As a longtime judge on Food Network’s Worst Cooks in America, celebrity chef Anne Burrell has seen it all. “Over the years, there have been so many bad dishes,” says the 55-year-old. The grossest? Okra with egg noodles, sardines and hot dogs! Her advice to newbies this holiday season is don’t try to do too much — and plan ahead. “Read recipes all the way through before you start,” she explains, “because people [will be] having a dinner party, making short ribs and then see, ‘Put it in the oven for three hours.’ And they’re like, ‘Oh no!’”

Here, the season 4 Chopped All-Stars winner — who wed marketing exec Stuart Claxton in October 2021 — talks to Closer’s Fortune Benatar about her kitchen do’s and don’ts and her Taylor Swift-approved cookies.

What’s your top tip for amateurs?

AB: Start simple. People get over-ambitious and try to take on too much. Whatever you’re making, find a recipe. It cracks me up when I ask people, “What happens when you follow a recipe?” and they look at me like I’m crazy. If I don’t know how to get somewhere, I find a set of directions — that’s what a recipe is.

OK, after the recipe, what’s next?

AB: Get out all of your ingredients before you start cooking, because you think, “I’ve got breadcrumbs,” and then you open the canister and there’s a quarter of a cup and you need two cups. Give yourself enough time, and clean as you go so you don’t wind up with a mountain of dishes.

And for cooking like a real chef?

AB: Taste your food and make sure it tastes good throughout the cooking process. Use salt — you need it. Just keep practicing. There’s just no shortcut for experience. And do your research. That means go out to eat and drink wine. Things don’t have to be expensive, but you have to experience as much as you can. And I always love to cook seasonally. If you’re not sure, go to a farmers market to see what’s in season.

What made you love cooking?

AB: When I was a kid, we had a big garden and my mom would say, “Go pick lettuce for dinner or dig up some potatoes.” Cooking was like an arts-and-crafts project with something to eat at the end.

Who’s your dream dinner guest?

AB: If it’s alive or dead, it would be Julia Child. I bet you she would just be a hoot. And then Cher. She’s iconic. She’s just like, “This is me, take me or leave me,” and I love that.

Your chocolate chip cookie recipe is a Taylor Swift favorite!

AB: It was very exciting to find out she was a fan. I love it, too. With the cinnamon — a warm spice that feels like a hug from the inside. They’re not the prettiest cookies, but they’re really yummy.

What else can you share to encourage aspiring cooks?

AB: There’s always something new to learn. Once you understand the rules of how things work, you can create your own flavor spins. You get more comfortable, and the cooking techniques become a part of your soul and who you are as a person.

Anne’s Chocolate Chip Oatmeal Cookies

2 cups all-purpose flour
1 cup rolled oats
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 lb. (2 sticks) unsalted butter,
at room temperature
1 cup packed dark or light brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
12 oz. block dark chocolate, coarsely chopped
1 cup walnuts, coarsely chopped (optional)
Coarse sea salt for sprinkling

1. Preheat the oven to 350°F.
2. In a small bowl, combine the flour, oats, baking powder, kosher salt and cinnamon.
3. In a large mixing bowl, beat the sugars and butter until they are light and fluffy. Beat in the eggs one at time, then mix in vanilla. 4. Gradually add flour mixture until just combined. Fold in the chocolate chunks and walnuts (if using).
5. Spoon dough in 2 tbsp.-size balls onto a cookie sheet and bake for 12 to 13 minutes.
6. When the cookies come out of the oven, immediately sprinkle them with sea salt. Let them sit for 2 to 3 minutes, then transfer to a cooling rack.