Rick Rodgers, cookbook author and teacher, says, "The inspiration for this recipe came to me one Thanksgiving when my friends and I were sipping mugs of mulled wine while preparing dinner. I was doing a basic cranberry sauce and tossed in a bit of the spiced wine. The result was a fabulous mix of sweet and spice—and I've been making it this way every year since."
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.