A rich twist on the classic old-fashioned, this cocktail blends bourbon, caramelized fig syrup, and Angostura bitters for a smooth, fruit-forward sip.
If it’s early June, the end of August, or early September, drop everything, it’s fig season! Run, don’t walk, to your nearest farmer's market or grocery store to grab some of these deliciously strange ...
Figs can be a sweet and nutritious addition to your breakfast, lunch, dinner or dessert, so why not try adding them to your routine while they're in season? From salads and sandwiches to easy pastries ...
Tribune Content Agency on MSN
Seriously Simple: Holiday salad with apples, walnuts and fig vinaigrette is an elegant addition to the meal
Belgian endive is the perfect Seriously Simple vegetable for cocktail parties. Spoon a small dollop of herbed cream cheese on ...
Servings: 9 to 12. This makes 1 (9-inch) square cake. Note: Like brownies, this rich, square, low cake is best cut in square- or bar-shaped portions for serving at parties, so that people won’t feel ...
Giallozafferano.com on MSN
Fig and Mascarpone Tart
Crostata di fichi e mascarpone is one of those desserts that just screams summer in Italy. Seriously good. Italians love to ...
Editor's note: This recipe originally appeared on UNC Health Care's Health Talk blog. If you’re looking for a healthy after-school snack and your kids love a sweet treat, then this recipe is for you.
Rinse the anchovies of any extra salt and then soak them in cool water for about 10 minutes. Carefully fillet them with your thumb and fingers, removing the fins, tails and most of the innards. Don’t ...
1. Make the syrup several days ahead. Up to an hour before serving, put spinach into a large bowl, cover with a paper towel and refrigerate. 2. Drop bread a few pieces at a time into a food processor ...
Alchemists have tried for centuries to transform base metals into gold -- unsuccessfully, at least as far as we know. But it’s a lovely concept: Take the common and uninspiring -- lead, copper, prunes ...
Asked for the orzo-pasta salad recipe, Fig owner Paulette Campbell agreed to share, explaining that the formula has evolved from one printed in a cookbook written years ago by her aunt and grandmother ...
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