7,223 ann ann recipes

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Grilled sea bass over citrus couscous with a reduced orange-onion sauce, coriander and a hit of Tabasco. Bright Mediterranean-style seafood dinner.

Spinach pesto appetizer: a sliceable, high-protein cheesecake-style savory loaf with spinach, cottage cheese, cream cheese, and Romano. Perfect make-ahead party food served chilled with crackers or crostini.

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

Creamy curried peanut soup with rice, carrots, and three tablespoons of curry powder, half-pureed with peanut butter for a thick, nutty broth. Make-ahead friendly and topped with scallions and cilantro.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Posole Don Federico: a soul-warming Mexican pork and hominy stew, built on pig's feet and pork shanks for a rich broth, with green chiles, garlic, and beer. Garnished with cilantro and scallions.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.

Grilled eggplant and portobello sandwich stacks smoky grilled eggplant and meaty mushrooms with a garlic-lemon mayo, arugula, and tomato on whole-wheat. A hearty, satisfying vegetarian sandwich.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Sliced bananas, crisp apples, juicy oranges, crushed pineapple, and green grapes folded into creamy vanilla yogurt. A lighter spin on classic ambrosia that's ready in minutes and feeds a crowd.

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.