7,972 grape recipes

Spaghetti carbonara with bacon, beaten eggs, white wine, butter, and grated Italian cheese. The hot pasta cooks the eggs into a creamy, silky sauce right in the bowl.

Potato and bacon pie loaded with sharp cheddar and eggs, baked crustless in one dish. Crispy bacon, tender potatoes, and melted cheese in every slice. Great for brunch.

Grilled salmon and cheddar sandwiches turn canned salmon, mayo, lemon, and onion into a melty griddled lunch on buttery French bread. Tuna melt's smoky-rich cousin.

Broiled crab melts on Melba toast rounds with lime, green onion, and hot mustard, topped with bubbling Swiss cheese. A two-bite appetizer for parties, ready in 20 minutes.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Italian ricotta cheesecake lightened with whipped cream and beaten egg whites, scented with lemon and vanilla, baked over a buttered graham crumb dusting. Airy and light.

Savory breakfast bran muffins with cheese, chopped onions, and green chilies. A quick, no-fuss muffin mix recipe with a spicy, cheesy twist on the classic bran muffin.

Chinese pork loin marinates in soy, hoisin, ginger, garlic, and five-spice for char siu-style flavor. Grilled low and slow into a sweet-savory roast.

Rum butter sauce simmers a glossy syrup of sugar, lemon juice, butter, brandy, and both light and dark rum into a holiday dessert sauce. Pour warm over mince pie, pound cake, or steamed pudding.

Jalapeno ice cream made by folding diced jalapenos and lime zest into softened vanilla ice cream. A spicy-sweet frozen dessert with just 3 ingredients and no churning.

Spaghetti all'Amatriciana with salt pork, sieved tomatoes, white wine, chili pepper, and pecorino Romano. A classic Roman pasta sauce with smoky, spicy, tangy depth.

Grilled chicken quesadillas with fire-roasted poblano peppers, cheddar, and Monterey Jack cheese in flour tortillas. Cooked in a dry skillet for a crispy, golden shell with no added oil.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Grilled sea bass over citrus couscous with a reduced orange-onion sauce, coriander and a hit of Tabasco. Bright Mediterranean-style seafood dinner.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Buttery scones studded with mini chocolate chips and orange zest, baked golden then drizzled with both melted chocolate and white chocolate. A bakery-worthy breakfast treat in under an hour.