Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
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.