Figs, with their sweet, soft flesh and intriguing edible seeds, have been a cherished, sometimes even sacred food since biblical times. But nowadays, fig season can fly by unnoticed. Maybe it’s ...
Fig jams and preserves are easy to make and a great way to use up the summer harvest. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) I was inspired by Dennis Bickham of Zachary, who shared his ...
Jam is not terribly difficult to make. Although it’s easy to overthink the process, just keep in mind that jam essentially has one goal: to preserve fruit at the height of its season so that you can ...
The appetizer requires only two ingredients: goat cheese and fig preserves. The combination of tangy goat cheese with sweet ...
Makes 12 pints. Modified family recipe by Teresa B. Day. 32 cups fresh figs with stems attached 24 cups granulated sugar 2 lemons 1. Wash figs under cold water. 2. In a 12-quart stock pot, layer 8 ...
Figs, with their sweet, soft flesh and intriguing edible seeds, have been a cherished, sometimes even sacred food since biblical times. But nowadays, fig season can fly by unnoticed. Maybe it’s ...
A version of this essay first appeared in The Bite, Salon's food newsletter. Sign up for early access to articles like this, plus recipes, food-related pop culture recommendations and conversations ...
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