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We’re so excited about this entirely
new resource for the home cook.
Merging beautiful high-definition
video with the expertise of master
chefs, each issue of Panna features
13 step-by-step seasonal video recipes
from Panna chefs, plus written recipes,
a grocery list app and much more.


Meet the Panna Chefs

Rick Bayless Most people know him from winning the title of Bravo’s “Top Chef Master” beating out the French and Italian with his authentic Mexican cuisine. His highly rated on-going Public Television series, Mexico— One Plate at a Time can be found on television sets coast to coast, as well as his award-winning 7 cookbooks. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host.

Christopher Hirsheimer and Melissa Hamilton No one can argue that these two women weren't at the top of the food magazine and cookbook publishing worlds when they decided in 2007 to establish their own studio along the canal in Lambertville. Hirsheimer was one of the founders and an executive editor of Saveur magazine, where Hamilton ran the test kitchen and served as food editor.

Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen and as a caterer, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University and began a freelanced food writing career. She recently joined the staff at the New York Times where she writes a weekly food column called “A Good Appetite.”

Anita Lo has had a self-proclaimed lifelong love of eating and today is chef-owner of New York’s Annisa restaurant. Among her many media triumphs were appearances on CNN, the TV Food Network, NBC, CBS and the Martha Stewart Show. Annisa is a contemporary American restaurant that has garnered glowing reviews from the New York Times and the New York Observer.

Seamus Mullen first worked in San Francisco, followed by Tabla and Crudo in New York City. He struck out on his own in 2011 with Tertulia and a menu dedicated to the sustainable cuisine of the Asturias region of Spain, an homage to his years of culinary travel. Mullen published his first cookbook, Hero Food, in 2012, and was a finalist on “The Next Iron Chef.”

Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles, along with Osteria Mozza and Pizzeria Mozza in Singapore. Nancy was nominated for “Outstanding Chef” by the James Beard Foundation. She is the author of Nancy Silverton’s Sandwich Book, Nancy Silverton’s Breads from the La Brea Bakery, Desserts, and most recently The Mozza Cookbook.

Michael Tusk is the chef/owner of Quince and Cotogna in San Fransisco. After graduating from Culinary Institue of America, Michael traveled to to Europe to gain experience in Michelin-starred restaurants of France and Italy. Quince has held a one Michelin-star rating since 2007. In 2011, Michael was honored with James Beard Award for “Best Chef Pacific”.

Jonathan Waxman has graced such kitchens as Chez Panisse in Berkeley and Michael's in Los Angeles. Waxman went on to open his own restaurant in New York, Jams, as well Washington Park. Today, he's the chef and owner of Barbuto in Manhattan. His first book, A Great American Cook, was published in 2007. His new cookbook, Italian, My Way was released in April 2011.



Blueberry Crumb Coffee Cake

Serves 8

Additional Equipment List

  • 9-inch x 2-inch round cake pan
  • Parchment paper
  • Small saucepan
  • High heat rubber spatula
  • Wire whisk
  • Standing mixer fitted with paddle attachment


  • For the fruit:
  • 3 tablespoons (42g) unsalted butter
  • 2 teaspoons (7mL) fresh lemon juice
  • 1/2 cup (107g) light brown sugar
  • 1 1/3 cups (150g) fresh blueberries (or your favorite seasonal fruit)
  • For the crumb topping:
  • 1 1/3 cups (167g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (71g) light brown sugar, lightly packed
  • Pinch of fine sea salt
  • 1 teaspoon (8g) freshly ground cinnamon
  • 1/4 teaspoon (2g) freshly ground allspice
  • 8 tablespoons (113g) unsalted butter, melted
  • For the cake:
  • 1 1/2 cups (187g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 3/4 teaspoon (3g) baking soda
  • 3/4 teaspoon (2g) baking powder
  • 1/2 teaspoon (3g) fine sea salt
  • 3 large eggs
  • 1 tablespoon (15 mL) vanilla extract
  • 1/2 cup plus 1 tablespoon sour cream
  • 9 tablespoons (127g) softened unsalted butter, cut into pieces (plus additional to grease the pan)

Step 1: Preheat oven to 350 degrees. Grease a 9-inch cake pan with butter. Line with parchment paper and grease the top of the paper.

Step 2: In a small saucepan over medium heat, melt the butter for the fruit. Once melted, add the sugar and lemon juice. Stir until the sugar has dissolved. Pour the liquid in the bottom of the prepared cake pan. Pour the blueberries into the bottom of the pan.

Step 3: For the crumb topping, whisk together the flour, sugars and spices in a medium-sized bowl. Pour in the melted butter and stir until crumbs form.

Step 4: Whisk together the sour cream, eggs, and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder and salt. Add the softened butter to the dry ingredients and beat for 10 seconds to combine. Beat in the egg mixture, continuing to beat until very smooth.

Step 5: Pour the cake batter on top of the fruit and smooth the top. Use your fingers to create large crumbs from the topping and scatter evenly on top of the cake batter.

Step 6: Bake for 55 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger. A cake tester will come out with crumbs attached but it shouldn’t be wet.

Step 7: Transfer cake to a write rack and cool completely, at least 2 hours. Use a flat-edged spatula or knife to loosen the sides of the cake from the pan. Flip cake onto the rack. Serve with either the fruit on the bottom or top, whatever your preference.

Reprinted with permission from Panna.

Recipe by Melissa Clark, copyright © 2013.

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