10,000 ann ann recipes

Bread soup is a humble, old-world recipe where butter-toasted bread cubes are simmered in hot water with egg and a whisper of nutmeg. A simple, nourishing bowl from just pantry staples.

Pinto bean paste - a 3-ingredient homemade refried bean base ready in 15 minutes. Mash and saute cooked pinto beans in oil, thin with bean stock to your preferred consistency.

Golden couscous cooked in carrot juice and vegetable broth, finished with fresh dill and lemon juice. A vibrant, naturally colored side dish ready in 10 minutes.

Eggnog French toast made with raisin bread strips dipped in creamy eggnog and pan-fried in butter. A festive holiday breakfast dusted with powdered sugar.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Homemade citrus Dijon mustard with fresh lemon, lime, or orange juice, honey, and grated zest. Four ingredients, no cooking, ages for two weeks then refrigerate.

Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.

A 2-ingredient sauce of currant jelly and prepared mustard, microwaved until smooth. Sweet, tangy, and ready in 5 minutes. Glaze a ham, dip meatballs, or drizzle over chicken.

Simple chickpea soup made from dried garbanzo beans simmered with onion and olive oil. Finished with lemon juice or vinegar for a bright, comforting Mediterranean-style broth.

Mint julep syrup concentrate made with creme de menthe, lemonade, and lime juice. Mix 1 part syrup to 5 parts water for a refreshing Southern-style drink.

Homemade cranberry sauce with a spicy-sweet kick from fresh jalapenos and a splash of sherry. A grown-up Thanksgiving relish that simmers up tart, glossy, and bright to serve with turkey.

My good friend Amy made this for me when I went to visit her in Connecticut. I was in love, and no other quiche could compare.

A spicy sauce made from chili peppers and olive oil that goes great with fish or over a tender steak.

Classic French Provencale sauce: a rich brown sauce brightened with chopped ripe tomato and fresh garlic. A versatile 3-ingredient pan sauce for steak, chicken, pasta, and roasted vegetables.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.