Chef Anne shares her method for roasting peppers.

Chef Anne bakes a creamy Meyer lemon curd tart.

Chicken Milanese is dipped in an egg wash and Panko crumbs, then fried.

Anne's secret to perfect roast chicken is her special herb paste.

Anne tosses a colorful salad and garnishes it with lacy Parmesan crisps.

Chef Anne's Chicken Cacciatore tastes straight out of the Old World.

Anne Burrell makes a hot ham and mortadella sandwich with pepper relish.

Anne's "trinity" -- garlic, olive oil and bacon -- rocks her potato salad.

Anne tops roasted cauliflower and bitter greens with crunchy fried capers.

Tangy red cabbage slaw isa perfect accompaniment to fish and chipe.

Anne's tangy Goat Cheese Cheesecake is baked in a crust of ginger snaps.

Anne makes a classic French coq au vin, or chicken and vegetables in wine.

Paper-thin Yukon golds form a crust around succulent halibut filets.

Counter Bread-and-Butter Pudding's sweetness with a tea-and-whiskey sauce.

Anne's chicken fingers are a healthy, updated take on a classic favorite.

Thought for the day: When life gives you lemons, marinate chicken!

Anne creates salad excitement with acorn squash, apples and portobellos.

Rockin' Baked Beans: sausage-y, thick with molasses and topped with bacon.