3,373 ann ann recipes

Old-fashioned mince meat with calf tongue, suet, dried fruit, candied citrus, brandy and whiskey. The traditional pie filling, aged in a crock for at least 7 weeks for deep holiday flavor.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

Lentil lasagna layers red lentils, broccoli, mushrooms and corn with no-boil spinach noodles, finished with a vegan cheeze sauce of soy milk, nutritional yeast and turmeric. Dairy-free, hearty and weeknight-friendly.

Broiled potato skins loaded with pepper jack cheese and crispy bacon, cut into bite-size pieces for game-day appetizers. A quick broil melts the cheese in two minutes.

Chewy homemade bagels from scratch with just 5 ingredients: whole wheat flour, yeast, honey, salt, and water. Boiled then baked with your favorite toppings. From counter to table in about an hour.

Soft oatmeal yeast rolls with cooked oatmeal kneaded into the dough for a tender crumb that stays moist for days. Shape into crescents, cloverleaf, or Parker House for a homemade bread basket.

Old-fashioned white Christmas fudge loaded with pecans, walnuts, candied cherries, and candied pineapple. Cooked to soft ball stage for a creamy, melt-in-your-mouth texture.

Date cookies with chopped dates, nuts, brown sugar, and cream of tartar in a slice-and-bake dough. Mix at night, chill overnight, slice and bake fresh in the morning.

Mock mincemeat without any meat, made with raisins, molasses, brown sugar, brandy, cracker crumbs, and warm spices. A vegetarian filling for holiday pies.

Creamy Irish potato and leek soup with a half-pureed, half-chunky texture, finished with heavy cream. Topped with shredded cheddar and crumbled bacon.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Chilled pea soup with watercress, basil, and potato, pureed silky and finished with cream. Topped with crumbled bacon, sour cream, and whole peas for textural contrast in every spoonful.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Handmade ravioli stuffed with shrimp, halibut, and clams on a slow-simmered Spanish tomato sauce infused with saffron, orange zest, and shrimp shell stock. A true showstopper.

Chinese food is usually associated with soy sauce, garlic and ginger. This is a classic Chinese stir-fry noodles, it is easy to make, and loaded with flavor.