This is one of those almost ‘too good to be true’ recipes because it is so easy and delicious. Be sure to use firm ripe (but not overly ripe) pears with good flavor. INGREDIENTS: 1 unbaked pie crust 5-8 fresh ripe pears, peeled, cored, and cut into thick slices* 1/2 cup sugar 1/4 cup butter,...Read More

Just like Mama used to make — well, almost. Our version is easier and just as tasty! Nothing beats fresh pasta with a texture and flavor that’s far superior to store-bought varieties. This simple semolina and egg pasta dough is simple. Rather than mixing by hand, we use a food processor to do the mixing....Read More

The name “pomegranate” derives from the Latin pomum (‘apple’) and granatus (‘seeded’). Jewish scholars believe that the pomegranate was the original “forbidden fruit” of the Garden of Eden. The pomegranate has been a prominent symbol in many religions and cultures since Biblical times, when Moses promised his followers that they would find the fruit in...Read More

INGREDIENTS: Pomegranate-Raspberry Reduction: Juice from 3 or 4 large pomegranates* OR 1 1/2 cups pomegranate juice 1 cup arils from 1 or 2 large pomegranates 3 cups fresh raspberries 1/2 cup balsamic vinegar 1 1/2 cups granulated sugar Pan-Toasted Brie: 1/4 cup arils from 1 large pomegranate 1 lb. brie cheese, sliced into 1-1/2″ squares...Read More

Brussels sprouts, scientifically known as Brassica oleracea, are a member of the cruciferous vegetable family, closely related to cabbage. These petite, spherical buds, typically measuring one to two inches in diameter, bear a striking resemblance to miniature cabbage heads. These hardy vegetables thrive in cool climates, with their flavor reaching its peak after a light...Read More

This is one of the easiest appetizers and the perfect starter for a fall dinner party. Who can resist the delectable combination of the savory-salty blue cheese with the sublime sweetness of the ripe pears and honey? INGREDIENTS: 3 large Bosc pears, cut in half lengthwise, remove seeds and core with melon baller 1 tablespoon...Read More

Standing in front of a huge display of pears can be mind-boggling while trying to remember which pears are best for your recipe. We hope this guide will help! Choosing the right pear for cooking and eating depends on your preferences and the specific dish you have in mind. Pears come in various varieties, each...Read More

Quince jelly is a rare treat and a wonderful way to preserve the delicate, floral flavor of quince. Serve quince jelly on toast, as a glaze for meats, or as a condiment with cheese and crackers. INGREDIENTS: 4 to 5 large quince, thoroughly washed, cored, and chopped (leave the skins on for their natural pectin...Read More

Making quince jam is a delightful way to preserve the unique flavor of quince and also makes a delightful gift for the holidays! Enjoy it on toast, with cheese, or as a delicious condiment. INGREDIENTS: 4 to 5 large quince, peeled, cored, and diced into even-sized pieces 4 cups granulated sugar 1 lemon, juiced 1...Read More

This North African-inspired stew is a delightful blend of sweet and savory flavors that combines the unique flavor of quince with succulent lamb for an aromatic dish that’s both comforting and exotic. INGREDIENTS: For the Lamb: 2 lbs. lamb shoulder or leg, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, finely chopped...Read More