Learn Chef Anne Burrell's tricks to restaurant-ready Cod and Shrimp in Fennel and White Wine Broth. Expertly seared seafood, served with market fresh vegetables in a homemade seafood and pernod broth. On the side, Bresaola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano finds the perfect balance of flavors and textures.
Anne shares her secrets for a juicy pork tenderloin in this autumn-inspired menu. Chunky homemade applesauce and warm cabbage slaw make this an easy weeknight meal or holiday spread.
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.
Chef Anne Burrell brings her favorite Asian flavors to the table. Discover how to prepare Ahi Poke, and how easily Asian Braised Pork Shoulder becomes melt-in-your-mouth delicious. Pickled Cucumber and Daikon Salad cuts through the richness. Drink Pairing: Beer
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.
Chef Anne Burrell reveals how to prepare a chef favorite, skirt steak. Learn how to cook this cut perfectly on the grill, and how Herbed Breadcrumbs and Bagna Cauda sauce send the meat over the top. Chef Anne rounds out the meal with Fennel and Fingerling Confit, and Roasted Beet Salad with Pears and Marcona Almonds. Wine: Barolo
Chef Anne Burrell shares recipes and tips for a classic Italian-American supper. Tender veal scallops get browned to perfection, then finished in an easy yet perfectly balanced white wine sauce with capers and fresh lemon. For dessert, her homemade Cannoli feature crisp homemade cookie shells and a rich ricotta filling kissed with a pinch of cinnamon and studded with mini chocolate chips.
Get crispy-skinned, tender duck breast at home tonight with Anne's no-fail searing technique. Her Duck Breast With Clementines and Kale is the perfect sweet-savory partner for earthy Trumpet Royale Mushrooms With Celery Root and Apple Slaw.
Anne makes a traditional Tuscan fish stew with a funny name but familiar flavors. Tender, flaky cod shines with clams in a tomatoey broth, and stewed cannelini beans make the perfect hearty side.
How do restaurants get the skin on their fish so crispy, while maintaining the moist flesh? Just a few of Anne's tricks turn out the perfect Striped Bass, with time to spare for al dente vegetables and Anne's perfect-crust Meyer lemon tart.
Chef Anne Burrell guides you on the path to shockingly tender Grilled Hanger Steaks, with foolproof tips to making the most of this flavorful cut. Her steak shines alongside melt-in-your-mouth Ratatouille, plus a Grilled Octopus with Celery and Cannellini Bean Salad makes a stellar appetizer. Celebrate the rustic French flavors with a glass of red Bandol wine from Provence.
Chef Anne Burrell has a fail proof technique to light-as-air Ricotta Gnocchi, and she is finally revealing her secrets. Cloudlike Spinach and Ricotta Gnocchi are a creamy counterpoint to vibrant Quick Tomato Sauce. Tender, sweet biscuits in the Apricot Nectarine Shortcake perfectly showcase the best seasonal fruit in your market.
Anne's Porchetta with Roasted Fingerlings is a show stopping traditional pork roast, packed with herbs and garlic then roasted on a bed of winter vegetables and wine. Pureed Chick Pea Soup is an aromatic starter for this special meal.