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 ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. I’ve written before about my old friend Deborah Madison’s terrific ...

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 always seem magical. A big plate of them can scent your whole house with a wonderful eau d’automne. They’re big, yellow, downy and almost completely delicious when raw. In Britain we don’t use ...

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 ...

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

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 ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

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 ...