7,972 grape recipes

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

Diabetic-friendly lemon pie uses sugar substitute and a meringue-lightened lemon filling on a graham cracker crust. Lower-sugar tang and lightness without sacrificing the classic lemon pie hit.

Mexican chef's salad with seared chicken, kidney beans, cheddar, avocado, and crushed tortilla chips tossed in Thousand Island and picante sauce. Warm meets cool in one bowl.

Layered Mexican chicken casserole with corn tortillas, cheddar cheese, and a creamy Rotel sauce. Freezer-friendly comfort food that bakes up hot and bubbly every time.

Seared salmon over loaded seafood fried basmati rice with oysters, shrimp, scallops and crawfish, drizzled with chipotle sesame vinaigrette. A Southwestern-Asian mashup plate with bold layered flavors.

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

Green chile quiche loaded with canned green chiles and mixed cheese in a flaky pastry crust. A Southwestern twist on classic quiche with six eggs for a rich, custardy filling.

Frozen Christmas pudding made by folding brandy-soaked dried fruit with cocoa and orange zest into softened vanilla ice cream. A no-bake, make-ahead holiday dessert.

Pork Collioure stew braises pork shoulder in white wine and tarragon vinegar, then finishes with horseradish, mustard, cream, and parsnips. A French Catalan Mediterranean stew with a sharp, mustardy-creamy final pour.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Frito casserole layered with corn chips, ground beef, chili beans, tomatoes, corn, and cheddar cheese. A Tex-Mex weeknight casserole that comes together with pantry staples.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

Rich chocolate cheesecake with melted semi-sweet chocolate, sour cream, and butter on a chocolate-flecked graham cracker crust. Baked low and slow for a dense, fudgy center.

Golden baked crab calzones stuffed with ricotta, mozzarella, cream cheese, scallions, and olives in a soft yeast dough. Makes 10 hearty hand pies from one batch.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.