7,815 grape recipes

Deliciously moist cupcakes packed with tempting flavors. These go splendidly with a cream cheese frosting!

One-pot vegetable rice loaded with broccoli, mushrooms, tomatoes and Parmesan. Ready in 40 minutes, this savory side dish works hot or cold for easy meal prep.

Chilled Spiced Strawberry, Orange and Buttermilk Soup recipe.

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Rhubarb sherbet made with fresh rhubarb, orange juice, and whipped egg whites for a light, tangy frozen treat with no ice cream maker needed.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Chip chicken casserole with cream of chicken soup, sour cream, almonds, and celery baked under a crunchy layer of crushed potato chips and melted cheese. Retro comfort in 40 minutes.

Cheesy spinach with brown rice, sauteed onion, garlic, and melted cheese seasoned with soy sauce. A quick vegetarian side dish ready in 30 minutes.

A Sephardic spinach fritada loaded with eggs, cottage cheese, cheddar, and farval matzo. Cut into squares for appetizers or serve as a side. Kosher for Passover.

Fig rum loaf with dried figs, dark rum, orange zest, and chopped walnuts. A dense, aromatic quick bread that improves with an overnight rest, perfect for holiday baking and gifting.

A scrumptious bread pudding that will have you singing the "Pina Colada song" all day long!

Hint of ginger marinade combines soy sauce, dry sherry, fresh ginger, garlic, and lemon zest for poultry, pork, and fish. A fast Asian-leaning marinade ready in 5 minutes, no cooking required.

Enjoy this traditional Irish dish the next time your guests come over and you will be pleased!

A delicate almond cookie bar to serve with, or after, dessert.

Try these scrumptious meatballs made with ground beef, deviled ham and a variety of spices. Goes great with pasta or rice.

Bouillabaisse, the Provencal seafood stew: mussels and red snapper simmered in a saffron-perfumed broth with white wine, garlic, and herbs. Ladled over toasted French bread, French coast in a bowl.