At first glance, Anne Willan, the proper, Cambridge-educated grande dame of cuisine, would seem to have little in common with a Mafia don. Looks can be deceiving: those “in the know” are well aware of the “La Varenne Way.” The La Varenne Way of recipe testing has evolved with Anne’s experience of more than thirty-five years as a teacher, cookbook author, and food writer. As the director of École de Cuisine La Varenne, the cooking school that she founded in Burgundy in 1975, with the encouragement and support of the grand doyenne herself, Julia Child, Willan has shaped and influenced countless professional and amateur cooks all over the world, myself included. La Varenne alumni are called, tongue-in-cheek, the “La Varenne Mafia.” No secret society, the list of capos reads like a Who’s Who of the culinary world. The invaluable training I acquired in France working with Anne opened countless doors and a world of possibilities. Anne is one of the hardest-working individuals I know, and her drive for perfection has long been an inspiration. This rich gratin, typical of simple country French cooking, was inspired by a version I learned while at La Varenne.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.