This post was inspired by muscadine jelly — and the unexpected ways it showed up in my week. While riding along the ...

Muscadine, the traditional sweet southern wine, makes a great base for John Fleer's vinaigrette because it balances the bitterness of the greens. Chef John Fleer has been a driving force behind ...

Muscadines are an indigenous wild grape native to the Southeast. Typically, the gold green ones are referred to as scuppernongs, and the dark purple are known as muscadines. Scuppernongs are actually ...

The tangy muscadine showcases beautifully in a broccoli pasta salad in poppyseed dressing. These tangy and tasty native grapes showcase beautifully in Sheri’s broccoli pasta salad with muscadines in a ...

This recipe balances the acidity and sweetness of the muscadine mignonette to set off the oyster's unique creamy texture and ocean flavor. This recipe appears in the "The World Is Your Oyster" episode ...

This was Big Weather's first attempt at Muscadine pie...but he says it definitely won't be his last. One of the things I love about fall...produce! We get so many great things in our fall harvest and ...

Preheat oven to 450. Deseed grapes, reserving juice. Mix all ingredients except pie crust and butter in a bowl or blender container. Let grape mixture sit for 15 minutes; pour into uncooked pie shell ...

Fragrant baskets of muscadine grapes are now appearing at farmers markets and in grocery stores. Muscadines are our native Southern grapes. Large fruited, spicy sweet, their thick skins come in shades ...

Mix all ingredients together in a mixer for 4 minutes. Pour into a well-greased bundt pan and bake at 350 for 30 to 45 minutes. Cool slightly and turn out.

Muscadine grapes originated in the southeastern region of the United States and, as you know, are quite commonly grown and celebrated right here in our area. They are about 1 1/2-inches in size and ...