7,972 grape recipes

White chicken chili with dried white beans, green chiles, cumin, and oregano, finished with shredded Monterey Jack, salsa, and sour cream. Serves twelve from one pot.

Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

Salad greens, apple, cheddar, and toasted walnuts are tossed with a tasty honey vinaigrette.

Pineapple zucchini cake loaded with crushed pineapple, grated zucchini, pecans, and raisins. A moist, oil-based sheet cake with tropical-garden flavor that uses up summer zucchini.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.

German-style veal and pork meatballs served over braised red cabbage and potatoes with a lemon-caper pan sauce. A rustic one-skillet-and-pot Bavarian dinner with Worcestershire-spiked gravy.

Banana Almond Torte made with matzo meal is a flourless Passover dessert. Beaten egg whites provide all the lift, while ripe bananas and ground almonds create a rich, naturally gluten-free cake.

If you're looking for a quick fix for lunch or dinner, try this scrumptious dish made with ham slices, potatoes and cheddar cheese.

Healthy lentil burgers with wheat germ and celery seeds. Quick vegetarian patties using pre-cooked lentils, whole wheat breadcrumbs, and a nutty flour coating.

Moist lemon poppy seed muffins soaked with warm lemon syrup after baking. Oil-based batter with buttermilk creates tender crumb, lemon zest adds bright citrus punch.

Dense, moist Shaker chocolate pound cake made with butter, lard, cocoa, and grated chocolate baked in a tube pan. Fill the center with whipped cream and shaved chocolate for a stunning finish.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Company coming? Here's a quick and simple hot bean dip.