Season: August to September. The fig is a member of the mulberry family and is generally best suited to warmer climates. A contented, well-positioned homegrown tree can crop well, usually in August and September. There are countless varieties, ranging in color from purply black to yellowy green–any can be used for this recipe. Just make sure, when picking or buying, that your figs are ripe, as they do not ripen after picking. This recipe uses a simplified version of the oven method. Everything is cooked and hot to start with, so it’s not necessary to heat the jars for an extended time in the oven. A few jars of these honey-soaked fruits, stored away for the winter months, will be a blissful reminder that the hot days of summer were not just a fig-ment of your imagination. .
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.