7,972 grape recipes

Soft cranberry apple cookies with brown sugar, cinnamon, and orange zest. Loaded with chopped fresh fruit for a chewy, tart-sweet drop cookie that's a fall baking favorite.

Creamy fruit salad dressing blended with cream cheese, orange juice, orange zest, mayonnaise, and a dash of cayenne. A tangy, citrusy dressing that clings to fresh fruit.

Orange and avocado salad with red onion rings on mixed greens, dressed in a citrus vinaigrette made with fresh orange juice, zest, and dry mustard. No-cook, vibrant, and refreshing.

Lemon yogurt poppy seed muffins with a tangy lemon glaze, made with lowfat lemon yogurt and fresh lemon zest. Tender crumb with a bright citrus punch and a satisfying poppy seed crunch in every bite.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Baked turkey empanadas with a whole wheat cornmeal crust filled with cheddar cheese and green chiles. Homemade dough, golden and flaky, great for using leftover turkey.

Paska: a traditional Ukrainian Easter bread braided with lemon zest, almond extract, and butter, topped with an egg wash and slivered almonds. Rich, golden, and festive.

Silky pureed spinach soup brightened with lemon zest and tangy buttermilk. Light, vibrant, and on the table in 35 minutes with just 7 ingredients.

Homemade spaghetti marinara with garlic-infused olive oil, simmered tomatoes, basil, oregano, and a kick of red pepper. A from-scratch Italian classic in about an hour.

German-style Käsespätzle with buttery browned onions, melted Emmentaler cheese, and dry mustard, baked until hot and bubbly. Simple Alpine comfort food.

Chilled seafood rice salad loaded with scallops, shrimp, crab, and blanched broccoli over fluffy basmati, all tossed in a bright lemon vinaigrette. Feeds a crowd in just 10 minutes of prep.

Carrot cake spiked with vodka and orange zest, loaded with pecans and warm spices, baked in a Bundt pan and finished with a boozy orange glaze. Cocktail hour meets cake hour.

South Indian sambhar made with toor dal, tamarind, coconut, and a ground spice paste of channa dal, dhania seeds, and dried red chiles. A tangy, protein-rich lentil stew for rice or dosa.

Giant oven-puffed pancake (Dutch baby) with lemon, vanilla, and butter, topped with black cherries, sliced almonds, and powdered sugar. A dramatic 30-minute brunch.

Kasseropi are Greek cheese crescents filled with kasseri cheese, fresh tomatoes, and basil in handmade olive oil dough. A golden, flaky vegetarian appetizer baked until bubbly.