recipe development highlights
Anne has developed numerous recipes for diverse publications and audiences, thoughtfully accommodating dietary restrictions while ensuring reliable, consistent results.
She works extensively with global cuisines, balancing respect for cultural authenticity with approachability for the home cook.
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Shortcut Elote Cornbread with Chile-Lime Crema
I make This Shortcut Elote Cornbread on Repeat All Summer Long. It’s quick and easy to make and a total crowd-pleaser.
Simply Recipes, 2025
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Tangy Eggplant Adobo with Coconut Noodles & Fried Garlic
Filipino adobo is a bold and vibrant dish featuring a savory, tangy sauce of vinegar, soy sauce, garlic, and black pepper. For our plant-based adobo, we coat tender chunks of eggplant in a creamy coconut adobo. Chewy noodles and toasty, fragrant fried garlic turn this into a decadent, high-protein, and high-fiber dinner.
Purple Carrot, 2024
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One-Pot Chile Verde with Lime Crema & Radish Salsa
Traditional chile verde is a Mexican stew made with tomatillos, green peppers, and cubes of braised pork. Our plant-based version substitutes hearty cannellini beans, rice, and spinach for the pork. To top it off, we serve our chile verde with a drizzle of lime crema and a spoonful of peppery, crunchy radish salsa with bright cilantro and scallions.
Purple Carrot, 2024
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Slow Roasted Beef with Braised Cabbage & Horseradish Sauce
Fresh Magazine, Hannaford Grocery
December 2022
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Garlic & Pecorino Star Bread
Fresh Magazine, Hannaford Grocery
December 2022
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Pâte de fruits
Fresh Magazine, Hannaford Grocery
December 2020
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Chewy Salted Caramels
Fresh Magazine, Hannaford Grocery
December 2020
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Caramelized Pear Salad with Warm Pancetta Vinaigrette
Fresh Magazine, Hannaford Grocery
October 2020
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Chicken Sausage and Broccoli Rabe Pasta Bake
Fresh Magazine, Hannaford Grocery
October 2020
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Vegan Chocolate Chip Cookies
When it came to developing a vegan chocolate chip cookie recipe, we wanted perfection: moist and chewy, crisp at the edges, with deep notes of toffee.
Vegan for Everybody, America’s Test Kitchen 2017
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Gluten-Free Chocolate Cream Cupcakes
For a shiny, fudgy glaze to finish the cupcakes, we melted semisweet chocolate chips with butter. To finish the look of these cakes, we couldn't resist piping some curlicues across the top of each cupcake using some extra filling.
How Can it Be Gluten Free 2, America's Test Kitchen 2015
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Egyptian Barley Salad
Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add barley, raisins, cilantro, and pistachios and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top.
The Complete Mediterranean Cookbook, America's Test Kitchen 2016