182 fig fig recipes

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

Big-batch Texas-style chili with ground beef, cumin, coriander, and a dash of cinnamon simmered for hours in tomato sauce and juice. No beans, all meat, feeds a crowd.

Party date cake is a big-batch chocolate date loaf topped with sugar, chopped nuts, and chocolate chips. Served warm in slices with whipped cream for a crowd-sized dessert.

Marble squares swirl cream cheese filling through a tender chocolate sheet cake batter, topped with chocolate chips. Makes a big jelly-roll pan for a crowd, baked in 30 minutes.

Nuevo frijoles puts a briny Mediterranean spin on Mexican pinto beans, simmered with green and black olives, pimentos, cumin and oregano. A vegan, big-flavored bean side with a twist.

Make-ahead bran muffin batter keeps in the fridge for 6 weeks, ready to bake fresh muffins on demand. A big-batch breakfast solution for busy households with the classic bran-flake and buttermilk profile.

Loaded Louisiana jambalaya with smoky sausage, shrimp, chicken, and black-eyed peas simmered with Rotel tomatoes, herbs, and long-grain rice. One pot, big flavors, feeds a hungry crowd of six.

These cute little pastries are so yummy! I serve them warm with vanilla ice cream and they are always a big hit with family and quests. Easy to make and delicious.

White chocolate nut cookies with hand-chopped white chocolate chunks and mixed nuts in a brown sugar dough. A big-batch drop cookie with crisp edges and a chewy, buttery center.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

Green tomato and onion pickles in a sweet cider vinegar brine with mustard seeds, whole allspice, and cloves. A big-batch canning recipe that turns 4 quarts of unripe tomatoes into tangy, spiced pickles.

Italian sausages and chicken braised in red wine and crushed tomatoes with peppers, garlic, and fresh herbs. A big-batch one-pot dinner built for feeding a crowd or stocking the freezer.

Lemon butter layer cake baked in a tube pan, sliced into four layers filled with lemon cream and topped with caramelized nut crunch. A three-component vintage dessert with big citrus flavor.

A big beef rump roast braised low and slow with dried pinto beans, green peppers, and onions in a tangy tomato-vinegar sauce with brown sugar and thyme. Feeds 10 hungry folks.

Chicken and beef burgoo, the hearty Kentucky stew that simmers two meats with corn, lima beans, potatoes, okra, and tomatoes, thickened with a bacon-drippings roux. A big-batch Southern crowd-pleaser.