Lots of people eat grapes out of hand, but they don’t quite know what else to do with them. Well, I do. I use them to make sorbet. Though seedless grapes are great for snacking, they’re the least flavorful varieties. If you’re lucky enough to live near a farmers’ market, or if you can get your hands on grapes that are good for wine making, like Chardonnay, Merlot, or Zinfandel, you’ll find they make the most amazing sorbets. I have a few older Jewish aunts who swear that Concord grapes make good wine (that comes in a square bottle). I’m not so convinced about the wine, but Concord grapes do, indeed, make one of my favorite sorbets.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.