7,350 ann ann recipes

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!

Basic spaghetti sauce simmers tomato sauce with sauteed onions, garlic, green pepper, basil, and oregano in under 30 minutes. A pantry-staple weeknight base for pasta or pizza.

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.

Retro beet jelly made with orange Jell-O and a kick of horseradish. A jiggly, tangy side dish that pairs brilliantly with turkey, ham, and holiday roasts.

Traditional vegetarian cholent with three beans, pearl barley, tender potatoes, and rich tomato sauce. This overnight crockpot Sabbath stew feeds 8 to 10 on a budget.

Sweet-spicy conserve with dried apricots, crystallized ginger, citrus zest, and nuts simmered until thick and glossy.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Three-ingredient grilling glaze made from onion soup mix, apricot preserves, and salad dressing. Brush it on chicken, spareribs, kabobs, or burgers during the last few minutes for a sticky, sweet-spicy finish.

Try these German-style pork chops that are simmered in pineapple juice and sauerkraut.

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Lima bean and ham stew, smoky ham hocks simmered with tender dried lima beans, onion, carrot and celery. A hearty, soul-warming pot of Southern comfort, with the ham shredded right back in.

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

Make your own self-rising flour with these three simple ingredients.

Homemade cherry butter with pitted cherries, crushed pineapple, and lemon juice cooked low and slow until thick and spreadable. A fruity preserve for toast, biscuits, and more.

Pickled string beans: a prize-winning, old-fashioned canning recipe that turns fresh green beans into a sweet-tart, spiced jar staple. Crisp, snappy, and ready for the antipasto platter.