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 ...

In this episode of In the Kitchen with Matt, I will show you how to eat a Quince. This easy baked quince recipe is a great ...

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 ...

Quince jam? Honestly, it's like a little seasonal secret here in Liguria. Every fall, when these golden beauties show up at ...

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 ...

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 ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

1. In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough 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 ...