When I moved into my house, one of the first things we planted in the garden was a little fig sapling. Growing figs is a time-honored tradition in Brooklyn, something that blossomed with the influx of Italian immigrants right after World War II. I wrote about this for The New York Times back in 2012, cataloging trees all over the borough — potted on patios in Park Slope, wedged into corners of Dyker Heights and Carroll Gardens, spreading their branches comfortably in Bay Ridge. Our Prospect Heights Brown Turkey fig tree became part of this arboreal urban collective. The stalwart tree produced ripe purplish fruit for over two decades before succumbing to a perilously cold winter a few years ago. Every autumn, I mourn its loss. But I still eat as many figs as I can during fig season. They may not be plucked from the backyard, but they taste just as good baked with goat cheese, tucked into almond cake, nestled around a roast chicken or, best of all, simply eaten out of hand.
Dig figs?Along these fig-forward lines, Cybelle Tondu has a new recipe for seared chicken and figs with olives. Her smart combination of briny olives and jammy fruit transforms boneless, skinless thighs into something truly special yet still weeknight friendly, ready in under 30 minutes. View this recipe: Seared chicken and figs with olives New and noteworthyHere are five recipes for your weekend, with a little something for everyone. For the “date night at home” duo, a seared flatiron with shallot sauce from Daniel Boulud (adapted by Florence Fabricant) or a very photogenic roasted turmeric fish and grapes; for the meal-prepper, a one-pot rice and quinoa recipe to anchor your weekday lunches. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. And before you goThe New York Times’s 2026 national restaurant list just came out and it’s a beauty — and a great read. I wrote about a wonderful restaurant in Maine, a state’s that dear to my heart. And not just because of lobsters and oysters, though I’ll admit they play a big part. See you on Saturday.
Melissa Clark has been writing about food for The New York Times since 1997 and is the author of 46 cookbooks. Her latest is “The Big Book of Dinner,” coming in November. You can reach her at hellomelissa@nytimes.com. Editors: Mia Leimkuhler and Li Goldstein. Host photo by Melanie Dunea. For help with your New York Times Cooking subscription, please email cookingcare@nytimes.com. Was this email forwarded to you? You can sign up for our New York Times Cooking newsletter here.
|
