ANNA Magazine. Each issue designed to complement the other, with 30 recipes and stories, with a name instead of a date, making it timeless and collectible.

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BY MEAL

Breakfast & Brunch
Snacks & Appetizers
Salads & Soups
Mains
Sides
Baking & Desserts
Drinks

MEAT & SEAFOOD

Chicken
Beef
Lamb
Pork
Salmon
Shrimp
Fish

FAVOURITES

Pasta
Pizza
Burgers
Sandwiches
Stir Fry
Stews
Wraps

CUISINE

Mexican
Italian
French
Greek
Thai
Asian
Middle Eastern

SWEETS

Cakes
Cookies
Loaves
Squares & Bars
Pies
Chocolate
Caramel

Recipe Library

Salads & Soups

Kale & Radicchio Salad with Sour Dough Croutons

Salads & Soups

I can’t get enough of this delicious fall salad. It’s fresh, crunchy and so good.

Tuscan kale, red radicchio and crisp fennel come together with sweet little Zante currants and the most delicious dressing. But the game changer is the croutons.

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Salads & Soups

Mains

Overnight Pork Roast

Mains

This recipe was inspired by Amanda Hesser’s Overnight Roast, which she told me was her favourite in her first cookbook. I made a few changes, especially to the marinade, only because I didn’t have maple syrup on hand and I had run out of thyme leaves. But when I want to make something, I have to make it now!

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Mains

Salads & Soups

Charred Macerated Heirloom Tomato Bruschetta

Salads & Soups

My friend Julie took me to her favourite farmer’s market in Alberta, with the backdrop of the Rocky Mountains, it was incredible. The market’s vibrant, fresh fruits and vegetables were so inspiring — full of colour and flavour. I found these gorgeous, colourful heirloom tomatoes and they reminded me of a starter I had at my favourite bistro in Toronto. Charred tomato bruschetta bursting with flavour.

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Salads & Soups

My Best Chicken Soup With Zucchini and Corn

Salads & Soups

This delicious soup demands a second bowl. Full disclosure: since I created this soup, I’ve become obsessed.

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Salads & Soups

Mains

Beef Short Ribs in Red Wine with Gremolata

Mains

This recipe is so delicious and everyone loves it. The short ribs are browned then gently simmered for 3 hours with onions and carrots in a red wine and pancetta-spiked tomato sauce.

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Mains

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