Once upon a time, nestled among the myriad of food and lifestyle publications, was a little culinary gem known as Fine Cooking Magazine. Rich with meticulously crafted recipes, dazzling food photography, and in-depth technique articles, it was a haven for … Continue reading Postmortem: A Bittersweet Farewell to Fine Cooking Magazine
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
I love recipes that use unexpected ingredients which work unexpectedly well together. That’s what resulted when I developed the recipe for Warm Ravioli Salad with Marinated Cheese, Apple, and Tomato, which appeared in Fine Cooking Magazine’s August/September 2019 issue (#160). … Continue reading Marinated Cheese
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
What if I told you that I dreamed up an easy, fun, and stress-free way to make a scrumptious, unctuous lasagna that anyone (even your kids) can make? It’s Ravioli Lasagna! Think about it; doesn’t it make sense to simplify … Continue reading Recipe: Ravioli Lasagna – Easy & Fun!
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
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 recently read that it wasn’t an apple that tempted Adam and Eve in the Garden of Eden, but a fig. And I fully agree. Few things are as tempting, and in my opinion, it’s one of the most seductive … Continue reading Figs and Their Waspy Secret
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
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
Chef Diana Andrews 