Cook the Chef's Pantry (All Our Recipes)

Anna says skip the filet and go for a hearty halibut steak that’s made for the grill marks. She starts by wicking out extra moisture from the fish and then bathes it in avocado oil with a dusting of coriander powder. Her biggest tip for this recipe is clean grill grates and a half onion does the trick. To add...

Who wants a summer sip? Anna shares her recipe for a limoncello spritz that accompanies this meal beautifully

Anna heads to Lune Cape Cod in Dennis Port and introduces us to the husband & wife duo Mick & Charlotte Formichella to show you how to make their most requested dish, Monkfish Wellington.

Alessandra shows us how to make her original recipe for shrimp burgers. She shows you the perfect pan sear and then finishes it with homemade spicy mayo, and mango guacamole served on light and pillowy brioche buns.

Who wants a no-fuss appetizer? Ale’s Barossa salami tortellini are super easy but make a big impression. It starts with a ricotta-based cheese medley, that is stuffed into the thinly sliced salami, with a pinch for a tortellini shape, and you are done!

The Ninja Woodfire may be small, but it is mighty, and Anna shows you how to make eight New York strip steaks easily with perfect char marks and a restaurant quality cook that you can program. Anna also shows you her easy trick for grilled asparagus.

We can’t forget dessert; Anna just may have your family’s new summer favorite and wraps everything up with a twist on the classic s’more with a show-stopping grilled s’mores pie.

Kenzie shows Anna how to use the smoker feature using their exclusive woodfire wood pellets to cook twin whole chickens. The smoked flavor is unparalleled plus, they are juicy on the inside and have the best crispy skin on the outside. The meal is complemented with seasonal grilled veggies.

For dessert, Anna keeps the flame on high and makes Grilled pound cake with Roasted Berries. It is easy but will make like a seasoned chef and be sure to serve it a la mode.

Who doesn’t love a seasonally fresh salad, but all a little char flavor can bring the flavors to life. Anna makes a Grilled Asparagus Salad that is complemented by fresh fennel, other fresh greens and chopped dill. A soft-boiled egg adds an extra “wow” factor.

Anna starts by making the official drink of the derby – the Mint Julep. Anna’s secret is to use crushed or pebble ice for the perfect frothy consistency. You’ll know it’s ready for the first sip when you the cup gets frosty.

Onto some scrumptious snacks, starting with a Kentucky classic Bourbon Burnt Ends. They are smokey, tangy, and have just the right amount of sweetness, to bite into before placing your bets.

Anna makes another Kentucky Derby staple the Benedictine spread a cream cheese-based dip that Anna amps up with handfuls of shredded veggies and chopped herbs served in sweet baby bell pepper boats.

Anna shows you a trick to a great bourbon batch cocktail called the Woodford Spire made ahead of time for entertaining a big crowd. Planning on an extra lap? Anna suggests pulling back the reins and cutting it with a little club soda for staying power.

These delicious, easy cinnamon buns are a perfect start to any morning!