Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape, being careful to catch all the grape juices in the pan. Set the skins aside in a large ...

Oven-dried, preserved, or puréed—there are so many ways to extract the best flavor from each juicy lil orb! Serious Eats / Vicky Wasik Grapes are practically obligatory on cheese platters and in ...

Grape jelly has long been on my canning wish list, but frankly, I was afraid to ask. I worried it might be complicated and involved added pectin. And of course, there’s the matter of tracking down the ...

The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. To beat the autumn chill, I spent a recent weekend preserving the Concord grapes from our arbor. Taking no ...

These juicy grapes are delicious in jam, jelly, a pie, or even the Tuscan flatbread known as schiacciata. Seersucker pastry chef Stephanie Alexander has another idea: make grape soda with buttermilk ...

Since moving to California a couple of years ago, I’ve made an obsessive practice of procuring, tasting and cooking all the fruits this state does best. Citrus and stone fruit, sure, but also more ...