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  • Anne Burrell

Anne Burrell

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Anne Burrell Recipes

  • Most Recent
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Showing 16 - 30 of 820
unknown

Orecchiette with Broccoli Rabe Pesto and Sausage

Recipe courtesy of Anne Burrell
2 Reviews
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Roasted Asparagus with Lemon, Parmigiano and Hazelnuts

Recipe courtesy of Anne Burrell
11 Reviews
unknown

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

Recipe courtesy of Anne Burrell
5 Reviews
unknown

Baked Ham with Maple Mustard Glaze

Recipe courtesy of Anne Burrell
9 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
This flavorful dish combines golden pan-seared chicken with a bright, lemony salmoriglio sauce made with garlic, parsley, and oregano. Served alongside tender roasted cabbage steaks and herbed farro, it’s a fresh and satisfying meal that’s easy enough for a weeknight but special enough to serve guests.

Pan-Seared Chicken with Salmoriglio Pan Sauce, Cabbage Steaks and Herbed Farro

Recipe courtesy of Gabriele Bertaccini|Anne Burrell
unknown

NY Strip Steak with Mushroom Pan Sauce, Crispy Potatoes with Bacon and Snap Peas with Shallots and Mint

Recipe courtesy of Tiffany Derry|Anne Burrell
4 Reviews
Classic Filipino garlic fried rice and chicken adobo make a perfect pair. The fried rice is a great accompaniment to many other dishes, including eggs for breakfast. The charred eggplant is a riff on ensaladang talong (roasted eggplant salad).

Chicken Adobo with Filipino Fried Rice and Charred Japanese Eggplant

Recipe courtesy of Anne Burrell|Cliff Crooks
3 Reviews
unknown

Surf & Turf with Maître d' Butter and Crispy Duck Fat Fingerling Potatoes

Recipe courtesy of Anne Burrell|Cliff Crooks
2 Reviews
This recipe plays up Middle Eastern flavors and includes lots of fresh green herbs in the tabbouleh and falafel. Adding pomegranate molasses to the tahini lightens up the fat content and the yogurt also gives the sesame paste the lighter acidic kick it needs, helping the lemon juice.

Falafel with Tabbouleh and Tahini Sauce

Recipe courtesy of Anne Burrell|Cliff Crooks
3 Reviews

Cannoli

Recipe courtesy of Anne Burrell
12 Reviews
unknown

Cannellini Beans

Recipe courtesy of Anne Burrell
12 Reviews
unknown

Carrot and Potato Puree

Recipe courtesy of Anne Burrell
2 Reviews

Catalan Toasts

Recipe courtesy of Anne Burrell
4 Reviews
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