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Cooking with Grapes

 

The harvest is getting underway in the Northern Hemisphere, and grapes of all types are finding their way into wineries in winemaking regions – and into home kitchens, too. From classic Italian schiaccata to all-American Concord grape jelly, here are some of the best-tasting ways to put grapes to delicious culinary use.
Recipes
Concord Grape Jelly

The Baking Bible

Rose Levy Beranbaum

Grapes Baked with Hazelnuts

Book of Tarts

Maury Rubin

Grape Focaccia

Cheese Obsession

Georgeanne Brennan

Grape Must Jelly

The Foods of Greece

Aglaia Kremezi

Grape “Butter” with Pears and Quinces

Glorious French Food

James Peterson

Pickled Grape and Blue Cheese Skewers

Gourmet Game Night

Cynthia Nims

Spiced Red Grape Sauce

Home Canning and Preserving

Janet Cooper

Schiacciata d’Uva

The Italian Regional Cookbook

Valentina Harris

Kimish panare

Lands of the Curry Leaf

Peter Kuruvita

Aromatic Pickled Black Grapes

Spirit & Spice

Ghillie Basan

Pickled Green Grapes

V is for Vegan

Kerstin Rodgers

Celeriac and ginger fritters with pomegranate roast grapes

Vegetables: The new food heroes

Peter Gordon

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