Name: Pecorino Toscano Stagionato with Fig Paste
Yield: Serves 4
Ingredients: 4 ounces pecorino cheese; 1/2 cup Fig Paste (4 ounces; recipe follows); 3/4 pound fresh Mission figs; 1 cup port; 1 sprig fresh rosemary, 1 inch long; 1 tablespoon extra virgin olive oil; 1 1/2 teaspoons grated orange zest; Kosher salt and freshly ground black pepper

Pecorino Toscano Stagionato with Fig PasteCookbook cover image courtesy of Random House

I pair the pecorino with a homemade fig paste that takes a little while to make—only because you have to let the figs dry in a warm oven—but is an absolutely spectacular condiment. There's no point in making just a little, so the recipe makes about three times as much as you need here, but that's okay; if well wrapped, it keeps in the refrigerator for about 2 weeks and goes well with other cheeses, meats, and poultry.

Recipe notes

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Almost Cannoli Galettes

Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Sour Cherry and Campari Galette

This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Tortellini in Preserved Lemon Brodo

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

Tater Tots Tossed in Date Butter

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.