Quince may resemble pears and apples, but unlike their fruit brethren, raw quince are inedibly tannic and sour. This means you do have to cook them, but the transformation is dramatic, and well worth your efforts.
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For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
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Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl.
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It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
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Poached quince are so tender, aromatic, and rosy that you'd hardly believe the raw fruit is white, fibrous, and hard as a rock.
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Generally, if you're a baker who's still learning the ropes, substitutions can be risky. It's always best to make a recipe the first time as written, and only after that initial success should you make substitutions.
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