10,000 ann ann recipes

Test your wok skills with this tantalizing and scrumptious stir-fry dish.

Preserve summer apricots in anisette liqueur with fennel for sweet-spiced fruit that brightens winter desserts and cheese plates all year long.

Smoky Thai chili paste with fried shallots, garlic, and dried chilies for authentic tom yum soup and pad thai flavor at home.

Three-ingredient blackberry sauce with sugar and lemon juice, strained smooth and seedless. Pairs beautifully with duck and freezes for up to a year.

Homemade mac and cheese from scratch with real cheddar, butter roux, and elbow pasta. Creamy stovetop recipe ready in 30 minutes, no box needed.

Three-green pasta with scallops and pesto sauce: fettuccine tossed with seared sea scallops, asparagus, green beans, peas, pesto, and cream. A quick spring pasta for six ready in 40 minutes.

Old-fashioned cornmeal muffins made with lard for tender, golden tops and crackly edges. Six muffins, eight ingredients, 30 minutes. The kind of cornbread your grandmother knew by heart.

A squirt of fresh lemon juice, a dusting of powdered sugar, and FAR too much pricot preserves on top makes it a fantastic breakfast...

Orange yogurt cheese spread made with nonfat yogurt cheese, fresh orange juice, and orange zest. A light, citrusy spread for bagels, toast, or pancakes that doubles as a fruit dip.

Favorite fruit muffins: simple seven-ingredient base recipe that takes any fruit you have on hand. Raisins, berries, or chopped stone fruit all work. Twenty-muffin batch.

Texas mopping sauce with strong black coffee, ketchup, Worcestershire, and butter for basting barbecue meats. A bold, savory baste that builds smoky bark layer by layer.

Red cherry almond barbecue sauce made with cherry pie filling and almond extract, blended smooth. A fruity, sweet glaze for grilled chicken, duck, ribs, or pork chops.

Nine bean soup simmered with beef chuck roast, turkey leg, tomatoes, chili powder, and small pasta. A hearty, slow-cooked bean soup with two meats for deep, rich flavor.

Kentucky cornmeal griddle cakes made with buttermilk, yellow cornmeal, and a touch of flour. Crispy-edged, golden pancakes with a slightly gritty bite, served with warm maple syrup.

Hearty bran muffins packed with fiber from bran flakes and all-bran cereal. Make-ahead batter stores in the fridge for fresh-baked muffins all week.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.