7,972 grape recipes

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

Go California surfing with this delicious dish that's made with mushrooms and italian-style tomatoes.

A delectable cheesecake made with lady fingers and white chocolate that's perfect for Easter!

BBQ pork burgers blend ground pork with Romano cheese, breadcrumbs, and barbecue sauce, then grill alongside pineapple slices for a sweet-savory Hawaiian-style sandwich. Backyard cookout twist.

Easy banana sheet cake made with yellow cake mix, buttermilk, and orange juice, finished with a broiled brown sugar pecan topping. Bakes in a 9x13 pan for potlucks and parties.

Homemade soy quarter-pounder veggie burgers with cooked soybeans, tofu, wheat germ, carrots, and garlic. Baked or broiled and ready in 30 minutes.

Homemade ravioli stuffed with flaked smoked salmon and melted fontina cheese, served with silky dill cream sauce. This elegant pasta dish brings restaurant-quality flavor to your dinner table.

Creamy cottage cheese and cream cheese filling flavored with dates and orange zest in an oat crust, topped with glazed apricot halves.

Garlic is a perfect partner for the shellfish in this easy starter.

Teriyaki chicken marinates broiler-fryer pieces in soy sauce, sake, sugar and fresh grated ginger, then cooks in the microwave for tender, glossy Japanese-style chicken in 20 minutes.

Lulen's grated apple pie shreds the apples instead of slicing for a custard-style filling bound with butter, egg, and cinnamon. Topped with pecans for crunch in a single-crust pie.

Seasoned ground beef, lettuce, tomatoes, and cheddar roll up in flour tortillas with a creamy chile-spiked white sauce. Bake until bubbly for enchilada-style burritos.

Thai-inspired hot and sour stir-fried vegetables with ginger, garlic, soy sauce, lime juice, and cayenne. Carrots, green beans, cabbage, and zucchini cooked crisp-tender in minutes. Vegetarian.

Ring-shaped venison meatloaf glazed with brown sugar ketchup, topped with melted Monterey Jack, and served with buttery poppy seed noodles piled in the center.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.