Willing Watermelon Rind Preserves

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.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

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.

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.