Explore by Tags

Entries tagged with 'grapes'

Chilled Spanish White Gazpacho from 'Flour, Too'

Kate Williams 1 comment

Perfect for the hot summer months, gazpacho requires little more than a good blender and some patience during its chilling time. But it doesn't take many bowls of the tomato version to grow tired of slurping enriched vegetable juice. Enter white gazpacho. The Spanish blend of almonds and green grapes is an enlivening break from tomato. This recipe, from Joanne Chang's new cookbook Flour, Too, is a prime example—the fruit and nuts combine with crisp English cucumbers, bright cilantro, and a one-two punch of lime juice and sherry vinegar. More

Chilled Spanish White Gazpacho from 'Flour, Too'

Serious Eats Kate Williams 6 comments

Perfect for the hot summer months, gazpacho requires little more than a good blender and some patience during its chilling time. But it doesn't take many bowls of the tomato version to grow tired of slurping enriched vegetable juice. Enter white gazpacho. The Spanish blend of almonds and green grapes is an enlivening break from tomato. This recipe, from Joanne Chang's new cookbook Flour, Too, is a prime example—the fruit and nuts combine with crisp English cucumbers, bright cilantro, and a one-two punch of lime juice and sherry vinegar. More

Pie of the Week: Roasted Green Grape Rosemary Tart

Sweets Sarah Baird 3 comments

Roasting green grapes brings out their natural sweetness and makes them a perfect filling for these rustic tarts. More

Roasted Green Grape Rosemary Tart

Serious Eats Sarah Baird 2 comments

Roasting green grapes brings out their natural sweetness and makes them a perfect filling for these rustic tarts. More

DIY Raisins (Yes, Raisins)

Molly Sheridan 5 comments

Even though the process for making raisins is rather obvious, the richer sweetness and more complex flavor was a surprise. More

DIY Raisins

Serious Eats Molly Sheridan Post a comment

This is a DIY project I would say is all about unique taste and quality rather than cost—at least until the grape season hits locally. More

DIY vs. Buy: How to Make Grape Soda

Drinks Marcia Simmons 2 comments

Most grape-flavored things don't taste like grape at all—they taste like purple. Commercial grape soda walks the line between the taste of real grapes and sugary artificial flavor. Grape soda should be the non-alcoholic, fizzy sister to wine, but instead it seems to be the least appreciated of the sodas. I've had a soft spot for this deep purple, bubbly beverage since childhood, so I was inspired to make a DIY version that has a more natural flavor. More

Lamb Stew from 'Stewed'

Kate Williams 3 comments

Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb. More

Lamb Stew from 'Stewed'

Serious Eats Kate Williams 6 comments

Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb. More

Melissa Clark's Seared Duck Breast with Garam Masala and Grapes

Kate Williams Post a comment

It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results. More

Melissa Clark's Seared Duck Breast with Garam Masala and Grapes

Serious Eats Kate Williams 1 comment

It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results. More

Smitten Kitchen's Harvest Roast Chicken with Grapes, Olives, and Rosemary

Kate Williams 1 comment

Oven-roasted chicken pieces make for a speedy and soul-satisfying cool-weather dinner. Deb Perelman's method in The Smitten Kitchen Cookbook is easy enough to throw together for a weeknight meal. The chicken tastes even better alongside the chicken-fat slicked olives and roasted grapes. More

Smitten Kitchen's Harvest Roast Chicken with Grapes, Olives, and Rosemary

Serious Eats Kate Williams 4 comments

Oven-roasted chicken pieces make for a speedy and soul-satisfying cool-weather dinner. Deb Perelman's method in The Smitten Kitchen Cookbook is easy enough to throw together for a weeknight meal. The chicken tastes even better alongside the chicken-fat slicked olives and roasted grapes. More

Pie of the Week: Pear and Concord Grape Pie

Sweets Lauren Weisenthal Post a comment

Pears and grapes make an amazing team. You get all of the subtle, mellow flavor of pears, punctuated by bursts of tart, electric grape flavor. Make this pie now, while Concord grapes are still in season. More

Pear and Concord Grape Pie

Serious Eats Lauren Weisenthal Post a comment

Tart Concord grapes and mild, sweet pears (Bosc or Bartlett are good varieties to use) work well together in this classic, deep dish style pie. Try your hand at lattice weaving, or go with a traditional double-crust version, either way, the results will be delicious. More

Scooped: Grape Sorbet

Sweets Max Falkowitz 3 comments

This rich, punchy sorbet is just as full of grape flavor as any glass of wine. More

Grape Sorbet

Serious Eats Max Falkowitz Post a comment

A rich, punchy sorbet just as full of grape flavor as any glass of wine. More

Cookie Monster: Concord Grape-Thyme Bars

Sweets Carrie Vasios Mullins 1 comment

Can you encapsulate the feeling of "fall-in-a-vineyard" in a dessert? I tried and IMHO succeeded with these bar cookies. The trick? Pairing a rich homemade Concord grape and thyme jam with a sweet butter cookie base. More

Concord Grape-Thyme Bars

Serious Eats Carrie Vasios Mullins Post a comment

Concord grapes are cooked down with thyme to make a sweet jam, then used as the filling for these buttery bar cookies. More

Grilled Italian Sausages with Roasted Grapes and Sheep's Milk Cheese

Serious Eats Nick Kindelsperger 2 comments

Unleashing my inner Hot Doug, I combined roasted grapes, Italian sausage, and a funky sheep's milk cheese into one bun. More

More Posts