For all of their intrigue and imprecision, their odd language and old-fashioned ways, old recipes are little stories that liberate. Pears in Compote A pear poached in red wine.

One of the foods I remember being awed by at the time was bircher muesli, a traditional Swiss breakfast made of rolled oats, ...

This recipe then reminded me of a pear salad that Mama made with spiced Anjou pears. The Anjou is oval-shaped and shorter than the Bartlett and has a clean green skin that turns to yellow as it ...

Cook, turning occasionally until the chiles are charred and the pears and browned, 20 to 30 minutes. Wrap the chiles in damp paper towels and place them in a plastic bag for 10 minutes.

The minute the first leaves change color and autumn hits, apples get the spotlight. But pears are sweet, crisp and every bit as versatile and juicy as a good fall apple.

Which Pears Are Best for Baking? Bosc pears are the best choice for roasting because they keep their shape and have a firm texture. They’re perfect for recipes like baked or poached pears.

These russet brown pears are not as sweet and juicy as some other types of pears, and they remain quite firm even when ripe. That said, ripe Bosc pears are delicious when eaten raw, and even more ...

Recipe: It’s pear season and here’s why you should cook them Halved pears are poached in a mixture of rosé wine and orange juice, augmented with a cinnamon stick, herbs, spices and orange zest.

If you're in the mood for a fresh, nutritious salad that also checks the "cozy comfort food" box, look no further. These warm salads will fit the bill.

These russet brown pears are not as sweet and juicy as some other types of pears, and they remain quite firm even when ripe. That said, ripe Bosc pears are delicious when eaten raw, and even more ...