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
Mary Jo is a petite person with a colossal personality. She strides into a room, her glowing, larger-than-life aura in tow. Bursting with contagious energy and positivity, she’s the kind of person you want in your corner when you’re having … Continue reading Good Things, Small Packages
Now that Thanksgiving is over, you’ve no doubt eaten or given away as much turkey as possible, so what delicious things can you do with what’s left? From the archives of Fine Cooking Magazine, here are a few of my … Continue reading Thanksgiving Leftovers: Take Two
Anatomy of a Recipe One of the best parts of running the test kitchens at Fine Cooking Magazine was working on Make It Tonight recipes. Much loved by our readers, MIT’s (as the staff referred to them) were recipes that … Continue reading Instant Pot Beef Barley Soup
Gone, but not forgotten. I was the last Test Kitchen Director and Senior Food Editor at Fine Cooking Magazine until the publication was sold on June 1, 2020. I remember the day vividly. Three months into the pandemic, we were … Continue reading RIP Fine Cooking Magazine
Coconut-Lime Braised Black Cod with Sweet Plantains, Peppers, and Cilantro. Continue reading Farewell Forever, 2021
Hoping that everyone had a healthy and happy holiday! Here’s the latest recipe I developed for Art+Cook. It’s a Spatchcock Turkey, seasoned with a dry rub, then made even more delicious by using a shallot-herb compound butter. I included Latin, … Continue reading Roast Turkey, Made Simple
I hope everyone had a safe, healthy, and wonderful Thanksgiving. I’ve been fortunate to be extremely busy with work, which is why you haven’t heard from me in a while. Regardless, I’m always thinking of you, and what might whet … Continue reading Cherry Tomato, Caramelized Onion & Herb Ricotta Tart
I’ve been experimenting with summer fruit Bundt cakes lately, working with stone fruit combinations such as peach and cherry. And whenever I’m experimenting, I often look back to review what I did in the past. Perhaps to draw inspiration from, … Continue reading Oatly Vegan Carrot Bundt Cake
It’s Peach Truck season! We have been waiting for it all year. And when the truck arrives, my friends and I hoard several boxes of these blushing beauties and gorge ourselves on one of the most deliciously sweet, juicy fruits … Continue reading Everything’s Peachy!
Roasted Marrow Bones with Gremolata, Toast Points, and Salad is my answer to that inevitable question that many chefs are asked, “What would be your last meal?” Most definitely, this is one of them. This dish just does it for … Continue reading Roasted Marrow Bones with Gremolata, Toast Points, and Salad
Let’s have a serious talk about the intense deliciousness of a saucy baked eggs dish combined with limitless wonderful ingredients, otherwise known as shakshuka. There are lots of variations, but this particular recipe is packed with delicious veggies that are … Continue reading Shakshuka: Tomatoes, Eggs, Eggplant, Leeks, Sweet Potatoes, and Feta
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
My last virtual cooking class was so much fun! The company that hired me was kind enough to forward the link to the YouTube video, so I thought I’d share the recipes and the class with you. OK, I agree … Continue reading Virtually Yours
Chef Diana Andrews 