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.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.