1,859 grape recipes

Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Creamy horseradish sauce made with silken tofu, honey and olive oil. Vegan dipping sauce for turnip chips ready in minutes.

Adobe Pie: a frozen layered ice cream dessert with chocolate wafer crust spiked with Amaretto, vanilla and coffee ice cream stacked, finished with shaved dark chocolate. Make-ahead party pie.

Trinidadian sugar cakes are chewy Caribbean coconut candies cooked in sugar syrup and tinted pink. A traditional street-fair sweet from Trinidad and Tobago.

Homemade horseradish relish made from fresh horseradish root, white vinegar, and salt. Sharp, sinus-clearing condiment for roast beef, prime rib, and Bloody Mary cocktails.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

Chocolate zucchini cake with cocoa, cinnamon, and sour milk for a tender crumb, topped with chocolate chips. Grated zucchini keeps it incredibly moist.

Crispy Spanish olive oil cookies spiced with anise, cinnamon, and sesame seeds, finished with sliced almonds. Egg-free, dairy-free, and fragrant with lemon and white wine.

Tequila beef steaks: grill-ready steaks marinated in tequila, olive oil, black pepper, lemon zest, and garlic. Agave and citrus bring out the beef flavor like nothing else.

Crab and cucumber rolls are a no-cook appetizer with seasoned crab salad stuffed inside hollowed-out cucumber and sliced into elegant bite-sized rounds. Cool, crisp, and ready in minutes.

Festive cranberry, cherry, and walnut marmalade simmered with port wine, cinnamon, and nutmeg. A gorgeous holiday spread for cheese boards, turkey, or gifting in jars.

Strawberry muffins with fresh berries and lemon zest, topped with a pecan-cinnamon streusel and drizzled with lemon glaze. Three layers of flavor in every bakery-style bite.

Cherry wood smoked duck marinated overnight in red wine, fresh ginger, and brown sugar, then grilled to crispy-skinned glory. A showstopper for your next backyard feast.

Fresh soybeans (edamame) dip on crackers topped with a roasted cherry tomato. Perfect light tasting finger food when company is coming.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and fresh blueberries. A light summer grilled dessert with caramelized fruit and toasted cake.