10,000 ann ann recipes

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

Chunky pesto with two kinds of basil, leftover chicken, pecans, and anchovies for depth. A no-cook sauce that turns pasta salad or hot pasta into a full meal.

Hearty West Indies pepper pot soup loaded with short ribs, stew beef, sweet potatoes, kale, spinach, and okra. A thick, meaty Caribbean stew that simmers into rich, layered comfort.

Party cheese log made with cream cheese and sharp cheddar, seasoned with Worcestershire and red pepper, rolled in pecans and parsley. A make-ahead appetizer that chills overnight.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Creamy winter vegetable soup loaded with potatoes, carrots, spinach, cabbage, and leeks in a bacon-enriched broth. Half pureed for velvety body with chunky texture in every spoonful.

Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.

Easy 4-ingredient shepherd's pie with ground beef, tomato soup, canned green beans, and mashed potatoes topped with paprika. A budget-friendly family dinner ready in an hour.

Zucchini, bell pepper, and tomato frittata cooks down summer vegetables in olive oil before folding into 6 beaten eggs and finishing in the oven. Naturally gluten-free Italian-style brunch dish.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Honey oat bran muffins packed with raisins, nuts and fiber. Diabetic-friendly, ready in 20 minutes, sweetened only with honey. A high-fiber breakfast staple.

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.

Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.

Pan-fried fish with dill rice plates golden butter-crisped fillets over dill-scented basmati, finished with a tangy lime, caper, and yogurt dill sauce. A light, fast weeknight fish dinner.

Plump shrimp simmered in beer with onion, garlic, bay leaf, peppercorns, celery, and lemon, then chilled for a cold appetizer that's pure low-country flavor.