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. @dianemorgancooks

A glass of homemade ginger ale with ice and a lime wedge, and a gar of ginger syrup in the background.

Homemade Ginger Ale

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Full of natural ingredients that pack a wallop of intense, true-to-life ginger flavor, this brilliant hack for making real ginger ale will make you a convert.

  • Quick Glance
  • 20 M
  • 2 H
  • 0
A light-blue gravy boat filled with svelte 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.

  • (2)
  • 15 M
  • 15 M
  • 7
A log of lemon horseradish butter with three slices cut from in on a piece of wax paper with a knife beside it.

Lemon Horseradish Butter

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

  • (1)
  • 15 M
  • 15 M
  • 2
A white bowl of wild rice, roasted chestnuts, and cranberries with a gold spoon resting inside.

Wild Rice with Roasted Chestnuts and Cranberries

updated posted 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.

  • (2)
  • 1 H, 15 M
  • 3 H
  • 4
Four salmon summer rolls on a metal sheet with a piece of scallion and a bowl of dipping sauce.

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.

  • (1)
  • 1 H
  • 1 H
  • 2
A raw salmon fillet.

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.

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.

  • (7)
  • 15 M
  • 25 M
  • 29
A ceramic bowl filled with oyster stew with several oysters in the center and a spoon resting beside the bowl.

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.

  • (2)
  • 20 M
  • 20 M
  • 5
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
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