When Andrea Phox steps into her kitchen, creativity is just as present as it is behind her camera lens. Known for her dynamic photography and international workshops, Phox has also developed a unique recipe that blends family tradition with the unexpected bounty of her own backyard.
For 20 years, Phox’s fig tree has produced more fruit than she could ever imagine. Unsure of what to do with the abundance, she turned to her sister Jill, who often made classic lemon squares. Jill suggested substituting the lemon with figs. The result was a sweet, rich, and slightly earthy dessert now lovingly called Phox’s Phiggie Bars.
“Every family memory is around food,” Phox says. “The most special was when my sister Jill catered Lance’s and my wedding day. Truly special.”
That sense of togetherness carries into how she envisions the perfect dinner table. If given the chance, Phox said she would invite Frida Kahlo, Maya Angelou, and Dorothea Lange—three women who, like Phox, used their art to tell deeper truths about humanity.
The meal would be as much about beauty as it would be about nourishment. Hibiscus agua fresca would start the evening, followed by slow-braised short ribs, grilled vegetables, and wild mushrooms. Dessert would be flan infused with orange blossom, served alongside cinnamon-spiced café de olla. The soundtrack: a mix of Chavela Vargas, Nina Simone, Billie Holiday, and Philip Glass.
For Phox, food and art are both rooted in freedom—the ability to travel, explore, and immerse in new cultures without restraint. That philosophy mirrors her proudest achievement so far: building Andrea Phox Photography into a multifaceted business, expanding from a small portrait studio into fine art sales, commercial work, and international workshops.
Her dream superpower? A vision beyond what others can see—something she already achieves, both through her photography and her inventive approach to the everyday, figs included.
Recipe: Phox’s Phiggie (Fig) Squares
Shortbread Crust
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2 cups flour
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1 cup butter, softened
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1 cup confectioners’ sugar
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Preheat oven to 350°F.
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In a mixing bowl, combine flour, butter, and confectioners’ sugar.
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Press mixture evenly into a 10- or 12-inch Pyrex baking dish.
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Bake for 20 minutes, until lightly golden.
Filling
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4 eggs
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1 teaspoon baking powder
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1⁄2 teaspoon salt
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6 tablespoons Phox’s Phiggie Jam (or any fig jam)
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2 cups granulated sugar
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While the crust bakes, whisk together eggs, baking powder, salt, fig jam, and sugar until smooth.
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Pour filling over the hot crust.
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Bake at 350°F for 25 minutes, until set.
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Cool completely before cutting into squares.