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.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.