Pickled PeachesRomulo Yanes
These sweet-and-sour peaches perk up the flavor of ham and fried chicken; they are also very good with vanilla ice cream.
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 Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers 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.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.