Grapes Archive

Tuesday, September 7, 2010

grape focaccia with rosemary

grape and rosemary focaccia

It was a 87 perfect degrees in New York City today and I spied an actual pumpkin at the farmers market. I love this time of year, when you expect it to feel like fall but it decidedly does not; it’s like Bonus Summer: cool enough to bust out cardigans at night but warm enough it feels too soon to audition any of the heavier dishes to come this winter. I’ve been gushing over what Sam Sifton called “valedictory meals” in The New York Times Sunday Magazine — “fall dinners pretending to be summer ones” — and I imagine that wedges of focaccia baked with a grape you can only find this time of year, a roasted tomato salad, many formats of cheese and a lush glass of pink wine would nicely fit the bill.

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Friday, April 17, 2009

pickled grapes with cinnamon and black pepper

pickled grapes

Wow, people, just wow. I expected a few baby squish, cow country and dishwasher-crazed compatriots out there to squeal with excitement when we shared our news but nothing, nothing like this. You are the nicest group of readers a girl could ever hope for and you make it so much fun to share bits of our lives, and tiny kitchen, with you. Thank you.

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