7,972 grape recipes

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Maple sugar bread made with homemade apple puree, toasted hazelnuts, and raisins. A warmly spiced loaf with cinnamon and nutmeg baked to golden perfection.

Moist bran date bread with sourdough starter, buttermilk, and lemon zest baked into a dense, naturally sweet loaf. Spread with cream cheese for something truly special.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.

Layered Tex-Mex dip with bean dip, guacamole, taco-seasoned sour cream, tomatoes, olives, and sharp cheddar. A no-cook party platter that feeds a crowd in 15 minutes.

Three-layer praline creme pumpkin pie with a spiced pumpkin custard, brown sugar pecan streusel topping, and an orange-scented cream cheese whipped topping. A holiday showstopper.

No-bake chocolate cake with melted chocolate, butter, crushed cookies, candied fruit, cherries, and almonds. Refrigerate overnight for a dense, fudgy slice.

Chilled espresso custard cream with Grand Marnier and grated semi-sweet chocolate. A silky cappuccino dessert made from heavy cream, egg yolks, and instant espresso.

Marinated black beans and red lentils on a composed salad platter with red potatoes, carrots, and bell peppers. A tangy mustard-garlic vinaigrette with red pepper flakes ties this high-protein salad together.

Italian baked clams on the half shell stuffed with herbed bread crumbs, garlic, Romano cheese, basil, oregano, and lemon juice, finished with a splash of white wine. A classic Italian-American appetizer.

Santa Fe blue corn casserole layers blue cornmeal batter with cumin-spiced pinto beans, green chilies, tomato sauce, and a generous topping of cheese. A Southwestern vegetarian-friendly bake with serious New Mexico flavor.

Three-cheese tortellini filling with ricotta, mozzarella, and cottage cheese, seasoned with mace, thyme, and garlic. Makes 6 cups and freezes beautifully for up to 3 months.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

A silky baked banana custard set over a layer of homemade caramel, similar to a banana flan. Made with evaporated milk, eggs, and fresh nutmeg, then chilled overnight and inverted to serve.

Poppy seed salad dressing: a sweet-tangy emulsified dressing with sugar, vinegar, dry mustard, onion juice, oil, and poppy seeds. Classic Texas-style for spinach and fruit salads.