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 ...

Restaurant critic S. Irene Virbila told us about the terrific warm quince and almond clafouti she tasted at the Dining Room at the Ritz Carlton Huntington Hotel & Spa in Pasadena. It’s the creation of ...

Don't: eat it raw. Do: slow-cook it in these sweet and savoury recipes. The post Our favourite quince recipes appeared first ...

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 ...

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 ...

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 ...

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 ...

Iceberg lettuce and lacinato kale deliver varied texture, while fresh mint and cilantro bring bright flavor to this salad. Shaving fennel, carrot and red onion on a mandoline adds texture and color.

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 wintry season will see more of us embracing time in our kitchens. Conditions are right for finding a cooking project with a modest learning curve and big rewards. It’s an opportune moment to ...

Heat oven to 375 degrees. Have two large oiled baking sheets ready. Mix salt, basil, thyme and pepper in a small bowl. Put half of the Brussels sprouts, quince, apple and onions on each baking sheet.

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 ...