1,868 grape recipes

Chunky salmon and avocado dip with fresh lime, tomatoes, curd cheese, and Greek yogurt. No cooking required, just 10 minutes of prep for a crowd-pleasing appetizer.

Fresh quartered strawberries topped with a silky blended sauce of low-fat yogurt, raspberry jam, powdered sugar, and orange zest. A low-fat, 10-minute dessert that feels indulgent without the guilt.

Pan-fried sweetbreads and button mushrooms baked under a golden yogurt, egg, and cheese gratin. A refined dinner for two that's ready in an hour.

Bring out the Irish in you with this scrumptious dish that might have you seeing rainbows after every bite!

Madison Avenue potato salad: cooked potatoes marinated in vinaigrette, then tossed with ripe olives, hard-cooked eggs, dill pickles, pimientos, and a mustard-spiked mayo. A dressed-up deli-counter classic.

Enjoy this creamy and smooth cheesecake that doesn't have sugar added, but still tastes delicious.

Flank steak stuffed with smokey Chipotle peppers and Fontina cheese.

Broccoli corn bread baked in a cast iron skillet with cheese and onion mixed right into the batter. A savory, veggie-loaded side that comes together fast.

Lightened-up hash brown casserole with frozen shredded potatoes, evaporated skim milk, nonfat sour cream, and sharp cheddar under a crisp buttered cornflake crust. A church-potluck classic, reformed.

Authentic lamb curry with freshly ground whole spices, coconut milk, and lemongrass. Aromatic cardamom, coriander, cumin, and peppercorns create complex Indian flavors.

Broiled cheddar and egg salad buns with sharp cheddar, chopped eggs, green pepper, mustard, and evaporated milk. Open-faced and broiled until melty and golden in 20 minutes.

Quick Chinese marinade with soy sauce, honey, five-spice, and chili sauce. Perfect for BBQ pork, chicken, or ribs. Ready in 5 minutes, makes 3/4 cup.

Mexican vegetable soup with ground beef, kidney beans, corn, and tomato sauce seasoned with chili powder, oregano, and garlic. Topped with cheddar, sour cream, and nacho chips for a taco soup vibe.

Tuscan lemon chicken marinated overnight in olive oil, lemon, garlic, and rosemary, then roasted until the skin turns golden and crisp. Bright, herby, and simple, a sunny Italian roast for any night.

Tender bay scallops in a light thyme-nutmeg cream sauce tossed with pasta shells and finished with fresh parsley and lemon zest. Elegant enough for date night, easy enough for a weeknight.

Recipe can easily be cut in half. This may be prepared ahead of time, covered and refrigerated.