Make this tart for dinner tonight with late season figs. Make it again tomorrow.
A novel, 5-ingredient destination for ripe figs -- that's fancy enough for a dinner party without any heavy lifting.
Is it toast for breakfast? Cake for breakfast? Emily shares why cornbread is the perfect morning food.
Grilled figs that are waiting to be your next dessert -- plus the best crème fraîche you'll ever taste.
We've partnered with Tablet Magazine to bring you Joan Nathan's favorite hamantaschen recipe, just in time for Purim.
You asked and we answered! After our City Dirt column on plant propagation, a few of you wanted to know more about propagating figs. Here's more from our garden specialist Amy Pennington: I think you'll be surprised at how simple this is, but for anyone interested, here are the instructions if you want to DIY it: Find a fig tree! Maybe your neighbor has one or maybe you're in a local park. Using pruning shears, cut a 4- to 10-inch long piece of soft wood new growth, just above a plant node. Fill a large pot with potting soil (a simple plastic pot that shrubs come in is perfect) and stick the fig cutting in, cut side down. Don't worry about stripping the bark, spacing or anything. You just need to place the cutting in a well-drained medium with space to grow. Water, water, water! Moisture is key. Eventually, your cutting will grow smaller little leaves and develop a root system. You know it is ready for replanting or repotting when you give the plant a slight tug and it resists. For more on propagation of other plants, read the full City Dirt post!
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