Skip to main content
Epicurious
Cookbooks

Poached Quinces

I really like the combinations of flavors and textures that result when soft-curd cheeses are served with poached fruit. In this dessert, I add to that by layering on an icy granité and a crisp cracker. I’m not giving you a yield here, since this is more of a combination of flavors than anything, and you can make as many as you like.

Cooks' Note

Ayrshire farmer’s cheese is available online at Chevre.com.

Read More
Classic Potato Latkes
Crispy. Golden. Fluffy. Bubbe would approve.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Classic French Bouillabaisse With Rouille
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Key Lime Pie Thumbprint Cookies
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.