Packed with heart-protective and cancer-fighting polyphenols, they are so good for you. For a twist on the classic cheese plate, give red or green grapes a quick saute or some time in the oven. Heat gives the fruit a unique, concentrated sweet-tart flavour. Try these three new ways to serve grapes.
Photos Tom Schierlitz
The secret to OMGood veggies
As the managing culinary director (a.k.a resident mad scientist) of the foodie destination SeriousEats.com, J Kenji Lopez-Alt spends his days tinkering to perfect kitchen techniques. In his new book The Food Lab, he reveals this gem for getting carrots, brussels sprouts, asparagus spears – you name it – truly caramelised: Preheat a baking sheet to 260 deg C before you layer on the vegetables. That way, says Lopez-Alt, they sizzle and start browning as soon as they hit the pan. Return them to the oven until they develop that telltale char – five minutes for asparagus, and up to 15 minutes for sprouts – for veggies that are at once sweet and crisp.
Your Best Detox Breakfast
Boozy night out? Give your liver a little extra TLC with a morning-after meal that includes a cup of joe and splash of hot sauce. In two new research revelations, both drinking coffee regularly – even just a daily cup – and having some capsaicin that gives chillies their heat (an exact dosage is yet to be determined, as the study was on mice) may help protect your liver, thanks to the natural compounds contained in each. Spice up your scrambled eggs with a little Tabasco sauce, and add a side of avocado on wholewheat toast, topped with hot sauce and chilli flakes. The avocado will also give you some magnesium and potassium, which alcohol can deplete.
Love carbonated drinks but avoiding soda? Here’s a refreshing option that’s devoid of sugar, artificial sweeteners and colouring. Best of all, Ice Mountain Sparkling Water (available in Lemon or Grapefruit) has zero calories!
EASY DINNER IDEAS
SERVE OVER FISH.
Saute halved seedless red grapes in olive oil until they blister. Place on chilled seared tuna and serve with a shaved fennel side salad.
CHEF CHARLIE PARKER OF HAVEN IN CALIFORNIA IN THE US
MAKE A SWEET AND SOUR SAUCE.
To a dry hot pan, add seedless light red grapes. After 30 seconds, remove from the heat, add a tablespoon of olive oil, and return to burner. When the grapes blister, deglaze with wine vinegar. Serve over bitter greens, dill and feta cheese.
CHEF RACHEL GOULET OF AMALI IN NEW YORK CITY IN THE US
PUT ON PIZZA.
To wholewheat pizza dough, add goat cheese, charred broccolini, sauted red onion, sliced red grapes and chilli flakes. Bake and then top with sliced green grapes mixed with honey, mint, jalapeno and basil.
CORPORATE CHEF MARC MARRONE OF LAVO ITALIAN RESTAURANT IN LAS VEGAS IN THE US