10,000 ann ann recipes

Green bean and new potato salad with garlic-tarragon mayo. Steamed and tossed warm so the dressing sinks in, the kind of bright, crisp summer side that goes with everything off the grill.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Spicy Korean marinade with shoyu, brown rice vinegar, and hot pepper sesame oil. Three ingredients that work on tofu, tempeh, chicken, or fish.

Thin-pounded beef chuck marinated in lime, ginger, and chile, broiled with charred green beans and carrots, wrapped in tortillas with mint, lettuce, and peanut sauce. Thai meets Tex-Mex.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

Creamy lima bean soup blended smooth with carrots, mushrooms, and soy sauce. A hearty vegetarian soup with an earthy, savory depth from five cups of mushrooms.

North Carolina-style BBQ sauce with caramelized butter and brown sugar, vinegar, ketchup, celery seeds, dry mustard, and onion. A sweet, tangy, buttery barbecue sauce with Carolina tang.

Basil sunflower seed pesto with parmesan, garlic, butter, and olive oil. A budget-friendly twist on classic pesto that swaps pricey pine nuts for nutty, toasty sunflower seeds.

This French toast batter has a secret weapon: flour and baking powder mixed in with the eggs, milk, and cinnamon. The result? Thick, fluffy slices with a crispy golden crust that regular French toast just can't match.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

A rustic, slow-simmered vegetable soup packed with navy beans, zucchini, carrots, turnips, and tomatoes, finished with fresh basil and Parmesan. Feeds a crowd with just 10 minutes of prep.

Homemade almond-flavored tequila liqueur infused with dark roasted almonds, vanilla bean, and cinnamon. Gift-worthy Mexican spirit that steeps for 4 weeks total.

Mediterranean garlic soup made with five whole heads of garlic, white wine, and a silky egg-yolk-and-olive-oil emulsion finish. A French aigo bouido style soup that's pure aromatic comfort.

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Falafel golden domes fry chickpea-herb patties to crispy perfection, stuffed into pita with tomato, lemon, and drizzles of tahini sauce. The Middle Eastern street-food classic done right at home.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.