Secrets of a Restaurant Chef

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

Anne shows how to have a show-stopping dinner on the table with minimal effort with her Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes and her famous Peach Crisp.

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.

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 sauteed greens.

Anne Burrell has a steamed mussels recipe that's equally perfect for entertaining a crowd as it is for satisfying a weeknight bistro craving.