4,744 ann ann recipes

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Sliced apples layered with cinnamon sugar get topped with a simple cake batter that bakes into a tender crust for an effortless dessert that's halfway between apple crisp and cake.

Steep fresh grated ginger with cinnamon, cloves, and citrus juices to create a spiced concentrate that's refreshing served over ice or mixed with soda water.

I like this shrimp stuffed mushrooms, all are healthy.

These light, fluffy yet delicious almond and coconut meringue drops are perfect for potluck or parties. They are easy to pick up and pretty much nobody can resist these cute little drops.

Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Italian-flavored shrimp dip with baby shrimp, cream cheese, sour cream, and Italian dressing mix brightened with lemon juice and chopped bell pepper. No-cook appetizer ready after a one-hour chill.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

As we age our bodies' ability to produce digestive enzymes diminishes. Similarly, cooking foods destroys the majority of digestive enzymes found naturally in foods, compromising our ability to absorb nutrients from the foods we consume. This salad contains papaya and pineapple, which are both loaded with powerful digestive enzymes. Kiwi fruit is a very rich source of vitamin C to boost immunity. Adding organic yoghurt (or coconut yoghurt) to the salad is a great way to take in probiotics and further boost the digestion-enhancing properties of this salad.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.

Slow-braised pork belly and kidneys with orange zest, celery, garlic, and rosemary, made a day ahead so the surface fat lifts off cleanly. Old-school British casserole craft.