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 ...

Heat oven to 375 degrees; mix flour, sugar and baking powder in a large bowl. Blend in butter with a pastry blender to make crumbs the size of peas. Set aside 1½ cups of the mixture; beat egg into ...

STATEN ISLAND, N.Y. -- Barbara Tepper stood under a thick raft of Concord grapes growing on a trellis in her Westerleigh back yard, closed her eyes and inhaled. “Mmm, that is a beautiful scent...it’s ...

Cleaning out my freezer is always an adventure. I find items completely forgotten about because they somehow landed in the wrong place. Like a two-pound bag of small, sweet strawberries picked last ...