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 ...

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 ...

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 ...

Fall has always seemed an especially sweet season for me. When I was a kid I’d get a thrill seeing the neatly lined up boxes of fresh pencils and rows of unmarked notebooks in the stores. Not to ...

A friend, John Stewart of Zazu and Black Pig fame, posted on social media a few days ago that he was making quince jelly. And around that time, I looked out a west-facing window at the golden carpet ...

Don't be intimidated by this oft forgotten fragrant fall fruit. We'll show you how to eat quince like a pro. Lindsey Reynolds is a writer and enthusiast in all things sustainable. Her work has ...