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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.

  • Orange-Miso Roasted Long Beans
    Recipe

    Roasted Long Beans with Orange-Miso Butter

    Orange juice, miso, and butter infuse long beans with a sweet and nutty flavor.

  • Marinated Green Beans and Baby Corn
    Recipe

    Quick-Marinated Green Beans and Baby Corn

    Marinating green beans for just a short time at room temperature fills them with loads of great flavor. If you can’t find sambal oelek, use Sriracha instead.

  • Tropical Fruit Salad
    Recipe

    Spicy Tropical Fruit Salad

    This sweet-and-spicy salad is a perfect way to wake up palates for a winter brunch or breakfast.

  • Steel-Cut Oatmeal with Caramelized Apples
    Recipe

    Steel-Cut Oatmeal with Caramelized Apples

    Making oatmeal in a multicooker—a multipurpose electric pressure cooker—lets you keep it warm without overcooking it, perfect for feeding houseguests waking up at different times. If you don’t have one,…

  • Potato Pancetta Turnover
    Recipe

    Sweet Onion, Gruyère, Pancetta, and Potato Turnover

    Puff pastry always feels special. Here, it’s paired with potato and pancetta for a breakfast turnover that will turn heads. You can assemble the pastry the night before and bake…

  • Kourabiedes Cookies
    Recipe

    Kourabiedes

    I used to make these Greek melt-in-your-mouth cookies with my father every holiday season. You can use regular toasted almonds as he did, but I love the sweeter, more delicate…

  • Recipe

    Baingan Bharta

    In this spicy, smoky dish from the Punjab region of India, eggplant is cooked until silky and tender, and then mixed with aromatics and spices. You can find ghee and…

  • Pasta with Broccoli
    Recipe

    Pasta with Broccoli, Sun-Dried Tomatoes, and Olives

    This colorful pasta comes together in minutes, and its bold flavors make this healthful dish a winner.

  • 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…