Anne Burrell

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She's Now a Kitchen Hero

The judges announce the winner of this season's Worst Cooks in America.

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  • Secrets of a Restaurant Chef

    You've brined turkey, now try ham! Anne shows how easy it is to brine a fresh ham at home. Serve with Braised Baby Artichokes and Five Bean Salad for a fresh menu fit for a Easter or any spring fling.

  • Secrets of a Restaurant Chef

    With a classic Sole Meuniere recipe, Chef Anne Burrell highlights the delicate flavors of sole fish using a few easy tips, and minimal ingredients and effort. Wilted Bitter Greens With Crispy Walnut Goat Cheese, made with warm vinaigrette and discs of fried goat cheese, is a restaurant worthy salad that's a breeze to make at home.

  • Secrets of a Restaurant Chef

    Anne Burrell puts her spin on affordable lamb: Marinated Lamb Shoulder Chops are grilled to perfection, served with Tzatziki, Arugula, and Feta. Stewed Chick Peas With Tomatoes and Zucchini are a comforting way to enjoy summer's bounty.

  • Secrets of a Restaurant Chef

    Chef Anne Burrell raises the burger bar with her juicy Lamb Burgers, served slathered in homemade Pickled Feta Spread on Whole Wheat Pita.

  • Chef Wanted With Anne Burrell

    Cite has been Chicago's premiere destination for romantic dining and spectacular views. With their Executive Chef retiring after nearly 30 years, the owners implore Anne Burrell to bring in four qualified candidates to take over the kitchen and modernize their classic menu.

  • Secrets of a Restaurant Chef

    Craving a lobster roll but can't make it to the Northeast? No fear, with Chef Anne Burrell's easy tricks, you can turn your kitchen into a summertime seafood shack. Sweet chunks of lobster in a light mayo dressing, tucked in a buttery toasted roll...what could be better? Add a cup of creamy New England Clam Chowder, and you'll be feeling the sea breeze on your face in no time.

  • Secrets of a Restaurant Chef

    No commercial chicken here -- Anne cooks the real deal Coq Au Vin with fresh capon and of course plenty of red wine. Oysters topped with savory granita are the perfect crisp appetizer for this hearty meal.

  • Secrets of a Restaurant Chef

    Chef Anne Burrell shows you how to take your lasagna from good to great with her signature homemade marinara sauce, Italian sausage, cremini mushrooms, and three different cheeses. Her Fried Calamari is perfectly golden and not at all greasy, perfect as an appetizer with a few fresh lemon wedges.

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About Anne

Anne Burrell has worked at some of New York's top restaurants and hosts Chef Wanted, Worst Cooks in America and Secrets of a Restaurant Chef. More

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