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Figs in a Blanket with Goat Cheese

Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.

Author: Rhoda Boone

Pork Chops with Fig and Grape Agrodolce

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet...

Author: Anna Stockwell

Fig Olive Tapenade

Author: David Lebovitz

Fig and Blue Cheese Savouries

Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.

Author: Amanda Hesser

Pecan Fig Bourbon Cake

Author: Ruth Cousineau

Raspberry and Fig Gratin

Author: Tarla Thiel

Drunken Fig Jam

Author: Jill Silverman Hough

Cranberry Chutney With Orange, Figs, and Mustard

If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.

Author: Claire Saffitz

Fig Braised Chicken with Spiced Walnuts

When we lived in San Diego, we used to walk through dozens of neighborhoods where we found fig, pomegranate, and citrus trees everywhere. Nothing beats the delicate flavor and juicy texture of a fresh,...

Author: Katherine & Ryan Harvey

Cranberry Fig Sauce

Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.

Author: Claire Saffitz

Fennel Celery Salad with Blue Cheese and Walnuts

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

Author: Claire Saffitz

Dried Fruit and Nut Crostata

Author: Bon Appétit Test Kitchen

Ham, Manchego, and Fig Tartines

Ham, Manchego, and Fig Tartines

Author: Gina Marie Miraglia Eriquez

Roasted Sweet Potatoes & Fresh Figs

Author: Yotam Ottolenghi

Figs with Bacon and Chile

This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.

Author: Claire Saffitz