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Red Carpet Menus Cookbook is here! Cinematic recipes! Memorable menus!

Get Your copy!
KitchAnnette™
Browse Red Carpet Menus recipes
Browse appetizer recipes
Browse soups and stews
Browse entrée recipes
Browse side dish recipes
Browse salad recipes
Browse dessert recipes
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KitchAnnette Dunk Cake Feature

Cinnamon Sugar Cake Donuts with Chocolate Mocha Sauce

Bacon, cheddar and chive corn cakes topped with a poached egg

Bacon-Cheddar-Chive Corn Cakes with Poached Egg

KitchAnnette Chick Camp FEATURE

Chicken Campagnola

KitchAnnetteAppleBrieSalad1

Apple Brie Salad with Honey Mustard Dressing

Make Me NOW!

PUMPKIN SPICE KISSES

If you’ve got about 15 minutes and your
fridge can spare about 30 minutes, you
will have the most delish pumpkin treats!

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And The Oscar Goes To…

Red Carpet Menus Recipes

Cherry “Pop-Tart” Pastries – 2022 Red Carpet Menu for Oscar®!

Announcing the 2023 Red Carpet Menu!

Donuts with Spiced Chocolate Filling – 2022 Red Carpet Menu for Oscar®!

Cherry Pop-Tart pastries with icing

Cherry “Pop-Tart” Pastries – 2022 Red Carpet Menu for Oscar®!

Annette Zito, KitchAnnette founder and cookbook author

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where delicious dishes are served up with a heaping portion of FUN! I’m Annette Zito, cookbook author and recipe creator. I make food that strikes my fancy and hopefully yours too!

Join me to make the fastest and easiest eats that pack a flavor PUNCH and only taste like you’ve worked hard. We’ll never tell…

soup’s on!

Loaded fries topped with sauce and herbs

Monday Comfort Food

30- Minutes Meal

Rice with grilled food and side dishes on a black platter

Sunday Sauce

Date Night

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In December 2025 I was thrilled to be a contestant on NBC TV’s gameshow PASSWORD!
I created these three dishes In honor of host Keke Palmer and celebrity contestants
Jimmy Fallon and Jonathan Groff based on my research. It was such a blast!

Cherry “Pop-Tart” Pastries – 2022 Red Carpet Menu for Oscar®!

Golden skillet cornbread cut into a wedge

Let’s Get Corny! Skillet Cornbread!

Announcing the 2023 Red Carpet Menu!

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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! Get KitchAnnette Red Carpet Menus: https://www.amazon.com/KitchAnnette-Red-Carpet-Menus-Nominations/dp/0991501101 Instagram: @kitchannette​​ TikTok: @kitchannette Facebook: @kitchannette​​ X/Twitter: @kitchannette​​ Pinterest: @kitchannette
Seedimental Value: Lemon Poppy Seed Goldies
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 Instagram: @kitchannette​​ TikTok: @kitchannette Facebook: @kitchannette​​ X/Twitter: @kitchannette​​ Pinterest: @kitchannette
One Brittle After Anutter: Nut Brittle Cream Cheese Bars with Dark Chocolate Drizzle
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 Instagram: @kitchannette​​ TikTok: @kitchannette Facebook: @kitchannette​​ X/Twitter: @kitchannette​​ Pinterest: @kitchannette
Beegonia: Sticky Honey Pudding with Coconut Honey Ice Cream
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​​ X/Twitter: @kitchannette​​ Pinterest: @kitchannette
The Secress Agent: Watercress Salad with Creamy Dressing
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 Instagram: @kitchannette​​ TikTok: @kitchannette Facebook: @kitchannette​​ X/Twitter: @kitchannette​​ Pinterest: @kitchannette
F1 The Shroomie: Fried Mushroom Caps with Balsamic Glaze
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 Instagram: @kitchannette​​ TikTok: @kitchannette Facebook: @kitchannette​​ X/Twitter: @kitchannette​​ Pinterest: @kitchannette
TRAIN DREAM'S Robert GRAINier and his life in the forest needed to be honored as GRAINED GREENS.
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​​ TikTok: @kitchannette Facebook: @kitchannette​​ X/Twitter: @kitchannette​​ Pinterest: @kitchannette
HAMNET is magic & beauty. The "sacrificial lamb" inspired me to make this incredible LAMNET roast!
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​​ TikTok: @kitchannette Facebook: @kitchannette​​ X/Twitter: @kitchannette​​ Pinterest: @kitchannette
MARTY SUPREME inspired me to make MARTY SOUPREME! He's the ping pong trying to keep above "soup"!
Red Carpet Menus cookbook by Annette Zito

Award-Winning Dishes!

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In 1995, I first hosted an Academy Awards® viewing party featuring my twists of Oscar® Best Picture nominated films transformed into amazing dishes. A tradition was born that continues to this day.

I recount the first 20 years of my Red Carpet Menus in this book featuring easy, mouth-watering recipes & fun customized movie posters to honor the incredible movies!

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