ICYMI, Anna Olson is a renowned Canadian pastry chef based in Ontario’s Niagara region. Fans of the Food Network know her as the host of many shows, with over 1.5 million subscribers on her “Oh Yum” YouTube channel.
Her latest cookbook, Anna Cooks, came out last fall and I was really drawn to the title. Not just that it had over 125 recipes. But they claimed to be delicious and achievable. If it’s coming from the Canadian queen of baking, then I am certainly invested.
The book begins with a lovely full colour gallery of the contents at a glance. It’s an exciting way to warm up for a large book of recipe projects. Along with thumbnail photos, Olson included a summary of each recipe to really ready your palate. The other section that I loved was Menus & More, which is so much more than just themed meal ideas. It’s packed with helpful suggestions like recipes that are easy to pack, are kid-approved or not too heavy.
The Essentials chapter is exactly that: recipes to return to again and again. Her Grandma-Style Chicken Stock (page 20) could not be simpler or more wholesome. But maybe I’m bias becasue she adds parsley root just like my granny did! The recipe yields a rich broth that can be enjoyed with noodles and a few veggies, or can form the foundation for any dish requiring stock.
As I test these recipes, it’s the depths of a long Ontario winter, so I had to pass on her Summer Tomato Sauce recipe, but I didn’t skip the recipe for Winter Tomato Sauce (page 26), using excellent quality tinned tomatoes. It was delicious!
But no matter the season — of weather or life stage — here are some of the recipes that I tested and my family enjoyed. Bon appetit!
Morning Meals & Bakes
Fruit of the Moment Coffee Cake (page 48)
What a brilliant recipe that makes use of whatever fruit is in season. And if it’s February, like it was for me when testing, you can sub in frozen berries! With only half a cup of white sugar and a mere three tablespoons of brown sugar, this is definitely a cake you can feel good about serving for breakfast.
Savoury Steel-Cut Oats with Spinach, Pesto & Egg (page 62)
Years ago, I travelled to Newfoundland and had a savoury oatmeal for breakfast at the Inn I was staying at. That surprising mash-up of textures and flavours stuck with me for years. And Olson’s version is just as satisfying. This recipe is also packed with protein from the oats, eggs and spinach. What I’m saying is, it’s so hearty that you could justify enjoying it for dinner as well.
Soups, Sandwiches & Salads
Carrot and Apple Five Spice Soup (page 79)
I like to use this recipe as a delicious soup base for any number of spice combinations. The recipe calls for Chinese five spice, which is pretty common in the spice aisle of most grocery stores, but as per Olson’s advice, consider adding ras al hanout (a delicious blend of Middle Eastern spices like cumin, coriander, cinnamon, ginger, cardamom, and sometimes even rosebuds), or herbes de Provence, if you prefer. This soup was so simple to make and freezes well for those last-minute occasions where you just need something warm and comforting in a hurry.
Lemon-Roasted Sweet Potato & Beet Salad (page 95)
Once a week, usually on Sundays, I typically roast up a bunch of veggies for later in the week, so this recipe was a no-brainer for me. While the sweet potatoes were roasting, I did a quick pickled red onion (which I love in power bowls or even as a side dish on their own). The Classic French Vinaigrette (page 27) should be in your fridge at all times. Please trust me on that. Once all of those elements are made, this salad can be on repeat throughout your busy week. It’s a meal-planning win!
Snacks, Nibbles & Starters
Sweet & Spicy Honey Butter Cashews (page 123)
I initially made this as a topping for the Carrot and Apple Five Spice Soup. But I’ve since made them on repeat for snacking. Perfectly sweet, spicy and crunchy, they’re pretty addictive!
Baked Onion and Parsnip Bhajis (page 134)
Let me tell you, I am a big fan of Indian takeout. And although I love onion bhajis, I don’t always love how greasy they can be when deep-fried. Olson solves that problem by baking them instead. This variation is deeply satisfying, with a nice and subtle flavour from the parsnips. The Apple Apricot Chutney is really a good accompaniment, but if you are pressed for time, any grocery store Indian chutney will do. Also, these reheat very well in the oven!
Main Dishes & One-Pan Meals
Couscous-Crusted Baked Salmon (page 157)
Here’s a tip: make the couscous a day before you want to have the salmon and you’ll unlock huge time savings. And as per Olson’s tip, I used individually portioned pieces of salmon rather than a bit piece. It shaved at least 10 minutes off the cooking time, which was just enough to pull together a simple salad. I really enjoyed the slight sweetness from the apricots in the couscous crust. Kids might also be into that bite of sweetness.
Autumn Roasted Chicken with Stuffing (page 169)
This is such a clever recipe. If you have a bit more time, roast a whole chicken (cut in half) on top of this super savoury stuffing. But if you’re pressed for time, use chicken pieces (I used thighs) and cut down the cooking time considerably. Your kitchen will also smell like Thanksgiving, which is a win for me. It might have been carb overkill, but I served this dish with Hasselback Potato Gratin (page 209) and some steamed broccoli for a complete meal.
Side Dishes
Hasselback Potato Gratin (page 209)
This dish! It’s a perfect mash-up of crispy and creamy. Olson’s tip of using Yukon gold potatoes rather than russets really makes sense here. Russets have a skin that is a bit more toothsome than Yukons, so not ideal in this application. The recipe called for clarified butter, but rather than make my own, I purchased ghee and it was an easy swap. This recipe was absolutely delicious and would be an excellent side for a Sunday roast or even a store-bought roasted chicken.
Get the recipe: Hasselback Potato Gratin
Sweet & Spicy Baked Cauliflower (page 218)
It’s not an exaggeration to say that I ate this like it was my job. I’m actually at a loss for how to describe this sauce. It has ginger and gochujang, a commonly found Korean chilli paste that is mildly spicy and sweet, which adds a dimension of umami that cannot be beat. Essentially, you’re making a batter for the cauliflower, baking it and then tossing it in that sweet and slightly spicy sauce. I loved, loved, loved it!!!
Sweets & Treats
Stracciatella Shortbread Cookies (page 244)
My favourite flavour of gelato is and always will be stracciatella, which means ‘little shreds’ in Italian. Which makes sense, since the gelato has chocolate flakes in a delicious and rich vanilla base. When I saw this recipe, I had to make it, and I’m so glad I did. The addition of the potato starch in the shortbread yields a delicate and melt-in-your-mouth texture. It was easy to make and quick to come together. These cookies are a delight.
Get the recipe: Stracciatella Shortbread Cookies
Lemon Meringue S’mores Pie (page 256)
Another super creative collaboration! Think of this recipe as lemon squares meeting s’mores. Although this recipe does not include dark chocolate, the combination of lemon curd, white chocolate, graham crackers, and marshmallows works well. The tart lemon curd wonderfully offsets the sweetness of the white chocolate and the marshmallows. I’m going to say this might not be your little one’s favourite dessert, but it certainly will delight any grown-up in your house as well! Save this one as your next potluck or birthday baking hit!
Bonus recipe: Autumn Applie Slab Pie
Excerpted from Anna Cooks by Anna Olson. Copyright © 2025 Anna Olson. Photographs by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
