I spent the afternoon in Los Angeles with my friend Kathy Delgado yesterday and was reminded of just how exciting (not to mention happy making) it is to be with a friend who spends her life in pursuit of beauty. In the hour that we sat at the ever-inspiring Joan's on Third, we plotted my next book, Kathy's first book, and, naturally, the absolute beauty of a cheese board, which got me thinking about these roasted grapes. (Beautiful, right!?) The recipe, in a nutshell, is this: Put however many bunches of whatever kind of grapes (red, green, muscat, champagne) you want to roast on a baking sheet and stick them in a 350°F oven for anywhere between 45 and 90 minutes, until they are a third to halfway along their journey to becoming raisins. (The recipe is revised from Mozza at Home, which I wrote for the great Nancy Silverton, queen master maker of food that is equal parts delicious and beautiful.) Remove the raisin-ized grapes from the oven and lay them lovingly on a board with some of your best cheese friends. Of course, for a truly stunning cheeseboard you must start with a pretty board, and for that, go to Kathy's charming little shop, Vintage Weave. Talk about beautiful.