8,938 grave recipes

Italian bean and barley casserole layered with sauteed zucchini, homemade tomato sauce, grated cheese, and wheat germ. A hearty vegetarian bake with a crunchy, golden topping.

A delectable cheesecake made with lady fingers and white chocolate that's perfect for Easter!

Garlic is a perfect partner for the shellfish in this easy starter.

This delicious chili is full of all kinds of yummy goodness, it fills you up and well satisfies your palate as well.

A fall-off-the-bone ribs recipe that will have you ignoring the napkins and licking your fingers!

This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.

Moist supper cake made with Dr. Pepper-softened oatmeal, brown sugar, and nutmeg, finished under the broiler with a bubbling coconut-cream topping. Retro Southern dessert with real staying power.

Anyone who is a fan of pickled beets will love this tangy dish that is made with orange rind.

This cheesy and scrumptious dish is the perfect dinner if you are late getting home from work.

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

One of Mrs. Carter's favorite recipes was for a simple cheddar cheese mold. Served in a ring to be spread on crackers, the cheese appetizer was prepared for many of the Carter's family dinners and some of their official functions. One unusual ingredient was the strawberry preserves served in the centre of the ring.

Artichoke tart in walnut pastry layers marinated artichokes and Gruyère in a custard set inside a buttery walnut crust. An elegant brunch or appetizer tart that serves eight.

Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.

Four flavor pound cake with lemon, vanilla, almond, and rum extracts in a light oil-based batter with folded egg whites. Served with fresh strawberries.

A refined French Canadian Christmas oyster soup with gently warmed oysters in buttery milk infused with grated carrots and celery. Elegant, briny, and on the table in 40 minutes.

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.