The best grapes to use for making this granita are bold-tasting varieties. Full-flavored dark Muscat grapes are perfect, as are Concord grapes, sometimes referred to by winemakers as tasting “foxy.” Speaking of winemakers, just about any grapes used for winemaking make excellent granita. Don’t use the common seedless grapes found in supermarkets, though, since they don’t have much flavor once cooked. The amount of water will depend on the type of grapes you use. Before adding the water, taste the mixture. Add the smaller amount of water, and then taste it again to see if it needs more.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.