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Charlotte's easy & kid-proof cinnamon buns
These delicious, easy cinnamon buns are a perfect start to any morning!
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The best easy & kid-proof cinnamon bun recipe ever
In this episode of The Chef’s Pantry, Anna’s daughter, Charlotte, joins her in the kitchen to make a family favorite, cinnamon buns. Anna shows you a easy hack to get started and Charlotte adds her special bedazzling touch to the final dish.
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Pineapple Mango Salsa
The flavor-forward pineapple mango salsa brings it all together!
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Fried Mackerel
Who’s ready for some fried mackerel? They start with a signature flour mixture for an extra crispy bite, then the fish gets a buttermilk bath and tossed into a frying pan with canola oil. Chef tip: Keep the temperature at 350 degrees and cook for 2 minutes on each side.
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Ceviche
Anna teams up with the chefs from Key West’s Perry Hotel and Marina to cook and eat our catch. They start with ceviche, the trick here is a dash of Amarillo seasoning, and extra lime, and served with homemade tortilla chips.
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A Key West Fresh Catch Served Three Wsys
What is your idea of the perfect spring break? For Anna and her family, it’s all about a great day on the water fishing and cooking up the fresh catch. In this episode of The Chef’s Pantry, Anna takes us on a fishing charter with Match Point fishing. Captain Jack takes us to a gorgeous reef and shows us his...
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Hand Pulled Biang Biang Noodles
Chef Tracy Chang’s Hand Pulled Noodle recipe with a Biang Biang sauce.
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Pagu's secret to homemade hand-pulled noodles
Pagu is in the heart of Cambridge featuring innovative Japanese & Spanish tapas. At the helm is three-time James Beard nominated chef/owner Tracy Chang whose philosophy is that good food goes beyond cooking, capturing warmth, laughter and the love you feel as you share a meal with family and friends. In this episode of the Chef’s Pantry, Anna learns that...
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Steamed black Bass with XO Sauce & Meyer Lemon
Chef Carl Dooley shares his recipe for steamed Black Bass with his out of this world, XO sauce drizzle, and a squeeze of Meyer lemon on top.
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Pasta with Yellow Tomato Sauce & Snap Peas
Chef Carl Dooley shares how to make a delicious pasta with yellow tomatoes, snap peas, and fresh cod that is both unexpected and outstanding.
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Boston Celebrity Chef Carl Dooley's Mooncusser & Moon Bar
Mooncusser & Moon Bar in Boston’s Back Bay is the latest restaurant venture for celebrity chef Carl Dooley. As a part of Meet Boston’s initiative to showcase the wide array of culinary talent in the city, Anna takes us there to learn his secret to creating exotic flavors with local staples. He starts with steamed black bass with...
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Seared Scallops and Spinach Salad
We get an exclusive first look at their private chef experiences with executive chef Phil Flath, serving up pan-seared scallops with a warm spinach salad.
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Bloody Mary Slush for Oysters Recipe
Anna makes a Bloody Mary slush to put on top of those delicious half shells oysters.
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No Bake ‘Beach' Bars Recipe
Anna makes some healthy beach bar snacks perfect for families on the go!
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Anna takes her family to Ocean Edge Resort and Golf Club for an unforgettable culinary experience
Anna escapes to the cape with her family and heads to ocean edge resort and golf club. She is made to feel right at home in one of the resort’s luxury villas that comes with you guessed it …A kitchen!! Anna wastes no time putting it to use making healthy beach bar snacks perfect for families on the go!...
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Kid-friendly recipes for breakfast and brownies
This week on The Chef’s Pantry Anna and her 11-year-old son Max take to the kitchen to showcase easy recipes that kids can make with you at home. They start with a family favorite Brownie recipe, and they show you their special trick for elevating them into a true work of art. Then Max shows you his approach to scrambled eggs that...
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Brownie to the Max Recipe
Anna and Max share a family favorite Brownie recipe and they show you their special trick for elevating them into a true work of art.
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Kale Cesar Salad Recipe
Anna makes a Kale Caesar Salad with a robust earth flavor and a lot of crunch.
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Roasted Carrots with Whipped Cottage Cheese Recipe
Anna makes some Honey Roasted Carrots on top of a Whipped Cottage Cheese. The heirloom carrots get a touch of sweetness with the honey, and she shows you a great trick for making that crystallized honey smooth and creamy.
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Two delicious vegetable recipes packed with flavor
This week on The Chef’s Pantry Anna is whipping up delicious veggie recipes that can stand on their own, as a meal or a side. She starts with Honey Roasted Carrots on top of a Whipped Cottage Cheese. The heirloom carrots get a touch of sweetness with the honey, and she shows you a great trick for making that crystallized...