Remembering Anne Burrell: The best cooking tips and dishes of the Food Network star and 'Worst Cooks in America' host

Time of India

5 hours ago

That spiky platinum-blonde hair, cooking up a storm in the kitchen… It's time to bid that vibrant personality goodbye.
Celebrity chef Anne Burrell has tragically passed away at the age of 55.
She was found unresponsive at her Brooklyn home on June 17 and was pronounced dead at the scene. The cause of death is currently under investigation, pending an autopsy.
Burrell was a beloved figure in the culinary world, best known for her dynamic role as the host of Food Network's Worst Cooks in America, a position she held from 2010 through 2024. She also hosted Secrets of a Restaurant Chef, appeared on Beat Bobby Flay and The Next Iron Chef, and authored two cookbooks.
Known for her unwavering passion for teaching, Burrell made a lasting impact on the culinary world. Her approachable yet bold cooking style inspired countless home cooks and aspiring chefs. Here's remembering the 'Worst Cooks in America' host with her signature cooking tips and best dishes.
Anne Burrell Specials: Classics every home cook should master
Burrell's culinary expertise shone through in her recipes, which combined classic techniques with rich flavors. Here are some of her standout dishes:
Pasta bolognese:
A hearty meat sauce simmered with red wine and aromatics, Burrell's Bolognese is a labor of love.
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She emphasized the importance of salting pasta water generously, likening it to the salinity of the ocean, to ensure the dish is well-seasoned from start to finish.
Excellent meatballs:
Combining beef, veal, pork, and pancetta, these meatballs are rich and flavorful. Burrell advised seasoning in "baby steps" and tasting at each stage to achieve the perfect balance.
Bucatini all'amatriciana:
Featuring guanciale, San Marzano tomatoes, and bucatini pasta, this dish highlights the simplicity and depth of Italian flavors.
Burrell's technique of finishing the pasta in the sauce ensures a harmonious blend of tastes.
Tuscan tomato soup:
A plant-based option that exemplifies "cucina povera," this soup combines tomatoes, bread, and basil for a comforting and flavorful dish. The bread adds a unique texture, making it a standout vegetarian choice.
The Anne Burrell Signature: Kitchen essentials
Beyond her recipes, Burrell shared invaluable advice for both novice and seasoned cooks:
Follow the recipe:
Treat recipes as directions.
Reading through them entirely before starting can prevent surprises and ensure success.
Prep before you cook:
Organize and measure all ingredients beforehand. This "mise en place" approach makes cooking more efficient and less stressful.
Season generously:
From the beginning, season your dishes well. Burrell believed in bold flavors and emphasized the importance of salting early in the cooking process.
Cook with confidence:
Approach cooking with joy and confidence.
Burrell often said, "Food is like a dog. It smells fear." She encouraged cooks to embrace the process and have fun in the kitchen.
Anne Burrell's legacy extends beyond her culinary skills. Armed with her signature wooden spoon (a timeless utensil, beloved by both grandmothers and Michelin-starred chefs), fish spatula, heatproof rubber spatula, and microplane – she became a mentor to many, particularly on Worst Cooks in America, where she transformed novices into confident cooks. Her approach was grounded in patience, encouragement, and a genuine love for teaching.
Burrell is survived by her husband, Stuart Claxton, whom she married in October 2021, and his son, Javier.
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