This month At Home with Annie has Chef Annie thinking about Valentine’s Day which is just around the corner and the scrumptious food you can share with your most favorite person in the world. Recipes include: Warm Spinach Salad w/Sherry Vinaigrette and Goat Cheese; Lemon Lobster w/ Sun-dried Tomatoes; and Mini Apple Ginger Upside Down [...]
Changes are fun and they are afoot in our world. As you’ll see, we’ve shifted Artichokes and Asparagus, my food blog. The new name is now At Home & At Sea. Sound familiar? Yup, it’s the name of my cookbook and WAS the domain name for the cookbook website. The cookbook website is no longer [...]
This recipe is one that I made for Jon and I a few years ago. The beef tenderloin and the Port make it a meal for special occasions, but it’s a simple recipe and not something to slave over for hours. Just my thing! Whether you enjoy this with friends on a special night or with [...]
Each fall as the weather gets colder and I start to pile on the sweaters I invariably turn to the recipes that take longer to cook and the ones that will send delicious odors through the house. I find myself searching for the cozy, full-bodied flavors of sage, rosemary, red wine, mushrooms, pecans, pumpkins and [...]
In Chef Annie’s cookbook At Home, At Sea you’ll find lots of recipes, details about a week at sea on the Schooner J&E Riggin, photos and my personal favorite part of the book – the vignettes. On a page with a great recipe for New England Boiled Dinner and a killer Mustard Sauce is a [...]
This is a recipe my grandma passed on to me through my mom. It is a great one because it’s so versatile. With this one recipe, I make cheddar cheese, lemon and herb, parmesan and black pepper, and Roquefort and walnut biscuits, not to mention just the plain ones that I serve at breakfast with [...]
This recipe was shared on Plating Up yesterday. If you own At Home, At Sea you may recognize it. If you plan to freeze or refrigerate this dish to serve later, leave out the sour cream. When you reheat it, add the sour cream just before serving. It won’t curdle if you freeze it and [...]
This recipe from At Home, At Sea, came from three years of working with Hans Bucher, my mentor. He served it with pasta or risotto; it was one of his wife’s favorite combinations. Sometimes we would wrap the shrimp in Prosciutto and grill it while making the sauce with the olives. Recently, Plating Up shared this [...]
