Richard Olney has a wonderful recipe for a fig salad with prosciutto and mint in “Simple French Food.” But as good as it is, I like my twist a little better, using basil and streamlining the ...

The figs can be broiled, then loosely covered and held at room temperature for 1 hour before serving. The recipe can be doubled easily. Adapted from "The Produce Bible," by Leanne Kitchen (Stewart ...

Agrodolce – a traditional Italian sweet-and-sour sauce (agro means ‘sour” and dolce ‘sweet”) – is a mouthwatering tussle of contrast … ...

Some years, it has been known to produce buckets of fruit. Occasionally it lays dormant. This fall, we are all watching it, waiting on just three little green figs to ripen.

8 dried figs, preferably Mission (do not subsitute fresh) 8 pecan or walnut halves 3 ounces blue cheese or goat cheese, about 1/2 teaspoon for each fig, ...

This prosciutto and fig crostini is perfect as a light summer dinner – it offers up protein, produce, and carbs to keep you satisfied and full, even without cooking a full meal.

Arugula Salad With Figs Agrodolce and Prosciutto; get the recipe, below. (Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) ...

INSTRUCTIONS. Spread your fig butter evenly across entire surface of flatbread. In a small sauce pan, heat up your olive oil and add in your minced garlic, basil, oregano, and parsley.

There are certain tried-and-true food combinations that should never be messed with. One classic example includes ripe, seductive figs paired with salty, supple prosciutto and fresh goat cheese.

During fig season, Marcelle made this for her great-niece.Makes 6 to 8 servings 6 ounces soft mild goat cheese (3/4 cup), at room temperature 1 1/2 teaspoons freshly ground black pepper 1 (12-inch ...

Total time: 25 minutes, plus 30 minutes standing time Servings: 4 Note: Adapted from a Richard Olney recipe. 1 pound fresh figs 6 basil leaves, slivered 1/2 cup whipping cream 1 tablespoon lemon ...