recipe

Anna Rossi shares the perfect recipe for using that leftover ham from the holidays.

Chef Lambert Givens shares his delicious Ham Glaze recipe.

Chef Lambert Givens shares his tasty Pomegranate Margarita recipe.

Anna puts a twist on a classic espresso martini recipe by swapping out the vodka, for rum. Learn how to make it here!

Anna shares her delicious White Lasagna recipe and breaks down what goes in each layer of this luscious lasagna.

Tracye McQuirter, MPH, is on a mission to expose Black women to the benefits of a living a vegan lifestyle.

Tracye McQuirter is trying to change the hearts, minds, and diets of Black women around the globe with her 10 Million Black Vegan Women Movement.

Eggs are great for breakfast, but you don’t always have the time. Anna Rossi has the answer: egg bites you can make ahead and then grab-and-go in the morning.

Do you love granola but wish you could have a more nutritious option? Or need a twist on what you normally buy? Anna has an easy, homemade granola recipe that you’ll never want to run out of, ever.

Anna Rossi has a Pumpkin Pie Chia Seed Pudding recipe that is nutritious enough to make ahead for a grab-and-go breakfast but is yummy enough to have you craving it all day long!

Anna Rossi makes her simple peanut dipping sauce, perfect for her spring rolls.

Tahini can be used as a complement to so many dishes. Anna Rossi shows you how to whip up a quick tahini to go over her fresh spring rolls.

Moonshona meatballs are meatless but so flavorful not even your pickiest eaters will miss the meat. It’s Anna Rossi’s special recipe and go great with her Pepper Romesco and Corn Polenta. Yum!

Anna Rossi has the perfect recipe for a simple summer red pepper romesco, perfect for her Moonshona meatballs and corn polenta.

Polenta is the perfect side dish or base for any meal. It’s really about what you add to it. Anna Rossi’s Fresh Corn Polenta recipe is the perfect complement for her Moonshona meatballs.

Anna Rossi’s melt-in-your-mouth Charred Poblanos Carnitas, perfect with her sweet and spicy Pineapple Jalapeno Salsa.

INGREDIENTS: ½ fresh pineapple, skinned, cored and diced into ¼” bites (about 2 cups) Zest and Juice from 2 limes 1 jalapeno, stemmed and seeded and finely minced ¾ cup cherry tomatoes, quartered lengthwise 1 12 oz can black beans, rinsed and drained ½ medium red onion, minced 2 scallions, thinly sliced Kosher salt, to taste 1 half cup fresh…

These “Nightshade Margaritas” bring on the heat! You are in the Scoville driver’s seat with this house- infused tequila. The longer it sits, the hotter it gets, so plan cocktail hour accordingly.

This squash will not be squished to the side (dish!) Anna Rossi shows you three ways to make zucchini the star of the show in this episode of The Chef’s Pantry presented by The Hub Today.

Anna Rossi’s Prosciutto-Wrapped Zucchini Meatball Bites are gluten free, and the complete recipe for a simple, weeknight dinner.