Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig. For instance, ...

Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig.

Calimyrna: Known as the “Cadillac of figs,” this fruit turns greenish-yellow with sweet amber flesh when ripe. Kadota: These figs go from green to creamy amber when ripe, ...

Figs, with their sweet, soft flesh and intriguing edible seeds, ... and the Calimyrna, which was originally grown in Turkey as the Smyrna fig, and renamed after our state. ...

Strain and discard figs. Return liquid to saucepan; simmer gently over low heat until reduced to 1/2 cup. Transfer to squeeze bottle and chill. Pistachio Butter ...

Strain and discard figs. Return liquid to saucepan; simmer gently over low heat until reduced to 1/2 cup. Transfer to squeeze bottle and chill. Pistachio Butter ...

The dried figs sold in stores across the country are chewy, nutty and caramelly. But a tree-ripened fig is sweet and fruity, luscious, intriguingly flavored and pure joy on the palate.

With the arrival of Calimyrna figs in early-to-mid July, lovers of this ancient fruit finally get the full array of what California has to offer. Brown Turkey figs and Black Mission figs arrived ...

Heat the oven to 375 degrees. Sift together the flour and baking powder. Stir in 1 teaspoon of the fleur del sel. Set aside.

With the arrival of Calimyrna figs in early-to-mid July, lovers of this ancient fruit finally get the full array of what California has to offer.

Until recently, figs typically appeared at our farmers markets in the fall, sometimes as early as Labor Day, sometimes a bit later. In recent years, we’ve been seeing them earlier and earlier.

Pork has such an affinity for fruit that I almost always reach for apples with one hand when the other picks up pork chops. Apples, pears, apricots, peaches, cherries: All are fare friends to pork ...