2,318 grave recipes

A delicious dish made with hazelnuts, bread crumbs and juicy apples.

German wine cream dessert with dry white wine, eggs, and citrus zest creates an airy, custard-like treat perfect for elegant dinner parties or romantic dinners.

Passover cake is made with matzo meal. Moist and tasty!

Fresh fruit dip made from a cooked citrus custard folded into whipped cream. Orange and lemon zest give it a bright, tangy flavor that pairs with any fresh fruit.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

Madras dip with curry powder, sour cream, diced hard-boiled eggs, and grated vegetables blended smooth. A tangy, curry-spiced party dip served cold with corn chips.

Before winter shows up on your front door, try this scrumptious macaroni salad that goes perfect with grilled salmon.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

Scandinavian-style kringle cookies made with hard-boiled egg yolks for an ultra-tender crumb, laced with cinnamon and citrus zest, then brushed with egg white and sprinkled with pistachios.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Quick, easy and very tasty! Made this recipe a few days ago, it was simply delicious and we served it with fried rice that we made with the leftover rice. A delicious combination, and both of them together made a great meal.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Brighten your day with a slice of this delicious cake made with zucchini, nuts and cream cheese.

Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.

Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.