IN the library of almost every serious cook, there is a large amount of real estate, both physical and psychical, given over to one big blue book. Its official title is “On Food and Cooking,” but it’s ...

Neglected for decades, the quince seems an improbable candidate for revival today, when consumers demand sweet, ready-to-eat fresh fruit. Why is it, then, that in recent years three books of quince ...

Like a tart tatine, this quince tart is made of flaky puff pastry, sweet, tender fruit, and caramel pulling it all together. This tart is safer, though, and more easily constructed. A classic tart ...

If happiness is the how-to for a batch of quince jam, Dean Tuininga ought to be in hog heaven very shortly. He recently told us of his childhood memories of his late mother’s wonderful quince jam and ...

From the editors of Food & Wine magazine: Juicy and fragrant quince are draped in buttery caramel and fanned atop golden, flaky pastry in this centerpiece-worthy dessert. A lovely alternative to ...

Quince must be poached before it is edible, and the poaching offers lots of flavor-imparting opportunity: citrus zest, ginger, vanilla bean, star anise, peppercorns, and cloves may be added. I prefer ...

cooked though, quince transforms both in appearance and flavor, its off-white flesh turning a beautiful deep red, the flavor loosing its raw bite and moving towards a taste that the whole fruit's ...

Whisk the fromage frais in a large bowl until smooth. Blend in the icing sugar, vanilla and lemon zest. In another bowl, whip the cream using an electric whisk, until it forms stiff fluffy peaks. Fold ...

Gabriela Cámara’s San Francisco restaurant, Cala, is no longer open, but you can have a taste of Cámara’s modern Mexican cooking — and the perfect sweet ending to your holiday tamalada or ...

The quince is an ancient fruit steeped in history with its tart, delicate flavor and powerful aroma. The kitchen at the Bouman-Stickney Farmhouse will be filled with quince, as Susan McLellan Plaisted ...