by Jeanne Kelley
from Fine Cooking #101, p. 40-47
Grapes are one of those fruits we’ve gotten used to seeing in grocery stores all year long. But those bland, lifeless bunches bear almost no resemblance to the grapes you’ll find in farmers’ markets now. Like any fruit at its prime, fall grapes are as good as they come: plump, fragrant, juicy— literally bursting with flavor. Now is also when you’ll come across the widest variety of grapes, from the familiar Red Flame to big, round Concords and petite, delicately sweet Champagne grapes.
Learn about all the different varieties of grapes, plus how to buy, store, and prep them.
|Frisée and Grape Salad with Verjus and Blue Cheese
||Bulgur and Grape Salad with Walnuts and Currants|
|Duck Breast with Saba and Grapes||Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish|
|Custard Tart with Wine-Poached Grapes|
Photos: Scott Phillips