In this recipe we slowly "double-cook" the quince, which prevents the fruit from crystallizing and heightens the pinkish- orange color it turns when cooked.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
These cookies are gently sweetened and perfect with a cup of tea.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.