Pork with Grapes and Tarragon
This dish tastes surprisingly rich for something so low in fat, thanks in part to the tannins in black and red grapes. “If you make the sauce with less tannic green grapes, it just won’t have the same texture,” says Maria Helm Sinskey. When she can find them, Sinskey uses fragrant black muscat grapes here.
Slideshow:More Ideas for Cooking with Grapes