Search Results for “figs

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Baked Figs with Cinnamon and Honey

A simple-to-prepare, but stylish end to a meal. Good with mascarpone, vanilla ice cream, or creme fraiche.

by Victoria Blashford-Snell and Brigitte Hafner


Roasted Figs with Gorgonzola and Prosciutto di Parma

This outrageously delicious recipe has been making the rounds of innumerable restaurant menus for several years now. I haven’t a clue whi...

by Marie Simmons


Oven-Roasted Halibut with Onions, Orange, and Fresh ...

Thick pieces of fresh fish fillet retain their moisture and flavor if ovenroasted at a high temperature for a short time. Escolar, salmon...

by Marie Simmons


Fresh Figs with Mascarpone and Orange Caramel Sauce

When a friend described this dessert to me after eating it at a restaurant, I just had to give it a try. My thanks to the chef, wherever ...

by Marie Simmons


Fresh Huckleberry and Fig Tart

Wild huckleberries--tart, earthy, and packed with flavor--marry perfectly with figs--light in density, sweet, crunchy, and mellow. This c...

by Kate Zuckerman


Grilled Fresh Figs on Rosemary Skewers

There are endless ways to serve these skewered honey-glazed figs. Try them hot off the grill as an appetizer, accompanied by small chunks...

by Marie Simmons


Fresh Fig Galette

Fill this free-form tart with figs or a combination of figs and peaches or nectarines-both are ripe and luscious during fig season, use j...

by Marie Simmons


Gorgonzola with Figs and Honey

Grilling figs enhances their natural sweetness and the addition of blue cheese makes a great flavor contrast. Good with pre-dinner drinks...

by Victoria Blashford-Snell and Brigitte Hafner


Mesclun with Figs, Cabrales, and Pomegranate

Pretty and fruity-tart, this salad is equally delicious as a first course or after a meal in lieu of a cheese course. You can use raw fi...

by Anya von Bremzen


Fresh Fig and Madeira Compote

I use this compote as a sauce to accompany the Fresh Huckleberry and Fig Tart, and I also love to eat it with the Chocolate Bête Noire, a...

by Kate Zuckerman


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