The Meaning of the Word “SIGNIFICANT”
Our first chef instructor was a man of clear distinction and significance. His list of accolades, accomplishments and credentials was longer than the length of my right arm (which is significantly...
View ArticleFrom Corporate to Kitchen
Read my latest blog on DICED; the official blog of The Institute of Culinary Education – click on the logo image or the link below! http://blog.iceculinary.com/DianaAndrewsPost While you’re there,...
View ArticlePart Two of DICED Blog!
Read part two of my blog on DICED; the official blog of The Institute of Culinary Education This blog sums up the culinary school experience in the voice of its graduating class. Click on the logo...
View ArticleAn Outstanding Culinary Career!
An Outstanding Culinary Career! Read my interview with Susan Stockton, Senior Vice President, Culinary Production at Food Network on DICED, the official blog of The Institute of Culinary Education....
View ArticleA Moveable Feast
No, not Hemingway’s Moveable Feast, but a food moveable feast! I’ve had the great opportunity to be on the recipe developing side of Moveable Feast for Fine Cooking Magazine. The PBS special has been...
View ArticleAbout Chef Diana and Between the Tines
The BetweentheTines.com website has just been updated to better describe and present the culinary services and offerings of Chef Diana Andrews, and her fabulous food blog “Between the Tines” (BTT). The...
View ArticleSunday Dinner & Ice Box Cookies
Last Sunday, we were invited to our good friend’s Ken & Nana’s home for dinner. What a beautifully warm day it turned out to be. Do you remember? After a long and miserable winter, Mother Nature...
View ArticleTest Kitchen; Black Garlic
Originating in Korea, black garlic has been generating quite a buzz in American kitchens lately. Black garlic is created through a process of fermentation combined with high heat over a long period of...
View ArticleAs Seen in Fine Cooking Magazine (My Recipe)
I’m really happy to announce that I’ve been published in Fine Cooking Magazine. The most current issue, August/September 2014, is available right now on newsstands and in most fine food markets. My...
View ArticleNo Beefs About Australian Grass-Fed Beef!
One of my most recent freelance assignments for Fine Cooking Magazine was to test Australian grass fed beef. Fine Cooking provided the guidelines based on previously tested and approved recipes from...
View ArticleWhat Would You Do?
Food for thought, and a question I ask myself quite often these days. What would I do if I knew I could not fail? Just one small thing, which would hopefully create a domino effect and lead to greater...
View ArticleThank You, Hilda!
I’m proud of the fact that I grew up in a racially diverse neighborhood. Like it or not, we all lived side by side, for better or for worse. Name an ethnicity, and we pretty much had it covered. From …
View ArticleLobster Love!!!
Fresh, sweet lobster reminds me of summer vacations with my family in Maine. The memories are still so vivid that if I close my eyes, I can almost smell the briny ocean as we drove to the lobster...
View ArticleMission Chinese
It was probably the very first time we agreed 100% about where to have dinner last Saturday night. Hands down, no hesitation, we all voted for Chef Danny Bowien’s Mission Chinese on the lower east side...
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