674 grape juice recipes

Dressed crab is a classic British seafood centerpiece. White crab meat tossed with lemon, parsley, and mayonnaise, served in the shell alongside a brown meat mixture spiked with dijon mustard and breadcrumbs.

Penne pasta tossed with leftover cooked turkey, broccoli florets and a quick garlicky tomato sauce kicked up with chili flakes. A leftover-turkey weeknight dinner ready in 45 minutes.

Treat yourself to this succulent chicken dish made with mixed herbs and parmesan cheese.

Pan-fried sole fillets in a quick rice wine and ginger sauce, brightened with lemon and finished with toasted pine nuts and scallions. A light, Asian-inspired fish dinner on the table in about 30 minutes.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.

Applesauce spice cake, low-fat Bundt with whipped egg whites for lift, warm cinnamon-nutmeg-clove-ginger spice, and dark corn syrup for moisture. No butter, no whole eggs, still tender and richly flavored.

Salmon en croute wrapped in golden puff pastry with a herbed white fish mousse between two fillets. A stunning centrepiece shaped to look like a whole fish.

Filetto sorpresso don is a butterflied filet mignon stuffed with prosciutto, mozzarella, and truffle, then breaded, pan-seared, and finished in white wine and lemon pan juices.

Kokoretsi recipe with lamb sweetbreads, heart, and kidneys marinated in lemon-oregano, skewered, wrapped in sausage casing, and grilled over charcoal.

Classic German Lebkuchen: spiced honey bars with almonds and candied citrus peel, glazed with lemon icing and dotted with cherries. Centuries-old Nuremberg Christmas tradition.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

Try a different kind of dinner with this succulent pork roast that's made with ground beef, mushrooms, chili sauce and parmesan cheese.

Stack spiced almond biscotti into a stunning edible tree centerpiece, cemented with orange marmalade icing. A holiday baking project that doubles as a gorgeous table display guests can eat.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.