About Diane Morgan

Meyer Lemon Curd

You may think you’re going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you’ll be lapping it up straight from the jar.

• Quick Glance
• 15 M
• 25 M
• 22

Svelte Green Goddess Dip

This evocatively named dip isn’t the same as the one of yore. It’s got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

• Quick Glance
• 15 M
• 15 M
• 15

Sauteed Brussels Sprouts with Ham and Toasted Pecans

When thinly sliced and sauteed with ham and pecans, these little cabbages just don’t seem like their usual selves. We dare you to pass them off as something other than Brussels sprouts.

Oyster Stew

This oyster stew is spilling over with fresh, plump oysters. The rich broth is made with both milk and cream. This is a great Thanksgiving and Christmas starter.

Hazelnut and Fresh Herb Popovers

Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. Making these popovers is easy because the batter is made ahead then baked off right before dinner.

Wild Rice with Roasted Chestnuts and Cranberries

This Christmas and Thanksgiving dish of wild rice is combined with freshly roasted chestnuts, cranberries, and apricots then baked in the oven. The sweet and savory notes hit just the right spot with guests.

Garlic and Herb-Rubbed Crown Roast of Pork

This Christmas crown roast of pork is brined then rubbed with garlic and herbs then oven-roasted. The center of the crown roast is filled with wild rice.

Hungry for Comfort Foods

Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.

Spicy Crab in Wonton Cups

Asian chile paste spices up these crabmeat wonton cups. A simple appetizer with minimal ingredients that looks attractive. Perfect for the holidays.