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 ...

This Ginger Quince Cake is everything you want in a cozy fall dessert: moist, tender, and full of delicious fruit flavor. The combination of fragrant quince and zesty ginger makes it stand out as a ...

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 ...

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 ...

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 ...

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 ...

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.

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 ...

At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in ...