7,350 ann ann recipes

Senate navy bean soup with dried beans, chicken broth, and a bright lemon juice finish. A simple, classic American bean soup inspired by the U.S. Capitol's famous recipe.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

Pretzel seasoning brush made from honey mustard dressing, vegetable oil, and onion powder. Brush on soft pretzels before baking for a tangy, savory golden crust.

Slow-baked picnic beans with bacon, molasses, and brown sugar in a sweet and tangy sauce. This potluck-perfect side dish bakes low and slow until thick, smoky, and irresistible.

Pfeffernuesse German pepper cookies with molasses, cinnamon, cloves, nutmeg, and black pepper, rolled in powdered sugar. Small, spicy, and deeply aromatic holiday cookies from the old country.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

A jewel-toned cassis jelly made with crème de cassis, cranberry-apple juice, and liquid pectin. Boozy, fruity, and gorgeous in the jar. Ready to can or refrigerate in under an hour.

Oven-baked French toast made with blended cottage cheese, skim milk, and egg whites on whole wheat bread. A lighter, protein-packed brunch that skips the frying pan entirely.

Fresh garlic and cilantro sauce with jalapeno, lime juice, and extra-virgin olive oil. A bright, no-cook topping for grilled fish that comes together in 10 minutes.

Quick and easy and you get your OJ and fruit in a flash for a busy morning.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Spicy fried cashews tossed in chili powder and Chinese five-spice. Wok-fried in peanut oil until golden, then coated hot in a peppery spice blend. Cocktail snack ready in 15 minutes flat.

Fasoulada, the classic Greek white bean soup with tomatoes, olive oil, leeks, and vegetables. A hearty vegetarian one-pot meal that's considered Greece's national dish.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.