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Diane Morgan

Diane Morgan
Did you know?

Diane Morgan is the James Beard award-winning author of Roots: The Definitive Compendium with more than 225 Recipes

Diane Morgan
Diane's Featured Recipe
Neapolitan Pizza Dough

Click here for recipe

Diane Morgan is a cookbook author, freelance food writer, culinary instructor, and restaurant consultant. She is the author of 17 cookbooks, including her newest book, Roots: The Definitive Compendium with more than 225 Recipes. Roots won the prestigious James Beard award for vegetable focused and vegetarian cookbooks, in addition to a IACP Cookbook Award in the single subject category. The New York Times, Washington Post, Chicago Tribune, among others named Roots one of the top cookbooks of the year.

 

Her other cookbooks include: Skinny DipsThe Christmas Table, The New Thanksgiving Table, Grill Every Day, Salmon, Pizza, Delicious Dips, The Thanksgiving Table, Midnight Munchies, Cooking For The Week, The Basic Gourmet, The Basic Gourmet Entertains, and Dressed To Grill: Savvy Recipes for Girls who Play with Fire, all from Chronicle Books. In addition, Diane has a cookbook, Gifts Cooks Love, written in conjunction with Sur La Table and published by Andrews McMeel. 

 

She has been involved in the world of food for more than 30 years. She spent six years in Chicago as a caterer and chef for an executive dining room. Leaving behind Chicago’s blustery, frigid winters, Diane moved to the Pacific Northwest, settling in Portland, Oregon. Her focus shifted to teaching cooking classes and pursuing a career in food writing. Her first cookbook, Entertaining People: Menus from a Pacific Northwest Cooking School won an IACP/Seagrams cookbook award and was followed by Very Entertaining: Menus for Special Occasions.

 

Diane’s holiday cookbook, The Christmas Table, was featured in Oprah’s “O” magazine with six-pages of glorious photographs highlighting food gifts from the kitchen, all created by Diane. Better Homes & Gardens featured six recipes from The Christmas Table in a beautifully illustrated article. Her decadent recipe for Hot Chocolate Fudge Cakes was on the cover of December 2008’s issue of Cooking Light magazine. 

 

Diane has been a regular contributor to the Los Angeles Times food section and has written for Bon AppétitFine CookingCooking LightClean EatingThe Oregonian, and Edible Portland. She has appeared on the Today ShowABC World News NowCBS Early ShowThe Food NetworkSmart Solutions on HGTV, Seasonings on PBS, and Good Day Oregon. In addition, for the past two years, Diane has consulted on the core menu, promotional seasonal menus and recipes for a Northwest chain of family dining restaurants. Her website is: www.dianemorgancooks.com.


Latest Recipes

Fresh Fava Bean Dip

Fava beans, when in season during the spring and summer months, can be a fantastic main ingredient for a cool and refreshing dip to serve to company at a picnic or lunch or dinner event. They are readily available at many farmer's markets or even at your local grocery store. The nice thing about this dip is it can be prepared up to a couple days ahead of time and refrigerated until 45 minutes before your gathering. You just take it out of the fridge to warm to room temperature. After boiling up the beans and shedding their skins you pop them into a food processor with some lemon and garlic and you wind up with an original dip your guests will enjoy.

(1 Votes)

Salmon Stock

Salmon is a great source of many vitamins and minerals, including vitamin D - and on top of that, it's delicious. This Salmon Stock recipe is a method of cooking salmon that might be a little different than your typical salmon recipe, but it's a great way to use the head of the fish which might otherwise go to waste. Fish stock makes a wonderful base for many soups and stews, and you can typically buy the salmon scraps you need for this recipe for a much lower price than the rest of the salmon.

(1 Votes)

Neapolitan Pizza Dough

This is Roberto Caporuscio’s recipe for Neapolitan pizza dough. Diane worked side by side with Roberto, learning the finer points of maki...

(1 Votes)

Tomato, Buffalo Mozzarella, Olive Oil, Basil, and Cherry Tomato Pizza

In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito ...

(1 Votes)

Simple Pizza Sauce

As you can see from the ingredient list, everything about this recipe depends on the quality of the tomatoes. The preferred tomatoes, fro...

(1 Votes)

Four-Seasons Pizza with Artichokes, Tomatoes, Mushrooms, and Prosciutto

With tomatoes and fresh mozzarella as the customary backdrop, this pizza has a melding of flavors that represent each season. The tomatoe...

(1 Votes)

New York-Style Pizza Dough

You’ll find this dough to be a little wetter and tackier to work with than some of the others in the book Learning to work with a slightl...

(1 Votes)

New York-Style Pizza Sauce

Store-bought “pizza sauce” tends to be over-sweetened, gummy, and lacking the flavor hit of fresh herbs. Take a few minutes and make your...

(1 Votes)

Chicago-Style Deep-Dish Pizza Dough

Ever since Diane tasted her first deep-dish in 1978 at Pizzeria Uno in Chicago, she set herself the goal of figuring out the recipe for t...

(1 Votes)

Deep-Dish Pizza with Sausage, Garlic, and Mozzarella

Ideally, buy top-quality Italian pork sausages from a meat market that makes their own sausages; or buy packaged sausages that contain no...

(1 Votes)

Slow-Simmered Tomato Sauce for Deep-Dish Pizza

There are lots of versions of tomato sauce used to make Chicago-style deep-dish pizza. Some pizzerias use cooked sauces, some make simple...

(1 Votes)

Pizza Dough for Grilled Pizza

Diane has been using this dough recipe for years when making grilled pizza; it’s adapted from Alice Waters’s cookbook, Chez Panisse Pasta...

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Grilled Pizza with Smoked Salmon, Red Onion, and Chive Creme Fraîche

Perfect for casual summer parties, a pizza on the grill is something everyone enjoys watching. This pizza also makes a great appetizer, c...

(1 Votes)

Grilled Pizza with Fig Jam, Prosciutto, Blue Cheese, and Arugula

Inspired by a main-course salad that combined grilled figs with slivers of prosciutto and blue cheese on a bed of arugula, Diane came up ...

(1 Votes)

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

I told my dear friend and colleague Cathy Whims, co-owner of Portland’s renowned restaurant Nostrana, that I was “stealing her recipe” a...

(1 Votes)

The Big Beef Burger Stuffed with Blue Cheese

A grill book, especially one geared toward weeknight meals, wouldn’t be complete without burger recipes, For blue cheese lovers, nothing...

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Southeast Asian Pork Satay

It takes only a minute to toss all the marinade ingredients for this fabulous pork satay into a food processor. But if you want to plan ...

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Chili-Rubbed Pork Tenderloin with Nectarine Salsa

This colorful, boldly spiced summertime salsa is a good match for the smoky flavors of grilled pork. Pick nectarines that are juicy and ...

(1 Votes)

Grill Every Day Spice Rub

This is my favorite big-flavored spice blend, guaranteed to ignite great taste when rubbed on shrimp, scallops, chicken, beef, lamb, buf...

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Shrimp and Pineapple Skewers with Garlic and Cilantro Drizzle

These colorful, easy-to-prepare shrimp skewers make a delightful main course. The garlic and cilantro drizzle slicks the shrimp and pine...

(1 Votes)

Chicken Breasts with Tarragon-Mustard Paste

This is my no-brainer weeknight grilled chicken meal. I use this same mustard paste on chicken thighs and wings. Whisk together the must...

(1 Votes)

Skewered Chicken Tenders Basted with Pesto Oil

Whether you have garden-fresh basil and make your own pesto or buy basil pesto at the grocery store, these chicken skewers will be quick...

(1 Votes)

Cherry Tomato Skewers with Fresh Basil

When I was developing a recipe for quick-grilled ratatouille. I tasted one of the cherry tomatoes hot off the grill and decided that ske...

(1 Votes)

Grilled Polenta with Sweet Red Peppers and Onion Wedges

It wasn't until I started writing this book that I tried precooked polenta sold in tubes. Even though I'd noticed it in the refrigerated...

(1 Votes)

Vermont Farmhouse Cheddar Cheese Straws

It’s the spicy and sharp flavor of traditionally made farmhouse Cheddars that delivers the deep, rich taste of these crisp cheese straws....

(1 Votes)

Oyster Stew

Oysters, along with clams and lobsters, have been harvested and relished by Native Americans along the Atlantic coast from very early tim...

(1 Votes)

Salmon Tartare

Serve salmon tartare as an elegant appetizer or first course. Have the tartare take center stage on an oversized plate with an artful flo...

(1 Votes)

Maple-Glazed Roast Turkey with Applejack Giblet Gravy

This burnished, maple-glazed roast turkey combines all the luscious fall flavors of New England-crisp apples, pure maple syrup, and, in t...

(1 Votes)

Spicy Corn Stew with Chunks of Salmon

This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper. Add a salad if you like, but the stew...

(1 Votes)

Sourdough Stuffing with Roasted Chestnuts and Apples

Whether you make this as stuffing and fill the cavity of the turkey before roasting or do as I do and bake it separately as dressing, the...

(1 Votes)

Rice Noodle Soup with Salmon, Baby Bok Choy, and Shiitake Mushrooms

Think of this as a salmon pho, the Vietnamese equivalent of comforting and hearty noodle soup usually made with beef. I’ve skipped a few ...

(1 Votes)

New England Bread Stuffing with Bell’s Seasoning

For New Englanders, reaching in the cupboard for Bell’s Seasoning, in the bright yellow box with the blue turkey on the front, is synonym...

(1 Votes)

Risotto with Salmon, Lemon, Fresh Herbs, and Ricotta Salata

Fresh herbs, a touch of lemon, and a sprinkling of ricotta salata cheese enhance the delicate flavor of salmon, making this dish not only...

(1 Votes)

Apple Cider and Ginger Brine

Please read the headnote for the Juniper Brine for information regarding Diamond Crystal brand salt. I especially like to use this brine ...

(1 Votes)

Applejack Giblet Gravy

A touch of Applejack spikes the flavor of this gravy, adding a subtle hint of the fermented and distilled, tree-ripened apples. It’s a te...

(1 Votes)

Blackening Spice

This it is a boon to the cook’s pantry. Use it on seafood such as red snapper, swordfish, catfish, shrimp, and scallops. This mixture is ...

(1 Votes)

Juniper-Brined Roast Turkey

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farme...

(1 Votes)

Shaved Fennel, Lemon, and Arugula Salad, with Pan-Seared Salmon

I’ve paired salmon and fennel several times in this book and there is a reason for it: they make a gorgeous marriage of taste, texture, a...

(1 Votes)

Hickory Grill-Roasted Turkey

Grill-roasting a turkey is a guaranteed show-stopping, big-flavored way to cook a turkey, and the hickory-smoked turkey leftovers are div...

(1 Votes)

Asian Noodle Salad with Sesame-Crusted Salmon

Sesame–crusted salmon, slow-roasted to perfection, pairs beautifully with this Asian noodle salad. Coating the salmon with a mixture of b...

(1 Votes)

Juniper Brine

There are two reasons I am very specific about the salt called for in this recipe. First, I want to use a salt that is 100 percent sodium...

(1 Votes)

Slow–Roasted Salmon with Parsley–Garlic Sauce on a Bed of Mashed Potatoes

Simply gorgeous on the plate, a glistening fillet of salmon sits atop a mound of buttery mashed potatoes surrounded by an emerald green h...

(1 Votes)

Two Methods for Brining

I offer two methods for brining: One for the cook who has either a second refrigerator or the room to take 1 or 2 shelves out of the refr...

(1 Votes)

Grilled Salmon Brochettes with Mango—Orange— Habanero Mojo

One look and one taste of this entrée and you know you’ve made a winner. An herb, garlic, and ginger marinade slicks the salmon, making e...

(1 Votes)

Turkey Stock for Gravy

This is the simplest way i know to make a rich turkey stock, utilizing the turkey neck, tail, gizzard, and heart found inside the neck ca...

(1 Votes)

Chanterelle Mushroom Gravy

This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cr...

(1 Votes)

After-Thanksgiving Turkey Stock

When it is time to clean up and put leftovers away after Thanksgiving dinner, my husband assigns himself the task of “dealing with the tu...

(1 Votes)

Honey and Allspice Brine

Please read the headnote for the Juniper Brine for information regarding Diamond Crystal brand salt. This brine works wonderfully with ei...

(1 Votes)

Roast Turkey with Vidalia Cream Gravy

My husband had never been a fan of white turkey meat until he tasted this gravy. I couldn’t believe my eyes when I saw him take a second ...

(1 Votes)

Southern-Style Biscuits

The lightest, loftiest, and most tender biscuits are always made with Southern flour, such as White Lily or Martha White brands, which ar...

(1 Votes)

Vidalia Cream Gravy

This creamy, sweet onion gravy reminds me of the pan gravy often served with fried chicken and biscuits—but a bit more refined.

(1 Votes)

Molasses Gingerbread Cake with Whipped Cream

According to The New England Yankee Cook Book, written by Imogene Wolcott and published in 1939, more gingerbread is eaten in New England...

(1 Votes)

New England Iron-Skillet Succotash

The Narragansett ate succotash of corn and beans cooked in bear fat. They called it “misickquatash.” It has evolved over the years into a...

(1 Votes)

Chicken Stock

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Spinach, Pear, and Shaved Parmesan Salad

A spinach salad, especially one with ripe fall pears, is a welcome addition to the Thanksgiving table. The salad can be served in a large...

(1 Votes)

Brined Turkey

Trust me here—you will never again complain, nor hear complaints, about dry breast meat if you take this easy first step in the preparati...

(1 Votes)

Barbecued Turkey

There are lots of great reasons to barbecue a turkey. If you are a one-oven household, barbecuing your Thanksgiving bird is the best way ...

(1 Votes)

Classic Roast Turkey with Juniper Brine

This picture-perfect turkey will make a beautiful centerpiece for your Thanksgiving table. The skin will be crisp and golden hued, the me...

(1 Votes)

Roast Turkey Breast for a Small Gathering

Roasting a turkey breast is an easy and practical solution for a small Thanksgiving gathering. It’s quick to roast, makes a lovely presen...

(1 Votes)

Spaghetti Squash with Zucchini, Garlic, and Tomato Sauce

Spaghetti squash is a watermelon-shaped winter squash with a creamy yellow shell. When cooked, the nutty flavored, golden yellow flesh se...

(1 Votes)

Oyster and Cracked-Pepper Corn Bread Stuffing

Not everyone grew up eating corn bread and oyster stuffing. I certainly didn’t—but I love it now. Near Chesapeake Bay and in the coastal ...

(1 Votes)

Carrot Pudding

Here is one vegetable dish that doesn’t need any last minute attention from the busy Thanksgiving cook—and that’s a blessing! The carrots...

(1 Votes)

Cranberry-Orange Relish with Mint

This is my mother’s recipe, to which I have added fresh mint. One of my jobs on Thanksgiving morning was to hold the bowl under the hand-...

(1 Votes)

Bosc Pear and Toasted Hazelnut Tart

A tart makes such a pretty presentation on a dessert table, especially this one, which has slices of caramelized pears on top. The skin o...

(1 Votes)

Turkey Potpie with a Biscuit Crust

My grandmother used to make chicken potpies. Her turquoise, Formica-topped kitchen table would get a dusting of flour before she turned o...

(1 Votes)

Turkey Stock

When it is time to clean up and put leftovers away after Thanksgiving dinner, my husband assigns himself the task of “dealing with the tu...

(1 Votes)

Indian Tomato-Eggplant Dip

Friends couldn’t stop eating this dip when I served 4 with cocktails before a dinner party. I have to agree—it is completely addictive. T...

(1 Votes)

Svelte Green Goddess Dip

Those of you with an herb garden will find this summertime dip easy to make—the recipe turns a bundle of fresh-clipped herbs into a delic...

(1 Votes)

Tomatillo Guacamole

Tomatillos, also called Mexican green tomatoes, belong to the nightshade family. They resemble small green tomatoes except that the tomat...

(1 Votes)

Edamame Tofu Dip

I almost always have a bag of frozen shelled edamame in my freezer. Here I purée them for a creamy, fresh, protein-packed dip speckled wi...

(1 Votes)

Three-Cheese Pepperoncini Dip

Make this dip for a potluck or a casual event-backyard party, tailgating party, sports get-together-where there is a lot of grazing rathe...

(1 Votes)

Chorizo Chile Con Queso Lite

This dip is packed with chunks of spicy-hot chorizo, punctuated with fire-roasted chiles, and speckled with bits of fresh tomato. The che...

(1 Votes)

Date & Blue Cheese Ball

Cheese balls were all the rage in the 1970s, an easy, tasty, fab party food for any occasion. What’s old is now retro-chic—this lightened...

(1 Votes)

White Bean Dip with Garlic Scapes

Garlic scapes, a farmers’ market shopper’s delight, are the curled flower stalks that shoot up from the garlic bulb. Growers cut them off...

(1 Votes)

Baked Crab Dip

Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without mask...

(1 Votes)
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