1,936 ant recipes

Grapefruit, Campari, and pomegranate cocktail blends tart grapefruit juice with deep red pomegranate and ice into a foamy pale-pink base, then gets topped with bitter Italian Campari. A festive New Year's pitcher drink.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.

Grilled pizzettes top crisp, smoky individual crusts with sauteed yellow squash, tomato, basil, and melty smoked mozzarella. Cooked right on the grill for a charred, summer-fresh personal pizza.

Penne with winter squash, leeks, and parmesan cooks everything in one pot with nutmeg and olive oil. Simple Italian pasta, sweet squash and savory cheese in every bite.

Hot and sour soup with shredded pork, tofu, wood ears, bamboo shoots, and silky egg ribbons. A restaurant-style Chinese soup thickened with cornstarch and finished with sesame oil.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Annie Mae Jones' ham and white bean soup, a simple old-fashioned recipe that uses a leftover ham bone, white beans, and a few aromatics. Thickened with mashed beans the traditional way, no roux or cream required.

Baked penne casserole layered with stir-fried vegetables, spicy pasta sauce, and mozzarella cheese. Fennel seeds and red pepper flakes add warmth to this make-ahead vegetarian bake.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

A proper bistro-style bread and butter pudding with layers of buttered French bread, raisins, and citrus zest baked in a rich custard of cream, eggs, and dark rum. Golden, crusty on top, silky underneath.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

A very nutritious salad and tastes refreshingly delicious.

Warm brie wheel draped with toasted pecans, chopped dates, and golden caramel shards. Ready in 20 minutes for elegant appetizer that tastes like candy-topped cheese.