Can be prepared in 45 minutes or less.
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.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
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.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.