It’s peach truck season! We wait 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 on the … 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
In case you didn’t know, I’m on TikTok as @ChefDianaAndrews! It’s mostly Chef Quick Tips from my time in the culinary test kitchen and professional recipe development. Stop by my TikTok profile for a visit and comment on this post … Continue reading Chef Diana’s Quick Tips on TikTok
Hi Everybody, I’m thrilled to be partnering with San Marzano to share this incredible opportunity for you to win a dinner prepared with delicious #ILoveSanMarzanoDOP tomatoes at a local restaurant valued at $250. Time for a teaching moment. Did you … Continue reading I ❤ San Marzano DOP Contest Spring 2021
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’m so happy to announce the winner of the “I ❤ San Marzano DOP Tomatoes” recipe contest! Joan Velush’s Tomato, White Bean Soup with Rosemary recipe really “crushed” the competition (yes, the recipe uses crushed tomatoes)! Congratulations to Joan and … Continue reading The Winner!
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
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 my virtual cooking classes that 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. … 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