Grape

Champagne is the perfect wine to pair with this braised chicken, not only because it’s festive but because the bubbles cut right through the creamy, mustardy pan sauce.

This soda fountain drink, which leans on acid phosphate for its tartness, can be traced back to 1915.

Sweet red or green grapes also have just the right amount of acidity. Sweet fennel and honey, Calabrian chile paste, and red wine vinegar make this a balanced meal.

This snack cake works with any kind (or mix) of seedless grapes. We prefer Thomcord grapes, which give the intense juicy punch of Concord grapes without the hassle of seeds.

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner.

Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here the sweetness of the grapes balances the earthy truffle oil and rosemary, and the feta adds a salty kick. The flavors are just perfect, and this flatbread takes me right back to Tuscany every time.

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.

Pickled grapes make a refreshingly sweet-tart companion to rich country pâté in this simple bite-size appetizer.

There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.