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

As someone who has worked closely with figs in and out of the professional kitchen throughout my career — whether developing recipes or experimenting with varieties from different regions — I've come ...

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 ...

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 ...

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.

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

4 to 6 regular smoked bacon slices (2 1/4 to 3 1/2 ounces uncooked) 12 small fresh ripe green figs, such as white or Calimyrna, halved lengthwise About 1 tablespoon balsamic vinegar 1/3 cup (about ...

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.

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.

7. Return the pasta to the pot, and add the reserved pasta cooking liquid and the lemon juice; toss to coat. Pour the fig mixture on top. Add the butter, and toss gently just to blend.