Secrets of a Restaurant Chef

Chef Anne Burrell shares her secret to impressing guests without breaking a sweat. Her tender Sausage Stuffed Quail, wrapped in bacon and served with a port wine sauce, is elegant but easy enough for a weeknight.

Chef Anne Burrell takes inspiration from restaurant family meals for this comforting, delicious meal. At the heart of the menu is Chef Anne's moist Braised Chicken with Tomatillos and Jalapenos.

Ever wonder how restaurants make such intensely flavorful pot roasts? Chef Anne Burrell shows how to take this classic entrée to the next level, with her super cinchy tips.

Anne shows how to stir up a stress-free pasta dinner entirely from scratch with her rich and satisfying Wild Boar Ragu served with lovingly homemade Pappardelle pasta ribbons.

Anne takes the intimidation factor out of veal by making elegant Braised Veal Breast with homemade ricotta.

Anne Burrell transforms inexpensive pork shoulder into a showstopper using her tried-and-true recipe for Braised Pork Shoulder. Warm Wheatberry and Mushroom Salad adds even more flavor to this restaurant-worthy dish.

Anne makes shockingly tender Grilled Hanger Steak with melt-in-your-mouth Ratatouille, Grilled Octopus with Celery and Cannellini Bean Salad and more.

Anne proves Turkey Burgers can be mouthwateringly delicious and her Homemade Chips perk up the plate.

Chef Anne Burrell shows how easily you can prepare soy Marinated Seared Tuna at home with the right ingredients and a few easy tips.

With just a few tips, Anne cuts into restaurant-worthy Veal Chop Holstein Schnitzel and brightly flavored German Potato Salad.

Anne shares fail-proof tips for making the perfect poached eggs and smooth hollandaise sauce for her Eggs Benedict with easy homemade Strawberry-Raspberry Preserves.

Anne gives everyday chicken new life with her Chicken Breast Roulade recipe complete with chorizo sausage and Manchego cheese. Her Sauteed Kale is the perfect complement to this meal, as is a crisp glass of albarino wine.

Anne shares her secrets to the perfect Falafel served simply in pita sandwiches with a drizzle of homemade Tahini Sauce. A fresh and bright Shrimp, Tomato and Feta Salad rounds out the meal.

Anne shares her secrets to perfectly seared black bass paired with a fresh Bitter Green, Grapefruit and Feta salad. For dessert, she knows the tricks to baking light-as-air Lemon Souffles finished with silky Creme Anglaise.

Anne turns her kitchen into a summertime seafood shack making buttery lobster rolls and New England Clam Chowder.