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  • Home
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  • Anne Burrell

Anne Burrell

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  • Recipes

Anne Burrell Recipes

  • Most Recent
  • Ratings
Showing 1 - 15 of 820
unknown

Apple Brown Butter Tart

Recipe courtesy of Anne Burrell
33 Reviews
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Tagliolini with Salsa Cruda and Ricotta Salata

Recipe courtesy of Suzanne Lenzer|Anne Burrell
unknown

Orecchiette with Broccoli Rabe Pesto and Sausage

Recipe courtesy of Anne Burrell
2 Reviews
unknown

Roasted Asparagus with Lemon, Parmigiano and Hazelnuts

Recipe courtesy of Anne Burrell
11 Reviews
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Maple Bacon Puff Pastry Cinnamon Rolls

Recipe courtesy of Anne Burrell
17 Reviews
unknown

Corn Chowder

Recipe courtesy of Anne Burrell
13 Reviews
unknown

Watermelon Feta Salad

Recipe courtesy of Anne Burrell
13 Reviews
unknown

Cheesy Potatoes Gratin

Recipe courtesy of Anne Burrell
21 Reviews
unknown

Gazpacho with Garlic Croutons

Recipe courtesy of Anne Burrell
5 Reviews
As a kid, every now and then my mom would make pancakes for dinner--we called it backwards day, and I loved the idea of it. I prefer pancakes that are moist and light and delicious. The trick is to use ricotta cheese and egg whites to lighten the batter--then you'll get nice fluffy pancakes every time. Serve these with a batch of apple compote with some golden raisin action and you’ll be a winner every time.

Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce

Recipe courtesy of Anne Burrell
6 Reviews
unknown

Leek, Potato and Ham Frittata with Parmigiano

Recipe courtesy of Anne Burrell
2 Reviews
unknown

Lamb Chops with Fennel, Arugula, Red Onion and Black Olive Salad

Recipe courtesy of Anne Burrell
5 Reviews
I'm crazy for pomegranate molasses. I first discovered it when I was working at a restaurant in SoHo, and one of my tasks was to make the spice run (that was just because I lived near the store). It was such a treat—I'd get sent up to Kalustyan's, an incredible Indian spice market, to shop for ingredients for the restaurant. I'd go upstairs to where they serve food and get a falafel and hummus sandwich and then wander through the aisles of spices, rice, sweets, and grains, just taking it all in, amazed by the array of flavors the world has to offer. One of these was pomegranate molasses. Pomegranate is actually used a lot in Italian cooking, so I felt comfy using this delicious delicacy! It's a brilliant red color, has a lovely jammy consistency, and it's super sour, so it gives dishes a real flavor bump. I love shellacking it on the outside of a chicken for a tangy, tart, sticky glaze.

Braised Chicken with Pomegranate Molasses

Recipe courtesy of Anne Burrell
7 Reviews
When I was growing up, it was always a special treat to have a can of corned beef hash for breakfast. This is the same idea, but much better than whipping out the can opener and serving up a bowl of Mary Kitchen! If you're not a spicy pepper person, use a bell pepper instead, but I like adding pickled cherry peppers to my hash--just thinking about them makes my mouth water. Then toss in some fried onions and potatoes, and you'll have a dish that pretty much scratches any and all brunch itches. Salty, sweet, greasy, and spicy . . . mmmmm!!!

Corned Beef Hash with Hot Cherry Peppers

Recipe courtesy of Anne Burrell
1 Reviews
unknown

Baked Ham with Maple Mustard Glaze

Recipe courtesy of Anne Burrell
9 Reviews
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