Season: Late September to October. A fruit cheese is simply a solid, sliceable preserve – and the princely quince, with its exquisite scent and delicately grainy texture, makes the most majestic one of all. It can be potted in small molds to turn out, slice, and eat with cheese. Alternatively, you can pour it into shallow trays to set, then cut it into cubes, coat with sugar, and serve as a sweetmeat. A little coarsely chopped quince cheese adds a delicious fruity note to lamb stews or tagines – or try combining it with chopped apple for a pie or crumble.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.