| Writer Deborah Reid warned me that quince would seem a bit forbidding at first. As I prepped the fruit for poaching, I understood. I used a melon baller to scoop the seeds from each piece's reluctant, firm, pale flesh. Then, I cut the crisp fruit into quarters and slid the slices into warm sugar water laced with wine. An hour or so later, I uncovered sunset-colored, soft, sweet fruit with a lovely scent and luscious flavor. What a transformation! Deborah shared her poaching recipe as well as two ways to use the cooked fruit: a goat-milk pudding parfait and a wonderfully textured, complex salad. Joe Yonan warned me that I'd be on team quince once I tackled them. He's right. The season is short, so dig in now if you're interested. Speaking of luscious, but in a whole different way, Kari Sonde scoured the Recipe Finder for a batch of recipes featuring brie. The Baked Brie in her roundup is topped with garlicky butter and then wrapped in puff pastry and drizzled with honey when it is done. The memory of it lingers long after the plate is cleaned. Rich and creamy also came to mind when I scooped out the Spinach Skillet Lasagna that I featured in this week's Dinner in Minutes column. It's a one-pot dish that comes together quickly, but delivers big flavor. Joe made a White Chili With Butternut Squash that was comforting while being good for you, too. If you're unsure about how to cut up that squash, take a look at Aaron Hutcherson's how-to video before you tackle Joe's recipe. If you've been apple picking or just bought a bushel at the farmers market, Becky Krystal has you covered. She has selected seven apple recipes for baking pies, cakes and tarts, so check them out. Before you bake, read Becky's piece about how to make sure your oven's temperature is accurate, and what to do if it isn't. And, as always, if you have a question for The Post's Food writers, or want to share a recipe with us, join us each Wednesday at noon Eastern for our weekly chat. This week we are ready to scare up some Halloween treats. (You must register, but you don't have to be a Post subscriber to participate in our weekly chats. Want to get a jump-start or can't join us live? Go ahead and submit a question now.)  (Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) Cooking quince feels like witnessing a small miracle, as it turns a palette of rose-orange shades while poaching. By Deborah Reid ● Read more » | | | Iceberg lettuce, kale and quince deliver varied texture, while fresh mint and cilantro bring bright flavor to this salad. By Deborah Reid ● Read more » | | | The creamy pudding and the squash-like texture of the quince are a nice contrast. By Deborah Reid ● Read more » | | | You whip up this one-pot lasagna on the stovetop in much less time than it takes to make a traditional version. By Ann Maloney ● Read more » | | | When you want food that comforts physically and emotionally, try this white chili with butternut squash and quinoa. By Joe Yonan ● Read more » | | | Not quite a soup but not just a pot of beans either, this vegan, gluten-free recipe lets your Instant Pot cook the star ingredient to creamy perfection. By Becky Krystal ● Read more » | | | This intensely flavored chicken noodle soup has been Chef Maneet Chauhan's go-to meal on chilly nights since she first tasted it in Guwahati, Assam. By G. Daniela Galarza ● Read more » | | | A few minutes' of prep time and your morning meal is taken care of. By Ellie Krieger ● Read more » | | | |
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