4,246 ann ann recipes

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.

Pan-seared chicken breast with whole grain mustard, sun-dried tomatoes, shallots, and garlic. A quick one-pan dinner with bold Mediterranean flavors ready in 30 minutes.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

A great dip for shrimp or even vegetables. You might have to make extra in case you run out!

Eggplant with tofu, tradditional Chinese cooking! Tastes well!

Slow-braised red cabbage with apples, red wine, lemon juice, and butter. Sweet, tangy, and deeply savory after a long, gentle simmer. A classic European side dish for 6.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Steamed mussels served in their own briny cooking juices with melted butter and fresh chives. Four ingredients and ready in under 10 minutes of cooking.

Provencal chicken breasts braised in white wine with tomatoes, leeks, kalamata olives, and orange zest, served over herb-tossed rosemary orzo. A French-inspired one-skillet dinner.

Giant pizza-pan tostada with overlapping flour tortillas, cumin-seasoned ground beef, chunky salsa, melted Monterey Jack, lettuce, tomato, and avocado. Slice into wedges and dig in.

Classic British soused herrings slow-baked in a tangy bath of white wine vinegar, lemon juice, Marmite, and pickling spices. Served cold as a traditional pub-style appetizer.