Secrets of a Restaurant Chef

The secret to achieving rich, meaty Bolognese with Anne's master recipe.

Anne takes the fear out of roasting a leg of lamb.

Anne shows how to use her two-temperature technique to make tender, juicy roast chicken with perfectly crispy skin at home. She also prepares fluffy Garlic Yukon Gold Mashed Potatoes and an earthy Roasted Beet Salad.

Anne gives tips for the perfect striped bass; al dente vegetables; perfect-crust Meyer lemon tart.

Taking the guesswork out of making moist pork chops.

Steamed mussels sided with a mixed green salad and warm shaved fennel.