Like the increasingly ubiquitous practice of putting a new restaurant through a lengthy “soft opening” trial run, summer is merely a warm-up for the fig’s splashy fall showing. The season ...

Pork tenderloin may be the budget-friendly option, but it's every bit as tender as beef, and this version with fig and Thai chile glaze is next-level good.

Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season, to taste, with salt and freshly ground black pepper.

Add the tamarind and sugar together in a pan. 2. Cook it on a low heat and keep stirring. 3. Pour in 50 ml of water and cook it until the tamarind and sugar combine together to give it a glazing ...