In Season: The quince has been a popular ingredient since medieval times. The fruit is tart and chalky when raw, but cooking it brings out its sweet flavor and seductive aroma. Quince season begins in late summer and lasts through the fall.What to Look For: The quince is related to apples and pears, and looks similar to a stubby-necked pear. Ripe quinces are bright-yellow with fuzzy skin. The flesh is creamy white and firm, but turns soft and rosy pink when cooked.How to Store: Keep quinces in a bowl at room temperature for up to a week, or refrigerate in an airtight bag for as long as two months.
Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.
Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce.Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.