Name: Fig-Olive Tapenade
Yield: 6 to 8 servings
Ingredients: 1/2 cup (85 g) stemmed and quartered dried Black Mission figs; 1 cup (250 ml) water; 1 cup (170 g) black olives, rinsed and pitted; 1 garlic clove, peeled; 2 teaspoons capers, rinsed and drained; 2 anchovy fillets; 2 teaspoons whole-grain mustard; 1 teaspoon finely chopped fresh rosemary or thyme; 1 1/2 tablespoons lemon juice; 1/4 cup (60 ml) extra virgin olive oil; Coarse salt and freshly ground black pepper

Fig-Olive TapenadeCookbook cover image courtesy of Random House

Serve with pita toasts or crackers, or smear it on grilled chicken breast or tuna steaks for a main course.

Cooks' Note

Fig-Olive Tapenade can be made up to two weeks in advance and stored in the refrigerator. It's actually better served at least a day after its made.

Recipe notes

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Feta and Sun-Dried Tomato Dip

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

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.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Grape Dumplings

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

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!