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 ...

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 ...

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 ...

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 ...

Pastry Chef Robert Wemischner makes a Red Wine-Poached Quince Tart for the fall season. (Photo by Elon Schoenholz) We ran into Robert this week with his students on a school field trip at the Santa ...

A classic cocktail gets a seasonal twist with help from quince paste and orange peel - Ren Fuller A seasonal twist on an old fashioned, this cocktail features quince paste, which cuts through the ...

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 ...

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 ...

The Romans carried quince across Europe and to England, where it morphed into “marmelet.” This orange-less paste, similar to ...

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 ...

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 ...