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 Appétit, Fine Cooking, and Cooking Light, among other national publications. @dianemorgancooks

Salmon Summer Rolls

Salmon Summer Rolls

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Swapping out the traditional pork and shrimp for salmon makes a simple, stunning, super impressive upgrade to classic Vietnamese summer rolls.

  • Quick Glance
  • 1 H
  • 1 H
  • 2
Salmon

How to Buy Salmon

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It can be confounding as you stand at the seafood counter confronted by little signs with confusing and misleading marketing terms. Here’s how to shop with confidence.

Lemon Horseradish Butter

Lemon Horseradish Butter

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

  • 15 M
  • 15 M
  • 2
Bowl of yellow lemon curd, whisk, stick of butter, egg shells, halved lemons

Meyer Lemon Curd

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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.

  • 15 M
  • 25 M
  • 27
Low-Calore Green Goddess Dip

Svelte Green Goddess Dip

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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
Oyster Stew

Oyster Stew

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This oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.

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

Hazelnut and Fresh Herb Popovers

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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, Roasted Chestnuts, Cranberries

Wild Rice, Roasted Chestnuts, and Cranberries

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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
  • 1 H, 15 M
  • 3 H
  • 2
Garlic-Herb Pork Crown Roast

Garlic and Herb Pork Crown Roast

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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
  • 4
Hot Beef Borscht

Hot Beef Borscht

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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
  • 25 M
  • 1 H, 15 M
  • 1
Spicy Crab in Wonton Cups

Spicy Crab in Wonton Cups

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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