There are few summer foods I look forward to more than fresh figs. Their brief season makes them feel like indulgence and ...

Every year around this time, I wait for a text from some good friends who have an old, sprawling fig tree in their backyard: “Figs are ripening! Come pick anytime!” And we do. Figs are utterly unlike ...

Pockets of tangy goat cheese melt into our fluffy pancakes and pair perfectly with a quick fig compote, whipped goat cheese, ...

There are quite a lot of ingredients here – the dish is full of flavour – but this doesn’t take long to make as bulgur wheat ...

Ripe figs give me the same deep joy I get when holding a newborn. They feel so soft and fuzzy and have a delicate, sweet scent that smells like nothing else in the world. A few long inhales and ...

Makes 16 servings "I use the fig preserves because I make my own and have a bountiful supply," says Sara Hamilton. "I imagine that one could also make the cake with something such as apricot preserves ...

The fig tree in my backyard is close to producing its first real crop since I planted it four years ago. I’ve been watching its progress anxiously. Every morning before I go to work, I walk by and ...

I lit up like the twinkling decorations around me when I overheard two women at a holiday potluck a few years ago rave about their favorite bite of the night: the stuffed figs I brought! This was no ...

Preheat oven to 200°C. Roughly chop carrots, onion, celery and garlic. Rinse ducks and pat dry with paper towel. Prick duck skin all over with a skewer. Place carrots, onion, celery, garlic in ...

To say my family likes figs is an understatement. My favorite way to eat figs is cut up with milk and Splenda for breakfast. I thought I would share a couple of my favorites that friends and family ...

Every summer, our vigil would begin in early July. We searched the tall, sprawling tree every day. How could those hard green orbs suddenly burst into soft pear-shaped delights – wildly sweet and fat, ...

As an Easter treat we have two giveaways: River Cottage: Love your Leftovers by Hugh Fearnley-Whittingstall plus The River Cottage Fruit Handbook by Mark Diacono (both books from Bloomsbury). Writer, ...