It’s one of my favorite regular features in Fine Cooking magazine, What We’re Cooking Now. It’s a chance for staffers and sometimes readers to say how they use what’s in season now. Grapes, for instance.
Cheers for Julissa Roberts, who says in the Oct./Nov. issue: “Cook Italian sausage links until almost done, then slice. Sauté them with thinly sliced onions, garlic and olive oil until the onions are tender and the sausage is cooked through. Toss in halved grapes. Put the mixture on a roll with crumbled Gorgonzola.” Wonderful, Julissa!
The magazine is published by Taunton Press in Conn. and is distributed nationally.
