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 has a huge flavour 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 is a restaurant favourite so Anne gives tips on her 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 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. Also, 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.
With Anne's tips and a little advance planning, perfect mushroom risotto lets you spend time with your guests rather than in the kitchen.
Anne's tips for flavourful marinara sauce with pasta and tender, juicy meatballs make this family favourite easy enough for the kids to help!
Short ribs are a restaurant bestseller and Anne's easy braising method makes them easy to serve at home.
Lamb is Anne's ultimate entertaining main course because it's flavourful, elegant, and is relatively little work. Anne prepares perfectly seared lamb chops, with pistachio tapenade, roasted vegetables and seared scallop salad.
Anne prepares halibut in cartoccio; a simple, healthy entree with impressive presentation. She follows with an elegant apple tarte tatin for a sweet, satisfying way to end the meal.
Anne cooks braised chicken rich with mushrooms, bacon and pureed almonds. For dessert she turns to France with a chocolate-covered profiterole.
Perfectly breaded chicken cutlets can be yours with Anne's chicken Milanese recipe. Bright acidity makes her escarole salad the perfect side dish, and creamy panna cotta finishes the meal on a perfect light note.
Anne prepares a brunch spread with scones and homemade butter, tender sausage and pepper frittata, and crisp home fries.
Anne shows you how to cook and fillet a whole fish, served with hearty fregula pasta and finished with bananas flambé.
Make steakhouse favourites at home with Anne's recipes and insider tips. Dry rubbed ribeye is juicy and flavourful; and sautéed broccoli rabe is a fresh alternative to creamed spinach.
Anne shares her secrets for juicy pork tenderloin with chunky homemade apple sauce and warm cabbage slaw.
Anne uses her grill to create two pizza recipes with a roasted pepper and onion side salad.