In 2006, one of Fine Cooking Magazine’s regular offerings (which devout subscribers will remember) was a Recipe Foldout. And it was precisely that—four pages that housed eight short recipes that boasted dinner in 30 minutes or less. Printed on heavy, … Continue reading Pasta with Roasted Cauliflower, Arugula & Prosciutto
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
Anatomy of a Recipe I met Chef Mamie Nashide in May of 2015 after enrolling in a ramen cooking class hosted by the New York Women’s Culinary Alliance, an organization of professional women in the food industry. I’ve always been … Continue reading Chashu Ramen
According to the Chinese zodiac, the 2022 lunar new year officially begins on Tuesday, February 1, and celebrates the year of the tiger, specifically the water tiger. Let’s talk about food and the Chinese New Year. I had the privilege … Continue reading Happy Chinese New Year!
Chef Diana Andrews 