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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.
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Recipes
12 recipes
386 cal
Grape Must Jelly

The Foods of Greece

Aglaia Kremezi

351 cal
Kimish panare

Lands of the Curry Leaf

Peter Kuruvita

406 cal
Schiacciata d’Uva

The Italian Regional Cookbook

Valentina Harris

(1)

23 cal
Pickled Grape and Blue Cheese Skewers

Gourmet Game Night

Cynthia Nims

178 cal
Grape Focaccia

Cheese Obsession

Georgeanne Brennan

130 cal
Pickled Green Grapes

V is for Vegan

Kerstin Rodgers

644 cal
Grape “Butter” with Pears and Quinces

Glorious French Food

James Peterson

188 cal
Spiced Red Grape Sauce

Home Canning and Preserving

Janet Cooper

477 cal
Concord Grape Jelly

The Baking Bible

Rose Levy Beranbaum

668 cal
Grapes Baked with Hazelnuts

Book of Tarts

Maury Rubin

Aromatic Pickled Black Grapes

Spirit & Spice

Ghillie Basan

(1)

67 cal
Celeriac and ginger fritters with pomegranate roast grapes

Vegetables: The new food heroes

Peter Gordon

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