If you watched the Food Network’s Secrets of a Restaurant Chef, Worst Cooks in America and Iron Chef America, you already know that Chef Anne Burrell cooks like a rock star. For years she was Mario Batali’s right hand on Iron Chef, with recipes that would often secure the defeat of any challenger and they got it done in under an hour. Since her show’s debut, Secrets of a Restaurant Chef has taught viewers tips and techniques to make any dish fabulous and is a constant on my DVR.
Last year, during Food Network’s New York City Wine & Food Festival, I caught her demo and I learned so much in that one hour that I will never forget. One of Anne’s favorite takeaways is that black pepper brings a whole other flavor to the party so think before you season. Also, salt can be your friend, brown = flavor and so many tips and techniques that have vastly improved my cooking. We won’t even get into the Louboutins that she was spotted wearing at events. To quote Rachel Zoe – “I. Die.”
When Jen from One Curly Fry and I were visiting Sunny one day on set last spring, we had heard through the grapevine that Chef Anne Burrell’s first cookbook was in the testing stages and due to come out in the fall. I knew then that this was a book that had to be in my cookbook arsenal and referred to often. If I learned so much in one chef demo, imagine the plethora of info in her cookbook, right?
Well, the tour schedule for Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets
Now, a gal has to wonder – will Chef Burrell be rocking the crocs or the Louboutins – we shall see.
Check out the schedule and see if she’s visiting a place near you!
Throughout my lifetime, there have always been one constant – the soap opera. How many times did I race home from school to see what was going on with Erika Kane and her one of many husbands, or to see what drama was befalling Luke 
I don’t know about you, but when the quake and tsunami hit Japan, my eyes were glued to 
. However, since I was far from a fan of peaches (I dunno why, just still not too much of a fan)and since, in my young mind, an apricot resembled a peach, I shied away from anything even remotely apricot. That association stayed with me through the years – until recently.
, one of the recipes that was begging to be made was Apricot Chicken with Quinoa Almond Pilaf. Setting aside any childhood issues with apricots, I decided to try it. I wonder why I waited so long to even attempt to try anything with apricot because this was beyond scrumptious. As suggested, I served it with the Quinoa Almond Pilaf as well as some roasted broccoli and the meal was out of this world. This will be one of my fave go to meals – so simple to prepare yet so full of flavor!
and, while I’m not sure of the rules and regulations, I’m sure it will be amazing!
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