Quince Paste (Membrillo) is a thick, sweet fruit preserve made from quince. It’s a golden-yellow fruit that looks like a mix between an apple and a pear the fuzz of a peach. This classic Spanish treat ...

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 ...

Blame it on the nutmeg. Of course it’s a holiday staple, a sprinkling grated over eggnog, half a teaspoon for mulled cider, a quarter teaspoon in a pumpkin pie. But when a recipe calls for grating one ...

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 ...

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 ...

When I see the pomegranates turn ripe on our tree and the quinces appear at the farmers market, I know it’s time to start planning menus for Sukkot. Quinces aren’t much to eat raw, but cooked they ...

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 ...

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 ...

Lamb mixed with herbs and spices, stuffed into sweet quince and cooked to perfection — a rare gem of oriental cuisine.

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 ...