Chef's Pantry

Chef Tracy Chang’s Hand Pulled Noodle recipe with a Biang Biang sauce.

Chef Carl Dooley shares how to make a delicious pasta with yellow tomatoes, snap peas, and fresh cod that is both unexpected and outstanding.

Chef Carl Dooley shares his recipe for steamed Black Bass with his out of this world, XO sauce drizzle, and a squeeze of Meyer lemon on top.

Anna and chef Cecelia Lizotte join forces to bring you three delicious west African dishes from fried plantains to classic Egusi.

This special episode of the Chef’s Pantry is brought to you by our friends at Meet Boston. For more information, head to MeetBoston.com.

We get an exclusive first look at their private chef experiences with executive chef Phil Flath, serving up pan-seared scallops with a warm spinach salad.

Anna makes a Bloody Mary slush to put on top of those delicious half shells oysters.

Anna and Max share a family favorite Brownie recipe and they show you their special trick for elevating them into a true work of art.

Anna shares her Chia Seed Pudding recipe that’s super easy to make ahead of time for breakfast or as a filling snack.

Anna shares her delicious soup recipe that’s sure to warm the body and soul. She starts with bone broth then layers in flavor with aromatics like spices, veggies and meat.

It’s time for Anna’s delectable steak pinwheels! She shows you her pro tip for butterflying the steak and then shows you how to tenderize, by pounding flat and even. Next, she stacks it up with pesto, provolone, and prosciutto and roll baby roll and the pinwheels are ready for the grill.

To round out the meal, Anna makes a creamy orzo and shares her easy secret on how to give it a delicious velvety texture.

What makes this salmon recipe special is that Anna uses a technique typically used for potatoes with thin slices and smothered with an evoo and adobo. To really make it a showstopper she adds pom arils and pecans for an interesting and delicious crunch.

Chef Karen fires up the grill with one of her favorite cuts — hanger steak because it is packed with flavor, affordable. and she says it’s pretty fast to get on the table. To elevate it, her salsa Verde drizzled on top will leave you craving more.