7,350 ann ann recipes

Shoestring potatoes get pan-fried crispy then hit with crushed black pepper and tangy amchoor powder for fiery Indian street food flavor.

Sweet pineapple and strawberry jam meet crushed red pepper in this 30-minute chicken breast dish. Golden raisins add chewy bursts of flavor to a glossy, fruity sauce you'll want to drizzle on everything.

Try this variation of a French sauce as a topping on pancakes.

Banana bread French toast, 20-minute breakfast that turns leftover banana bread slices into a custardy, golden griddle treat. Just two ingredients, endless possibilities.

Spicy Western slow-cooker beans combining pinto beans, red kidney beans, lentils, smoky bacon, and chili powder with tomatoes and cumin. Cowboy-style beans with a peppery kick.

Jewel-toned apple rings preserved in a brandy-spiked sugar syrup and water bath canned for year-round enjoyment. A stunning edible gift or garnish that captures fall in a jar.

Why not try chocolate at breakfast, this cocoa-date oatmeal is a very good option for breakfast.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Baby Bean Burritos are bite-sized appetizer rolls stuffed with spicy refried beans, Monterey Jack, jalapeño, and cumin, wrapped in warm flour tortilla halves. Serve with sour cream and salsa for easy party snacking.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

Homemade red enchilada sauce from whole dried chile pods, garlic, oregano, and cumin, thickened with a bacon drippings roux. Rich, smoky, and leagues ahead of anything from a can.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Brazilian pepper and lemon sauce (molho de pimenta) with fresh lemon juice, chopped jalapenos, onion, and crushed garlic. A sharp, fiery condiment traditionally served alongside feijoada.