|½||cup sugar plus 1 teaspoon, divided|
|1||vanilla bean, split and scraped|
|¼||cup sweet or dry Marsala|
|8||large fresh figs|
|⅓||cup good-quality ricotta|
|⅓||cup heavy cream|
|~||Bittersweet chocolate, for garnish|
This content is from the Megan Scott collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better