This all started, as many good food conversations do, with a complaint about holiday cooking. A friend was lamenting about her annual Hanukkah brisket struggle. “It takes forever,” she said, “And no matter what I do, it’s dry”. What she … Continue reading I Asked AI for a Slow-Cooker Brisket and Learned Something I Already Knew
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
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
It’s hard to believe that 2022 is coming to a close, but more so that it’s been over three years since the original Fine Cooking Magazine published a holiday issue. I won’t get all sentimental about it, but honestly, there’s … Continue reading Holiday Cookies
I love potatoes in any form, but I think I love potato latkes most of all. After all, how can anyone resist a well-made latke? The lacy-crisp edges alone are the stuff that haunts my dreams, and they hardly make … Continue reading Let’s Talk Latkes
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
When the holidays approach, I receive numerous emails, texts, and phone messages that go something like this: “Hey Diana! Do you have any food ideas for my vegan and vegetarian guests coming to dinner on (fill in a holiday)?” The … Continue reading Vegetarian/Vegan Thanksgiving
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!
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
Add to your July 4th celebration with red, white and blue potatoes! Melissa’s Produce conveniently packages this potato trio together. Here’s one of my favorite potato sides: Creamy Roasted Red, White & Blue Potatoes with Crispy Rosemary Serves 4 to … Continue reading Just in Time for July 4th!
I’m proud of the fact that I grew up in a racially diverse neighborhood. Like it or not, we all lived side by side, for better or for worse. Name an ethnicity, and we pretty much had it covered. From … Continue reading Thank You, Hilda!
Halloween is here! So many kids (and adults as well) are looking forward to celebrating. In just a few short hours, doors will open to a constant parade of monsters, superhero’s, celebrities and demons expecting that much-anticipated treat. Many of … Continue reading Things That Scare Me!
This year, Greek Orthodox Easter (Eastern) and Catholic/Protestant Easter (Western) are celebrated on the same day, April 24. More times than not, the dates for Eastern and Western Easter don’t coincide. In fact, 2014 is the next time Eastern and … Continue reading Two for One Special!
What is Passover? In one word, it’s a celebration! And one of the most widely observed Jewish holidays worldwide. Passover has ancient, historical and spiritual roots that run through all generations then and now, always and forever. According to the … Continue reading Passover!
Chef Diana Andrews 