4,246 ann ann recipes

Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.

Kolachkes are Polish-American cream cheese cookies: a tender butter-and-cream-cheese dough wrapped around fruit jam, walnut, or sweet cheese filling. Rolled in powdered sugar instead of flour.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Pickled fish poaches mild white fillets, then bathes them overnight in a citrus-bright marinade of vinegar, orange juice, green chiles, bay leaf, and garlic. A make-ahead Mexican escabeche-style dish served cold.

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

This easy roast chicken can be a maindish during the Oktoberfest. Easy and delicious.

Authentic General Tso's chicken stir-fried with dried chilies, Sichuan peppercorns, orange zest, and dried citrus peel. A from-scratch version with no batter, no deep frying, and real numbing heat.

Zampone with potatoes and balsamic mustard vinaigrette serves the classic Modenese stuffed pig's trotter sausage over butter-braised potatoes with a tangy chive vinaigrette. A traditional Italian New Year's feast.

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

Overstuffed mushroom caps loaded with cream cheese, deviled ham, olives, and mustard. A no-bake appetizer with bold, briny flavor in every bite.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Buttery garlic shrimp tossed with sautéed mushrooms, fresh tomatoes, and white wine in this Hawaiian-inspired scampi from the famous Volcano House restaurant overlooking Kilauea Crater.