7,972 grape recipes

Lemon tea loaf bakes a fragrant, lightly sweet quick bread packed with fresh lemon zest. Tender crumb, golden top, and a citrus aroma that fills the kitchen.

Creamy garlic mushroom pasta with assorted mushrooms, shallots, and a splash of sherry finished in heavy cream. A restaurant-style vegetarian pasta that comes together in one skillet.

Layered venison and rice pie with browned ground deer meat, breadcrumbs, cheese, and tomato sauce baked in a pie shell. Hunter's pantry comfort food.

Mock tuna salad mashes chickpeas with celery, carrot, scallion and a touch of mayo and relish for a vegan twist on the deli classic. 10 minutes, no can opener required for fish.

Cranberry orange nut bread loaf with fresh orange juice and grated rind, raw chopped cranberries, and chopped nuts folded through a buttermilk-tender batter. A classic quick bread that improves after an overnight rest in the fridge.

Hearty potato cheese chowder thickened with a quick roux and brightened with chopped tomatoes and parsley. A vegetarian dinner soup ready in 40 minutes from pantry staples.

Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.

Almond Butter Disks: piped European-style almond cookies flavored with dark rum and lemon zest, sandwiched with raspberry-kirsch glaze. Patisserie elegance, makes 18 sandwiches.

International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.

Ramps piquante simmers wild Appalachian ramps in sharp cheddar sauce sparked by Worcestershire and white wine vinegar. Spooned over crisp toast for an earthy spring brunch.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Lemony pie with brown sugar meringue is a Southern chess-pie style filling thickened with cornmeal, topped with caramel-toned brown sugar meringue. Tart custard meets molasses cloud.

Brunch roast beef hash made from leftover roast beef and potatoes with onion, green pepper, and a touch of tomato, fried until brown and crusty, then folded omelet-style. The tastiest way to use up Sunday's roast.

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.

Raspberry Queen of Puddings with a lemon breadcrumb custard base, a layer of raspberry jam, and golden meringue piped on top. A classic British baked pudding served hot.

Oat bran and fresh apple bread machine recipe with whole wheat flour, sunflower seeds, cinnamon, and honey. A hearty, fiber-rich loaf loaded with real grated apple.