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Diana Andrews

Diana Andrews is a food editor and the test kitchen manager at Fine Cooking Magazine. In addition to developing original recipes for the magazine and many of its partners, she tests and adapts all recipes from our WGBH television show, Moveable Feast with Fine Cooking. Prior to working at the magazine, she worked at Dressing Room and Park Avenue Seasonal restaurants, and the James Beard Foundation. She is a graduate of the Institute of Culinary Education and is a certified food safety manager.

  • Recipe

    Turkey and Spinach Hand Pies

    These turnover-like pastries make a nice lunch paired with a green salad. Or enjoy them for a casual weeknight dinner.

  • Recipe

    Turkey, Escarole, and White Bean Soup with Cheesy Croutons

    A cross between white bean soup and French onion soup, a bowl makes a hearty meal.

  • Recipe

    Turkey and Ricotta Stuffed Shells

    This take on classic stuffed shells features diced turkey in place of ground meat. Pine nuts, currants, and arugula add a crunchy-sweet-peppery burst in every bite.

  • Recipe

    Korean-Style Grilled Marinated Short Ribs

    Grilled marinated short ribs (kalbi) are one of the most popular dishes at a Korean barbecue. Asian pears  are a common addition to this style of marinade; they add a…

  • Recipe

    Lime Leaf Pico de Gallo

    Lime leaves have a strong citrus flavor, so a little goes a long way. Serve with an assortment of favorite chips like tortilla, taro, plantain, and potato.

  • Recipe

    Sake-Marinated Rib-Eye Steak

    Beef lends itself to all types of marinades, but this complex sake-based one adds sweet overtones to grilled steak.

  • Recipe

    Spicy Ground Lamb Kebabs with Onions and Peppers

    Reminiscent of the Turkish meatballs called köfte, ground lamb gets wrapped around a skewer (an easy step) and grilled to juicy perfection. Served on flatbread with grilled vegetables and a…

  • Recipe

    Grilled Endive with Gorgonzola and Pecans

    This appetizer hits all the right notes: charred yet fresh, with a hint of bitter tempered by sweet, and creamy with just the right amount of crunch. Make sure your…

  • Recipe

    Sake-Steamed Mussels

    For a change from white wine-steamed mussels, make sake the base of an Asian-inspired broth. Serve with crusty or toasted bread to mop up the sauce.

  • Recipe

    Black Rice and Pistachio Salad

    Pistachios underscore the subtle sweetness of black rice. Known as “forbidden” rice because it was originally reserved for the emperors of ancient China, black rice has a tender, slightly chewy…