4,744 ann ann recipes

Mediterranean green bean, zucchini and potato stew simmered in plum tomatoes with cayenne and fresh parsley. Vegan one-pot dinner ready in an hour.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Homemade dried orange or lemon peel air-dried at room temperature and ground into powder. A single-ingredient pantry staple that replaces citrus extract in baking, flavors teas, and punches up sauces.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

Homemade cranberries jelly, not much time, goes well!

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.

Preserve summer apricots in anisette liqueur with fennel for sweet-spiced fruit that brightens winter desserts and cheese plates all year long.

Fresh pico de gallo salsa with serrano chiles, tomatoes, onion, garlic, cilantro, and red wine vinegar. No cooking required, bold heat from six serranos.

Fresh berry and whipped cream topping for pancakes or crepes with orange liqueur. Sweetened strawberries with a boozy, vanilla-laced whipped cream.

Hand-dipped chocolate truffles made with heavy cream, butter, and orange liqueur, coated in dark chocolate. A luxurious homemade candy that rivals any chocolatier.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

Homemade licorice liqueur made by steeping real licorice root in vodka for a week, then sweetening with sugar syrup. Three ingredients, two weeks, and a bold anise-flavored spirit.