Pop-up, Popover
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
Broiler Cooking 101: Tuna Melt
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
I ❤ San Marzano DOP
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
Spaghetti Squash Grain Bowls
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
Magic Mushrooms!
I was driving down one of the busiest streets in the very center of Stamford, Connecticut, about two weeks ago when out of the corner of my eye, I sensed a blur of vibrant, bright orange growth at the bottom … Continue reading Magic Mushrooms!
Sheet-Pan Shrimp & Vegetables with Orange Dressing
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
Tips & Tricks from the Kitchen Witch
One of my friends recently called me their kitchen witch. They say it’s because I’ve always been able to prevent culinary disasters in their kitchen by answering any cooking question or interpreting any mystery due to a poorly written recipe. … Continue reading Tips & Tricks from the Kitchen Witch
Some Like it HOT!
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!
Warm Ravioli Salad with Marinated Cheese, Apple, and Tomato
The other day, I was lucky enough to receive a market basket of beautiful produce from my dear friend Mary Jo’s incredibly lush vegetable garden. The bag was filled with just-picked delights such as rainbow Swiss chard, broccoli greens, Romain … Continue reading Warm Ravioli Salad with Marinated Cheese, Apple, and Tomato
Just in Time for July 4th!
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!
Super-Fast Hummus!
Did you know that the key to creamy, rich hummus is to use peeled chickpeas? Shout out to the innovative team at Melissa’s Produce! Their peeled and steamed chickpeas are a perfect choice. I used them right out of the … Continue reading Super-Fast Hummus!
No One is Born Hating…
“No one is born hating another person because of the color of their skin, or their background, or their religion. People learn to hate, and if they can learn to hate, they can be taught to love, for love comes … Continue reading No One is Born Hating…
Restaurant Quality Steak in Fifteen Minutes
Back in the day, and not that long ago, I contracted with World Market to give monthly cooking demos in their luxurious demo kitchen based in Sunset Park, Brooklyn. I’m not one for self-flattery, but the demos were pretty easy … Continue reading Restaurant Quality Steak in Fifteen Minutes
Pan-DAMN-ic; Looking for the brighter side
The pandemic as a teacher? Sure. A crisis is an opportunity for change? Yes. I’ve always considered myself a realist, tending to see the glass as half empty than full. Some would call that a pessimistic personality, but I’m not … Continue reading Pan-DAMN-ic; Looking for the brighter side
Sourdough Discard, Part 2: The Pasta!
If you’re reading this, that means you’re back in to see how and if my idea for making pasta with sourdough discard worked. I’m happy to report that it did and that it was delicious! Below you’ll see how the … Continue reading Sourdough Discard, Part 2: The Pasta!
Chef Diana Andrews 