Cook the Chef's Pantry (All Our Recipes)

Anna shares all her favorite pizza toppings, along with two delicious sauce recipes.

Anna starts with a dip n’ rip spider crab dip concoction. These cuties are far from scarred, offering fun in every delicious bite. She makes the ghoulish spider out of pizza dough and mixes up her favorite crab dip recipe in the middle, perfect for ripping and dipping.

Which of you witches has a sweet tooth? Well, Anna’s got you – and has a simply magical apple pie ice cream sandwich that we all will be screaming for this year!

Anna turns a boo-tiful sugar pumpkin into a stunning editable vessel for baked brie. Anna starts by cleaning out the pumpkin and tucks a wheel of brie inside, she adorns it with cranberry chutney, walnuts & pancetta. It heads into the oven to roast and when it comes out you are party ready.

We continue to Anna’s award-winning banana bread. The trick here is fire-roasted bananas that get mashed for a smokey flavor, add the batter mix in some chocolate chips, and pour into your baker. Sprinkle a little pearl sugar for an extra color and pop into the oven. Let it cool and serve it up enjoy!

Anna celebrates Hispanic Heritage Month with a Columbian brunch favorite “Cayeye.” It’s boiled and then whipped green bananas mixed with mozzarella for a consistency much like a polenta. After it’s plated it gets a layer of pepper and tomato sauce, with a drizzle of crunchy chili crisp (Anna swears by Don Chilio’s). It...

If you have a sweet tooth, how does a super easy homemade ice cream sound? If you have a blender or even a magic bullet…You are in business. All you need is frozen fruit, Greek yogurt, and raspberry syrup.

Gabriel likes to pair the Hot Goat Toast with a light cucumber salad with a creamy dressing that’s deliciously brightened with citrus & herbs.

They prove less is more — with an open-faced goat cheese sandwich. It’s lightly toasted & finished with a drizzle of EVOO.

Anna and Cousin Gabriel make a delicious tuna spread, perfect for entertaining or on its own.

Anna kicks things off with “Cousin Amelie’s stuffed tomatoes,” For this dish, grab your bikini because, for Amelie, it’s an essential ingredient — along with ripe tomatoes, sauteed onions, garlic, green olives, capers, fresh herbs, a little Dijon mustard, and salt. Anna doesn’t want to risk changing one thing. Be...

We all know Anna “flips” for a showpiece and her recipe for an eggplant tarte tatin does not disappoint, giving major wow-factor vibes. This delicious, puffed pastry dish is layered with grilled eggplant, feta, sun-dried tomatoes Herbs de Provence, lemon juice, and more. Once it’s cooked to perfection, and ready to serve she shows...

These beauties are Latin-inspired and a great way to clean out the fridge. Anna’s attention is on the big flavor. She starts by caramelizing onions & garlic, and crushed tortillas soaked in milk, that gets added to ground beef that’s been dusted with smoked paprika, and cumin. Anna also shows you her “Chef tip” for usin...