Figs have two distinct seasons. The first season is in early June. The second season is in the autumn when they are plentiful. There are many varieties, but the most common are the Black Mission, Brown Turkey and Green Kadota. Today, most figs are grown in California because of the weather. All these varieties are wonderful served raw…

Just when local tomatoes start to dwindle at the market, figs arrive in all their green and purple glory, a harbinger of autumn. Figs also have a shorter, smaller harvest in early summer, but the main event comes at the end. The season is still short, so grab these precious fruits while you can. The…

Caramelized figs may sound complicated, but actually, this is a super easy yet impressive dessert, one of those last-minute dishes that will turn an impromptu meal into a feast. Figs are naturally sweet, and not much is needed to bring out their flavors. Caramelizing them simply elevates the sweetness, making them a sublime dessert. Serves…

Sweet, jammy figs, crunchy with seeds, are a perfect match for creamy, salty blue cheese. Add a few slivers of jamón serrano, and you’ll be blown away. I also love a version of this served with sliced tomatoes and garlic croutons. As with most recipes that are more assembly than cooking, there are various ways…

Sautéing figs with plums, shallots, and balsamic vinegar turns these simple ingredients into a savory, sweet, tangy sauce with a deep burgundy color, perfect for autumnal feasts. I serve it alongside roast pork, as a chutney for curry, and even as jam on my morning toast. I love this type of sauce—with just a few…