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
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
I’ve wanted to write about my obsession with popovers for the longest time. The idea that this simple, delicious, light, and delicate roll can be made quickly, with few ingredients, does more to lift my spirits these days than just … Continue reading Pop-up, Popover
Do you broil regularly, or are you intimidated by it? I know so many GREAT cooks, probably like some of you that don’t understand broiler fundamentals. They avoid broiling because they’re afraid of burning food beyond recognition, rendering it an … Continue reading Broiler Cooking 101: Tuna Melt
Winter is right around the corner, along with cold, short days and longer nights. If you’re anything like me, you’re already beginning to miss the warm days of summer, and rich, sweet, juicy tomatoes plucked right from the vine. You … Continue reading I ❤ San Marzano DOP
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 thought it would be fun to share one of the virtual cooking classes I taught over the summer. There were many people from all across the country in attendance, even as far as Canada, I’ve come to learn. Of … Continue reading Sheet-Pan Shrimp & Vegetables with Orange Dressing
This recipe is based on an old favorite from the Fine Cooking Magazine archives. I made modifications based on flavors I love, swapped and added alternate ingredients, and added a squeeze of lemon at the end for brightness. I hope … Continue reading Orecchiette with Broccoli Rabe, Sausage, Cherry Tomatoes, and Calabrian Chili
This is one of my favorite recipes because of its simplicity. The sea bass slowly steams in a little oil. The steaming comes not from water added to the pan, but from the fish’s own juices. While the skin doesn’t … Continue reading Quick & Easy Steamed Chilean Sea Bass
For the past couple of years, one of my favorite go-to ingredients has been crushed Calabrian chili peppers. I’m definitely a spicy food lover, so when I first came across this zesty-fruity crushed pepper sauce at William Sonoma, I couldn’t … Continue reading Some Like it HOT!
I promised to include this for those of you who weren’t able to locate the jarred marinated cheese called for in my Warm Ravioli Salad with Marinated Cheese, Apple, and Tomato recipe. What I like best about this homemade version … Continue reading Marinated Cheese
Chef Diana Andrews 