234 grape juice recipes

A robust vegetarian nut loaf packed with chestnuts, walnuts, and cashews, bound with red wine and brandy. Herb-seasoned, sliceable, and worthy of any holiday table.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Vegan ginger-pineapple pudding thickened with cornstarch and brightened with fresh ginger and lemon zest. Pour it into a pie crust or serve as a standalone dessert.

Yeasted flatbread topped with a lime and almond frangipane and fresh redcurrants, dusted with icing sugar. A stunning Italian-inspired dessert bread.

Treat yourself to this succulent chicken dish made with mixed herbs and parmesan cheese.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

English orange trifle layered with liqueur-soaked quick bread, vanilla pudding with orange zest, and marmalade, frosted with sweetened whipped cream. A make-ahead showstopper dessert.

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Layered oatmeal bars with a buttery cinnamon-butterscotch crumble, tangy cream cheese filling, and a golden crumb topping. Cut into squares for a crowd-pleasing treat.

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!

Flour-dredged chicken browned in butter, then baked in a lemon-mint sauce with brown sugar and paper-thin lemon slices on top. A bright, herbaceous Greek-inspired casserole with a sweet citrus kick.

Raisin orange polenta cookies fold Cointreau-soaked raisins, bright orange zest, and a scoop of cornmeal into a buttery Italian-style drop cookie. Golden, subtly crunchy, and citrus-bright.

Lemon and coconut roulade spread with melted chocolate and rolled with whipped cream and fresh berries. A flourless sponge that's lighter than it looks.

Creamy coconut soup with chicken, tofu, mushrooms, lemongrass, galangal, and fresh lime. A warming Thai classic (tom kha gai) that comes together in one pot.