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A pairing of grapes and red onions makes a classic recipe feel especially current.
By Melissa Clark
Melissa Clark still reads Jane Austen’s novels obsessively and prefers chicken to partridge.
I may be one of the few people who reads Jane Austen for the food. The writer’s 250th birthday, which falls this December, will of course call to mind Mr. Darcy’s brooding aloofness, Emma Woodhouse’s clueless snobbery and Anne Elliot’s silent devotion. But there is a small yet avid contingent who will be thinking of their meals.
