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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

    Golden Turmeric Rice

    Serve this gorgeous, aromatic rice with roast chicken or braised lamb.

  • Recipe

    Charred Shishito Peppers with Sesame

    These peppers are seasoned with gomasio, a Japanese condiment of toasted sesame seeds and salt. Its nutty crunch is the perfect complement to the smoky-sweet peppers. Sprinkle extra gomasio on…

  • Recipe

    Rambutan Mojito

    A simple syrup blended with rambutans gives this cocktail a refreshing fruity flavor. You’ll have enough syrup to make at least eight cocktails, which is a good thing because you’re…

  • Recipe

    Crunchy French Toast with Maple-Bourbon Butter

    French toast with maple syrup is delicious but ordinary. Save it for the kids. This French toast gets dipped in a rich maple batter, coated in crispy cornflakes, and slathered…

  • Recipe

    Maple-Cheddar Twice-Baked Sweet Potatoes

    Maple-candied walnuts play off the sweetness of the potatoes, while sharp Cheddar keeps it balanced.

  • Recipe

    Maple-Wasabi Chicken Wings

    Crushed wasabi peas are a fun, colorful garnish for these sticky-spicy-sweet wings. Look for them in your grocery store’s Asian section.

  • Recipe

    Pasta Shells with Spinach and Cannellini Beans

    Sometimes, all you want for dinner is a soothing dish. This pasta, comfort food at its best, fills the bill.

  • Recipe

    Pasta with Garlicky Raw Tomato Sauce

    Got tomatoes? Then this is the pasta to make. An added bonus: The sauce is "no cook."

  • Recipe

    Lobster Stock

    When you make lobster rolls, don't throw away the lobster shells; they're a great source of flavor and make a delicious stock, which can be used in lobster bisque and…