After the guide finished, I asked if we were allowed to have a fig. We were (yes, we checked them carefully). It was the sweetest, most flavorful fruit I’ve ever had. The flesh inside was bright and juicy and soft, and I associate any hint of figs with that tree on a hot, Israeli summer day.
There are some fruits that are a treat unto themselves and don’t need any doctoring or recipe; they should be enjoyed for their complex flavors that only Hashem can create. Sometimes, though, we want to use these fruits as an inspiration, and the sweet fruit becomes something else in our kitchens. Which leads me to the recipes in this week’s set by Michal Frischman, which glorify those fruits and make something beautiful and delicious out of that bounty.
Also in this week’s issue, we redesigned a personal favorite column of mine, Hostable, with new engaging tidbits, smart systems, and useful tips from home cooks just like you who are known for their hosting styles. It’s now coordinated by our tablescape artist, Shevi Shanik.
Whether you like to “free-spirit” it and take inspo from something like fruit and make it your own, or you’re more of a rule-follower and look for systems that are already successful, you’ll love all the pieces we jam-packed into this issue.
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