This hearty breakfast dish is served at The Ahwahnee Hotel.
Just like the state fair, minus the crowds.
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.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.