1,868 grape recipes

Grilled salmon steaks basted in melted butter with lemon juice, white wine vinegar, and a hint of garlic. Simple, smoky, and on the table in 30 minutes flat.

Salmon lemon penne pairs grilled salmon and roasted red peppers with a bright lemon Alfredo sauce over penne. A weeknight pasta that eats like restaurant food.

Traditional Irish carrageen pudding set with seaweed, sweetened with honey and lemon, then lightened with whipped cream and beaten egg white. A delicate, silky cold dessert.

Ginger-soy marinade with fresh ginger root, low-sodium soy sauce, orange juice concentrate, apple cider vinegar, and lemon juice. Works on chicken, fish, or any cut of meat.

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.

Simple veggie quiche with grated zucchini, carrots, and Swiss cheese in a rich egg custard. Only seven ingredients for an easy crustless-optional brunch.

Classic Swiss fondue with a full pound of Gruyère melted into dry white wine with kirsch and nutmeg. The authentic recipe for a fondue pot and crusty bread cubes.

Stroganoff sandwich on a toasted French bread loaf, layered with sour cream beef, chopped tomatoes, green pepper, and melted cheddar. An open-face crowd feeder for casual dinners and game day.

Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.

Moroccan cucumber salad tosses grated cucumber with olive oil, vinegar, sugar, salt, and za'atar, then garnishes with cured black olives. Bright, refreshing North African side ready in minutes.

Green enchiladas with Monterey Jack cheese and onion rolled in corn tortillas, smothered in a creamy sour cream and jalapeno sauce. A rich, cheesy Tex-Mex dinner baked until bubbly.

Savory breakfast bran muffins with cheese, chopped onions, and green chilies. A quick, no-fuss muffin mix recipe with a spicy, cheesy twist on the classic bran muffin.

Armenian spinach and cheese borag with layers of buttery phyllo, Monterey Jack, cream cheese, and blanched spinach. Crispy, flaky, and golden with a creamy filling.

Oven-baked spareribs on a bed of sauerkraut with grated carrots, chopped apple, tomato juice, brown sugar, and caraway seeds. Feeds 10 with just 10 minutes of prep.

A great way to use up day-old bread. I like preparing everything and assemble the casserole the night before, then pop the dish into the oven the next morning. The entire house smells "delicious" :) I do sometimes add some sweet bell pepper or broccoli, and my kids don't mind eating veggie this way at all!

If you're going to see your parents, entertain them with this succulent dish that is sure to make them proud of you!