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magazine fig salad with goats milk yogurt and pepper cress
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(62)
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This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.
4.7
(4.67)
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Warming the honey with rose water infuses it with flavor.
4.0
(4)
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We love precooked beets—and this speedy, hearty dish proves why.
4.7
(4.67)
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Almost any fresh fruit (pears, apples, berries) can replace the figs.
3.5
(3.5)
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Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.
5.0
(5)
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Creamy yogurt and the season’s best berries team up to make refreshing frozen paleta treats you’ll want on hand all summer long.
4.0
(4)
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4.0
(4)
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Taste a fig first to see how sweet it is... and thus how much honey you want to add.
4.0
(3.88)
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It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).
5.0
(4.88)
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The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.
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Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.
4.3
(4.33)
3.0
(3)
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Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.
4.5
(4.48)
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Remember, the higher-quality ingredients you can find, the better the cannoli will be.
3.5
(3.5)
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For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.
4.3
(4.25)
Vegan
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5.0
(5)
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Dunk cucumbers in this radish yogurt for a satisfying snack or starter. Or spoon some on a plate, throw a fried egg on top, and call it breakfast.
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4.0
(3.8)
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You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.
4.0
(3.8)