1,859 grape recipes

Lemon meringue kisses baked low and slow until crisp and dry. Light-as-air cookies with lemon zest and vanilla from just five ingredients.

Frozen tortoni with cream cheese, Amaretto, whipped cream, and crushed peanut brittle in foil cups. An elegant Italian-style frozen dessert with no ice cream maker needed.

No-bake fresh fruit tart with an orange-scented cream cheese filling in a crumb crust, topped with seasonal fruit. A cool, creamy summer dessert with zero oven time.

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Fish and corn chiles rellenos Hunter-style: roasted poblanos stuffed with flaked sole, sweet corn, crispy potatoes, onion, and Monterey Jack. A Mexican coastal twist on the classic.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Traditional English syllabub with Madeira wine, whipped cream, lemon, and almond extract spooned over crumbled macaroons. A no-bake dessert that chills in parfait glasses.

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

Three-ingredient cheese crumb topping made with sharp cheddar, butter, and bread crumbs. A quick, savory sprinkle for casseroles, gratins, and baked vegetables.

Nutty brown rice tossed with mineral-rich arame seaweed, bright peas, crunchy daikon, and a toasted sesame-rice vinegar dressing. A wholesome chilled salad that's naturally vegan and packed with plant-based goodness.

Cranberry mousse with whole cranberry sauce, crushed pineapple, sour cream, and pecans set in a gelatin mold. A tangy, creamy holiday dessert or side dish.

Pfeffernuesse are traditional German spice cookies made with cinnamon, cloves, allspice, nutmeg, black pepper, rum, and candied lemon peel, finished with a white icing.

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.

Orange shortbread bars with fresh orange zest and cornstarch for a melt-in-your-mouth sandy texture. Score before baking for clean, even cuts.

Wild mushroom tart layers sauteed porcini, shiitake, and oyster mushrooms with shallots, brandy, and Swiss cheese in a creamy custard pie. A rustic French-inspired main or side for cool-weather dinners.