7,947 grated recipes

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Turkey pasta salad with red grapes, celery, and creamy mayo-sour cream dressing over mostaccioli. An easy cold lunch or potluck side that turns leftover holiday turkey into something genuinely crave-worthy.

This turns out almost like Snickers bars with the benefit of being "low-fat" and lower sugar than the original candy bar.

Bread machine multigrain bread with Grape Nuts cereal, seven grain mix, honey, and applesauce. Crunchy, nutty, and naturally sweetened with real texture.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.

Molded cranberry relish with raspberry Jello, fresh cranberries, grapes, celery, and crushed pineapple. Served with a fluffy cream cheese and marshmallow whipped dressing. A retro Thanksgiving and Christmas centerpiece.

Chicken Veronique sautés boneless breasts in butter with mushrooms, scallions, and white wine, then finishes in a silky cream sauce studded with seedless grapes. A classic French bistro dish that feels fancy but cooks in one skillet.

Carved honeydew melon basket filled with fresh fruit, stem ginger, orange juice, and nutmeg. A stunning no-cook centerpiece dessert with kiwi, lychees, strawberries, and grapes.

Fruit pizza with a sugar cookie crust, vanilla cream cheese sauce, fresh fruit topping, and a shiny orange juice glaze. A colorful party dessert that slices like pizza.

A chilled Scandinavian-style fruit soup simmered with prunes, raisins, apples, cherries, and citrus, thickened with tapioca and finished with grape juice. Serve cold as a refreshing starter or light dessert.

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.

Fresh fruit medley with apples, bananas, oranges, and grapes tossed in orange juice concentrate, topped with a spiced yogurt-ricotta sauce. A light, diabetic-friendly dessert.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.