Figs are one of my favorite fruits—and something I consider exceptionally luxurious. Juicy and flavorful, figs are just as happy taking center stage on your plate as they are playing a supporting role. For example, one of my favorite ways to serve figs is piled high with sliced prosciutto—but I’ll never say no to something like a fig, sausage and goat cheese pizza (recipe below!), either.

In the grocery store, you’ll find both fresh and dried figs—and be careful about swapping one out for another in your recipes, because they have different flavors. Fresh figs are bright-flavored and lush, with a juicy, textured bite. Dried figs are also delicious, but their flavor is more winy and their texture much chewier.

If you’re shopping for fresh figs, choose unmarked fruit that give slightly when you push on them with your finger, but that aren’t soft or mushy (no one likes a mushy fig!). And because they’re so delicate—and therefore highly perishable—you’ll want to store your fresh figs in the refrigerator, in a plastic container lined with paper towels and covered loosely with Saran wrap for no longer than three days.

Below are two of my favorite fig recipes—one exceptionally simple and one a little fancier. Whichever one you choose to make, I hope you love it!

Fresh Figs with Goat Cheese and Peppery Honey

¼ cup honey (preferably local)

½ tsp. freshly ground black pepper

12 fresh figs

¼ cup soft fresh goat cheese

Combine honey and pepper in a small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping half an inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into the center of each. Arrange figs on a platter, drizzle with peppered honey.

Grilled Sausage and Fig Pizza

1 lb. purchased fresh pizza dough (or make your own)

5 Tbsp. pomegranate-cumin dressing, divided (recipe follows)

1 cup coarsely grated Fontina cheese

Fresh arugula

Two grilled sausages, sliced 1/3-inch thick

6 fresh figs, quartered

2 thin red onion slices, rings separated

1 cup crumbled soft fresh goat cheese

Pomegrante-Cumin Dressing

7 ½ Tbsp. extra-virgin olive oil

4 ½ Tbsp. white balsamic vinegar

3 Tbsp. sliced fresh mint leaves

1 ½ Tbsp. pomegranate molasses

1 Tbsp. ground cumin

6 Tbsp. minced shallots

Whisk extra-virgin olive oil, white balsamic vinegar, mint leaves, pomegranate molasses and cumin in a bowl until combined. Mix in shallots, then season with salt and pepper.

Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of the dressing.

Grill pizzas, seasoned side down, until golden on bottom, about four minutes. Turn pizzas over. Top with fontina, arugula, grilled sausage slices, figs and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese; grill until goat cheese softens, about 1 minute more. Serve immediately.