This is truly exquisite. Quinces are now available for quite a long period in Middle Eastern and Asian stores. In this recipe, the fruits are stuffed with a meat filling and served hot. Quinces are hard and take a long time to cook in the oven before you can cut them up and stuff them, but you can do this in advance—even the day before. I used very large quinces because those were the ones available at the time, but you can use 4 smaller ones, in which case the baking time will be less. Serve hot with rice pilaf (page 193) or rice with chickpeas (Variation page 193).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.