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magazine fig salad with goats milk yogurt and pepper cress
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Warming the honey with rose water infuses it with flavor.
4.0
(4)
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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)
Quick
Quick
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Recipes
Almost any fresh fruit (pears, apples, berries) can replace the figs.
3.5
(3.5)
Easy
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)
3.0
(3)
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Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.
5.0
(5)
Articles
(25)
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Watercress, black pepper, and plain yogurt, which are easier to find, can be substituted.
Bon Appétit
Culture
The Bon Appétit Test Kitchen
Cooking
Just don't call it cashewgurt.
Aliza Abarbanel
Lifestyle
With an earthy tartness that's easy to love, goat's milk is delicious in so many more ways that the familiar log of soft chevre.
Amy Albert
Lifestyle
Cooking
Like a wedge salad, except easy and you can eat. it. with. your. hands.
Elyssa Goldberg
Videos
(329)
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When Chef Brooke Williamson comes home after a long day in her restaurant, she loves to pour a cool drink. See how she uses a nutty cereal and fresh berries to infuse her ‘Milktail.'
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This vegan cream is delicious with sliced heirloom or sun gold tomatoes in the summer; breakfast radishes, sugar snap peas, and baby carrots in the spring; kohlrabi, daikon, and roasted sweet potatoes in the winter; or cauliflower and chicories in the fall.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes lemony glazed yonuts (yes, that’s a Greek yogurt doughnut). We set out to make a Greek doughnut, we really did. We tried and we tried, and when it wasn’t working, we switched to Greek yogurt. Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Check out the recipe here: https://weightloss-tricks.today/recipe/lemony-glazed-cake-doughnuts%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes dark chocolate chia parfait! This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert.
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Andrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.