7,223 ann ann recipes

Pan-fried potatoes with tart apples, scallions, and fresh mint. A simple skillet side with sweet-tangy crunch and herbaceous brightness, ready in 20 minutes.

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Fat-free Italian dressing built on pureed artichoke hearts, apple cider vinegar, apple juice concentrate, garlic, basil, and oregano. A creamy, oil-free dressing with body and bright flavor.

Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Classic British summer pudding made with softened berries and white bread, chilled overnight until the juices soak through. Unmold for a jewel-toned dome of fruit served with whipped cream.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Oyster stir-fry with fresh shucked oysters, ginger, sesame, and sherry, finished with a bright honey-lemon sauce over crisp bok choy. Restaurant-style Cantonese seafood done in 30 minutes.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

Curried rice with chicken or turkey, brown rice, kale, leeks, carrots, and mushrooms in one pot. A fiber-rich leftover-meat recycling meal with mild Indian warmth.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Asian vegetable fried rice with broccoli, red pepper, bamboo shoots, and straw mushrooms stir-fried in sesame oil with soy sauce. A low-fat, five-ingredient side dish or light main using frozen mixed vegetables.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

French-style steak salad with grilled flank steak, lemon-sauteed mushrooms, and red onion marinated in a herb vinaigrette with chervil, basil, and thyme.

Homemade vegetable broth simmered 3-4 hours with onions, garlic, carrots, celery, leeks, potatoes, and soy sauce. Freeze in containers for a rich, low-fat base for soups and stews.