7,789 grate recipes

Deviled halibut: garlic-marinated fillets coated in sharp cheddar and breadcrumbs, baked golden, and served with a curry-spiked tomato sauce. Bold Anglo-Indian fish dinner.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

A show-stopping New York-style cheesecake with citrus-scented filling on a buttery graham crust, crowned with raspberry sauce, peach puree, and fresh fruit. Worth every minute of the wait.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.

Soft-baked bars with apples, cranberries, and nuts baked into orange-scented batter, then frosted with tangy orange cream cheese icing. Perfect for holiday cookie trays.

Crisp tubular cookies that can be eaten filled or filled with your favorite filling - typically a brandied whipped cream during Christmas time. A British favorite.

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

Slice-and-bake cookies with bright orange zest and toasted pecans that you can keep in the fridge for up to a week, ready to bake fresh whenever a cookie craving hits.

No-bake refrigerator cheesecake made with cottage cheese cooked in a double boiler with lemon juice, cornstarch, and folded egg whites. Light, tangy, and set in a cinnamon graham crust.

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.

This recipe is inspired by the flavors of Southern Italian cooking. The combination of coarsely chopped olives, lots of simmered garlic, sweet raisins and zesty citrus lends a rustic appeal.

Low-cal cheesecake made with cottage cheese, skim milk, whipped egg whites, and gelatin instead of cream cheese and butter. A light, no-bake cheesecake with graham cracker crumb topping.

A classic and traditional Christmas fruit cake that brings your memory back to the childhood.

Hot couscous breakfast with orange zest, toasted almonds, and a splash of half-and-half. A single-serving vegetarian breakfast ready in 15 minutes flat.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.