Surprisingly, a lot of people have never seen a fresh fig. When they do, they invariably ask, “What is that?” Indeed, a majority of the fig harvest gets dried and made into the familiar bar cookies. But fresh figs have a sweet succulence that is unmatched by their dried counterparts. A fig is ripe when the sides crack and split and a dewy drop of juice starts to ooze from the tiny hole in the bottom. Once picked, figs don’t ripen any more, so buy only figs that are dead-ripe. For best results, use Black Mission figs, which will give the ice cream a lovely deep-violet color.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.