Figs have two seasons—the first figs appear in late summer and the second batch shows up around mid-autumn. If you miss the first one, not to worry—the second is usually more prolific and the figs are even tastier. Don’t be put off by fresh figs with skins that are split and syrupy; those are the ones that taste the best. For jam making, I like black Mission figs, which are the most common variety, but this recipe will work with others as well. Figs are high in natural sugar, which means that the jam cooks relatively quickly.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.