Anne prepares some of her favorite dishes, transforming humble ingredients into restaurant-worthy stars. Learn the technique to a rich and silky carbonara, how to turn artichokes into an elegant appetizer, and what secret ingredient makes Anne's lemony cake so special.
Follow Anne to a world of ribs beyond the barbeque. Her Braised Spareribs are a year-round favorite, bridging hearty winter stews with the lighter fare of summer. Herb Spaetzle soaks up the rich juices and Panelle and Shrimp Salad brings a welcome fresh crunch.
Anne braises up classic Chicken Cacciatore, with tips and tricks straight from the Old Country. Raw Asparagus Salad refreshes your palate, just in time for Chef Anne's famous Chocolate Mousse.
Anne Burrell shares recipes for some of her favorite tapas, the small flavor-packed dishes of Spain. Whether cooking for herself or entertaining a group, this meal satisfies every craving.
When AnneBurrell makes a soup and sandwich, it's no lighthearted affair. Today's combo features French Onion Soup worthy of a Parisian bistro alongside a reimagined ham and cheese plus Pignoli Cookies are a surprising treat.
With a little Asian inspiration, Anne Burrell gives everyday ingredients a bright, summery makeover. Her special flavor combinations turn pork tenderloin, snap peas and clams into a refreshing new menu.
Sometimes all it takes to make a good meal great is a bit of inspiration and know-how. Anne's Pollo Al Mattone uses the weight of a brick for ultra-crispy skin on chicken, calamari salad gets reinvented with a simple slicing technique, and - finally! - the perfect herb-roasted potatoes.
Anne shares her secrets to juicy, flavorful Grilled Beef Tenderloin. Served with creamy Horseradish Cream and Zesty Potato Salad, this impressive cut is a special occasion crowd-pleaser.
Think you can't make duck confit at home? Think again! Anne proves you can enjoy tender, succulent Duck Confit tonight, stress-free, with a few of her tried-and-true tips and tricks. Celebrate your breakthrough with Anne's fresh Strawberry Tart for a full taste of the French countryside.
Learn how Anne gets her gnocchi as light as clouds, and snag the recipe for her favorite springtime sauce. Fresh Cherry Clafoutis showcases the crimson fruit in a tender, custardy batter.
When the weather warms up, Anne brown bags lunch and hits the beach. In her cooler today: Chilled Asparagus Soup with Goat Cheese and a steak sandwich bursting with grilled veggies.
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.