9,128 grave recipes

Pepperoni pizza sticks made with refrigerated breadstick dough, Parmesan, and Italian seasoning, baked golden and served with warm pizza sauce for dipping.

For the Nuwave oven, a quick and easy breaded chicken main dish.

Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.

Spaghetti with green tomatoes sauteed in garlic and extra-virgin olive oil, tossed with Parmesan. A bright, tangy twist on classic Italian pasta using unripe tomatoes.

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

Super yummy pizza with the flavors of Thanksgiving, perfect for a casual feast any time of year, or using up leftovers.

Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.

Try this tasty French bread that is made with prepared mustard, garlic and chives.

Lebanese stuffed grape leaves filled with spiced lamb and rice seasoned with allspice and cinnamon, rolled tight and simmered over lemon slices. A traditional Middle Eastern appetizer.

Eggplant Parmesan restaurant-style with egg-and-flour fried slices layered with mozzarella, baked briefly, and topped with a fresh garlic-tomato sauce and grated Parmesan.

Creole-seasoned portobello mushrooms seared golden and served over angel hair pasta with fresh tomato sauce and Parmesan. A hearty vegetarian main dish with bold Southern spice.

Brandade de thon purées white beans with tuna, garlic, and olive oil into a creamy gratin topped with Parmesan, Swiss cheese, and buttered breadcrumbs. A pantry-friendly Provençal twist on the classic salt cod brandade.

Gnocchi with zucchini and parsley butter tosses pillowy potato dumplings in nutty browned butter with shallots, summer squash, burst cherry tomatoes, and Parmesan. A 20-minute weeknight dinner.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.