This recipe is a variation on sole Véronique. We've used tiny Champagne grapes for the sauce — they have extremely delicate skins, so there's no need to peel them.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
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.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.