Anna Rossi Recipe

Anna Rossi has a simple pumpkin bread recipe you can make to curb that craving for pumpkin. Bonus: It will fill your house with all those smells of autumn while you’re making it.

You don’t have to be a vegetarian to love what Anna Rossi is whipping up. It’s a veggie meatball called Moonshona so full of flavor you won’t miss the meat. It’s all in this episode of The Chef’s Pantry.

Anna’s showing us her favorite veggie meatball called Moonshona. Its loaded with farm fresh vegetables with eggplant as its base. You don’t have to be a vegetarian to love this dish!

In this episode of The Chef’s Pantry, Anna Rossi prepares Arrosticini, a lamb dish straight from the Abruzzo region of Italy.

In this episode of The Chef’s Pantry, Anna Rossi shows us how to make her award-winning White Clam Pizza that earned her a top spot on the hit show, Master Chef. Plus, top chef tips on how to make your own perfect pie!

In this episode, Anna shows us fresh new ways to serve up a fresh catch perfect for brunch and beyond!

In this episode, Anna shows you meal mileage giving you two delicious ways to make and serve up chicken salad!

Check out Anna Rossi’s delicious take on chicken salad with a little added flare to make it sweet and crunchy.

Are you looking to expand your baking comfort zone? This extra virgin olive oil cake does just that. This citrusy and decadent cake is the perfect change up from your typical sweet cake.

INGREDIENTS: For the Crumble: 1/2 cup all-purpose flour 1/4 cup sugar 1 tsp salt 1 TBS lemon zest 4 TBS butter, melted For the Peaches: 1 lb Peaches, sliced into thin wedges 1 TBS fresh thyme, minced 3/4 cup sugar For the Cake: 1 stick butter, unsalted (plus more for buttering the tins) 1 cup sugar 1 TBS lemon zest…

In this episode, Anna Rossi is taking full advantage of a very short soft shell crab season. She shows us her favorite way to make them and serves them up over a flavor-forward slaw.

Everyone loves chicken salad, but wouldn’t it be great if you could mix it up once in a while? Anna Rossi’s got you covered with two recipes for the lunchtime staple in this episode of The Chef’s Pantry.

Anna Rossi has the recipe for simple beet-cured salmon perfect for brunch and beyond!

Anna Rossi shares her award-winning white clam pizza, as shown on Master Chef, Season 3!

In this episode, Anna Rossi is taking full advantage of a very short soft shell crab season.

Anna Rossi shares a simple crab salad and scrumptious olive oil cake, while Chef Michael Serpa checks in regarding the local Boston restaurant scene.

Anna cooks up a delicious crab salad and Chef Michael Serpa stops by The Chef’s Pantry.

Want to feed your family of four for around $10 with restaurant-quality arepas? Chef Andy Whatley is at Casa Cana in Allston and shows you how.

Peking Duck is known for its delicious crispy skin. While you may be used to ordering it at your favorite restaurant, Anna Rossi shows you how easy it can be to make at home in the latest episode of The Chef’s Pantry.