I stumbled over Mark Bittman's Broccoli Rabe with Sausage and Grapes by pure serendipity, while researching beets in How to Cook Everything. The necessary produce was already crowding my crisper drawer, and the oil and seasonings were standing ready in the pantry. Even better, a trip to the freezer revealed two links of sweet Italian turkey sausage, which, when subbed in for their pork equivalents, would lighten the meal considerably. More

Pasta and grapes may sound like a strange combination, but the flavors here are delicious together: the savory sausage, sweet grapes, sage, and a touch of vinegar make for a dish that's quite rich and complex. Note: Use small and... More

According to Dorie Greenspan author of Around My French Table if you have never been a fan of endives it's because you have never tried this recipe for pan roasted Endives, Apples, and Grapes. Adapted from Alain Passard, a French chef with an undeniable passion for vegetables, this combination of sweet, bitter, and herbaceous notes lend a complexity of flavor that belies the simplicity of the cooking process. More

For me, Concord grapes are one of the highlights of early fall. Their fleeting season combined with their fantastic sweet-tart flavor and curious thick-skinned texture makes them exciting to eat straight off of the bunch, but even more thrilling when shaken up into this Concord Spritzer from Laurent Tourondel's Fresh from the Market. More

Though it's never occurred to me to throw green grapes in a skillet until they collapse into tart bursts of sweet and sour, I certainly wasn't against the idea. So when Lidia Bastianich recommended it as part of an Umbrian dish from central Italy, one that complemented the juiciness of pork sausage, I jumped on board. More

[Photograph: Caroline Russock] Summer might be the height of pickling and preserving season, but a recent trip to the market left me with plenty of fruits and vegetables that were just waiting to be put up. The inspiration for... More

I pretty much knew that my copy of Farms and Foods of Ohio was going to be relatively worthless when I left that state. And sure enough, ever since I moved to Illinois, the book has languished at the... More

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. Sweet grapes, bitter arugula, sour vinegar, and salty,... More

I had to find something to do with my delicious leftover feta. While I wasn’t exactly worried about it going bad, I was afraid that I would attack the whole package with a fork without coming up for air. That’s... More

And here's our final recipe of the week from Michel Richard's Happy in the Kitchen. Here, chocolate unexpectedly covers two familiar snacks--popcorn and grapes.... More