Cooking with Grapes

This crusty flatbread studded with creamy crumbled blue cheese and sweet table grapes is absolutely delicious.

Milk that dairy animals produce after months of eating grass imparts extraordinary flavor to late-summer cheeses, which are great with store-bought or homemade condiments.

Use the beef flatiron (or top blade) steak from the shoulder because it stays tender and flavorful after long braising.

Ben Towill hand-crushes grapes for this fresh salsa, but pureeing some of them in a food processor works equally well. Grapes may seem like an unlikely partner for fish, but they're very good with silky black cod fillets.

This refreshing gazpacho—made with apples, grapes, almonds and cucumber—is a perfect balance of sweet and tangy.

Sheamus Feeley loves to bake this moist cake at harvest time using Long Meadow's own Sangiovese grapes and grape juice, but any seedless red table grapes and unsweetened grape juice will work.

An enticing main course that's salty, sweet, crispy and juicy all at the same time.

"Celery is a vegetable people either love or hate, and we try to get people to love all their vegetables," says chef Amanda Cohen of New York City's Dirt Candy. She sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.

Shawn McClain serves some form of these savory cream puffs with drinks at both of his Chicago restaurants. He pokes a hole in the sides of the puffs when they come out of the oven to release the steam, then fills them with a creamy mixture of blue cheese and mascarpone.

At Benu, chef Corey Lee fries almonds and peels grapes for his compelling salad. At home, use roasted marcona almonds and unpeeled green grapes.

For the FourCoursemen dinners (as well as his restaurant, Farm 255), chef Matt Palmerlee loves to use sustainable seafood like the line-caught sea bass here. He sometimes makes the dish with Muscadine grapes, a sweeter, more complex fruit from the American South.

Juicy red grapes roast alongside tender veal chops, cooking down to an intensely fruity condiment.

A fine layer of white chocolate gives both green and red grapes a creamy crunch.

Marcia Kiesel added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."

The sauce, a fruity mixture of grapes, white wine, and just a touch of honey, is a delightful surprise.