Season: August to September. The fig is a member of the mulberry family and is generally best suited to warmer climates. A contented, well-positioned homegrown tree can crop well, usually in August and September. There are countless varieties, ranging in color from purply black to yellowy green–any can be used for this recipe. Just make sure, when picking or buying, that your figs are ripe, as they do not ripen after picking. This recipe uses a simplified version of the oven method. Everything is cooked and hot to start with, so it’s not necessary to heat the jars for an extended time in the oven. A few jars of these honey-soaked fruits, stored away for the winter months, will be a blissful reminder that the hot days of summer were not just a fig-ment of your imagination. .
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.