References to quince pie date as far back as the 1400s; the dessert later garnered a mention in Shakespeare’s Romeo and Juliet. Quinces look and taste like a cross between an apple and a pear; in fact, they are usually paired with one or the other, as in this recipe. Here, peeled, halved quinces are first poached in dessert wine with the reserved peels (for their signature rosy color) and a split vanilla bean (for flavor). Baking the pie in a cast-iron skillet helps the crust turn a deep golden brown and gives the pie a truly home-style appeal. You may substitute four additional Granny Smith apples for the poached quinces; soak the raisins in one-third cup of warm Calvados in place of the poaching liquid.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
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