1,936 ant recipes

Tropical fruit and black bean salsa with diced mango, pineapple, papaya, red onion, and jalapeño. A fresh, no-cook salsa that's sweet, spicy, and colorful.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Broiled bananas and oranges drizzled with honey and walnuts, optionally flambeed with brandy. A fast, elegant fruit dessert ready in just 15 minutes.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.

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.

Roasted red pepper and chive dressing blends flame-charred peppers with red wine vinegar, garlic, olive oil, and fresh chives for a smoky, creamy dairy-free salad dressing.

Slow-braised pork belly and kidneys with orange zest, celery, garlic, and rosemary, made a day ahead so the surface fat lifts off cleanly. Old-school British casserole craft.

Tart apple cake brightened with lemon and a splash of rum, baked in a springform with halved apples crowning the top. Light, lemony, European-style coffee cake with dusted sugar.

Orzo with spinach and toasted pine nuts, cooked risotto-style in garlic-infused water with Parmesan. A 15-minute Mediterranean side dish or light vegetarian dinner.

Meringue chocolate chip cookies: light, crisp meringue cookies dotted with chocolate chips and nuts. Naturally gluten-free, fat-free, and dramatically airy.

Bread machine pumpkin banana yeast bread with curry powder, whole wheat flour, sesame seeds, and a touch of garlic. A savory-leaning loaf with subtle exotic spice notes from your ABM.

Beef and onion deep dish pie with ground beef, sweet peas, and sour cream filling under a flaky puff pastry crust. Weeknight comfort with bistro-style golden top.

Baked chicken with broccoli topped with a bold walnut pesto made from anchovies, basil, parmesan, and garlic. A rustic one-casserole dinner that reimagines classic Italian pesto.

Whole baked apples cored and stuffed with dried cherries, chopped almonds, cinnamon, and brown sugar, then baked in apple juice and honey until fork-tender. A rustic fall dessert lighter than pie but just as comforting.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Summer fruit crumble with a hazelnut and whole-wheat breadcrumb topping, sweetened with honey instead of sugar. Use raspberries, strawberries, currants, or whatever is ripe.