7,972 grape recipes

Rhubarb sherbet made with fresh rhubarb, orange juice, and whipped egg whites for a light, tangy frozen treat with no ice cream maker needed.

Brunch burger: cast iron beef patty seasoned with house blend, stacked with bacon and a runny fried egg. Serve on English muffins, buns, or glazed donuts for the full treatment.

Chilled seafood rice salad loaded with scallops, shrimp, crab, and blanched broccoli over fluffy basmati, all tossed in a bright lemon vinaigrette. Feeds a crowd in just 10 minutes of prep.

Tex-Mex cornbread loaded with jalapenos, cheddar cheese, creamed corn, sour cream, and green onions. A moist, spicy, cheesy cornbread that packs real heat.

Layered Mexican beef casserole with tortillas, creamed corn, enchilada sauce, green chiles, and two cheeses. A crowd-feeding Tex-Mex bake that assembles in minutes.

Broiled cheddar-olive sandwiches loaded with sharp cheddar, olives, hard-boiled egg, and green pepper on toasted buns. A retro open-face sandwich that broils bubbly in minutes.

Giant cookie studded with dates, almonds, and orange zest, baked on a pizza pan and sliced into wedges. Fun 30-minute dessert.

Viennese coffee made with melted semi-sweet chocolate, whipping cream, and strong hot coffee whisked until frothy. Topped with whipped cream and grated orange zest.

A simplified cheesy zucchini quiche with an easy crescent roll crust and layers of flavor. Turns out more like a pie than a traditional quiche.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Belgian endive wrapped in ham and baked au gratin with a cheesy bechamel sauce, breadcrumbs, and fresh tomato slices. A classic Belgian comfort dish for dinner or an elegant appetizer.

Layered venison and rice pie with browned ground deer meat, breadcrumbs, cheese, and tomato sauce baked in a pie shell. Hunter's pantry comfort food.

Chicken marinated in spiced yogurt with lime, ginger, garlic, cumin, star anise, and cayenne, then baked until tender with a creamy, rich sauce. Marinate overnight for the most flavorful results.

Broiled flank steak marinated overnight in lemon juice, soy sauce, and oregano, topped with sauteed onions. An 8-hour marinade tenderizes this lean cut into something special.

A traditional British Easter fruitcake with a hidden almond paste layer, golden raisins, currants, and candied cherries. Topped with 11 marzipan balls for the Apostles.