The one good thing about this topsy-turvy economy is that I’m cooking at home a lot more often. Besides saving money, it’s fun to test new recipes on my fiancé and friends! Lately I have been working on dried fig recipes with Valley Fig Growers, one of the wonderful partners on my new ‘Joanne Weir’s Cooking Class’ series. Dried figs are a staple in my pantry… When I’m looking for a little sweet treat, a couple dried figs do the trick. I think you’ll enjoy making the Crostini with Dried Fig Paste and Goat Cheese, Pork Tenderloin with Onion, Orange and Dried Fig Marmalade, and homey Oatmeal Cookies with Figs, Chocolate Chips and Walnuts. Yum - I am salivating already!

I’ve also been busy writing for several cooking magazines. Pick up a copy of Bon Appétit magazine March issue and you’ll find my A Modern Comfort Menu story with some fabulous recipes, including an Orange Aperol Sun – my highly-addictive Italian spin on the mimosa made with Prosecco as opposed to Champagne. A much more reasonable drink! In the March issue of Fine Cooking magazine look for my feature Oranges – with delicious citrusy recipes like Sear-Roasted Halibut with Blood Orange Salsa and Orange and Brown-Butter Tart.

I hope you’ll enjoy trying these recipes at home with your family and friends. Let me know how they work out!

Cheers,

By the way, the photo on the right is of me rolling homemade pasta at my favorite villa in Tuscany where I teach my classes!