Last updated: September 2026

At Fig & Brine, the editorial standard is simple: every recipe has to earn its place. Not because it looks good in a photo, not because it fits a trend, but because it delivers on the flavor logic that drives this whole blog — sweet against salty, rich against bright, familiar ingredients used in ways that feel new. This editorial policy explains how we develop, test, and publish everything you find here.

1. What We Stand For

All content on Fig & Brine is rooted in personal experience, careful testing, and a genuine passion for the food cultures of the Mediterranean basin. We publish only original content developed in Nevaeh’s own home kitchen in Chicago. Our recipes draw from the full sweep of Mediterranean cooking — Greek, Italian, North African, and Levantine — unified not by geography but by a shared pantry logic: olives, capers, feta, preserved lemon, good olive oil, honey, dates, and the interplay between sweet and briny that runs through all of it. We write for home cooks who want to cook seriously on the weekend without turning their kitchen into a restaurant. Clear, precise instructions that respect the reader’s time and skill level are non-negotiable. Sponsored content and any advertising relationships are always disclosed clearly and upfront.

2. How We Test Recipes

Every recipe on Fig & Brine is tested at least twice by Nevaeh Hall in her own home kitchen in Chicago, using ingredients sourced from regular grocery stores and farmers markets — no professional equipment, no shortcuts that wouldn’t work in a home kitchen. We test for taste, texture, balance of flavors, realistic preparation time, and clarity of instructions.

The real test happens at the table. Fig & Brine recipes are developed for weekend cooking — the longer, slower register when there is actual time to make labneh from scratch or let a tagine braise properly. They are tested on weekend guests and the two people who show up early to help — a husband and, less helpfully, an 8-year-old with strong opinions about which olives are the good ones. If it clears that table, it earns its place on the blog.

Nevaeh has been developing and testing recipes since 2013 across all cuisines and cooking styles on Nevaeh Recipes. Fig & Brine is the Mediterranean deep-dive from that same kitchen, held to that same standard.

3. Correction Policy

We aim for precision in every recipe and every piece of writing, but errors happen. If we discover a mistake — a wrong ingredient, an unclear instruction, an inaccurate timing, or a photo that doesn’t match the dish — we correct it as quickly as possible. Significant changes are noted on the post with the date of the update and a brief explanation of what changed. Found something that needs fixing? Let us know via the contact page or email contact@figandbrine.com. We take every report seriously.

4. Our Ethical Standards

Fig & Brine does not plagiarize. All recipes, writing, and ideas are original work by Nevaeh Hall unless explicitly credited otherwise. We recommend only ingredients, products, and producers we have personally used and trust. Fig & Brine does not use affiliate links — every product recommendation on this website is completely independent and uncompensated. When we work with brands on sponsored content, it is always clearly labelled and held to the same editorial and testing standard as everything else on the site. We use AI tools occasionally as a writing and editing aid. All content is reviewed, adjusted, and approved by Nevaeh Hall before publication. Recipe development, culinary research, personal stories, and editorial decisions are always entirely human.

5. Diversity, Inclusion, and Accessibility

The Mediterranean basin is one of the most diverse culinary regions in the world and we approach it with that respect. We draw on Greek, Italian, North African, and Levantine traditions without flattening them into a single generic “Mediterranean” aesthetic. Where possible we source ingredients that are available at mainstream US grocery stores, and we flag specialty items clearly so readers can find them or substitute confidently. Our instructions are written to be followed without guesswork at every skill level. We provide allergen information as accurately as possible and flag common Mediterranean allergens — tree nuts, sesame, fish, shellfish, dairy — clearly in every recipe.

6. Our Editorial Team

Nevaeh Hall — Founder and Editor-in-Chief. Home cook and recipe developer with more than 11 years of experience across all cuisines, based in Chicago, IL. Founder of Nevaeh Recipes, a general recipe blog established in 2013, and Fig & Brine, its Mediterranean deep-dive launched in 2026. Responsible for all recipe development, testing, writing, culinary research, and editorial decisions on figandbrine.com.

Future contributors or guest writers will be listed here as they join the team.

7. Feedback and Contact

We welcome feedback from our readers. Have a recipe request, a question about an ingredient or technique, a correction to flag, or just something you want to say? Get in touch via the contact page or email contact@figandbrine.com.