The Chefs Pantry

Scallops are a seafood lover’s staple. In the latest The Chef’s Pantry, we’ve got some delicious, and easy, ways to make the must-have mollusks that are sure to wow even the most selective of your scallop set.

to-mato, to-mahto, no matter how you say it, we say, bring it! It’s tomato season and The Chef’s Pantry’s Anna Rossi is serving up dishes that will carry you through the year with help from chef Elle Simone Scott.

“To-mato” “tom-ahto”, however you say it — we say, bring it ! The Chef’s Pantry’s Anna Rossi is celebrating tomato season by serving up some great recipes with a little help from America’s Test Kitchen Chef and She-Chef founder Elle Simone Scott.

We are swimming with trout and playing with some amazing ways to serve up this freshwater fish on the latest The Chef’s Pantry with Anna Rossi and Chef Oli Harding.

We are swimming with trout and playing with some amazing ways to serve up this freshwater fish on the latest The Chef’s Pantry with Anna Rossi.

We are all about a great salad, and Little Leaf Farms brings big flavor with their greens to the HUB’s Chef’s Pantry with chef and restaurateur Will Gilson. #sponsored

Ingredients:  -1 quart cherry tomatoes, sliced in half  -8 2oz. Burrata balls  -1 lb. little leaf lettuce  -1/4 cup pomegranate molasses  -1/4 cup soy sauce  -1/3 cup lemon juice  -1 cup olive oil  -small bunch of fresh basil  -fresh, cracked black pepper  -thin-sliced toasted bread  Directions:  Combine pomegranate molasses, soy, lemon and olive oil in a blender and purée...

Inspired by a french chef, Anna Rossi whips up a homemade salad dressing with ingredients from her garden.