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slideshows how to roll grape leaves
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Think of these cabbage-wrapped beauties stuffed with a flavorful pork and shrimp filling as a hybrid between stuffed cabbage and dumplings.
5.0
(5)
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Console yourself about the end of tomato season (sad!) by eating your weight in juicy fall grapes.
Easy
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Looking for the ultimate booze-free cooler? Try Bryant Terry’s refreshing grape-tarragon spritzer, which cleverly keeps its cool with frozen grapes instead of ice cubes.
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(3)
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Rather than fussily cutting the grapefruit into neat segments, chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.
3.5
(3.5)
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Easy
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In this recipe, a few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread.
4.3
(4.33)
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Culture
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techniques
A two-part process transforms grapefruit’s characteristically bitter skin and pith into meltingly tender, sweet strips. Here’s how it’s done
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The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.
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(4.18)
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A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
4.4
(4.38)
Articles
(120)
Cooking
Farmers' market grapes are way tastier than the supermarket varieties. Here's how to find the best of the bunch—and what to do with 'em.
Rochelle Bilow
Cooking
That cloudiness is called bloom, and it’s actually a good thing.
Nina Moskowitz
Culture
A Southern chef's trick to easy, homemade Grape Nuts for breakfast (and they won't break your teeth).
Elyssa Goldberg
Cooking
Plus, find out why grocery store grapes are so blah.
Alex Beggs
test-kitchen
Plus, how to get boozy ice pops to actually freeze.
Nikita Richardson
Cooking
Here's how to buy, store, and cook with grapes, in season in September.
Rochelle Bilow
Videos
(255)
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From pineapples and watermelons to dragon fruit, papaya and many more, learn how to identify when every fruit at the grocer is ready to come home with you.
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Join chefs Christina Chaey and Susan Kim as they demonstrate how to make hand rolls, a quick and delicious option for summer dinner parties. Beyond the seaweed wrap and seasoned rice, filling a hand roll is part meal prep, part self-expression with your guests free to add whichever toppings are most appealing to them.
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Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
Read more: What Are Finger Limes, Anyway?
Read more: What Are Finger Limes, Anyway?
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Chef Jaques Pépin demonstrates how to supreme a grapefruit, and turn it into a flower.
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Every gathering needs a salad moment, but that doesn't mean you have to make standard leafy dish. Contributing Editor Alison Roman likes to throw together a colorful cross between a salad and a slaw that has watercress, radishes, apple, and lemon.