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 ...

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 ...

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 ...

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 ...

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.

This no-bake cheesecake recipe from Canadian food writer and cooking teacher Camilla Wynne’s cookbook Nature’s Candy brings ...

Take the humble cobbler up a notch: Slices of quince are cooked in a warm bath of maple and vanilla until tender and sweet, then baked under mounds of cornmeal-spiked biscuit dough. An opening in the ...

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 ...