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Diana Andrews

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

    Fried Shallots

    Canned fried onions are a great topping for salads, main dishes, and sides. They’re a quick purchase at the grocery store, but it’s easy to make your own version at…

  • Recipe

    Grilled Okra with Orange-Shallot Vinaigrette

    This favorite southern vegetable becomes smoky and sweet after a turn on the grill. Serve with grilled rib-eye steaks or grilled fish.

  • Recipe

    Grilled Rib-Eye Steaks with Shallot-Jalapeño-Tomato Butter

    For the compound butter, it’s important to use sun-dried tomatoes that aren’t packed in oil. Otherwise, the butter won’t hold together properly.

  • Recipe

    Marinated Multicooker Ribs with Baby Bok Choy

    Gochujang, a spicy, tangy chile paste from Korea, adds a deep, slightly sweet heat to this marinade. Serve the tender ribs and bok choy with rice, if you like.

  • Product

    Book Review: American Sfoglino

    American Sfoglino: A Master Course in Handmade Pasta by Evan Funke with Katie Parla (Chronicle) In her foreword for American Sfoglino, Nancy Silverton jokes that the author’s forearms sport more…

  • Recipe

    Sheet-Pan Shrimp and Vegetables with Orange Dressing

    Italian flavors add a touch of sophistication to this colorful pan-roasted dinner, which comes together quickly for a great weeknight meal.

  • Recipe

    Shrimp Romesco with Greens

    This dish channels the bold flavors of Spain, where shrimp are much loved. You’ll have leftover romesco sauce; try it on toast, eggs, grains, or pasta. Store the extra sauce…

  • Recipe

    Shrimp Pad Thai

    Sour, salty, and sweet are perfectly balanced in this classic Thai noodle dish. Add to that luscious tofu and tender shrimp, and you’ve got a real crowd pleaser.

  • roasted lemon tart
    Magazine

    How to Make and Cook with Roasted Lemons

    A simple technique brings out rich sweetness and imparts caramelized complexity to the flavor of the lemon.

  • roasted lemon tart
    Recipe

    Roasted Lemon Tart

    The roasted lemon adds intense color and mellow, smooth flavor to the lemon curd filling in this dessert.

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