7,223 ann ann recipes

Peanuts and slivers: Asian-style fried peanuts tossed with crisp golden garlic slivers and salt. An addictive bar snack that disappears by the handful.

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Blended pear and ginger dessert made with ripe pears, fresh lemon juice, and a sliver of ginger. A three-ingredient, no-cook fruit puree ready in 10 minutes.

Low-fat broccoli and mushroom dip made with cottage cheese, plain yogurt, garlic, and sauteed mushrooms. A lighter vegetable-packed party dip with creamy texture and no sour cream or mayo.

Broiled pineapple slices topped with buttery brown sugar and macadamia nuts until caramelized and bubbly. A five-ingredient tropical dessert ready in 20 minutes.

Perfection salad is a vintage molded gelatin salad with shredded cabbage, celery, green pepper, and pimento suspended in a tangy lemon-vinegar aspic. A retro potluck classic that chills until firm.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Classic creamy coleslaw with finely shredded cabbage, red wine vinegar, Dijon mustard, grated carrots, and fresh herbs. Soaked, drained, and dressed for maximum crunch.

A plant-based twist on classic chicken noodle soup. Blended chickpeas create a creamy, protein-rich broth with noodles, potatoes, and poultry seasoning. Add scrambled tofu for extra heartiness.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

Pearl barley side with toasted walnuts, celery, and fresh parsley. High-fiber, diabetic-friendly grain dish that pairs with roasts and braises.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.