About Diane Morgan

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 AppétitFine Cooking, and Cooking Light, among other national publications.

Lemon Horseradish Butter Recipe

Lemon Horseradish Butter

Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.

  • Quick Glance
  • 15 M
  • 15 M
  • 0
Meyer Lemon Curd

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
  • 21
Low-Calore Green Goddess Dip

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
  • 7
Brussels Sprouts with Ham and Pecans Recipe

Sauteed Brussels Sprouts with Ham and Toasted Pecans

These little cabbages just don’t seem like their usual selves, not when thinly sliced and sautéed like they are here.

  • Quick Glance
  • 20 M
  • 20 M
  • 2
Oyster Stew Recipe

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.

  • Quick Glance
  • 20 M
  • 20 M
  • 3
Hazelnut and Fresh Herb Popovers

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.

  • Quick Glance
  • 20 M
  • 1 H, 25 M
  • 0
Wild Rice with Roasted Chestnuts and Cranberries Recipe

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.

  • Quick Glance
  • 30 M
  • 2 H
  • 2
Garlic and Herb-Rubbed Pork Crown Roast Recipe

Garlic and Herb-Rubbed Pork Crown Roast

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
Hot Beef Borscht

Hot Beef Borscht

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.

  • Quick Glance
  • 1
Spicy Crab in Wonton Cups Recipe

Spicy Crab in Wonton Cups

A wee finger food with a wallop of vibrant flavors, these pretty little passed hors d’oeuvres are perfect for parties.

  • Quick Glance
  • 25 M
  • 35 M
  • 0
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