Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Looking for something to serve at your next dinner party? This dish from San Francisco’s State Bird Provisions’ cookbook (nominated for a 2018 James Beard Foundation Book Award) is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe.
Make the figs:
Reprinted with permission from State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski with JJ Goode, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Ed Anderson © 2017
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...