Jeremiah Bacon, The Macintosh, Charleston, SC: "Infused simple syrup rounds out the flavor of cantaloupe for this quick dessert."
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
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.
Fluffier, fresher, and fancier than anything from a tub or can.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.