1,868 grape recipes

My family has been making this for years. It's always a hit.

Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.

Salmon teriyaki broiled with a homemade soy, brown sugar, white wine, and ginger marinade. Just five ingredients and 10 minutes under the broiler.

Grilled lamb shoulder chops marinated in fresh lemon juice, lemon zest, rosemary, garlic, and olive oil. Simple Mediterranean flavors, just 10 minutes on the grill.

Classic crab quiche with lump crab meat, Swiss cheese, and a silky egg custard in a flaky pie crust. Baked until golden with a gentle cayenne warmth.

Vegetarian brown rice and walnut pate with sauteed mushrooms, zucchini, and herbs baked in a loaf pan. Slice and serve chilled on lettuce for an earthy, satisfying appetizer.

Cheddar and cream cheese ball with sherry, ripe olives, and Worcestershire, rolled in dried beef. Make-ahead appetizer that improves with a few days in the fridge.

Homemade ravioli stuffed with flaked smoked salmon and melted fontina cheese, served with silky dill cream sauce. This elegant pasta dish brings restaurant-quality flavor to your dinner table.

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

Quick Spanish-style scrambled eggs with canned tomatoes, onion, hot sauce, and grated cheese served over crackers. A spicy, Cajun-inspired egg dish ready in 15 minutes.

Mini quiches with a crispy rice crust, Swiss cheese, bacon, green chiles, and pimentos. Bite-sized, gluten-free appetizers baked in miniature muffin tins.

Layered Mexican chicken casserole with corn tortillas, cheddar cheese, and a creamy Rotel sauce. Freezer-friendly comfort food that bakes up hot and bubbly every time.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

Grilled shark steaks marinated in homemade teriyaki with pineapple juice, ginger, and sherry, served with grilled pineapple-pepper kabobs. A bold seafood BBQ dish.

Layered vegetarian tortilla casserole with corn tortillas, spicy tomato jalapeño sauce, melted Monterey Jack, and a sour cream topping baked until bubbly. Feeds a crowd. Serves 12.

Salmon steamed in parchment paper with a teriyaki-orange marinade, green onions, and fresh orange slices. An elegant en papillote method that keeps the fish moist with easy cleanup.