@food52Aug 31, 2026 · Best Morning (Lofi)
September is for figs. This week’s Tasting Notes highlights the jammy, jewel-toned fruit in all kinds of ways—sliced in half, baked into cakes, and dried in the sun. How are you enjoying them this season? Fig Cake: Fresh figs arranged edge to edge over an olive oil sponge, finished with mascarpone whipped cream. Via @jaifaim. Figgy pizza: A late-summer pie topped with fresh figs, prosciutto, stracciatella, and pistachios by @atta.seoul. Dessert coupes: Fresh figs, blackberries, and generous swirls of cream, served up in silver coupes by @xanthemross. Sun-dried: Hundreds of figs, halved and laid out to dry in the Greek sun by @josephmolines. Fig-wrapped cheese: Kefalograviera wrapped in fig leaves, aged for four weeks before being served with pane carasau and honeycomb. Via @throat_kitchen. Fig & blackberry: Sablé breton layered with crème diplomate, fresh figs, and blackberries by @way_bakery. Fig leaf steamed trout: Whole trout wrapped in fig leaves and cooked over glowing coals, where the leaves act as a natural steamer and gently perfume the fish. Via @misssarahglover. Fresh harvest: A basket of figs, just picked at a farmhouse in Puglia, Italy. Via @masseriapotenti. Fig Leaf Cake: Fig leaf powder cake layered with fig jam and finished with fig leaf syrup and burnt honey buttercream. Via @tlauraoth. All handles reflect Instagram accounts.
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