Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
A list of all the recipes Anna Scott has tested.
An LC recipe tester since December 2010, Anna Scott learned the importance of celebrating culinary traditions with family and friends. Her father, in particular, defined her love for food by teaching her that a meal isn’t just about the act of eating. It’s an experience that involves all of the senses--the presentation on the plate, the warm smell of the kitchen, the lively conversations at the dinner table, and the texture of the bread that you break. Anna moved to Atlanta, where she pursued a career in the culinary arts at Le Cordon Bleu. She’s currently dedicating time to work on her first cookbook, which will loosely focus on seasonal meals. “The essence of my cookbook, however, is to incorporate the French technique of mise en place into my readers' everyday cooking repertoire. Mise en place is essential in my kitchen, and I want it to be a part of my readers' cooking as well!” It certainly is part of her work now that she is a personal chef in the Atlanta area and heads up a company called Around Anna's Table.