2,547 grape recipes

Orange molasses quick bread with chopped nuts, orange zest, and evaporated milk. A dense, aromatic loaf with deep caramel sweetness and bright citrus.

Tortilla soup with tomatoes, chicken broth, cumin, and chili powder simmered until rich, then finished with torn corn tortillas and melted cheddar cheese stirred right in.

Rosemary lemon chicken with bone-in breasts marinated in lemon juice, honey, and fresh rosemary, then baked covered and uncovered for juicy meat and golden skin.

Pineapple raisin jumble cookies with crushed pineapple, toasted almonds, orange zest, and raisins. A fruity, egg-free drop cookie with tropical flair.

Variety coleslaw: light yogurt-dressed slaw with cabbage, carrot, and green pepper plus chopped apple, pineapple, or raisins. A lighter spin on creamy coleslaw for picnics and BBQs.

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.

Bread machine cranberry cinnamon bread: tangy fresh or frozen cranberries folded into a soft white loaf with lemon zest and warm cinnamon. Set-and-forget loaf for fall and holiday brunch.

Pasta rosa: cheese tortellini tossed with shrimp, sun-dried tomatoes, garlic, cayenne, and peppery arugula in olive oil. Finished with grated Romano. Italian-style 30-minute pasta dinner.

Beef stir-fry with crisp nashi pear and buttery macadamia nuts. Tender filet tossed in soy-ginger sauce, finished with sesame seeds. An Aussie-Asian fusion on the table in 30 minutes.

Fish and corn chiles rellenos Hunter-style: roasted poblanos stuffed with flaked sole, sweet corn, crispy potatoes, onion, and Monterey Jack. A Mexican coastal twist on the classic.

Spiced cranberry-orange-lime relish with caramelized sugar, vanilla bean, ginger, and chili. A complex holiday condiment that ages a full month in the fridge for deep, boozy-feeling flavor.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Pasta Giovanni tosses fettuccine with garlicky sautéed mushrooms, chopped pecans, parsley, sliced black olives, and pimientos in olive oil, finished with grated Romano. A vegetarian pasta with Mediterranean ingredients and crunchy textural surprise.

Vegetarian potato-mushroom burgers with ground cashews, grated ginger, carrots, and a sesame seed crust. Grilled or pan-fried until golden and crispy outside.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.