Plucked from stem, eaten one by one, they explode with juicy sweetness. But grapes make great team players, too. Tossed into salads, cooked in sauces or teamed with cheese in simple appetizers, with their natural sugar and crisp texture, they add an irresistible spark to savory dishes. Whether they're round or oval. Large or small.
Grapes can turn a humdrum dish into perfumey perfection.
Traditionally it's served warm over poached sole or flounder fillets. I make a quicker, easier version of Veronique. A creamless adaptation that doesn't require freeing grapes of their silky skin or gently poaching fish. Once nicely browned, the meat is removed and the grapes are cooked in a white wine-chicken broth reduction augmented with shallots and brandy. In less than 20 minutes, the meat and thickened, grape-laden sauce are ready.