824 grape leaf recipes

Classic homemade lasagne layered with seasoned ground beef, tomato sauce, ricotta, cottage cheese, mozzarella, and Parmesan. A family-sized Italian comfort dish that's worth every minute of the build.

Whole artichokes stuffed with mushrooms, ham, Parmesan and bread crumbs, then slow-smoked until tender and infused with woodsy flavor. A show-stopping appetizer for your next cookout.

Chicken tetrazzini with a sage-scented cream sauce, spaghetti, mushrooms, and pimentos baked under melted Swiss cheese. A hearty casserole that serves 6 to 8.

Stovetop chicken tetrazzini loaded with broccoli, carrots, and mushrooms in a creamy parmesan sauce over linguine. No baking needed, ready in 30 minutes flat.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.

Ground chicken loaves with Parmesan and fresh herbs, pan-seared golden and simmered in a rich Marsala mushroom sauce finished with butter. Italian comfort food at its finest.

Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.

Italian meat pie with seasoned ground beef, tomato paste, green pepper, and layers of mozzarella and Parmesan in a pie crust. Like pizza in pie form.

Roasted Cornish game hens stuffed under the skin with herbed ricotta, Parmesan, basil, and lemon zest. Roasted with white wine for an elegant one-pan dinner.

Quick Parmesan bread made in the food processor with whole wheat flour, buttermilk, rosemary, and marjoram. Savory, herby, and on the table in 40 minutes.

Crustless broccoli cheese pie with Swiss and Parmesan, eggs, nutmeg, and a dash of hot sauce. An easy impossible pie with no pastry to fuss over.

Three-cheese manicotti stuffed with mozzarella, cottage cheese, and Parmesan in a quick tomato sauce. A classic Italian stuffed pasta baked bubbly with extra cheese on top.

Big-batch Italian pasta sauce made with fresh canned tomatoes, tomato paste, oregano, sage, and grated Romano and Parmesan cheese cooked right into the sauce. Perfect for simmering with homemade meatballs.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Sole fillets rolled around crab, baked under a classic Mornay sauce with sauteed mushrooms and artichoke hearts. Make-ahead elegant seafood casserole.