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It's the 2026 KitchAnnette Red Carpet Menu for Oscar®! Each year I take the Academy Award's Best Picture Nominations and give each of them an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Pub Grub. This is not only the last dessert but it’s a KitchAnnette exclusive creation!

For Sentimental Value, it’s Seedimental Value!
Lemon Poppy Seed Goldies

Yield: 16 squares
Prep Time: 15 min
Cook Time: 20–25 min
Total Time: 45-50 minutes

Ingredients:
• 1-¼ cups sugar
• 1 tbsp lemon zest
• 1/2 cup butter, melted
• 2 large eggs, beaten
• 2 tbsp fresh lemon juice
• ½ tsp vanilla
• 1 cup flour
• ¼ tsp baking powder
• ½ tsp salt
• 1½ tbsp poppy seeds

Instructions:
1. Preheat oven to 350°. Prepare parchment-lined 8”x8” baking dish.

2. In a large bowl, rub sugar and zest together to infuse sugar with the zest’s essential oils. Whisk in butter. Add eggs, lemon juice, and vanilla.

3. Mix in flour, baking powder, salt, and poppy seeds. Blend well.

4. Pour into prepared dish and bake for 30-35 minutes or until tester comes out clean. Cool, cut into squares and enjoy!


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It's the 2026 KitchAnnette Red Carpet Menu for Oscar®! Each year I take the Academy Award's Best Picture Nominations and give each of them an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Pub Grub. Hold on for the second dessert!

For One Battle After Another, it’s One Brittle After Anutter!
Nut Brittle Cream Cheese Bars with Dark Chocolate Drizzle

Yield: 12 bars
Prep Time: 30 min
Cook Time: 40 min
Total Time: 1 hr 10 min

Ingredients:
The Brittle
• 2 cups sugar
• 1 tsp vanilla
• ½ tsp baking soda
• 1 tbsp butter
• ⅓ cup chopped peanuts
• ⅓ cup chopped almonds
• ⅓ cup chopped cashews

The Bars
• 3 tbsp butter, melted
• 16 oz cream cheese, softened
• ½ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 oz dark chocolate

Instructions:
1. Secure a candy thermometer to a heavy skillet and add sugar. Over medium heat, stir constantly until melted – 300° (hard crack). Remove from heat and stir in butter, baking soda, vanilla and nuts. Pour onto parchment-lined baking sheet and spread out to about ¼” thickness and let cool completely.

2. Break some of the cooled brittle into chunks and place in a food processor. Pulse 2–3 times to create coarse crumbs – about 1½ cups. Mix crumbs with 3 tbsp melted butter until evenly coated. Press firmly into the bottom of a greased 8×8-inch dish. Chill 10 minutes.

3. Preheat oven to 325°. Mix cream cheese and sugar until smooth. Add eggs and vanilla until well combined. Pour evenly over chilled brittle base and smooth out the top. Bake 35–40 min, until edges are set but it slightly jiggles. Let cool to room temperature, then chill at least 2 hours.

4. In the food processor, pulse about ½ cup of nut brittle to make coarse dust and sprinkle over chilled and cut bars. Melt chocolate in microwave in 10 second increments - remove and stir between each until fully melted. Drizzle over top. Break remaining brittle into shards and add to the top of each bar and serve.


Get KitchAnnette Red Carpet Menus: https://www.amazon.com/KitchAnnette-Red-Carpet-Menus-Nominations/dp/0991501101

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It's the 2026 KitchAnnette Red Carpet Menu for Oscar®! Each year I take the Academy Award's Best Picture Nominations and give each of them an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Pub Grub. Our first dessert is now!

For Bugonia, it’s Beegonia!
Sticky Honey Pudding with Coconut Honey Ice Cream

Yield: 10-12 servings
Prep Time: 30 min
Cook Time: 25-30 min
Ice Cream Freeze Time: 4-6 hrs
Total Time: 5-7 hours
Active Total Time: 50 min

Ingredients:
Sticky Honey Pudding
• 7 oz dates, pitted and chopped
• ¾ cup boiling water
• 1 tsp baking soda
• 5 tbsp unsalted butter, softened
• 2 tbsp honey
• ½ cup brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla
• 1¼ cup flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt

Honey Sauce
• ½ cup butter
• ¾ cup heavy cream
• ¾ cup brown sugar
• 2 tsp honey
• pinch of salt

Coconut Honey Ice Cream – No Churn
• 14 oz can coconut milk
• ½ cup heavy cream
• ¼ cup honey
• pinch of salt
• ½ tsp vanilla

1. Whisk coconut milk, heavy cream, honey, salt, & vanilla. Freeze for 4-6 hours – stir once after 2 hours.

2. Preheat oven to 350 °F. Grease muffin tin. Soak dates in boiling water and baking soda for 20 minutes.

3. In a medium bowl, whisk flour, baking powder, cinnamon, and salt. Set aside.

4. In a separate bowl, beat butter, honey, and brown sugar until creamy. Beat in eggs one at a time. Mix in vanilla. Add dry ingredients into wet mixture until combined.

5. Pour date mixture into a food processor and lightly purée. Fold into the cake mixture. Evenly distribute into muffin cups. Bake 20–25 minutes, until golden and tester comes out clean.

6. Make the honey sauce. In a saucepan over medium heat, melt butter. Whisk in cream, brown sugar, honey, and salt. Simmer for 3-5 minutes, whisking occasionally. Remove from heat and keep warm.

7. Plate pudding with a scoop of ice cream. Generously pour on honey sauce and serve warm.


Get KitchAnnette Red Carpet Menus: https://www.amazon.com/KitchAnnette-Red-Carpet-Menus-Nominations/dp/0991501101

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It's the 2026 KitchAnnette Red Carpet Menu for Oscar®! Each year I take the Academy Award's Best Picture Nominations and give each of them an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Pub Grub. It’s time for the salad!

For The Secret Agent, it’s The Secress Agent!
Watercress Salad with Creamy Dressing

Yield: 4–6 servings
Prep Time: 15 min
Cook Time: 10–12 min
Total Time: 25–27 min

Ingredients:
The Salad
• 4 cups watercress, trimmed and rinsed
• 1 cup grape tomatoes, halved
• ½ English cucumber, sliced
• ½ cup pickled red onion
• ¼ cup pepitas (pumpkin seeds)

The Dressing
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 tbsp fresh lemon juice
• salt and pepper to taste

Instructions:
1. Whisk together mayonnaise, mustard, vinegar, lemon juice, salt, and pepper until smooth. Add more lemon if you like. Set aside.

3. In a large bowl, combine watercress, tomatoes, cucumber, and pickled onion. Sprinkle toasted pumpkin seeds over the top. Toss together. You can either drizzle the dressing over the salad or serve it on the side.


Get KitchAnnette Red Carpet Menus: https://www.amazon.com/KitchAnnette-Red-Carpet-Menus-Nominations/dp/0991501101

Instagram: @kitchannette​​
TikTok: @kitchannette
Facebook: @kitchannette​​
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It's the 2026 KitchAnnette Red Carpet Menu for Oscar®! Each year I take the Academy Award's Best Picture Nominations and give each of them an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Pub Grub. Here’s our second side dish!

For F1 The Movie, it’s F1 The Shroomie!
Fried Mushroom Caps with Balsamic Glaze

Yield: 4–6 servings
Prep Time: 15 min
Cook Time: 10–12 min
Total Time: 25–27 min

Ingredients:
• 14–16 button mushrooms, cleaned and stemmed
• ½ cup flour
• 2 large eggs, beaten
• 1 cup plain bread crumbs
• ¼ cup Parmigiano or Romano cheese, grated
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp cayenne powder
• 1 tsp thyme
• salt and pepper to taste
• 2 cups avocado oil
• ¼ cup balsamic glaze

Instructions:
1. In a small bowl, mix breadcrumbs, cheese, paprika, garlic powder, onion powder, cayenne, thyme, salt and pepper. Set flour in another bowl. Add eggs in a third bowl.

3. Dredge each mushroom in flour, shaking off excess. Dip in egg. Coat fully with bread crumb mixture. Place on plate and refrigerate for 20 minutes before frying.

4. Heat oil in a deep skillet or pot to about 350°. Fry mushrooms 2–3 minutes, turning once, until golden brown. Do a few at a time, making sure not to crowd the pot or they will absorb too much oil and not brown properly. Remove with a slotted spoon and drain on a paper towel-lined plate.

5. Drizzle with balsamic glaze and serve hot.


Get KitchAnnette Red Carpet Menus: https://www.amazon.com/KitchAnnette-Red-Carpet-Menus-Nominations/dp/0991501101

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It's the 2026 KitchAnnette Red Carpet Menu for Oscar®! Each year I take the Academy Award's Best Picture Nominations and give each of them an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Pub Grub. Be ready for the first side dish!

For Train Dreams, it’s Grained Greens!
Farro with Charred Broccoli & Onions and Lemon Shallot Vinaigrette

Yield: 4-6 servings
Prep Time: 15 min
Cook Time: 35–40 min
Total Time: 50–55 min

Ingredients:
• 3 cups farro, cooked according to package directions, warm
• 4 cups broccoli florets
• 1 large onion, chopped
• 6 tbsp extra virgin olive oil
• salt and pepper to taste
• 2 tbsp shallot, minced finely
• 2 tbsp fresh lemon juice
• ¼ tsp lemon zest
• ½ tsp Dijon mustard
• ½ tsp honey

Instructions:
1. Preheat oven to 425°. Toss broccoli and onion with 2 tbsp oil, salt and pepper until fully coated. Spread on parchment lined baking sheet in a single layer. Roast for 20–25 minutes, turning once, until broccoli has lightly charred edges and onions are golden and caramelized.

2. While it roasts, make the vinaigrette by whisking shallot, lemon juice, lemon zest, Dijon mustard, and honey. Slowly drizzle in olive oil while whisking.

3. In a large bowl, combine farro, broccoli, and onions. Drizzle with vinaigrette and toss to coat evenly. Serve warm.


Get KitchAnnette Red Carpet Menus: https://www.amazon.com/KitchAnnette-Red-Carpet-Menus-Nominations/dp/0991501101

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It's the 2026 KitchAnnette Red Carpet Menu for Oscar®! Each year I take the Academy Award's Best Picture Nominations and give each of them an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Pub Grub. It’s time for the showstopper main course!

For Hamnet, it’s Lamnet!
Herbaceous Roast Lamb

Yield: 4-6 servings
Prep Time: 2 hours + 20 min
Cook Time: 2 hours 30 min
Total Time: 4 hours 50 min

Ingredients:
The Roast
• 2 lb lamb shoulder, boneless or bone-in
• 2 cloves garlic, sliced thinly
• 1 tbsp extra virgin olive oil
• salt and pepper to taste
• 1½ tbsp fresh rosemary, chopped finely
• 1½ tbsp fresh thyme, chopped finely
• 1 tbsp fresh sage, chopped finely
• 1 tsp lemon zest
• ½ tsp fennel seeds, crushed

For Roasting
• 1 small onion, quartered
• ½ head garlic
• 2 sprigs rosemary
• 2 sprigs thyme
• ½ cup vegetable stock

Instructions:
1. Combine rosemary, thyme, sage, lemon zest, and fennel seeds with 1 tbsp oil until a paste forms. Set aside.

2. Pat lamb dry, season with salt & pepper, then score fat, and insert garlic slices. Rub with herb paste and refrigerate for at least 2 hours.

3. Preheat oven to 425°F. Remove lamb from refrigerator and bring to room temperature. Place onions, ½ garlic head, rosemary and thyme sprigs, and stock in roasting dish. Place lamb on top and roast for 20 minutes.

4. Reduce heat to 325°F and roast for about 2 hours, until fork tender. Baste every 30 minutes. The internal temperature will be high at about 180°.

5. Remove from oven and let rest for about 15 minutes before slicing. Spoon pan juices and roasted aromatics over the meat and serve.


Get KitchAnnette Red Carpet Menus: https://www.amazon.com/KitchAnnette-Red-Carpet-Menus-Nominations/dp/0991501101

Instagram: @kitchannette​​
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Facebook: @kitchannette​​
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It's the 2026 KitchAnnette Red Carpet Menu for Oscar®! Each year I take the Academy Award's Best Picture Nominations and give each of them an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Pub Grub. It’s time for our soup!

For Marty Supreme, it’s Marty Soupreme!
Roasted Butternut Squash Bisque with Herbed Potato Dumplings

Yield: 6-8 servings
Prep Time: 25 min
Cook Time: 50 min
Total Time: 1 hour 15 min

Ingredients:
The Bisque
• 1 medium butternut squash, halved & deseeded
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 3-4 cups vegetable stock
• ½ tsp fresh thyme
• salt and pepper to taste
• ½ tsp smoked paprika
• ½ cup heavy cream

The Dumplings
• 2 medium russet potatoes
• ¾ cup + 2 tbsp (for dusting) flour
• 1 large egg
• 1 tbsp fresh thyme
• ¼ tsp salt
• ¼ tsp nutmeg

Instructions:
1. Preheat oven to 400°F. Scrub and pierce potatoes several times and set aside. Brush both cut halves of the squash with 1 tbsp olive oil and lightly salt. Place halves cut-side up on a parchment-lined baking sheet and add potatoes. Roast potatoes 45-55 minutes and squash 35–45 minutes or until it’s all fork-tender. Let cool slightly, then scoop out the potato into a small bowl and mash until smooth. Scoop out the squash flesh into a medium bowl. Set them each aside.

2. In a large pot, heat 1 tbsp olive oil over medium heat. Cook onions until soft and translucent. Add garlic and cook a minute more. Add squash, stock, thyme, smoked paprika, salt and pepper. Stir and simmer for 15 minutes. Carefully use an immersion blender (or transfer to a blender) to purée until smooth. Stir in cream. Keep warm on low heat.

3. In a bowl, combine about 1 cup mashed potatoes, flour, egg, 1 tbsp thyme, salt, and nutmeg. Mix gently until a soft dough forms. If dough is sticky, add a little more flour, 1 tbsp at a time. Roll into 1”-2” balls.Gently drop dumplings into the bisque and cook 3–5 minutes, stirring gently once or twice. Serve immediately.


Get KitchAnnette Red Carpet Menus: https://www.amazon.com/KitchAnnette-Red-Carpet-Menus-Nominations/dp/0991501101

Instagram: @kitchannette​​
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Facebook: @kitchannette​​
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It's the 2026 KitchAnnette Red Carpet Menu for Oscar®!

Each year I take the Academy Award's Best Picture Nominations and give each of them an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Pub Grub. Let’s go to our second appetizer!

For Frankenstein, it’s Shankinpie!
Beef & Ale Hand Pies

Yield: 6 hand pies
Prep Time: 30 min
Cook Time: 1 hour 45 min
Total Time: 2 hours 15 min

Ingredients:
• ½ lb beef shank
• ¼ lb chuck or stew beef
• salt and pepper to taste
• 1 tbsp flour
• 1 tbsp extra virgin olive oil
• ½ medium onion, diced
• 1-2 small carrot, diced
• ½ celery stalk, diced
• 1-2 garlic cloves, minced
• 1 tsp tomato paste
• 1 cup dark ale
• ¾ cup beef stock
• ½ tsp Worcestershire sauce
• ½ tsp fresh thyme
• 1 bay leaf
• ½ cup peas, frozen
• 1 9” pie crust
• 1 egg, beaten

Instructions:
1. In a large bowl, season and flour the meat. In a heavy pot, heat oil and brown the meat in batches. Remove from the pot and set aside.

2. Over medium heat, add onion, carrot, and celery and cook until softened and lightly golden. Add garlic and tomato paste. Cook about another 1-2 minutes.

3. Add the ale and deglaze the pot. Let it reduce by about half. Return the beef to the pot. Add stock, Worcestershire, thyme, and bay leaf. Cover and let simmer for about 75 minutes, or until beef is tender and the sauce is thick and glossy. Remove from heat. Take out bay leaf and bones. Stir in peas. Let cool completely.

4. Preheat oven to 400°. When the beef mixture is cool, roll out pastry to 1/8” thick and cut into 6 pieces. Add 1/3-1/2 cup beef mixture to the center, being careful not to overfill, and leaving a border. Brush egg wash on the edges, then fold and seal with a fork. Chill 10–15 minutes.

5. Brush egg wash over the tops. Cut a vent hole in each. Bake 25–30 minutes until golden brown. Rest 10 minutes and serve.


Get KitchAnnette Red Carpet Menus: https://www.amazon.com/KitchAnnette-Red-Carpet-Menus-Nominations/dp/0991501101

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