251 grape nut recipes

BBQ beef short ribs marinated in soy sauce, dry sherry, brown sugar, ginger, and five-spice powder, then grilled low and slow until fall-off-the-bone tender. Asian-inspired barbecue.

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

Seared beef tenderloin sliced thin and rolled around blanched asparagus spears with horseradish chive mayonnaise. An elegant cold appetizer or light main course.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

A simple and scrumptious dish made with shrimp and sea scallops that makes the perfect dinner for two.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Florentine triangle cookies with a buttery shortbread crust, candied cherry and pineapple topping with almonds, and a semi-sweet chocolate drizzle. A stunning holiday cookie.

Japanese-style simmered eggplant with a fresh ginger soy sauce. Silky, tender oriental eggplant served cold, warm, or at room temperature as a simple, clean side dish.

Stir-fried bell peppers, carrots, and zucchini with garlic, ginger, scallions are tossed with pasta, cucumber, cilantro, and miso-chili sauce. It's a delicious, light yet nutritious one pot meal that's perfect for week-nights.

Colorful Thai salad platter with shredded chicken, sliced ham, blanched napa cabbage, carrots, and red pepper in a punchy lime-soy-garlic dressing with toasted almonds.

Soy-and-sherry marinated chicken hits a screaming hot wok with colorful sweet peppers, mushrooms, and bamboo shoots in this low-calorie Chinese-style stir-fry. Crisp veggies, tender chicken, glossy sauce.

Artichoke, tomato, and three-cheese pizza with creamy ricotta, melty mozzarella, and sharp Asiago over Roma tomatoes and marinated artichoke hearts. The Italian-style white pizza with bright flavor.

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

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Egg tagliarini tossed with sun-dried tomato strips, Parmigiano-Reggiano, garlic, parsley, and lemon juice in the reserved tomato oil. A no-cook Italian pasta sauce ready in 20 minutes.