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Anne Willan

  • Recipe

    Classic French Onion Soup

    This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it's rich, smooth,…

  • Recipe

    Roasted Beef Broth

    Roasted Beef Broth is the base for the Classic French Onion Soup pictured here.

  • Recipe

    Rack of Pork with an Herb-Mustard Crust

    Rack of pork—the loin including the rib bones—makes an excellent party roast when topped with a savory breadcrumb mixture that browns and crisps. It's wonderful with Oven-Roasted Potatoes, which can roast…

  • Recipe

    Oven-Roasted Potatoes


  • Recipe

    Roasted Pork Loin with Garlic & Rosemary (Arista)

    Roasting the meat with milk is a traditional Italian method that also produces a delicious gravy. I like to serve this dish with roasted shallots and garlic cloves and a…

  • How-To

    Dressing Up Pork Loin

    Whether it’s boneless and butterflied or served as a towering rack, this versatile cut picks up bold flavors from stuffings, herb crusts, and savory sauces

  • Recipe

    Pot-Roasted Pork Loin Stuffed with Prunes & Dried Apricots

    The combination of roast pork and dried fruit is time-honored and hard to beat. In this recipe, the pork is stuffed with fruit and almonds and served in a spicy…

  • Recipe

    Twice-Baked Spinach Soufflés

     Though soufflés are not difficult, they require a lot of last-minute steps. This twice-baked soufflé, on the other hand, are baked well in advance, and then get a second baking…

  • How-To

    Classic Roast Beef and Yorkshire Pudding

    Searing and slow roasting create crisply crusted, succulent beef

  • How-To

    Turning Out a Classic Tarte Tatin

    This upside-down caramel apple dessert is stunning but simple to prepare

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