Diana Burrell is a Boston-based food writer, author, and journalist.
Once, when journalist Diana Burrell introduced yet another cooking
gadget to her tiny kitchen, her husband exclaimed, "Why aren't you
writing about food? You should get paid for this obsession with
cooking." Thus began her career five years ago as a food writer and
recipe developer for publications ranging from The Boston Globe and US
Airways Magazine to Oxygen, Clean Eating, and Kiwi Magazine. She has
developed recipes for fitness buffs and children with fussy appetites,
and interviewed Olympia Dukakis about the best places in New England
for Greek food. She has traveled to South India to collect recipes
from home cooks and restaurant chefs in Kerala, shed tears of pleasure
eating goat cheese in France, and sampled reindeer meat in Norway.
(She's now a vegetarian, but not because of the reindeer meat.)
Burrell has written three nonfiction books, and she's currently at
work on a parenting memoir. She lives in suburban Boston, where, when
she's not on assignment, she gardens, collects vintage cookbooks, and
plots her next escape to some far-flung locale: next up, South Africa.
A graduate of Smith College, Burrell majored in American studies with
an emphasis on history and literature. Visit her website at