I love these roast quinces even more than the famous quinces in syrup that I have written about in other books, because here the fruits keep their natural and unique taste and perfume. Quinces can be small like an apple, and they can be huge and weigh up to 1 pound each. You need about 1/2 pound per person so a large one is enough for two. Cooking times vary depending on their size and degree of ripeness. Quinces are available in farmers’ markets and in Middle Eastern stores. Kaymak (see page 218) is the cream served with it in Turkey, but clotted cream or mascarpone will do very well.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.