There’s something old-fashioned about quince. It could be partly because the fruit is rarely seen in U.S. markets these days, despite its likeness to the apples and pears that overflow grocery bins. That very scarcity, coupled with the fact that quinces have a dry, astringent flesh that needs to be cooked, and so can’t be eaten out…
Thanksgiving preparations are well under way. The scent of Mocha-Pecan Pies and Cointreau-Apple Tart fill the kitchen. Happy Thanksgiving, everyone!
Hot out of the oven or cold from the fridge, a tuna empanada is handheld happiness.
New Orleans’ bakeries do a mean mail-order business in king cakes this time of year. But—and to some this will be heresy—one can make a delicious (and, I dare say, an even superior) version at home.