Confit of Winter Fruits
The acidity of the vinegar and grapefruit is balanced by the quince, apple, and pear flavors in this French-style chutney. Bananas add creaminess. Use ripe fruit for best results.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
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.