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The Most Beautiful Breakfast Bowl There Ever Was

We could eat an entire bowl of it, and in fact, this weekend we will.
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Rochelle Bilow, photo by Peden + Munk

This recipe is pure gold: tangy yogurt, creamy fresh figs, sweet honey, and crunchy, buttery pine nuts. We could eat an entire bowl of it, and in fact, this weekend we will.


Warming the honey with rose water infuses it with flavor.


  • 3 tablespoons pine nuts
  • ¼ cup honey
  • ½ teaspoon rose water or orange-flower water
  • 3 cups plain Greek yogurt
  • 16 fresh figs, halved


Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate. Heat honey and rose water in a small saucepan over medium heat, stirring occasionally, until very runny, about 1 minute (do not let boil); let cool. Serve yogurt and figs drizzled with warm honey mixture and topped with pine nuts.

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