Grape pies have all the voluptuous qualities of a blackberry pie, but I've never found a commercial one, or even one from a farmers' market, that's even half as good as homemade. The filling can also be used to make individual tarts or a lattice-covered pie. It freezes well, too, which means you can have a grape tart on Thanksgiving, which I always do.
If beans aren't the world's most ubiquitous vegetable, they should be.
All those people who claim to hate Brussels sprouts will like this.
This is a wonderful dinner party dish, because it takes so little work for such a dramatic effect. It is also delicious cold.
I love this deep, smoky sauce with the turkey—but it's also terrific with other long-cooked meats. If you had, say, some leftover pot roast in the fridge -a second-day reheat with this sauce will probably be better than what you ate the first day.
I gotta confess: I find this sprightly, tingly mixture ever so much more interesting than cranberry goop out of the can.