About Diana Henry

Diana Henry

Diana Henry was named “Cookery Writer of the Year” by the UK’s Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph. She’s the author of Crazy Water, Pickled LemonsCook SimplePlenty, and most recently, Salt Sugar Smoke. She also writes for several UK magazines, including Country Living, Delicious, and House & Garden. Henry lives in London with her partner and children.@dianahenryfood

Wine-soaked autumn pudding in a white bowl with wine dripping down the side topped with a white plate and a bottle of whiskey.

Wine-Soaked Autumn Pudding

An autumnal take on the classic British summer pudding, melding booze and berries and apples and plums to really quite a lovely effect.

A glass bowl filled with a poached nectarine half and raspberries with a spoon on the side.

Poached Nectarines

A stunningly chic summer dessert with a taste that belies its ease of prep. We promise, we won’t tell if you don’t.

Two blue glass plates with scoops of Turkish coffee ice cream, and a spoon

Turkish Coffee Ice Cream

Folks are saying this is the simplest ice cream recipe they’ve ever made. They’re also calling it the most satisfying.

Two spoons with homemade harissa on them on a cracked enamel surface.

Homemade Harissa

In the words of one of our recipe testers, “If this sauce is what Moroccan food is all about, then I’m all in.” Us, too.

A partial slice of red wine chocolate cake on a plate with a fork resting beside the cake.

Red Wine Chocolate Cake

We’re sorta surprised you’re still reading this rather than clicking on the title given how compelling the ingredients in the title are…

A bucket of maple syrup in the snow with streaks of maple syrup snow nearby

Maple Syrup Snow

Indulge your inner Laura Ingalls Wilder with this charming caramel-like candy made by drizzling maple syrup onto fresh snow. Its provenance may be outdated but its appeal transcends time.

A white bowl filled with lentil soup and topped with fried chiles, greek yogurt, and cilantro

Moroccan Lentil Soup

“Amazing.” “Wonderful.” “Warm satisfaction.” “Won the make-it-again award.” “Easy.” “Quick.” That’s what we’re hearing about this luxuriously satiating soup.

A decorative plate with two slices of roast pork and three bunches of pickled grapes.

Pickled Grapes

One taste of these sweetly sour lovelies and we assure you, you’ll be convinced that yes, your fall table does, indeed, need pickled grapes.