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!
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
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 half empty than full. Some would call that a pessimistic personality, but I’m not entirely … Continue reading Pan-DAMN-ic; Looking for the brighter side
By now, I’m certain you all know how to wash your hands properly. By now, I bet your hands look as bad as mine, which means really dry because, in my profession, I can honestly say that when I’m working, … Continue reading Food as Meditation, Part 1
When I develop recipes professionally, my philosophy is pretty straightforward: use few ingredients, keep it simple, and deliver big flavors. In this spicy, smoky dish from the Punjab region of India, eggplant, onion, and tomatoes are broiled until silky and … Continue reading Sheet Pan Broiling + Easy Weeknight Meals = Big Flavors
It was probably the very first time we agreed 100% about where to have dinner last Saturday night. Hands down, no hesitation, we all voted for Chef Danny Bowien’s Mission Chinese on the lower east side in New York City. … Continue reading Mission Chinese
This past Friday, my daughter and I had some free time on our hands as we drove to the train, which would whisk her back to the hustle and bustle of New York City. In Darien, CT, we happened to … Continue reading A Pair of Pants & A Silver Palate
Originating in Korea, black garlic has been generating quite a buzz in American kitchens lately. Black garlic is created through a process of fermentation combined with high heat over a long period of time resulting in rich, amazingly black cloves. … Continue reading Test Kitchen: Black Garlic
Chef Diana Andrews 