4,667 ann ann recipes

Crispy baked tortillas topped with seasoned ground turkey, melted mozzarella, and a dollop of cool yogurt for a lighter take on tostadas that's ready in under an hour.

Crispy deep-fried cardamom pastries with rum, butter, and a powdered sugar coating. Pale, delicate, and fragrant with freshly pounded cardamom seeds.

These savory snacks are made with phyllo pastry sheets are great appetizers and conversation starters.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Steamed beets glazed in butter, Grand Marnier, and fresh orange zest. An elegant French-inspired side dish with four ingredients that transforms earthy beets into something refined.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

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Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Fresh tagliatelle tossed with golden garlic, sun-dried tomatoes, white wine, and peppery rucola (arugula). A simple Italian pasta ready in minutes with bold, clean flavors.

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

Soupe de potiron is a French Provencal pumpkin soup with white onion, sage, garlic and a handful of rice for body. Pureed, then finished with Parmesan shavings. A simple, peasant-style fall soup.

Autumn fruit salad with dried California figs, orange slices, and apple over lettuce, drizzled with a cardamom-honey yogurt dressing and toasted coconut.

Tex-Mex garden salad with tomatoes, zucchini, corn, avocado, and green onions in a picante-cilantro-cumin dressing. A fresh no-cook side for grilled meats.

Spicy and tasty way to have potatoes. You can use any type of Thai curry. I use a taste of Thai Panang Curry Paste.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

Miso pesto pasta swaps Parmesan for savory miso, blending basil, toasted nuts and garlic into a creamy, umami-rich vegan pesto tossed with hot pasta. Dairy-free and ready in the time it takes to boil noodles.