Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
When it's fig season in California, this is one of my all-time favorite (and easy!) things to make! Serve it as part of a cheese board, as a dessert with ricotta and drizzled with honey or on a crostini with fresh ricotta!
Makes 2 cups.
½ cup walnuts1 tablespoon unsalted butter1 tablespoon extra virgin olive oil 1 clove garlic1 pound fresh California figs, stems removed and very coarsely chopped1/4 teaspoon chopped fresh rosemary 1 teaspoon aged balsamicKosher salt Cheese Board with dried figs, and nuts
Preheat an oven to 375F. Place the walnuts on a baking sheet and toast in the oven until light golden, very hot to the touch and aromatic, about 7 to 8 minutes. Remove from the oven and let cool. Coarsely chop and set aside.
Melt the butter and warm the olive oil in a medium frying pan over medium heat. Add the garlic and cook until aromatic, about 15 seconds. Do not let it turn brown. Add the figs and rosemary and stir until the figs are warm and begin to soften.
Place the figs in a bowl, add the walnuts, balsamic and season with salt.
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