Quince Jelly (for jelly novices)
There are few kitchen tasks as rewarding as making quince jelly. Some fruit, some water, some sugar; a strainer, a saucepan, a hot burner…and then the magic happens. First the syrup (quince cooking water + sugar) turns pale pink. Then a deep, glistening, jewel-like ruby. (That doesn’t happen when y [...]
#nowastekitchen
Quince 101
Quince can be a hard sell because…well, everything about quince is hard. The fruit itself isn’t just firm, like a pumpkin. It is dense and murder-weapon hard. (It could easil [...]
Easy: Healthy: French
Extra-Buttery Crust Dough
All credit for this ultra-buttery, easy-to-work-with dough goes to my friend Donna Meadows, the best pastry chef I know. In addition to being extra rich and flaky without any [...]
Previously on MCK…
Bright, Light Sorrel Soup
Sorrel’s lemony taste makes it a springtime (well, anytime for me) herb favorite. The flavor’s a little like rhubarb (to which it is related) only milder and more palatable. [...]