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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.

  • Magazine

    Spotlight on Lobster

    The pros showcase this succulent seafood with these four spectacular recipes.

  • Polenta Fries
    Recipe

    Crunchy Polenta Fries with Sriracha Mayo

    Those pre-cooked logs of polenta may not make the most authentic bowl of soft, creamy corn goodness, but they're a great shortcut for crisp-edged polenta fries. This is also a…

  • Recipe

    Quick Marinated Vegetables and Pasta

    Ribbony mafalda pasta captures briny ricotta salata, tangy vegetables, and nutty roasted chickpeas for great flavors in every bite.

  • Recipe

    Chocolate Stout Chili

    The rich, complex flavors of this dish get even better with time. If you can resist the urge to devour the chili the day you make it, you’ll be deliciously…

  • Product

    Great Finds: Egg Piercer

    When preparing the eggs for chashu ramen (or any recipe that uses whole, peeled eggs), we recommend piercing the fat end of the shells before boiling. This yields eggs that…

  • How-To

    How to Make Ramen from Scratch

    Chef Mamie Nishide shares her secrets for this classic Japanese noodle soup.

  • Product

    Great Finds: Magnetic Knife Strip

    When it comes to organizing my knives, once I discovered magnetic knife strips I never turned back. They keep all my knives within easy reach, yet out of the way. I…

  • Product

    Great Finds: The Big Knife

    Even with a ruler and your longest possible knife, it can be difficult to make straight cuts in bar cookies, especially if they're thick or multilayered. Enter American Metalcraft's pizza…

  • Product

    Book Review: Zingerman’s Bakehouse

    Zingerman's Bakehouse By Amy Emberling and Frank Carollo (Chronicle Books; $29.95) For those unfamiliar with this Michiganbased treasure, Zingerman’s began as a deli in Ann Arbor back in 1982. In…

  • Recipe

    Steamed Sea Bass Fillets with Black Sesame Seeds and Scallions

    In this genius cooking method, the fish slowly cooks in a little oil. The steaming comes not from water added to the pan but from the fish’s own juices. While…