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

This chutney can be made with either the Black Mission and Brown Turkey varieities of the fruit, which is in season from June ...

Cooking Unscripted is exactly what it sounds like: no rules, no rigid measurements, no fussy precision. I’m not a professional chef or baker. I hate measurements with the passion of a thousand burnt ...

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 ...

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 ...

Instructions: Heat oil in a saucepan over medium-low flame. Add onions and cook until very soft and caramelized, about 15-20 minutes. Do not allow onions to burn. Stir figs into caramelized cooked ...

Use a mixture of different colored figs for this recipe from The Chronicle archives; any leftover figs are delicious for breakfast the next day with yogurt and honey. Serve this dish with rice or ...

On my parents’ property in Clarkston, there used to be an enormous, rambling fig tree. It sprouted up as a “volunteer” (the word my mother uses for things that aren’t planted, but somehow arrive ...

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 ...