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 ...

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 ...

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 ...

New York State Concords have arrived at the Greenmarket and, judging by the run on the Buzzard Crest Vineyards farm stand at Union Square the other day, it’s not too much to say that the city’s ...

The first time I ate grapes in France is seared into my memory. I had arrived in Paris at the height of grape season, a fresh-faced, naive, young(er) Canadian who had simply forgotten (or never known) ...