Pantry Confections
THE FOOD NETWORK’S NEW STAR ANNE THORNTON SHARES HER KITCHEN SECRETS WITH US.
PHOTOGRAPHY BY FOOD NETWORK
Do you have any secret tools in the kitchen that you
could never live without?
I love my Microplane. I use it for everything—
for ginger, garlic, citrus zest, cheese, chocolate
shavings, nutmeg, etc. I adore that little bugger
and always have it with me.
If you could change anything about your kitchen,
what would it be?
I live in New York City so my kitchen is the
size of a thimble. I would love to have a big
kitchen. I create all of the recipes for my show
Dessert First on Food Network in that teeny lit-
tle kitchen, proving that when it comes to a
kitchen, size doesn’t matter—it’s the skill set of
the cook. But I would love a few more square
feet.
What do you always have stocked in your kitchen?
Any specific products you always want to have on
hand?
I always have organic butter, sea salt (fine,
course and flaky), cream, fiore sardo, coffee, dry
pasta, pepper flakes, good olive oil and bacon. I
couldn’t live without sea salt or butter. They
make everything, savory or sweet, better.
If you could only eat one thing for the rest of your
life, what would it be?
Pasta, I adore pasta in all its shapes and sizes.
Are there any foods you can’t stand?
I’ve never met a food I didn’t like. I’m an equal
opportunity foodie.
What’s your go-to dish to make at home?
I make pasta a few nights a week. I love shop-
ping my kitchen, using any- and everything I
have to create delicious new pasta dishes. I also
always keep ice cream in the freezer, and
homemade creamy caramel sauce and hot
fudge in the refrigerator for dessert.
What was your most nightmarish kitchen situa-
tion? Any major catastrophes?
The kitchen is my safe haven. I’ve never had
any major catastrophes (knock on wood) in the
kitchen. I wish I could say the same about the
rest of the rooms in the house.
What does “home cooking” mean to you?
Home cooking is love in action. Cooking for
others or for yourself is the most thoughtful
thing you can do. It’s anticipating and meeting
the most basic human needs—nourishment
and nurturing.
SWEET PAUL . SPRING 2011 | 127
