Just this week, my fig tree delivered its first ripe fruit of the season. Every year it produces more and more figs, and besides giving them away to friends and neighbors, I'm finding new ways to use this special, luscious fruit. Last year I made fig and ginger compote—so yummy on toast—and this year, I continue to throw them on the grill alongside my garden veggies. If you haven't tried this, please do. The figs caramelize into a gooey softness and they are wonderful in a goat cheese salad, onto crostini, as an accompaniment to grilled pork or chicken, and on top of ice cream. The...