Cooking Unscripted is exactly what it sounds like: no rules, no rigid measurements, no fussy precision. I’m not a professional chef or baker. I hate measurements with the passion of a thousand burnt ...

Every year around this time, I wait for a text from some good friends who have an old, sprawling fig tree in their backyard: “Figs are ripening! Come pick anytime!” And we do. Figs are utterly unlike ...

A refreshing salad of figs and arugula is perfect for warm days. The peppery taste of arugula goes well with sweet figs and ...

Nothing captures summer quite like a jar of homemade fig preserves on the shelf. Making your fig preserves turns a classic favorite into something truly special, letting you savor the rich, natural ...

Fig leaves bring coconut, vanilla, and almond aromas to sweet and savory dishes. They can be toasted, steeped, or ground to ...

Fresh figs are ones of the treasures to seek out at late summer markets. Here are the ones to look for, and how to cook with them. Andee Gosnell is a San Francisco born, Birmingham-based food ...

Given the same ingredients, two different cooks will always come up with two different recipes. Georgeanne Brennan's cover story on entertaining, which ran in last week's Food section, featured a ...

When neighbors give me fresh figs from their heavy-laden trees, most go straight into my mouth, barely making it into my kitchen for playing with. But this recipe — a bright, nutty, creamy salad that ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: About 3 cups. 12 ounces (about 1 1/2 cups) dried >apricots> 4 ounces (about 1/2 cup) dried figs> 4 ounces (about 1/2 cup) ...