Grape expectations

Grapes are the wallflowers of the fruit family. Most of the time they’re relegated to snack status or as one ingredient in a salad that features more flamboyant fruits. But you shouldn’t overlook the value that grapes can add to many different dishes, according to the Culinary Institute of America.

Okay, maybe California grape growers paid for the prominent placement of the ingredient on the CIA website, but that doesn’t mean the recipes don’t sound delicious, or that grapes are often under valued. The recipes (with accompanying videos) showcase the versatility of the fruit. Dishes like Provençal Roasted Chicken with Grapes, Meyer Lemon Buttermilk Panna Cotta with Spiced Grape Compote, and Green Grape, Fennel, and Orange Salad with Pickled Kumquats look and sound divine. 

You don’t have to take the CIA’s word for it. Indexed magazine Bon Appetit mentioned grapes in their recent list of ingredients that are unexpectedly great when roasted. And naturally the EYB Library contains over 800 great grape recipes available online. They run the gamut from appetizers to main courses to desserts. Start with one of these highly rated grape recipes to see how great grapes can be:

Goat’s cheese, roasted grape & walnut bruschette from Polpo: A Venetian Cookbook (of Sorts)
Cauliflower, grape and cheddar salad from Plenty More
Vine-growers’ sausages from Cook Simple by Diana Henry (pictured top)
Harvest roast chicken with grapes, olives, and rosemary from The Smitten Kitchen Cookbook
Thai grilled-beef salad with grapes by Delia Smith
Fall market galette from Baking Chez Moi
Roasted Brussels sprouts and grapes with walnuts from Whole Living (indexed by an EYB Member)