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 ...

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 ...

Speaking of new products at the Takoma Park Farmers Market, I was pleased to find Copper Pot Food Co. there, selling its award-winning line of jams and sauces. While pawing through chef Stefano ...

Concord grape season is a short one, but you can extend it by making this delicious preserve, Yewande Komolafe writes. By Yewande Komolafe Food memories can sometimes run backward, to a moment when we ...

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 ...

Zuccotto all’uva fragola is like having a mini celebration on your plate. I mean, it hails from Tuscany—how cool is that? This zuccotto recipe takes the classic semifreddo and adds a twist with uva ...