This hearty side dish gives the earthy flavor of wild rice a bright burst of sweetness and acidity from pan-blistered grapes. Instructions: Bring 1 quart of water to a boil in a 4-quart saucepan. Add ...

Muscadines are an indigenous wild grape native to the Southeast. Typically, the gold green ones are referred to as scuppernongs, and the dark purple are known as muscadines. Scuppernongs are actually ...

My mother, who grew up outside Boston, loved telling the story about one of her early visits "up home" to visit my father’s family in rural Whitefield, Maine. This happened in the 1940s. By then, ...

While grapes may get most of the attention in the U.S., for Palestinians, “grape leaves are prized as much as the fruit,” says Palestinian food writer and cookbook author Reem Kassis. Though grapes ...

Grape season is underway, and whether you’re walking through the woods or around your neighborhood block, you’re likely to see little orbs of purple perfection across South Texas right now. Wild and ...

Oven-roasted grapes develop a concentrated, caramelized flavor; paired with tequila, they give these deeply purple ice pops a grown-up twist. Use seedless grapes to prevent the juice from turning ...

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 ...

This hearty side dish gives the earthy flavor of wild rice a bright burst of sweetness and acidity from pan-blistered grapes. Instructions: Bring 1 quart of water to a boil in a 4-quart saucepan. Add ...