Name: Braised Pork Shoulder with Quince
Yield: Makes 8 to 10 servings
Ingredients: 2 teaspoons paprika; 1 1/2 teaspoons coarse kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon ground coriander; 1/2 teaspoon ground ginger; 1/8 teaspoon ground allspice; Pinch of ground cinnamon; 1 5 1/2-pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape; 1 tablespoon butter; 1 tablespoon olive oil; 3 large quinces (about 1 1/2 pounds total), peeled, cored, each cut into 8 wedges; 2 cups chopped onions; 1/2 cup chopped celery; 1/2 cup finely chopped carrot; 3 large garlic cloves, chopped; 1 cup pomegranate juice; 1/2 cup low-salt chicken broth; 2 tablespoons red currant jelly; 2 small bay leaves; 1 teaspoon chopped fresh thyme; Lemon juice; Chopped fresh mint; Lemon wedges

Image may contain Food Dish Meal Plant Animal Seafood Sea Life Lobster Stew and Roast

Braised Pork Shoulder with QuinceHans Gissinger

Quince—hard and astringent when raw—becomes tender and slightly sweet as it cooks, making it a nice pairing for the Middle Eastern-spiced pork. This dish needs to be started at least two days ahead.

Ingredient tip:

Quinces are ripe when their peel changes from green to yellow. They should still be quite firm— soft quinces are rotten. Because they're so hard, they can be difficult to prepare. First, use a vegetable peeler to remove the skin. Next, use a chef's knife to cut the fruit lengthwise (through the core) into wedges. With a small paring knife, carefully remove the core. To prevent the cut pieces from browning, soak them in lemon water.

Recipe notes

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Chipotle-Citrus Ribs

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

Nihari (Spiced Beef Stew)

This one-pot South Asian dish is simple and celebratory.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Berberger Pasta

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.