Diana Andrews is a food editor and the test kitchen manager at好的烹饪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.
Peppery cabbage becomes delightfully sweet post roast. Paired with a Thai-inspired dressing, it makes a perfect side for steak and a great base for Spicy Chicken Larb.
Roasting green beans creates caramelized notes that pair well with bright lemon zest. Serve the beans with roasted chicken or seared salmon, or use them in Roasted Green Bean Panzanella.
Tender roasted artichokes and crispy panko add nutty, toasted flavors to a pasta brimming with briny olives and sweet sun-dried tomatoes.
Panko adds crunch to this Italian-inspired side; it pairs well with a seared flaky fish like cod. The artichokes also add flavor and texture to Pasta with Roasted Artichokes, Sun-Dried…
Roasted green beans make this summery salad work well in colder months. On its own, it makes a great vegetarian main dish, but it also serves as a hearty side…
These individual tarts are simple to make using purchased puff pastry. You can prepare them up to the point of baking, freeze them, and then bake one whenever you want…
This spin on pipérade, the chile-laden French Basque dish, includes nutty chickpeas and meltingly creamy mozzarella along with eggs.
Crisp-edged cubes of the Greek cheese halloumi turn this basic arugula salad into something special.
This riff on the classic three-bean salad coaxes an amazing amount of flavor out of canned beans with the addition of pancetta, jalapeño, and garlic.
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