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Black Butter–Balsamic Figs to the Rescue

Elena North-Kelly

October 17, 2017

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At San Francisco's perennially popular State Bird Provisions, Beard Award winners Stuart Brioza and Nicole Krasinski dole out fine-dining dim sum inflected with Northern California flavors and ingredients, like carrot mochi with brown butter and pistachio dukkah; elote cake with burnt husk aïoli and sungold jam; and lap cheong sausage with long pepper yogurt. The husband-and-wife duo will be the Local Star chefs at the San Francisco stop of our ten-city Taste America tour this fall, joining forces with a team of their Bay Area culinary compatriots and All-Star Hugh Acheson for a one-night-only benefit dinner.

Can't join us? We got you: get a taste of Stuart and Nicole's bite-sized brilliance in your own kitchen with their recipe for black butter–balsamic figs with fonduta. At once rustic and elegant, the black mission figs are seared tatin-style, flesh-side-down in a pan swirled with blackened butter, and then studded with thyme, sweet baslamic vinegar, and a creamy fonduta drizzle. Get figgy with it.   

Learn all about Taste America, our ten-city culinary tour taking place from September 22 to November 11.

Hungry for more? View our entire recipe collection.

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Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.