Around Anna's Table

‘Braised Endive’

April 9, 2026 No comments

Recipe Courtesy of Cook’s Illustrated Magazine

This is a fabulously simple (and fabulously French) way to cook Belgian endives, leeks or fennel. A quick braise in stock and white wine, after being seared in a pan covered with butter and sugar to achieve perfect caramelization. Seasoned, and finished off with fresh thyme and lemon juice–feel free to guild the lily here and garnish the braised endive with freshly grated Parmesan cheese as well.

(To view this recipe, click on the following link: https://www.cooksillustrated.com/recipes/139-braised-belgian-endive)

‘Marrakesh Carrots’

April 8, 2026 No comments

Recipe Courtesy of The Sprouted Kitchen Bowl & Spoon Cookbook, by Sara Forte

Sara Forte’s series of cookbooks are each as fabulous as the next. Her recipes feature whole foods, healthy grains, and incredible photographs, that are actually taken by her talented husband Hugh Forte. I’m working my way through her cookbooks slowly and steadily, but they are on my go-to cookbook shelf that is always in reach when I’m menu planning.

This Moroccan-inspired carrot salad includes chickpeas, dried dates, scallions, red onions, pistachios and cilantro as its base. The olive oil and lime juice vinaigrette highlights the robust flavors of cumin, a pinch of nutmeg and the golden touch of turmeric. Optional add-ons are feta cheese and pomegranate seeds, but if you’re trying to stick on a vegan route, you won’t miss the cheese at all.

(To view this recipe, click on the following link: https://www.sproutedkitchen.com/home/2014/12/17/marrakesh-carrot-salad-book-pre-order.html )

‘Espresso Pound Cake’

April 7, 2026 Comments: 2

Recipe Courtesy of Epicurious.com

A caffeinated pound cake….woo hoo! Craving a coffee-flavored dessert, I searched online for something unique that would satisfy my sweet tooth. I found this recipe from an older issue of Bon Appetit magazine for a heavenly espresso-flavored pound cake.

With all of the traditional pound cake ingredients (flour, sugar, eggs, vanilla, baking powder) you add in a touch of ground cinnamon and pecans, as well as instant espresso powder for that rich coffee-taste. Not only is there espresso powder in the cake batter itself, but also in the simple confectioner’s sugar and milk glaze that tops the cooled cake. For decoration, I like to serve this pound cake with a few chocolate-covered espresso beans.

(To view this recipe, click on the following link: http://www.epicurious.com/recipes/food/views/espresso-pound-cake-with-cranberries-and-pecans-364074)

‘Kale Slaw with Soaked Raisins & Pine Nuts’

April 6, 2026 No comments

Recipe Courtesy of Sara Forte’s The Sprouted Kitchen Bowl & Spoon Cookbook

Hands down, my favorite variety of kale is Lacinato or Tuscan kale. I like the sturdy yet tender texture of the leaves and its amazing versatility in the kitchen. Crisped up in a hot oven as a snack, chopped thinly for a salad like this one, thrown into a healthy soup recipe or even sauteed….it is marvelous.

This raw kale slaw recipe is another wonderful recipe from Sara Forte’s The Sprouted Kitchen Bowl & Spoon cookbook. Shredded Lacinato kale tossed with balsamic-plumped raisins, buttery pine nuts, crushed red pepper flakes, shallots, and Pecorino cheese makes for a memorable side dish. Some of the same white balsamic used to soak the raisins in is used on the greens, along with olive oil and a touch of salt and pepper.

(To view this recipe, click on the blue title of the blog post above*)

‘Fennel ‘Confit’ with Grilled Lamb’

April 5, 2026 No comments

Recipe Courtesy of Fine Cooking Magazine

The culinary term ‘confit’ comes from the French verb confire which means ‘to preserve.’ It involves slowly cooking food, surrounded by fat or oil, until super tender and insanely decadent. The most common forms of confit are duck confit and garlic confit, but you can preserve any meat or vegetable in this way.

This amazing grilled lamb chop recipe involves a ‘confit’ of thinly sliced fennel flavored with garlic in olive oil. The fennel slowly cooks over low heat until caramelized and very tender, and is served on top of grilled chops that are flavored with ground fennel seeds and crushed red pepper flakes. The confit also includes a bright pop of flavor that comes from lemon zest, lemon juice and the earthy taste of chopped, fresh oregano. I served these lamb chops with the fennel confit with a side of green beans gremolata, herbed spaghetti squash with chickpeas, and a lovely Cabernet Sauvignon from California.

‘Chicken & Vegetables with Coconut Water’

April 4, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

Using unsweetened, pulp-free coconut water adds a bright finish and depth of flavor to your cooking. In this specific recipe, chicken breasts are rubbed with salt and paprika, pan-seared in coconut oil, and the pan deglazed with coconut water.

Once the chicken is cooked through, you then cook sugar snap peas and sweet peppers in the same pan with the coconut oil and water again. The entire dish has a hint of coconut flavor, without being overwhelming. This is a wonderful way to experiment with cooking with coconut water! This was my first time using it, and my mind is already thinking of other ways to utilize the flavorful, healthy product.

Scrambled Egg & Sausage Tart with Watercress

April 3, 2026 No comments

This savory tart is a perfect breakfast treat for the weekend. On those rare mornings where you might have a few extra minutes to whip up something tasty for breakfast, try this hearty and impressive puff pastry tart. You start by baking a sheet of store-bought puff pastry until browned, then top it off with a mixture of slow-cooked scrambled eggs mixed with your favorite crumbled breakfast sausage. Because everything needs a ‘pop’ of color in my book, I added a pile of fresh watercress to the top not only for looks, but for flavor as well. Cut into squares and serve with a pot of dark coffee and a bowl of fresh fruit.

(To view this recipe, click on the blue title of the blog post above*)

After Dinner Mints

April 2, 2026 Comments: 2

Recipe Courtesy of MarthaStewart.com

What a novel idea. This easy and unique after dinner palate cleanser is made of just two ingredients: fresh mint from the garden and melted chocolate. (I used semi-sweet chocolate, but feel free to use melted dark or even white chocolate instead.) After dipping the fresh mint in the melted chocolate, you simple place the coated leaves on parchment paper in the freezer until they harden up. A wonderful idea for the grand finale of your next dinner party.

(To view this recipe, click on the following link: http://www.marthastewart.com/272308/after-dinner-mint)

‘Broccoli Bolognese with Orecchiette’

April 1, 2026 No comments

Recipe Courtesy of Bon Appetit Magazine

The titling of this recipe is both clever and thoughtfully worded. Notice that broccoli comes before pasta in the wording–aptly so because the blanched, chopped broccoli and stems definitely out weigh the amount of pasta. And as you know, a traditional Bolognese sauce is a tomato-based sauce with ground meat–this veggie-heavy version combines the cooked broccoli with just the right amount of crumbled Italian sausage. A touch of butter, garlic and Parmesan cheese make for a simple yet lovely sauce.

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/broccoli-bolognese-with-orecchiette )

‘Spice-Rubbed Pork Chops’

March 31, 2026 Comments: 4

Recipe Courtesy of Better Homes & Gardens Magazine

I love when a recipe like this only uses a few quality to ingredients to make a unforgettable dish. The ingredients are what you ask? Bone-in pork chops, fennel and coriander seeds, fresh lemon juice, shallots and tangy white balsamic vinegar.

The pork chops are first coated in the toasted and then ground seed combination, seasoned and cooked until tender and browned. Next comes a pan sauce of the sliced shallots and the vinegar that cooks until reduced, finished off with a squeeze of the lemon juice. The entire dish is decorated with either fresh parsley or mint (or a combination of the two) and what you get is a quick-and-easy dinner for any night of the week.