Enjoy quince over ice cream, stirred into yogurt, and incorporated in baked goods, like our slab pie. The extra syrup is amazing in cocktails or stirred into seltzer.Read More
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Dina Falconi’s excellent book Foraging and Feasting is a staple reference at my house. Her condiment recipes are familiar favorites—BBQ sauce, ketchup, chutneys, and more—with suggestions for wild-inspired variations. This is a recipe adapted from her section on ketchup.Read More