1,869 grate recipes

Fun butterfly-shaped pizza kids can help build! Shape dough into wings and a body, top with sauce, cheese, and your favorite toppings. A hands-on family dinner.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!

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

Variety coleslaw: light yogurt-dressed slaw with cabbage, carrot, and green pepper plus chopped apple, pineapple, or raisins. A lighter spin on creamy coleslaw for picnics and BBQs.

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Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Hawaiian bon bons made with melted white chocolate, macadamia nuts, flaked coconut, and orange zest, spooned into paper cups and chilled. The 4-ingredient candy that tastes like a tropical vacation.

Seared bay scallops glazed with a reduced vermouth and lemon sauce, finished with fresh dill and cracked pepper. A light, elegant 20-minute seafood dish with bright, clean flavors.

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

Quiche rounds are mini Tex-Mex quiches baked in muffin tins with corn tortilla bases, two melty cheeses, green chilies, olives, and a sour cream-cumin custard. Brunch finger food that comes together in one tray.

Two cheese spinach quiche: a crustless quiche with cottage cheese and Monterey Jack folded with garlic-butter-cooked spinach. A vegetarian, protein-rich main dish that feeds eight.

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.