10,000 ann ann recipes

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.

Satisfy your hunger with this easy to make and delicious salad that will become your family's favorite.

Authentic curry powder from scratch with toasted cumin, coriander, fenugreek, and black pepper blended with whole cloves, cardamom, cinnamon, mace, and red chile. Homemade Indian spice blend that improves with keeping.

A very easy and great tasting soup made with parsley leaves and a bit of cayenne pepper.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

Hearty steak and bean soup loaded with tender beef, white beans, and vegetables in savory tomato broth. Comfort food that fills you up on cold nights.

Orange French toast soaked in fresh orange juice and Grand Marnier, pan-fried golden, then tossed in brown sugar. Brunch-worthy breakfast with citrus depth.

Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.

Sophisticate your dinner party with this dip that contains blue cheese and a hint of brandy.

If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.

A succulent pork roast that has an extravagant taste made from apple juice and white wine.

From-scratch black bean soup with cumin, six cloves of garlic, vinegar, and soy sauce built in two stages. A hearty vegan bean soup simmered until thick and deeply flavored.

Sea foam icing is a light, marshmallowy boiled frosting made by whipping hot brown sugar syrup into egg whites. The brown sugar lends a soft caramel flavor to this fluffy, old-fashioned cake frosting.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.