3,502 ann ann recipes

Hunter's buns made with pastry dough kneaded with currants and brushed with milk before baking. A simple British-style tea bun that can be filled with jam for a sweeter treat.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan simmered in vegetable juice. A low-fat vegetarian one-pot meal with hearty protein and bright Italian flavors.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

It's not that hard to make your own sushi, California roll style at home. Cook some rice, season and wrap up your favorite mix of textures.

Rustic peach skillet pie with fresh sliced peaches, cinnamon, and butter in a pastry crust folded over the edges like a galette. Simple, open-faced, and baked until bubbly and golden.

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

Poached pears in a raspberry-apple juice sauce with lemon zest. An elegant, light fruit dessert served warm or chilled with a jewel-toned syrup that needs no added sugar.

Oven-baked coconut shrimp with a triple-dip coating of egg, flour, and shredded coconut. Crispy outside, juicy inside, no deep frying required. Ready in 40 minutes.

Try this citrus fruits, vanilla bean and cinnamon stick infused rose, vodka and rum mixture, you wil be so impressed by the tangy flavor.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Crispy deep-fried shrimp tossed in a fiery pungent sauce with garlic, ginger, Thai chili paste, and lemon. Better than takeout and ready in under an hour.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.