1,685 grape recipes

Homemade pasta triangles stuffed with salmon, cream cheese, and peppers, dried for an hour, then baked in tomato soup and topped with melted cheddar: unique salmon ravioli casserole.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

A scrumptious dish made with salmon, plain yogurt, potatoes and sliced mushrooms.

Create a new flavorful dish for dinner with this delicious recipe that calls for grated coconut, cayenne pepper, and....beer!

Italian loaf stuffs pizza dough with spicy sausage, pepperoni, mozzarella, spinach, pimientos, and olives. A sliceable stromboli-style bake for game day or crowd lunches.

Classic French onion soup with slow-browned onions in olive oil, topped with toasted bread and bubbly Gruyere cheese. Simple, warming, and ready in under an hour.

Fruity cake loaded with dried dates, papaya, pears, and raisins baked with honey, sesame oil, and orange zest using a muffin mix shortcut. A dense, fruit-packed holiday loaf.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Overnight souffle layers buttered bread, mushrooms, onions, bacon, Anaheim chilies, dill, and cheddar between an egg-cream-Dijon custard, then chills overnight and bakes into a puffy strata. The make-ahead brunch hero for holiday mornings.

Cincinnati-style chili with ground beef simmered in a sweet-savory sauce of cinnamon, allspice, cloves, cocoa-adjacent spices, and molasses, served over spaghetti with cheese and hot peppers. A Midwestern classic.

Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.

Grilled ground pork burgers with Spanish olives, paprika, and garlic, topped with melted Monterey Jack, saffron-lemon mayo, soft onions, and piquillo peppers on toasted buns.

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.

Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.

Pork chops braised under smothered red cabbage with apples, red onion, cranberry juice, and red wine vinegar. A hearty one-pot fall dinner full of tangy sweetness.

Onion and Swiss cheese quiche in a flaky homemade soda water crust with a rich egg and cream custard seasoned with nutmeg. Made entirely from scratch.