2,507 grape recipes

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Pineapple cream cheese pizza on bread dough with a sweet cream cheese and crushed pineapple filling, strawberry jam, and toasted almonds. A dessert pizza kids and adults love.

Mushroom strata with layered bread, sauteed mushrooms, peppers, and a cream-of-mushroom-cheese top. Make-ahead brunch casserole that bakes up tender, savory, and sliceable.

Crunchy toasted coconut and oat crust layered with a creamy lemon yogurt filling and topped with more golden coconut. A chilled, no-fuss dessert that cuts into tidy squares.

Make this easy, tasty and light stir-fry for a quick week-night meal with a bowl of steamed rice or a few slices of bread.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!

Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Egg-free bran muffins packed with grated carrots, dried apricots, raisins, and walnuts. Made with whole-wheat flour, orange juice, and honey for naturally sweet, low-fat muffins.

Cinnamon apple bundt cake made with whole wheat flour, fresh apple slices, walnuts, and apple juice. A lighter oil-based cake dusted with powdered sugar, best served warm.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Thai green papaya salad (som tum) with grated unripe papaya, green beans, cherry tomatoes, and peanuts in a spicy soy-chili-lemon dressing. Served with raw cabbage leaves for scooping.