“Our greatest gift to each other, is to be real about who we are, learn to know each other and tell each other the truth.” With lovely Coq au vin, traditional tourtière, perogies with potato & gruyére, the finest lemon meringue pie. And a return to Sunday’s of rest with
heavenly Beef bourguignon. An outdoor rustic Italian dinner with walnut pesto pasta homemade sausage with fennel, baby Swiss chard and tomato and fabulous banana Cognac flambé.

It was late summer when we shot this issue, when most folks were heading to the beach, we were dipping into bowls of mashed potatoes and green beans with crispy onion. And turkey and stuffing and honey glazed ham and roast pork! And many other glorious dishes you will find in this issue. Such is the life of the test kitchen during photoshoot week... and more.

With a focus on what it means to feel worthy, we travel to New York City to research cooking classes in Brooklyn, and bring it home to reinvent the offerings of ANNA. Launching our new cooking studio, cooking with tomatoes, flavours of the Mediterranean, and more.

Luscious lemons We’ve created some ultimate lemon treats for special occasions and for every day, Living Well Danielle Diamond shares her insight on practicing mindfulness and more....

Living Well Letting go of limiting beliefs, Danielle Diamond shares her insight, Friends Over The grand Fort Garry Hotel was the perfect backdrop for our holiday cocktail party and more....

Here, just in time for Fall, a favourite time of year… Kindness. Just reading the word invokes a feeling of peace. One of the best ways to express kindness is with food, and we have so many fabulous fall recipes – a beautiful spatchcocked turkey and heavenly sweet potato pie, luscious goulash, Waldorf and Caesar-inspired sandwiches in Everyday Easy, homemade marmalade and sensational baking. And, of course, the food is paired with inspirational articles and beautiful photography.

Food Editor Beth McWilliam’s childhood memories of spending time in the garden with her Pa inspire an entire fresh peach feature, Summer days call out for a day in the park, spread a tablecloth,
you've never had a picnic this good and more....

It's Time for Tea Drink your tea and eat it too, when favourite classics marry tea, What I Have Learned We are all dealing with something. Let’s be kinder than necessary, love more generously, care more deeply and speak more kindly and more....

In this holiday issue, we pull out the pan and celebrate Christmas morning or a winter brunch with crepes hot off the stove. sugar an salt come together to give baking a little attitude.

Chicken Reinvention—The classic comfort food is revisited and imbued with flavours from around the world,Manners and Etiquette  Instilling table manners in your children is an important job, but not an easy one and more...

Over the years, our pages have been filled with divine dishes that define who we are as a magazine. Here we remember a collection of our favourites,Our favourite feature  Remembering our favourite feature from issue Style and Purpose, which debuted in the spring of 2007 and was the first issue that sold out,we think we know why and much more...

This gorgeous issue is all about braising, from lamb stew and classic beef stew to our glorious garlic chicken. A lovely fall ride at a local ranch with a lovely lunch, pumpkin and squash recipes to die for, and more.

Summer grilling with 4 great cuts and a few essential details that bring grilling to new levels. classic summer favourite like deviled eggs and chunky guacamole, old fashioned summer desserts, homemade pasta and fish and chips at the lake.

"Peace is not something you wish for; it’s something you make, something you do, something you are and something you give away." In this lovely issue we celebrate a special holiday breakfast with salt and dill cured salmon, crispy potato, pancakes and bittersweet chocolate chai tea, and much more...

A simple beautiful breakfast for overnight guests will have them feeling the comforts of home with the glamour of the Ritz... with fresh Irish bread, maple roasted prosciutto & Parmesan asparagus. A fabulous line-up of burgers. Strawberry picking at a local farm with strawberry cheesecake, and a beautiful strawberry pie. A section with summer salads and a new healthy section.

“Live brilliantly. When you let your own light shine, you unconsciously give others permission to do the same.” Standing rib roast, honey drizzled panko crusted goat cheese and green olives, fabulous crème caramel pancetta, Parmesan and egg with creamy lemon hollandaise, crispy potato cakes, the very best waffles blissful baked chocolate.

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Recently named one of Saveur's  Favourite Indie Food Magazine's, "Anna is food porn at its most elegant. With a minimalist visual style and easy, dazzling recipes, this food glossy is a perfect gift for the home cook who likes to make every meal special". 

ANNA is North America's premium food & lifestyle magazine, with a homemaker's voice to food and entertaining. A cookbook style magazine with a unique marriage of food and inspiration, with simple everyday recipes, inspiring heartfelt editorial, exceptional design and gorgeous photography. 

Each issue of ANNA has a theme name rather than a date, making it timeless and collectible. Each issue is designed to compliment the other and together they become a library of inspiration in the kitchen and home. Since its inception in 2006, ANNA has become a must-have for foodies, chef's and magazine lovers everywhere.

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ANNA Magazine - Issue 8

ANNA Magazine - Issue 8

In this issue

ANNA Magazine Description: