Spread on a roast pork or turkey sandwich, or use as a dip for grilled shrimp or as a dressing for a fruit salad.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
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.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.