9,128 grave recipes

Steamed king salmon strips folded over spinach leaves, served on basil sauce with Belgian endive spears and salmon caviar. An elegant, light seafood dish ready in minutes.

Party wieners, cocktail franks, or little smokies are beloved party appetizers. In this classic rendition of the quick and easy party favorite, they are coated in a sweet, tangy sauce.

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Pasta with meatballs in a tomato sauce deepened with bacon and Marsala, the tender bread-bound meatballs simmered right in. The pasta is tossed in butter and sauce, then showered with parmesan.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

If you want to have some fun with bread, then try this scrumptious recipe with bits of sun-dried tomato and cheese that makes pull-apart fun and delicious.

Fragrant Asian pesto with peanuts, fresh basil, mint, cilantro, green chilies, and ginger. A bold, herbaceous sauce for noodles that's ready in 15 minutes. Vegetarian-friendly.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Sauteed button mushrooms and shredded mozzarella cheese are only two ingredients you need in this pizza, and it is so delicious.

Vegan pink pony dipping sauce made with silken tofu, grated beet, horseradish, honey, and dry mustard. A creamy dairy-free dip that turns shocking pink and pairs with turnip chips or crudités.

Thick, creamy tzatziki sauce with strained yogurt, grated cucumber, garlic, lemon juice, and olive oil. A cool, tangy Greek dip that works beautifully on wraps, tortillas, grilled meats, and pita.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Homemade barbecue sauce simmered with butter-softened onions, garlic, chili sauce, brown sugar, lemon, Worcestershire, and a full can of beer. The malty grilling sauce ready in the time it takes to fire up the coals.

Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.