809 grape leaf recipes

Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.

A succulent and scrumptious dish made with juicy tomatoes, zucchini and chickpeas.

Crumbled Italian sausage simmered with plum tomatoes and heavy cream, tossed with farfalle. A rich, 30-minute Italian pasta that hits the table fast on busy nights.

Pork Pinwheels with Roasted-Garlic Mayonnaise recipe

Clear chicken broth with poached breast, leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A light, herb-scented soup that freezes beautifully.

Penne with Artichoke Hearts & Chicken Cream recipe

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Try this succulent quiche that's made with swiss chard, belpaese and parmesan cheese.

Brazilian-style tuna casserole with fresh tomatoes, black olives, capers, and anchovies tossed with pasta and baked under a golden Parmesan breadcrumb crust. Not your average tuna noodle bake.

Fresh clams steamed in a garlicky tomato and white wine sauce over vermicelli. This Italian red clam sauce uses whole shell-on clams for a restaurant-worthy seafood pasta at home.

Baked crab tetrazzini with fettuccine, sauteed mushrooms, white wine, and Parmesan in a buttery chicken broth sauce. A cozy, crowd-pleasing pasta casserole.

Mushroom cups stuffed with sauteed mushrooms, mozzarella, and Parmesan in buttery bread shells baked golden. A bite-sized appetizer with rich, savory flavor in every crispy cup.

Ham and rice balls stuffed with fontina cheese, peas, and Parmesan, breaded and pan-fried until golden. Served with warm marinara sauce, these are Italian arancini with a ham twist.

Garbanzo soup with chickpeas, elbow macaroni, and dried mint in a savory beef broth. Topped with Parmesan and parsley for a hearty one-pot meal ready in 45 minutes.

Beef daube with shiitake mushrooms is a Provencal-style red-wine braise of chuck roast, salt pork, and dried shiitakes, served over small pasta with parmesan. Overnight marinade builds deep wine flavor.

Oven-fried mustard chicken coated in Dijon, garlic, and rosemary, then crusted with crushed bran flakes and Parmesan. Crispy outside, juicy inside, no deep frying needed.