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
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
So much can be said about salt — far too much for one blog post! But here’s my take on a few things about salt worth thinking about, plus an introduction to my current favorite salt of the earth: desert … Continue reading Rock of Ages
I didn’t tell many people, but I fractured my wrist three weeks ago due to a ridiculous accident that I could have avoided had I listened to my significant other’s words of wisdom not to wear my slippery socks on … Continue reading Oatly Orange Sunrise Smoothie
In preparation for a recent virtual cooking class for a beautiful local farm, my client asked me to submit a list of ideas that would be vetted by the registrants. I thought I’d keep things pretty veggie-centric, focusing on sheet … Continue reading Cauliflower-Vegetable Fried Rice
Towards the end of the summer, I decided to join a couple of friends at what would be our first in-person lunch since the pandemic began. We agreed on Geronimo, a place I had never been to before that had … Continue reading Spaghetti Squash Grain Bowls
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
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
Originating in Korea, black garlic has been generating quite a buzz in American kitchens lately. Black garlic is created through a process of fermentation combined with high heat over a long period of time resulting in rich, amazingly black cloves. … Continue reading Test Kitchen: Black Garlic
No, not Hemingway’s Moveable Feast, but a food moveable feast! I’ve had the great opportunity to be on the recipe development side of Moveable Feast in collaboration with Fine Cooking Magazine. The PBS special has been airing on Sundays at … Continue reading A Moveable Feast
Our first chef instructor was a man of clear distinction and significance. His list of accolades, accomplishments and credentials was longer than the length of my right arm (which is significantly longer than my left). He commanded the kitchen when … Continue reading The Meaning of the Word “SIGNIFICANT”
My first encounter with this divine grain-based meal happened a couple of summers back. I was minding my own plate at a lazy afternoon picnic, and try as I might, I just couldn’t manage to keep my eyes off the … Continue reading Will You Mujadarrah Me?
You must know by now that there’s nothing more comforting to me than food, glorious food. However, being the food-junkie that I am (and it is by all means an addiction), there have been times when I just couldn’t control … Continue reading Buddha-full Buddha Bowl
Do you know what you’re eating? Do you know what’s in your food? Do you know how your food has been made? Do you know if the meat you’re eating has come from an animal that has been cloned? Do … Continue reading Never Too Late!
Aside from going bananas in and around what I’ve counted as the ninth snow storm to date (with more coming our way), I’ve been spending a lot of time with my bread machine. Why? Who knows? Perhaps it’s because being … Continue reading Going Bananas!
Chef Diana Andrews 