Previous weeks: Beets, Kale, Kohlrabi
Los Angeles Times food section offers a nice overview of the fruit “that’s so out, it’s in”. "There's a new taste for quince" Oct 28, 2009
David Leibovitz, an alumnus of the pastry department at Chez Panisse, reflects on poaching quince.
Recipe for poaching quince from Daniel Boulud's "Cafe Boulud cookbook: French-American recipes for the home cook" (opens in new window). This recipe works for 4 or fewer quince.
Local food articles search: "quince"
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Foodily recipe search: "quince"
