Tomatoes, and Mixed Herbs Zucchini is like the old friend you can only bear to see occasionally. You love them, but they always overstay their welcome. Invite them into your garden by planting just a … Continue reading Caramelized Zucchini Planks
Just when you think you’ve seen everything in the world “hasslebacked” I submit for your consideration: Glazed Hasselback Ham with Pineapple. I developed this recipe for the December/January 2020 issue (#162) of FC for one of our advertisers, Dole. After … Continue reading Glazed Hasselback Ham with Pineapple
I’m looking forward to Spring this year, which begins on March 20. Finally, the Earth will wake from hibernating, the weather will warm up, days will get longer, plants will sprout, trees will turn green, and the world will seem … Continue reading Spring and Greek Easter
Tips & Tricks for Dry-Aging, Cooking, and Resting This is an update to my 2020 post about cooking restaurant-quality steak in 15 minutes, with a new video, a PDF of my recipe, and many more details, tips, and tricks. It’s … Continue reading Restaurant Quality Steak at Home: Chef’s Techniques
Documenting a Family Favorite for Fine Cooking Magazine. Maybe it’s genetic. Coming from a Mediterranean background, I can’t help but love pasta. And I love it even more when it’s all jumbled up with other delicious ingredients like lightly blanched, … Continue reading Quick & Healthy: Pasta with Broccoli, Sundried Tomatoes & Olives
Year of the Water Rabbit The Handbook of Chinese Horoscopes by Theodora Lau predicts that much-needed serenity is in store for us in 2023. In the year ahead, people will acknowledge that persuasion is better than force. Considering the ferocity … Continue reading Happy Chinese New Year
The last time I visited Paris, I was amazed and amused to see so many people carrying loaves of bread as they walked in the streets. I quickly learned that, in France, buying fresh bread is a daily morning ritual, … Continue reading Sourdough Boule
Part of my job as Test Kitchen Director/Senior Food Editor at Fine Cooking Magazine was to develop a series of kitchen tips relating to the featured recipes in that issue. Back then, I’d keep a notebook close at hand when … Continue reading Test Kitchen Tips & Tricks
As 2023 arrives, I continue to receive emails from jilted, sad, miserable Fine Cooking Magazine subscribers, with pleas to help find favorite recipes from lost recipe boxes, which vanished when the Fine Cooking website was shut down in 2022. I’ve … Continue reading Fine Cooking Magazine: 2022 Reflections
In case you didn’t know, I’m on TikTok as @ChefDianaAndrews! It’s mostly Chef Quick Tips from my time in the culinary test kitchen and professional recipe development. Stop by my TikTok profile for a visit and comment on this post … Continue reading Chef Diana’s Quick Tips on TikTok
Hi Everybody, I’m thrilled to be partnering with San Marzano to share this incredible opportunity for you to win a dinner prepared with delicious #ILoveSanMarzanoDOP tomatoes at a local restaurant valued at $250. Time for a teaching moment. Did you … Continue reading I ❤ San Marzano DOP Contest Spring 2021
This recipe is really all about the carrot tops and transforming them into something delicious to eat rather than tossing them or composting them (although the latter isn’t a bad thing to do). I hadn’t thought about carrot-top pesto in … Continue reading Carrot-Top Pesto with Pasta and Diced Carrots
Chef Diana Andrews 