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.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.