Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.
About Diane Morgan
Diane Morgan is the award-winning author of more than a dozen cookbooks. She was a caterer and chef in Chicago for six years before moving to Portland, OR, where her focus shifted to teaching cooking classes and pursuing food writing. She's now a regular contributor to the Los Angeles Times food section and has also written for Bon Appétit, Fine Cooking, and Cooking Light, among other national publications. Follow Diane Morgan on Google+.
Meyer Lemon Curd
Dec 21, 2010 by
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
Sep 20, 2010 by
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
- 21
Sauteed Brussels Sprouts with Ham and Toasted Pecans
Nov 16, 2009 by
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.
- Quick Glance
- 20 M
- 20 M
- 3
Oyster Stew
Nov 16, 2009 by
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.
- Quick Glance
- 20 M
- 20 M
- 3
Hazelnut and Fresh Herb Popovers
Nov 16, 2009 by
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.
- Quick Glance
- 20 M
- 1 H, 25 M
- 2
Wild Rice with Roasted Chestnuts and Cranberries
Dec 08, 2008 by
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.
- Quick Glance
- 30 M
- 2 H
- 0
Garlic and Herb-Rubbed Crown Roast of Pork
Dec 05, 2008 by
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.
- Quick Glance
- 40 M
- 3 H, 40 M
- 2
Hungry for Comfort Foods
Oct 12, 2008 by
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
Apr 16, 2008 by
Asian chile paste spices up these crabmeat wonton cups. A simple appetizer with minimal ingredients that looks attractive. Perfect for the holidays.
- Quick Glance
- 25 M
- 35 M
- 0