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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

    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 Tomato and Basil

    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…