10,000 ann ann recipes

Simple to make - delicious for breakfast with bacon and tomato relish.

Dad's basic omelet: three eggs beaten with water (never milk), cooked in butter and peanut oil for a tender, fold-in-half breakfast classic. The blank canvas for any filling.

Chopped turnips and potatoes simmered with fried bacon and onions in stock until soft and savory. A rustic British-style soup with just 6 ingredients that warms you to the bone on a cold day.

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.

Apple sausage pancakes fold browned breakfast sausage and shredded apple into a cinnamon-spiced pancake batter, served with a quick homemade cider syrup. A 20-minute fall brunch standout.

Slow cooker pulled pork barbecue made with a 4-pound pork shoulder cooked overnight until fall-apart tender, then shredded in tangy barbecue sauce. Pile it on buns with dill pickles for Southern-style sandwiches.

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

It's so quick and easy to make your own breakfast sausage, perfect for homemade sausage and egg on a biscuit. Even better you control the salt, never buy store-bought again.

Saucy Caribbean black beans simmered with fresh ginger, allspice, thyme, and orange juice. Vegan, high-fiber, and full of island flavor in about 40 minutes.

Greek red wine and tomato sauce with bay leaf, whole cloves, and oregano for oven-baked keftedes meatballs. Simmered until thick and fragrant, this is the authentic way to finish keftedes tou fournou.

Hearty Hungarian-style cranberry bean soup with kolbasz sausage, thickened with a bacon dripping roux and sour cream. Old-world comfort food that sticks to your ribs.

Chocolate mud frosting made by melting chocolate chips with milk in the microwave, then blending with corn syrup and vanilla. A glossy, fudgy four-ingredient frosting with no butter or powdered sugar.

Roman pickles brine fresh lettuce leaves with vinegar, dill, fennel, and salt for an ancient pickling method straight from Columella's first-century cookbook. Crisp, briny, and unexpectedly fresh.

Old-fashioned pickled peaches: small ripe peaches studded with cloves and put up in a sweet, spiced cider vinegar syrup. The Southern relish tray classic that bridges canning season and Christmas dinner.

Frankfurter Gruene Sauce, a traditional German green herb sauce made with sour cream, cottage cheese, and fresh mixed herbs, topped with chopped hardboiled eggs.

Shredded buffalo style chicken in creamy mac and cheese.