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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.