The new Little Blue Bistro on W. Eighth Street is like the best dinner party you didn’t plan.

Creating a cheese plate with the right add-ons can seem daunting, but a quality cheesemonger can be a helpful guide, Wedgewood Cheese Bar owner Stevie Webb says. Visiting a cheese shop also gives you ...

Add water if necessary, and the salt. Drain the liquid from the peels and cores and discard the pulp. Add the pectin-rich liquid to the jam and boil until the mixture thickens to jam consistency. Pour ...

Each week, critic MacKenzie Chung Fegan shares some of her favorite recent bites, the dishes and snacks and baked goods that didn’t find their way into a full review. Want the list a few days earlier?

Two easy jam-filled desserts satisfy the craving for ... for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends.

the word "marmalade", which originally meant quince jam, derives from marmelo, meaning quince in Portuguese. I get quite short with those who haven't made the effort to try them. Quince is more ...

would do an exquisite safarjal [quince] jam and I would be allowed to taste it as soon as she started taking a spoonful out of the pot to check consistency,” Kattan says. His recipe is adapted ...

Use crabapple or another tart red- or orange-hued jelly. No mascarpone? Use labneh, which will make the cake a little tarter and a little less rich. No quince? You can make one recipe of candied ...

Reserve the syrup to use in recipes or a quince spritz. You can also reduce it down into a jelly by boiling it until it reaches 220°F on a candy thermometer; then transfer to a jar, cover ...