A romantic Valentine’s Day menu plan from Chef Diane Brown Language is rich and decadent in romance novels, a certain way to arouse the reader and create a fantasy world. In fact, when I looked at the most frequently used words in the average romance novel, the top five were need, want, pleasure, mouth and […]
Author Archive for: Diane Brown Savahge
You are here: Home / Diane Brown
About Diane Brown
Diane Brown is the author of The Seduction Cookbook: Culinary Creations For Lovers, (Innova Publishing 2005). Diane is a personal chef as well as a freelance food writer. Her work is published in magazines including Bon Appetit, Gourmet, Sunset, Veggie Life, Chile Pepper and Wine Enthusiast. She has demonstrated her aphrodisiac cooking secrets on radio and television. And her appearances include cooking with the late Dick Clark and Danny Bonaduce on “The Other Half;” appearing on Fox News “Ask the Expert;” and giving Valentine’s Day tips to Leeza Gibbons on “Leeza at Night.” You can also find her in Los Angeles teaching aphrodisiac cooking classes for couples in venues such as Sur La Table and Chef’s Inc. She is a graduate of the professional cooking series from the New School. And she has worked in corporate restaurant kitchens as a senior manager and trainer.
DISCOVER FAMILY FARM BOX
Diane’s current book project spotlights fun and festive parties for two. These are the kind of parties she loves to throw for her husband, a Hollywood stuntman. She’d love to hear from you about your favorite party ideas. You can contact her at her blog and website Family Farm Box, http://www.familyfarmbox.com.
Entries by Diane Brown
Stirring up passion with this menu and Valentine’s Day recipes from Diane Brown This menu features three of my favorite Valentine’s Day recipes. I’ve written each of the recipes to serve two, since they’re designed for a night of seduction. However, I think they’re the kind of recipes you’ll want to add to your regular […]
Cauliflower rice and beans? This play on rice and black beans offers all the traditional flavors of tomato and spice. The only difference is that the rice isn’t rice, it is cauliflower rice. Ricing cauliflower is a great way to add nutrition to your meal while cutting some of the “white” carbs.
Roast a perfect chicken every time I love this roast chicken because it’s a simple, pure and tasty main dish. And one chicken feeds my family of three about three times, so it’s one of my more economical recipes, saving both time and money. Although this is one of my most practical menu options, in […]
Recipe for Super Simple Roast Chicken with Fresh Herbs
I love this roast chicken because it's a simple, pure and tasty main dish. And one chicken feeds my family of three about three times, so it's one of my more economical recipes, saving both time and money. Although this is one of my most practical menu options, in the right setting, this roast chicken recipe can still be used to spark romance.
A spicy starter spiked with tequila This mussel dish is how how I recommend starting a saucy, boozy-themed, aphrodisiac dinner for two. (For more on creating a spirits-laced dinner for two, read my article, “Hitting the Sauce.”) These tequila mussels are my version of classic, French shellfish steamed in white wine. Only I use tequila. […]
Braised chicken with the bounty of the season Produce is a gift of late summer and early fall. It inspires me to cook colorful savory and sweet dishes. This particular recipe was one I created for Family Farm Box. It was originally designed with picky eaters in mind, (like my daughter). And although this braised […]
Farm-to-table chicken meatballs I consider myself lucky, living in Southern California. The riches of the earth are positively at my fingertips. And in a climate that welcomes new growth in every season, I know my next farm-to-table experience is right around the corner. Especially because every week, I get my own little piece of the […]
One of the things I love about sushi is its ceremony. Based on etiquette and order, sushi demands a distinct method of preparation and dining. At the sushi bar, the sequence of service never alters: It starts with a hot towel and ends with a sweet orange cut into segments and speared with toothpicks.
Celebrating Setsuban with sushi recipes from Chef Diane Brown There is a tradition in Japan to celebrate the change from winter to spring, or Setsuban. I’ve translated this beautiful tradition into a menu of spring-inspired sushi recipes. Use them to set the scene for a romantic dinner for two. Or take one or two of […]