7,498 gryte recipes

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

English muffin pizza pies topped with seasoned ground beef, spicy tomato sauce, mozzarella, mushrooms, and peppers. A quick kid-friendly dinner ready in 30 minutes.

Piped orange butter cookies dipped in bittersweet chocolate. Fresh orange zest and a folded egg white create a light, melt-in-your-mouth texture.

Split pea soup brightened with lemon zest and juice, loaded with carrots, potatoes, bacon, and Canadian bacon. A hearty, make-ahead soup with an unexpected citrus lift.

Green chile rice casserole layered with sour cream rice, canned green chiles, and Monterey Jack cheese. A creamy, mildly spiced Southwestern side dish that bakes in about 30 minutes.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

Swiss cheese and mushroom quiche with sweated onions, thyme, and dry mustard in a flaky pie shell. The mustard sharpens the nutty Swiss while mushrooms add earthy depth to the silky custard.

Try this creamy quinoa pudding that's made of soy milk, arrowroot flour and sesame butter. It's creamy and very tasty.

Mussels and shrimp with penne in a fresh tomato sauce with garlic, basil, mint, and a splash of brandy. A rustic Italian seafood pasta dinner.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Rhubarb strawberry pie with fresh orange juice, orange zest, and marmalade in a lattice-topped deep dish crust, thickened with instant tapioca. A spring classic with a bright citrus twist.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

These are good on basic whole-wheat bread, but try having them in Syrian flat breads, or as open-face sandwishes heated up in the oven.

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

Tangy orange zest and red lentils brighten tomato soup with unexpected citrus sparkle, finished with fresh mint for a vegetarian bowl that feels like Mediterranean sunshine.