When we arrived in Vermont to visit my editor for several intensive days of work on this book, she had made the focaccia from her children’s bread book for our lunch. Several days later, when we were winding up, I noticed on the windowsill a pint basket of fresh figs we hadn’t used up, and, remembering how much I loved the sweet fruit-studded focaccias I had had as a child, I suggested we improvise with those figs. So here is the recipe we put together, which celebrates a warm childhood memory reborn in the northern hills of Vermont. It fits right in with our dessert theme in this book of fresh fruits embedded in crusts, and is lovely for breakfast, for tea, or with after-dinner coffee.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.