Anne W. Burrell didn’t just cook—she roared into the kitchen with personality, precision, and passion. Her unmistakable platinum spikes and fierce teaching style made her one of Food Network’s most memorable faces, but it was her recipes that turned casual viewers into lifelong fans. Drawing inspiration from rustic Italian kitchens, bold Mediterranean flavors, and her own playful instincts, Anne's dishes are both comforting and empowering. She made gourmet meals accessible, thrilling, and fun for everyone—from beginners to seasoned home cooks. Whether whipping up hearty pasta, tender meats, or zingy sides, Anne's cooking always packed a punch. This article celebrates the very best of Anne Burrell’s recipes—signature dishes that embody her fearless style and love for food.

Spaghetti alla Carbonara: Classic with a Burrell Twist

Anne Burrell’s Spaghetti alla Carbonara is an unforgettable ode to simplicity and bold flavor. Inspired by her training in Italy, this dish captures everything she loved about rustic cuisine—hearty ingredients, confident seasoning, and no-nonsense techniques. While carbonara is a traditional Roman recipe, Anne made it her own by amplifying the depth of flavor with the perfect balance of pancetta, egg yolks, and Pecorino Romano. She often emphasized the importance of timing—especially when tossing the hot pasta with the creamy egg mixture to achieve that silky texture without scrambling the eggs. Her version elevates the comfort of a humble pasta into something truly restaurant-worthy.

·         Uses pancetta for a rich, salty base

·         Blends egg yolks and cheese for a velvety sauce

·         Skips cream to preserve authenticity

·         Finishes with cracked black pepper for boldness

·         Encourages using high-quality pasta and cheese

Braised Chicken Thighs with Mushrooms and Olives

This hearty recipe highlights Anne Burrell’s love of braising—slow cooking that extracts deep, layered flavors. Her braised chicken thighs with mushrooms and olives is a standout example of her ability to turn simple ingredients into something spectacular. Chicken thighs, seared for golden crispness, are slowly simmered in a wine-rich sauce that balances the earthy tones of mushrooms with the briny pop of green olives. It’s a dish that speaks to her Italian influences and her belief that food should be bold, rustic, and soul-satisfying. Anne often said this was a perfect “Sunday supper” kind of recipe, ideal for feeding a crowd or treating yourself to something special.

·         Uses bone-in, skin-on chicken thighs for rich flavor

·         Combines cremini mushrooms and green olives for contrast

·         Includes garlic, shallots, and white wine in the braising liquid

·         Finished with fresh parsley for a burst of color

·         Ideal for family dinners or intimate gatherings

Cauliflower Gratin with Herby Breadcrumbs

Anne Burrell made vegetables taste like indulgent centerpieces, and her cauliflower gratin is a masterclass in doing just that. Forget bland steamed cauliflower—this dish takes roasted florets and bathes them in a creamy béchamel sauce before topping them with crispy, herb-laced breadcrumbs. It’s rich, aromatic, and comforting without being heavy. Anne’s gratin was more than just a side dish—it could easily steal the show. She encouraged people to treat vegetables with the same respect and creativity as proteins, and this recipe proves exactly why.

·         Roasts cauliflower for caramelized edges

·         Whisks together a smooth béchamel sauce

·         Layers with sharp cheeses like Gruyère or fontina

·         Topped with breadcrumbs mixed with thyme and parsley

·         Baked until golden and bubbly for irresistible texture

Grilled Skirt Steak with Salsa Verde

Anne Burrell believed in balance—especially when it came to bold meats paired with zesty condiments. Her grilled skirt steak with salsa verde is a shining example. The steak, marinated for tenderness and char-grilled to perfection, is sliced thin and paired with a vibrant, herbaceous green sauce. Her salsa verde isn't the typical Mexican variety—it’s a rustic Italian blend of parsley, capers, anchovies, garlic, and lemon. This combination adds brightness to the steak and gives the dish a dynamic punch. It’s fast, flavorful, and perfect for warm evenings or celebratory meals.

·         Uses skirt steak for its quick-cooking and beefy flavor

·         Marinates with olive oil, garlic, and herbs

·         Grills to medium-rare for juicy results

·         Pairs with Italian-style salsa verde for acidity and freshness

·         Ideal for summer dinners and casual entertaining

Sausage and Broccoli Rabe Pasta

If any dish captures Anne’s love of bold, rustic Italian fare, it’s her sausage and broccoli rabe pasta. This recipe combines spicy Italian sausage with bitter greens and hearty pasta, all tossed in a garlicky oil. Anne knew how to play with contrast—spicy against bitter, soft against chewy, rich against bright. She often recommended orecchiette pasta, which acts like tiny cups to hold onto bits of sausage and greens. The result is a satisfying, one-bowl meal that brings a traditional Italian flavor profile to life with Anne’s signature punch.

·         Combines crumbled hot Italian sausage and broccoli rabe

·         Uses orecchiette or other short pasta shapes

·         Cooked in garlicky olive oil with a pinch of chili flakes

·         Finished with grated Pecorino Romano

·         Packs layers of spicy, bitter, and savory goodness

Crispy Polenta Cakes with Tomato-Basil Relish

Polenta was one of Anne Burrell’s favorite comfort ingredients. She often transformed it from a creamy base into crispy cakes, giving new texture and flair to this humble cornmeal dish. Her crispy polenta cakes are pan-fried until golden and then topped with a tomato-basil relish that brings freshness and acidity. The contrast of textures—crunchy edges and creamy interiors—makes these cakes irresistible. Anne encouraged cooks to play with toppings or even serve them with a runny egg for brunch. It’s a flexible recipe full of character and culinary fun.

·         Cooks polenta with butter and Parmesan until thick

·         Cools and slices into rounds or squares

·         Pan-fries in olive oil until crispy and golden

·         Topped with diced tomatoes, garlic, and basil

·         Can be served as an appetizer or light main dish

Zucchini Rollatini with Ricotta and Marinara

Anne Burrell’s zucchini rollatini is a lighter, veggie-forward twist on classic lasagna. Instead of pasta sheets, she uses thinly sliced zucchini to roll up a luscious ricotta and Parmesan filling. The rolls are nestled in marinara sauce and topped with melted mozzarella for a bubbling, cheesy finish. This dish reflects Anne’s philosophy of giving vegetables the spotlight while keeping things approachable and indulgent. She often recommended this as a dinner party option or a meal-prep favorite for healthy eating that doesn’t sacrifice flavor.

·         Slices zucchini lengthwise and lightly grills or roasts

·         Fills with a mixture of ricotta, Parmesan, and egg

·         Rolls and layers in marinara sauce

·         Topped with shredded mozzarella and baked until golden

·         A low-carb, high-flavor alternative to pasta dishes

Garlic-Rubbed Bruschetta with White Bean Purée

Bruschetta is often treated as a basic appetizer, but Anne Burrell elevated it into something elegant and hearty. Her version, topped with creamy white bean purée, is a blend of Tuscan comfort and refined taste. The toasted bread is rubbed with fresh garlic, then topped with a silky blend of cannellini beans, lemon, olive oil, and herbs. Finished with a drizzle of good olive oil and a sprinkle of sea salt, it’s a dish that turns simple pantry ingredients into a memorable starter.

·         Toasts crusty Italian bread until golden

·         Rubs with raw garlic for depth of flavor

·         Blends white beans with lemon zest, olive oil, and thyme

·         Spreads purée over warm toast and garnishes with herbs

·         Makes an ideal appetizer or light lunch

Fennel-Crusted Pork Loin with Roasted Root Vegetables

Anne had a knack for turning large-format meals into stunning centerpieces. Her fennel-crusted pork loin showcases how a few quality ingredients can become something showstopping. The pork is coated in crushed fennel seeds, garlic, and herbs, creating a savory, aromatic crust. Paired with a bed of roasted root vegetables—carrots, parsnips, and sweet potatoes—it’s a complete meal that feels fancy but is simple to execute. She encouraged home cooks to lean into roasts like this as a way to entertain or just enjoy a satisfying family meal.

·         Coats pork loin with fennel seeds, garlic, and rosemary

·         Roasts until tender and juicy with a flavorful crust

·         Accompanied by a medley of root vegetables

·         Glazed with olive oil and seasoned with salt and pepper

·         A perfect main course for holidays or Sunday dinners

Chocolate Hazelnut Torte with Whipped Mascarpone

For Anne Burrell, dessert wasn’t just an afterthought—it was a celebration. Her chocolate hazelnut torte is rich, dense, and bursting with flavor. Made with toasted hazelnuts and dark chocolate, it offers a nutty complexity and luxurious mouthfeel. Instead of a sugary frosting, she paired it with lightly sweetened whipped mascarpone, which added creaminess without overpowering the torte. Anne believed in balancing sweetness with sophistication, and this dessert reflects that perfectly.

·         Combines dark chocolate with toasted hazelnuts

·         Bakes into a flourless-style, rich torte

·         Serves with whipped mascarpone cream

·         Garnished with shaved chocolate or powdered sugar

·         Ideal for celebrations or special occasions

Conclusion

Anne Burrell’s recipes are a reflection of her soul—fearless, bold, and full of love. Each dish she created was rooted in tradition but reimagined with energy and passion. Whether it’s a rustic Italian pasta, a slow-braised meat dish, or a bright, vegetable-forward side, her food tells stories. These recipes are more than just meals; they are expressions of a woman who lived fully and cooked fiercely. Her legacy continues to sizzle in kitchens everywhere, one unforgettable bite at a time