Throughout southern Italy, almond-stuffed figs are a traditional holiday treat, made in every household to offer visiting family and friends. Makes sense for a region that historically had little wealth, and where figs and almonds were abundant and always stored for winter use. Figs and almonds are also a naturally delicious pairing, in my opinion. Though it is not fancy, a dried fig with a single toasted almond tucked into it is transformed into a delicious sweet. In Calabria, though, the preparation of stuffed figs, fichi ripieni, is not always so simple. The region’s figs are prized for their excellence, both fresh and dried. And especially in the northern province of Calabria—in the area of Sibari, where figs grow best—they’re stuffed in all sorts of ways, with different nuts, spices, sweetenings, cocoa, or candied fruits. All of these flavorful ingredients are mixed together to make the stuffing for fichi ripieni alla Sibarita, figs stuffed Sibari-style, considered one of Calabria’s signature dishes. There are many versions of this classic. In most, the figs are baked after stuffing, usually with saba (cooked grape must) or other syrup. Sometimes the figs are then packed in some preserving medium for long storage and more flavor, such as saba, spiced sugar, or sweetened liquor. My version is really a dessert, best served right away. The stuffed figs are baked in a pool of pomegranate and lemon juice, which concentrates in the oven into a luscious thick syrup that I drizzle over the warm figs. It’s a great dessert anytime of year, but particularly during the holidays it has the spirit of an old Italian custom.
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.