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Entries tagged with 'grapes'

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

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

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

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

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

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

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

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

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

Nigel Slater's Salad of Game, Grapes, and Verjuice

Serious Eats Kate Williams Post a comment

Grapes are no strangers in chicken salad, adding sweetness and a burst of freshness to what can often be a rich, heavy dish. In Ripe, Nigel Slater riffs on this combination in A Salad of Game, Grapes, and Verjuice, upping the salad's grape quotient by using verjuice—the juice of unripe grapes—in the vinaigrette dressing. More

Brined, Grilled Pork Chops with Tarragon-Grape Salad

Serious Eats Jennifer Olvera Post a comment

Brined pork chops and grape salad with pickled red onions, tarragon, and salty ricotta salata are bolstered by pepper and bound by a glug of olive oil. More

Ripe's Honeydew Salad with Poppy Seed Dressing

Serious Eats Caroline Russock 2 comments

Equal parts salad salad and fruit salad, this Honeydew Salad with Poppy Seed Dressing from Cheryl Sternman Rule's Ripe is going to be seeing quite a lot of action over the spring and summer months. More

Pickled Red Grapes

Serious Eats Marisa McClellan 1 comment

These pickled grapes are good with cheese, pate or scattered on top of a green salad.... More

Sweet Rosemary and Grape Focaccia

Serious Eats Caroline Russock Post a comment

This fluffy olive-oily focaccia studded with wrinkly-sweet grapes is the sort of breakfast we imagine eating when waking up in a gorgeous villa in Tuscany. More

Concord Grape Cake

Serious Eats MarĂ­a del Mar Sacasa 1 comment

You'll find grapes in the cake, and also in a gorgeous patent leather-shiny layer of jam on top. It's crumbly, moist, sticky, glossy, and, how else to describe it: grape-y. More

Curried Chicken Salad with Grapes and Cashews

Serious Eats Jennifer Segal 2 comments

Succulent oven roasted chicken, juicy red grapes, crunchy cashews and celery dressed in a delicately spiced curry dressing. This is a welcome change from ordinary chicken salad, which is all too often dry and bland. Serve it for a fall picnic while the weather's still warm or over greens for a light dinner. More

Concord Grape Jam

Serious Eats Lucy Baker 3 comments

Homemade concord grape jam tastes nothing like sticky-sweet supermarket grape jelly. It has a deep, concentrated grape flavor, and is equally tart and sweet. A jar of this jam would make an excellent fall harvest-inspired gift. Try it sandwiched between peanut butter cookies or swirled into banana bread batter. More

Grape Galettes

Serious Eats Lauren Weisenthal Post a comment

Grapes make a wonderful pie filling that's too beautiful to hide under a top crust. Show off the colors of this fruit's short harvest season by baking local grapes into a rustic galette. This is a versatile recipe that yields either one large free-form galette, or ten mini galettes that are baked inside of 3 inch tart rings to reinforce the sides during the first part of baking. More

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