Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
The ultimate antidote to the winter blues.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.