7,972 grape recipes

Melomakarona are classic Greek Christmas cookies, olive oil dough spiced with orange zest and cognac, soaked in honey-cinnamon syrup, then sprinkled with toasted almonds. Holiday tradition perfected.

Mom's strawberry rhubarb pie: tart rhubarb and sweet strawberries thickened with tapioca and flour, baked under a sugar-crusted double crust until the filling bubbles. The classic spring pie.

Veal parmigiana with a double egg-dipped, golden-fried crust, layered with tomato sauce, grated parmesan and melting mozzarella, then baked until bubbly. Crisp cutlets that won't go soggy under the sauce.

My husband and I have made this recipe at Christmas, and in the summer for years. It is very light and delicious and always a big hit. It is time consuming to make, but well worth the work.

This succulent and tantalizing dish is fun for the whole family to make and enjoy!

Breaded pork chops braised until tender, topped with a warm sour cherry sauce spiked with cinnamon, cloves, honey, and Madeira wine. An elegant but approachable dinner.

Old-fashioned date bars with a buttery oat crumb crust, orange-scented date filling with chopped nuts, and a crumbly oat topping baked until golden.

Classic chocolate cream pie with a deep two-chocolate filling spiked with rum and vanilla, topped with rum-laced whipped cream and grated chocolate. A make-ahead diner classic.

Spiced apple cake layered with cinnamon-nutmeg McIntosh apples and topped with a brown sugar walnut crumble. Baked in a 13x9 pan with orange juice in the batter.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

This is really a "mock" tiramisu as it is not made with Italian mascarpone cheese, which is traditional. This is, however, a lot quicker and easier (and less expensive).

Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

This hand-mixed cheddar bread uses cottage cheese for a tender, moist crumb and bakes in a casserole dish for thick, crusty slices. Two rises develop flavor while sharp cheddar gets folded in before the final proof.

Fresh fruit salad, you can eat it at breakfast, after meals, any time, it is an excellent option.