* Pasta Bolognese * Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest
* Brined Pork Chops with Soft Parmigiano Polenta * Sauteed Swiss Chard with Bacon
* Garlic Yukon Gold Mashed Potatoes * Herb Roasted Chicken * Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino
* Seared Wild Striped Bass with Sauteed Spring Vegetables * Meyer Lemon Curd Tart
* Peach Crisp * Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes
* Steamed Mussels with Spicy Red Pepper Aioli * Mixed Green Salad with Parmigiano Crisps * Warm Shaved Fennel with Pink Grapefruit
* Basic Chicken Stock * Wild Mushroom Risotto * Frisee Salad with Blue Cheese, Bacon and Hazelnuts
* Excellent Meatballs * Baked Clams Oreganata * Marinara Sauce
* Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes * Seared Rack of Lamb with Pistachio Tapenade
* Halibut in Cartoccio * Apple Tart Tatin
* Braised Chicken with Mushrooms and Almonds * Profiteroles
* Chicken Milanese with Escarole Salad and Pickled Red Onions * Panna Cotta with Roasted Figs and Balsamic
* Sausage and Pepper Frittata * Fingerling Homefries * Dried Cherry Almond Scones * Chef Anne's Sparkler
* Bananas Flambee * Whole Roasted Fish with Herbs * Fregula with Braised Butternut Squash and Tomatoes
* Pommes Chef Anne * Dry-Rubbed Rib-Eye * Sauteed Broccoli Rabe
* Roasted Pork Loin with Cider and Chunky Applesauce * Warm Savoy Cabbage Slaw
* Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca * Parmigiano Sformato with Piquillo Peppers and Almonds
* Crostini of Chicken Liver Pate with Balsamic Onions * Grilled Eggplant and Ricotta Crostini * Roasted Red and Yellow Pepper Goat Cheese Involtini * Truffled Deviled Eggs
* Spaghetti alla Carbonara * Stuffed Artichokes * Olive Oil Cake with Blueberries and Mascarpone
Braised spare ribs; herb spaetzle; panelle and shrimp salad
* Asparagus, Pecorino and Red Onion Salad * Chocolate Mousse * Chicken Cacciatore
* Eggs Flamenco * Catalan Toasts * Gazpacho * Shrimp with Garlic and Olive Oil
* French Onion Soup * Ham and Mortadella Sandwich with Provolone and Pickled Hot Pepper Relish * Pignoli Cookies
* Asian Marinated Grilled Pork Tenderloin * Sugar Snap Peas and Spinach with Ginger * Clams Steamed in Beer with Chile and Cilantro
* Herb Roasted Potatoes * Pollo al Mattone * Calamari "Noodles" with Black Olives and Arugula
* Grilled Beef Tenderloin with Grilled Spring Onions * Super Zesty Potato Salad * Homemade Mayonnaise
* "Cheater's" Duck Confit * Strawberry Tart
* Gnocchi with Prosciutto, Spring Peas, and Chanterelles * Cherry Clafoutis
* Chilled Asparagus Soup with Goat Cheese * Flank Steak and Grilled Veggie Pita
The Secret to Clam and Cod Cacciucco * Pacific Cod and Clam Cacciucco * Cannellini Beans
The Secret to Grilled Hanger Steak * Marinated Grilled Hanger Steak * Turnip Gratin * Glazed Baby Carrots
* Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad * Red Wine and Port Poached Pears with Mascarpone
* Bucatini All'Amatriciana * Lemon Semifreddo with Orange and Mango Salad
* Maple and Cayenne Glazed Chicken * Sweet Potato, Bacon and Apple Hash * Almond and Raisin Biscotti
* Braised Calamari Stuffed with Shrimp, Spinach and Herbs * Gigante Beans * Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers
* Grilled Veal Chop with Fingerlings, Mushrooms and Cherry Peppers * Goat Cheese Cheesecake * Vanilla Pineapple Compote
* Trumpet Royale Mushrooms with Celery Root and Apple Slaw * Duck Breast with Clementines and Tuscan Kale
* Autumn Chicken Pot Pie * Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears
* Brined Herb-Crusted Turkey with Apple Cider Gravy * Sausage, Apple, and Walnut Stuffing
* Braised Cabbage Stuffed with Pork * Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots
* Coriander-Crusted Skate with Spaghetti Squash and Frizzled Brussels Sprout Leaves * Pumpkin Ginger Bread Pudding
* Fish and Chips * Tartar Sauce * Red Cabbage Slaw
* Porchetta with Roasted Fingerlings * Pureed Chickpea Soup - Passato di Ceci
Anne shares her chef secrets to the best Chicken Noodle Soup. * Chicken Noodle Soup * Focaccia
* Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce * Angel Food Cake with Tropical Fruit Compote
* Grilled Chicken with Dijon and Meyer Lemon * Grilled Red Potatoes and Onions * Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese
Anne Burrell shares her chef secrets to the best Braised Lamb Shanks. * Braised Lamb Shanks * Hard Polenta Cakes
* Coq au Vin * Oysters with Prosecco Granita
* Pan-Fried Trout * Bacon Braised String Beans * Pickled Cauliflower Salad with Chanterelles and Fennel
* Potato-Crusted Halibut * Braised Spring Onions, Fennel and Swiss Chard * Strawberry Rhubarb Crisp
* Lamb and Turnip Stew with Stout * Bread and Butter Pudding
* Mozzarella en Carozza * Braciole
* Linguine with White Clam Sauce * Raw Artichoke and Parmigiano Salad
* Braised Baby Artichokes * Brined Fresh Ham * Fava Bean and Pecorino Salad
* Sauce Bearnaise * Creamed Spinach * Grilled Strip Steak * Hash Brown Potatoes
* Basic Crepes * Pork, Spinach, and Ricotta Manicotti * Bechamel Sauce * Marinara Sauce * Crepes with Mascarpone and Cherries
* Baked Eggs with Sausage and Mushrooms * Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis * My Favorite Bloody Mary
* Chef Anne's All-Purpose Pasta Dough * Broccoli Rabe Ravioli with Parmigiano and Pistachios
* Stewed Chick Peas with Tomatoes and Zucchini * Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta
Standing Rib Roast Smashed Potato Gratin Molten Chocolate Cake with Crushed Candy Canes
Pan Seared Soft-Shell Crab with Pickled Onions and Garlic Aioli Stuffed Zucchini Blossoms with Heirloom Tomato Salad
* Dry Rubbed Ribs with Vinegar BBQ Sauce * Rockin' Baked Beans
Fish Tacos Corn Salsa Sour Cream Cupcakes
* Crispy Mustard Braised Pork Belly * Plum Cornbread * Sauteed Mustard Greens
* Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts * Stuffed Piquillo Peppers with Chorizo and Manchego
* Fava Bean Soup * Swiss Chard and Ricotta Crostata
* Grilled Asparagus and Spring Onion Salad with Prosciutto * Meringue Cookies * Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes
* Apricot Nectarine Shortcake with Vanilla Whipped Cream * Spinach and Ricotta Gnocchi with Quick Tomato Sauce
* Garlic Chicken in Casserole with Israeli Couscous * Eggless Caesar Salad
* Grilled Steak with Rosemary and Garlic * Tuscan Tomato and Bread Soup - Pappa al Pomodoro * Caponata
*Grilled Chicken In A Harissa Marinade *Curried Pumpkin With Caramelized Onions *Apple Spice Cake With Cream Cheese Frosting
Pot roast; parsnip potato puree; Pinot Noir wine.
Soy seared tuna; soba noodle salad.
Tips for perfect poached eggs; hollandaise; homemade strawberry, raspberry preserves.
Veal chop holstein Schnitzel; German potato salad; Gruner Vetliner.
Braised stuffed spinach and mushroom veal breast.
Chicken breast roulade with chorizo sausage and Manchego cheese; sauteed kale.
Braised pork shoulder; wheat berry and mushroom salad; Pinot Grigio.
Wild boar ragu with homemade pappardelle pasta ribbons; Chianti wine.
Turkey burgers; homemade chips; chocolate chunk oatmeal cookies.
Sausage stuffed quail wrapped in bacon and in port wine sauce.
Chicken breasts stuffed with mushrooms and goat cheese; escarole with pine nuts and raisins; Pinot Grigio.
Give your favorite chicken recipe a break; Chef Anne Burrell shows duck breasts can be just as cinchy, with just a few easy tips. Her Seared Duck Breasts with Grape Sauce are even more impressive alongside Roasted Baby Carrots and Parsnips with Wilted Radicchio. Chef Anne even offers up an appetizer: Honey Crisp Apple, Cheddar, Bacon and Dandelion Crostini. With wine, Merlot.
Anne Burrell shows how to be good to your heart, and your sweetheart, with a healthy and romantic menu. Seared Arctic Char with Kumquat Compote impresses alongside Wilted Romaine Salad with Pears, Taleggio and Hazelnuts. Leave room for dessert: Cinnamon Orange Creme Brulee is a special twist on a classic.
Chef Anne Burrell shakes things up with a juicy Pork Porterhouse entrée. Her Dried Fig Saba Sauce sends the flavors sky-high, while Spiced Carrot Puree keeps the dish earthy and comforting. Wine: Pinot Noir
Chef Anne Burrell raises the burger bar with her juicy Lamb Burgers, served slathered in homemade Pickled Feta Spread on Whole Wheat Pita.
Seared cod with blood orange glaze; blood orange and red onion salad; Israeli couscous; kale
Homemade sausage? Have no fear, Chef Anne Burrell shows how easy it is to make her Garlic Pork Sausage at home. Roasted Sweet Potatoes and Apples makes a simple side dish, while Horeseradish Parsley Mustard Dipper makes the ideal condiment. Drink Pairing: Beer
Skirt steak; fennel and fingerling confit; roasted beet salad with pears.
Chef Anne Burrell brings her favorite Asian flavors to the table. Discover how to prepare Ahi Poke, and how easily Asian Braised Pork Shoulder becomes melt-in-your-mouth delicious. Pickled Cucumber and Daikon Salad cuts through the richness. Drink Pairing: Beer
As the weather warms up, Chef Anne Burrell prepares a whole roasted fish using a tried and true technique usually only seen in restaurants. On the side, Grilled Broccoli Rabe and Herbed Bread Pudding make a satisfying meal that won't weigh you down.
Pasta-free lasagna? Chef Anne Burrell shows you how with her Noodleless Butternut Squash and Pork Lasagna. Make this hearty casserole into a superstar meal with Anne's simple Arugula Salad. Wine: Cabernet Sauvignon
Be a rockstar at your next party by trading the pizza for homemade calzones! Chef Anne shows you how easy it is with her recipe for Calzones Stuffed with Broccoli Rabe and Sausage. Served with Anne's Roasted Garlic Asiago Dip with Homemade Crackers, they're perfect for game day or just an excuse to bring friends together. Wine: Chianti
Chef Anne Burrell breathes new life into weeknight chicken with her Coriander Chicken recipe, served with Hammered Cauliflower. Last but not least, Ginger Ice Cream with Anne's Molasses Cookies is a match made in dessert heaven.
Crown roast of pork; chestnut and pear stuffing; roasted kabocha squash and haricot verts; toffee pudding.