7,972 grape recipes

Al's Seafood Bisque - from Al's Soup Kitchen, NYC recipe

Traditional Christmas stollen with candied citron, cherries, almonds, raisins, and lemon zest folded into a rich, buttery yeast dough shaped into crescents and drizzled with icing.

Fast savory spinach bread made with Bisquick, eggs, and two cheeses in under an hour. No-fuss loaf perfect for potlucks and Italian dinners.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

Butterscotch-glazed apples in a crunchy oat crust, topped with whipped cream folded with crushed peanut brittle and orange zest. A no-bake filling pie that's equal parts cozy and fancy.

Salmon spinach party dip with canned Alaska salmon, yogurt, light mayo, dill, and lemon zest. A lighter, no-cook appetizer dip packed with protein and served cold with crudites.

Skip the mess of French toast with this quick and easy fun breakfast toast recipe. Kissed with orange and honey, topped with cream cheese, banana, and peanuts.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Artichoke bruschetta with marinated artichoke hearts, Romano cheese, red onion and mayo on baguette slices. Easy broiled appetizer ready in 12 minutes.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Pasta with zucchini and roasted garlic tossed with thyme and rosemary. The garlic roasts in a foil packet while the pasta cooks, then gets mashed into a creamy sauce. Simple and vegan.

Try this new variation of dumplings made with ground beef, spinach and water chestnuts.

Baked chicken wings with three marinade options: teriyaki with ginger, orange barbecue with marmalade, and classic sweet and sour. One recipe, three flavors for your next party platter.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

Cauliflower florets stir-fried and simmered in a blended ginger-onion paste with tomatoes, cumin, coriander, turmeric, and a finish of garam masala. A fragrant Indian vegetable side dish with real depth.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.