Learn the secret to achieving rich, meaty bolognese bliss with Anne's master recipe, which requires no overnight simmering or pricey ingredients. Her simple technique earns a huge flavor payoff, and leaves time for perfect Poached Eggs on Grilled Asparagus.
Take the guesswork out of making moist pork chops with Anne's foolproof brining technique, plus learn tips on making silky-smooth polenta and crunchy sautéed greens.
Tender, juicy roast chicken with perfectly crispy skin. It's a restaurant favorite, and now you can make it at home with Anne's two-temperature technique. Also learn the art of fluffy mashed potatoes and an earthy beet salad.
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.
The thought of roasting a leg of lamb can strike fear into the most adventurous home cook, but with Anne as your guide you'll have a show stopping dinner on the table with minimal effort and maximum "wow!" Anne's famous peach crisp makes the perfect finale.
Steamed mussels make a quick, easy main that packs great value for your money. With a mixed green salad and a warm shaved fennel side, Anne's menu is equally perfect for entertaining a crowd as it is for satisfying your weeknight bistro craving.