First ever quince
My first ever quinces. My first ever quince paste, or membrillo. It didn’t go the deep red I had been reading about, and hoping for, no matter how long I cooked it, but rather a dark, rosy gold. In...
View ArticleHoney Ice
This recipe comes from Invitation to Mediterranean Cooking by Claudia Roden. It is a small, plain book with no photographs, and at first I afforded it only a few cursory glances. And then I read the...
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