Cook Like a Rock Star (2 page)

Chef Anne’s All-Purpose Pasta Dough

Chef Anne’s Light-as-a-Cloud Gnocchi

Wild Mushroom Ragù

Sweet & Spicy Sausage Ragù

Pasta Carbonara

Pasta Fagioli

Bucatini all’Amatriciana

Raviolo al’Uovo (Ricotta-Nestled Egg Yolk)

Spaghetti with Olive-Oil-Poached Tuna in Tomato-Fennel Sauce

Tagliolini with Arugula-Walnut Sauce

Spag & Excellent “Meatbawls”

Tagliatelle with Bacon, Sweet Corn, Burst Cherry Tomatoes & Arugula

Tagliolini with Salsa Cruda & Ricotta Salata

Orecchiette with Broccoli Rabe Pesto & Sausage

Spring Pea & Ricotta Ravioli with Fava Beans

Whole Wheat Pappardelle with Roasted Butternut Squash, Broccoli Rabe & Pumpkin Seeds

Spinach & Ricotta Gnocchi with Fontina Fonduta

Chef Anne’s Risotto-Without-a-Recipe

Risotto with Rock Shrimp, Lemon & Herbs

Farrotto with Lobster, Peas, Mint & Oregano

Killer Mac & Cheese with Bacon

 
 
SECONDS
 (the main event)

Grilled Chicken with Lemons & Dijon

Rosemary & Lemon Roasted Chicken with Gravy

Braised Chicken Thighs with Mushrooms & Almond Purée

Duck Breast with Dried Fruit & Vin Santo

Chef Anne’s Cheater’s Duck Confit & Bitter Greens

Dry Rubbed Bone-In Rib Eye (Just the Good Struff)

Big Brown Braised Short Ribs with Horseradish

Pork Milanese & Escarole Salad with Pickled Red Onions, Hazelnuts & Pecorino

Polpetti Burgers

Rockin’ Porchetta with Fall Veggies

Braised Cabbage Stuffed with Sausage & Fennel

Brined Pork Chops with Fennel Pollen

Rack of Lamb Crusted with Black Olives

Braised Lamb Shanks

Whole Braised Veal Shanks

Seared Red Snapper with Sicilian Cauliflower & Parsley Salad

Seared Crispy-Skin Black Bass

Halibut in Paper with Yummy Summer Veg

Whole Roasted Fish with Sliced Potatoes, Olives & Herbs

 
 
SIDES
 (the sparkle factor)

Perfect Green Veg … Every Time

Cannellini Beans with Pancetta & Rosemary

Swiss Chard with Pancetta & Baby Turnips

Super Creamy Cheeeeesy Polenta

Brussels Sprouts Slaw

Stewed Zucchini with Tomatoes, Oregano & Pine Nuts

Chanterelles, Fava Beans & Spring Onions

Braised Baby Artichokes

Frizzled Brussels Sprouts with Pancetta & Walnuts

Spice-Roasted Cauliflower & Jerusalem Artichokes

Yummy Lentils

Potato, Prosciutto & Fontina Cake

Pommes Chef Anne

Sweet Potato & Apple Hash

Loosey Goosey Garlic Mashers

Herb & Garlic Roasted Fingerlings

Crispy Crunchy Duck Fat Potatoes

 
 
DESSERTS
 (my sweeties!)

Mom’s Anise Seed Cookies

Lemon Curd Tart with Almond Crust

Hazelnut Cake with Nutella Mousse

Goat Cheese Cheesecake with Spiced Nilla Wafer Crust

Apple & Olive Oil Cake with Sautéed Apples & Mascarpone

Pear Tarte Tatin with Shortbread Crust

Macedonia (My Super-Special Fruit Cocktail)

Juicy, Jammy, Jelly Tart

Zeppole & Chocolate Dipper

Tarallucci with Salty Caramel

Chef Anne’s Dried Cherry & Almond Biscotti

Blueberry Nectarine Crisp

Maple-Pumpkin Bread Pudding

Strawberry-Raspberry Shortcakes

INDEX

MY PLAYLIST FOR ROCKIN’ OUT IN THE KITCHEN

ACKNOWLEDGMENTS

There are so people in so many parts of my life—both professionally and personally—that have helped to make this book possible. Thank you all SOOOOO much!

My family:
MARLENE, JANE, BEN, JIM, AND, OF COURSE, THEIR FAMILIES.
You guys are my roots and rocks. You provide the love, laughter, and support that helps make me who I am. I love you all.

CHRISTINA CAIN,
an amazing friend and sous chef who has been there through thick and thin, always with unwavering loyalty, support, and a smile. You are truly a special person.

My mentor,
MARIO BATALI,
you are the reason I am where I am today. Thank you for all your generosity, advice, and support along the way.

SCOTT FELDMAN,
as both my manager and my friend, thank you for everything you do (and for putting up with me!).

DANIELLE FINE,
the glue that holds so many things together. I love working with you.

SUZANNE LENZER,
the amazing writer who captured my voice, channeled my energy, and kept me on track with delightfulness.

JANIS DONNAUD,
my agent, who thankfully took me on and has been a lot of fun to work with.

REYNA MASTROSIMONE, JULIET DANNIBILE,
and
SHEENA TRACEY,
the amazing friends who keep me grounded and smiling. I am so lucky to have such a great group of girls in my life.

PHIL CASACELI,
the keeper of my local and a great friend.

JAMES KUHNER
and
DEACON CARPENTER,
friends who have become family and who helped me invent “piccolini.”

BEN FINK, GARY NOEL, JEFF KAVANAUGH, JAMIE KIMM,
and
DANI FISHER,
the creative group of people responsible for the images in this book.

CESARE CASELLA, MARK LADNER, ROBERTO TREVINO, ALEX GUARNASCHELLI, BOBBY FLAY,
and
MICHAEL SYMON—
the very talented group of chefs who I am proud to call friends.

EMILY TAKOUDES
and
CLARKSON POTTER—
my wonderful editor and the publishing house that gave me the opportunity to put my voice onto paper.

Everyone at the
FOOD NETWORK
for believing in me and giving me a platform to reach so many people. Thank you for giving me a chance. Especially my team at the Food Network:
SHELLEY HOFFMAN, SARAH PAULSEN, MARK DISSIN, MIKE SCHEAR, SUSAN STOCKTON, YOUNG SUN HUH,
and the Food Network Kitchens. You people have allowed my dream to become a reality.

VINCENT OQUENDO,
my make-up artist. The one who makes me look pretty and who has LOTS of lashes!

MS. MARNI,
the truly talented seamstress who makes my skirts and dresses me in all the pretty colors!

JEFF LIEB,
my stage manager, and the inspiration behind many of my one-liners.