1,868 grape recipes

Israeli salad with diced cucumber, tomatoes, radishes, green pepper, carrots, and lettuce in a fresh lemon juice dressing. A crisp, vegetarian chopped salad ready in 10 minutes.

Crispy deep-fried ricotta fritters coated in ladyfinger crumbs with orange zest and nutmeg, served warm with raspberry sauce. An Italian-style dessert that's golden outside and creamy within.

Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.

Grilled chicken marinated overnight in teriyaki, dry sherry, fresh ginger, crushed fennel seeds, orange zest, and honey. Sticky, smoky, and packed with Chinese-inspired flavor.

A rich and scrumptious casserole made with juicy tomatoes, cheddar cheese and cream of mushroom soup.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Cheddar bay biscuit copycat made with Bisquick, sharp cheddar, and a garlic-herb butter brush. Red Lobster-style scones in 30 minutes with that signature buttery garlic finish.

Add some smoky bacon and juicy chicken into your mac and cheese to make this already-delicious dish even more flavorful.

Creamy pea cheddar sandwich spread made with tender split peas and sharp grated cheddar, blended smooth with onion. Serve warm on crusty bread for a hearty, protein-packed lunch in just 20 minutes.

Polish-inspired quiche loaded with ground kielbasa, sauteed mushrooms, Swiss cheese, and fresh scallions baked in a flaky pie shell. A hearty brunch or dinner.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Orange pecan crisps made with crescent roll dough, brown sugar, cinnamon, and orange zest. Flaky, caramelized, and ready in 30 minutes flat.

Herbed horseradish sauce for fish made with yogurt, fresh cilantro or dill, grated horseradish, lemon juice, and Dijon mustard. No cooking, ready in 5 minutes, served cold.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.