Diana Andrews is a food editor and the test kitchen manager atFine 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.
Faux noodles are popular for those on gluten-free diets and are just a fun way to eat your veggies.
These peppers are seasoned with gomasio, a Japanese condiment of toasted sesame seeds and salt. Its nutty crunch is the perfect complement to the smoky-sweet peppers. Sprinkle extra gomasio on…
A simple syrup blended with rambutans gives this cocktail a refreshing fruity flavor. You’ll have enough syrup to make at least eight cocktails, which is a good thing because you’re…
French toast with maple syrup is delicious but ordinary. Save it for the kids. This French toast gets dipped in a rich maple batter, coated in crispy cornflakes, and slathered…
Maple-candied核桃play off the sweetness of the potatoes, while sharp Cheddar keeps it balanced.
Crushed wasabi peas are a fun, colorful garnish for these sticky-spicy-sweet wings. Look for them in your grocery store’s Asian section.
Sometimes, all you want for dinner is a soothing dish. This pasta, comfort food at its best, fills the bill.
Got tomatoes? Then this is the pasta to make. An added bonus: The sauce is "no cook."
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…
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