Grape

Feeling burnt-out on the same old chicken salad from the corner deli? We were, too, until our love was rekindled by this lively version, studded with crunchy walnuts, plump grapes, and little beads of salty capers.

This is an incredibly simple recipe with an impressive payoff: Golden roasted chicken is dressed up with beautiful bunches of sweet grapes.

A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor—simply grind the almonds and sugar, then add the flour, butter, and eggs. The oven's heat concentrates the grapes' sweetness and perfume, and dusting the hot tart with confectioners sugar bestows a subtle shine.

Cavolo nero (also called black kale, dinosaur kale, or lacinato kale) has a deep flavor that goes beautifully with the richness of pan-roasted duck breasts. The kale can be found at some supermarkets and at farmers' markets and natural foods stores, but any other kale variety can be substituted. Be sure to begin preparation one day ahead.

Although uva means "grape" in Italian, Concords are native to North America. A velvety sorbet brings out their inky, foxy intensity. It will, in fact, swing you right into autumn.

Although this main-course salad sounds suspiciously Waldorfesque—it includes walnuts, celery, and apple—the fresh vinaigrette gives it a modern flair that sets it apart from its mayonnaise-dressed muse.

Ruggiero freely admits that she developed this recipe out of laziness. Tiny pearl onions require fiddly peeling, but replacing some of the onions with red grapes alleviates much of that tedious work. It's a shortcut that pays delicious dividends: The grapes' juicy pop plays nicely against the pork. A Sherry-vinegar glaze contributes a winey complexity to the sweet onions and fruit, tying the dish together.

The gooey glaze on these chicken breasts evokes the festive flavor of dark, fruity sangria (without any resulting headache). Be sure not to use delicious yet bitter British-style marmalade; the recipe works much better with the sweeter variety.

I have to admit that this idea came to me while watching my young son drop grape halves into a glass of water. Since that day I have been watching him closely for further inspiration.

Inspired by Dr. Brown's Cel-Ray soda, the sparkling soda made with celery that was a favorite in my youth, I give you this reduced-calorie version, which can be made in the comfort of your own kitchen.

In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor that's played up by the addition of plump grapes.

Juicy, buttery roasted grapes top this simple ricotta dessert.

Cheery news: You can even work farmers' market finds into a drink!

True to its name, this rustic salad calls for a flavorful mix of sweet and savory ingredients, such as fresh and dried fruit, cured meat, and assorted greens. Serve this colorful salad as a side to a savory main course, or have it for lunch.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

The cheese filling is spooned over red grapes—not a crust— and the fruit becomes its crowning glory.

Surely you've had one too many supersweet sangrias whose fruit chunks overpower the (usually mediocre) wine. This version couldn't be more of a contrast, with a refreshing mintiness and subtly aromatic fruit that still allow the crispness of the white wine to come through.

For a sweeter take on this cool spa drink, add 2 1/2 tablespoons sugar or agave nectar, available at Whole Foods, other natural foods stores, and at wildorganics.net.

Champagne always brings sparkle to the holidays.

SERVING SUGGESTIONS: With roast chicken or pork, or spoon atop goat-cheese crostini.