7,815 grape recipes

Four-ingredient pesto pizza with Romano cheese and pine nuts on a pre-made crust. No tomato sauce needed. Ready in under 30 minutes for game day or a quick weeknight dinner.

German pumpkin puree with cheese, made by boiling pumpkin with apples and ginger, then browning under the grill with grated cheese. A savory-sweet side dish with warm spice.

Sauteed shredded zucchini tossed with dry-browned onions in cast iron for a fast, light vegetable side dish with caramelized flavor and tender bite.

Final assembly step for handmade pappardelle with rich duck ragù. Hand-cut egg pasta ribbons tossed with warm duck sauce and parmesan, served on heated plates with more cheese at the table.

Sky-high lemon meringue pie crowned with coconut chips. Tall lemon-extract-spiked meringue, glossy lemon curd filling, and a flaky stand-up edge make this a showstopping classic.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

Fresh grapefruit cake made chiffon-style with separated eggs, grapefruit juice, grated peel, and cream of tartar. Light, airy, and citrus-bright.

I have been making this stuffing at Thanksgiving and Christmas for years. Everyone loves it, and that is the only stuffing they eat now.

Oatmeal crunchies with orange zest, nutmeg, and orange-apricot juice for a citrusy twist on classic drop cookies. Crispy edges, chewy centers.

Classic Southern lemon chess pie with a buttery cornmeal-thickened custard, fresh lemon juice, and zest of three lemons in a single-crust pastry shell.

Easy magic lemon pie thickens sweetened condensed milk with fresh lemon juice and egg yolks in seconds, no cooking the filling required. Topped with meringue and baked golden in a single shell.

Fabulous lemon meringue pie offers both stovetop and microwave methods for the cornstarch-thickened lemon curd. Topped with cream-of-tartar-stabilized French meringue in a deep-dish baked shell.

Traditional Ukrainian walnut filling for stuffed pastries, kolaches, and rolls. Light butter-and-sugar base whipped with egg whites and bound with grated walnuts and a splash of cream.

Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Iced shapes are simple British cut-out biscuits made from a buttery lemon-scented dough, stamped with cookie cutters and finished with colored icing and sprinkles. A kid-friendly baking project.