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grapes

  • Recipe

    Farro, Chicken, and Grape Salad

    Nutty and pleasantly chewy, farro is an ancient variety of wheat usually associated with Mediterranean cooking, especially Italian. In this one-bowl meal, a dressing of mirin and sesame oil gives…

  • Recipe

    Lamb Chops with Concord Grape Sauce

    Ruby port and fresh herbs channel fall in a most lovely way in this company-worthy dish.

  • Recipe

    Shrimp and Avocado Salad with Russian Vinaigrette

    There are worse things in the world than having leftover Russian dressing from our Kimchi Reuben recipe. You can spread it on burgers, drizzle it over steamed mussels, or turn…

  • Recipe

    Grape Clusters with Brie, Gorgonzola, and Honey

    This messy-to-eat-but-totally-worth-it appetizer is a fabulous combination of sweet, salty, herby, and nutty flavors. Use scissors to cut the clusters into individual portions, and serve with plenty of napkins.

  • Recipe

    Seared Scallops with Grape-Mint Relish

    This lovely seafood supper features a bright, citrusy grape relish that beautifully offsets rich scallops. Sautéed greens, like spinach or chard, and crusty bread are the perfect accompaniments.

  • Recipe

    Wild Rice with Roasted Grapes, Pecans, and Sage

    Maple-glazed pecans and balsamic-roasted grapes elevate this wild rice side dish to delicious new heights. Look for balsamic glaze near the vinegars at the supermarket.

  • Recipe

    Endive, Walnut & Grape Salad

    This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we…

  • Recipe

    Fried Goat Cheese Salad with Grapes and Hazelnuts

    This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

  • Moveable Feast

    Som Tam Phonlamai (Thai Fruit Salad)

    Just one of many examples of som tam that has nothing to do with green papaya (I do like to add some for this rendition, but you could certainly leave…

  • Recipe

    Collard Green Crostini with Blue Cheese and Grape-Apple Relish

    Thick collard greens are easy to eat raw when sliced into confetti-like strips. Sweet fruit relish and tangy blue cheese balance their mild, earthy flavor.