Roasted Plums With Tahini Dressing

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.

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 fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

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.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.