This riff on Spain’s classic tangy-sweet “white” gazpacho is made with Persian cucumbers, which are tender enough to use peel and all. (If you can’t find them, substitute peeled English cucumbers.) The drizzle of olive oil at the end brings the flavors together, so use the best oil in your pantry. Recipe:Grape and Cucumber Gazpacho
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Annabelle Breakey
3 of 10Annabelle Breakey
Salmon with Roasted Grapes and Arugula Salad
In this healthy weeknight dinner, thyme and arugula keep the sweetness of the grapes in balance. Nearly all the cooking is done on a single baking sheet.
The grapes on these kebabs caramelize on the grill, and that--along with the complex spices on the lamb--calls for a spicy, juicy wine. Serve the kebabs with hot couscous (we love the large Israeli variety).
Who knew that grapes make the ultimate filling for a fruit cobbler? When they spend some time in the oven, they caramelize at the edges, adding an amazing depth of flavor.
Inspired by French financiers, these small cakes are dense with the warm flavors of almond, orange zest, and butter. The grapes become a little jammy after baking, which complements the cakes’ richness.