Anne Bramley

Anne Bramley
Did you know?

Anne was the first woman to bring food to the new medium of podcasting in 2005 with the international program Eat Feed. Saveur called it “the finest way to take your food on the road."

Anne Bramley
Anne's Featured Recipe
Chicken Breasts with Pumpkin Seed Filling and Butternut Sauce

Click here for recipe

Anne Bramley is a food writer, scholar, and lecturer. Her cookbook, Eat Feed Autumn Winter, was named one of Epicurious' Best Food Books of the Year in 2008. She has appeared on the BBC, Australia’s ABC, Martha Stewart Living radio, and The Splendid Table.

Anne lives in Norwich, UK, where her conception for a play about food in WW1 will be staged at the University of East Anglia. Her food writing has appeared in the Huffington Post, Dining Out, and xoJane.

Recipes and podcast episodes are available at, and on iTunes.

Latest Recipes

Maple Apple Tartlets

These tartlets are the ideal quick and easy end to an autumn meal. The key to perfection is making sure to keep the puff pastry cold. If...

(1 Votes)

Pork Chops with Apples and Brandy

Pork and apples are a classic autumn pairing, the kind of dish that everyone has some version of in their home cooking repertoire. Perha...

(1 Votes)

Chicken Breasts with Pumpkin Seed Filling and Butternut Sauce

It’s true that I’ve railed against the blandness of chicken breasts before. But sometimes they do have their place. Teamed with jalapeño...

(1 Votes)

Honey-Ginger Carrot and Parsnip Latkes with Creme Fraiche

In the tradition of reviving the old as new, these latkes trade in the old New World tuber—the potato—for the new Old World tuber—the pa...

(1 Votes)

Renaissance Winter Greens Tart

This tart draws on the recipes from early English cookbooks in which dried fruits often adorned savory dishes. To this day, sweet raisin...

(1 Votes)

Cornmeal Catfish Bites

It just wouldn’t be a big ol’ celebration of southern food ways without some catfish, buttermilk, and cornmeal. This recipe gives you al...

(1 Votes)

Parsnip Souffles

Try this blending of rustic good taste with haute cuisine technique.

(1 Votes)

Potatoes and Turnips with Bacon and Cream

Otherwise known as tatties and neeps, potatoes and turnips are standard fare on Burns’ Night.

(1 Votes)

Rustic Winter Stew

In the depths of winter, sauerkraut is the best “in season” vegetable going, and pairing it with pork is an Eastern European classic. Ev...

(1 Votes)
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