Like many Southerners, I have a fig tree—huge, old, gnarled, and prized—that bears bucketfuls of plump, grassy-sweet figs each summer. So sweet, in fact, that they draw not only the usual birds and squirrels, but also a certain stealthy neighbor who must surely keep as close a watch on the fruits’ ripening as we do. Shake it up with a SAZERAC (see page 28)
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.