286 fig recipes

Upside-down bread pudding with a caramelized sugar crust, dried figs, and chopped almonds baked in a loaf pan. Flip it out for a golden, sticky-topped dessert.

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

Kutia, a traditional Polish Christmas pudding made with wheat berries, ground poppy seeds, honey, walnuts, almonds, figs, dates, and rum-soaked currants. A treasured holiday dessert.

Carob pineapple thisbies are no-bake raw cookies made from pureed figs, dates, and carob powder mixed with pineapple, walnuts, and raisins, then rolled in cinnamon coconut.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

California confection bars with dried figs, sunflower seeds, wheat germ, coconut, and walnuts baked on a graham cracker crust with sweetened condensed milk.

The perfect companion for sandwiches and crackers that is great for a picnic, or even a light snack.

Black pepper biscotti studded with sweet chopped figs, twice-baked to a crisp snap. The peppery warmth plays against the figs' honeyed sweetness, making these as good with a cheese board and wine as with coffee.

Mrs. Claus' cookies are a holiday drop cookie loaded with chopped figs, currants, walnuts, and crisp rice cereal, subtly spiced with mace. Vintage Christmas cookie tin charm in every bite.

Say hello to this easy to follow recipe that will make scrumptious cookies your kids will love!

Fresh autumn fruits draped in a billowy sherry sabayon sauce with whipped cream and orange zest. Cantaloupe, figs, and grapes under a cloud of custard, finished with toasted almonds. Effortlessly elegant.

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Sephardic-style haroset for Passover made with dates, figs, raisins, walnuts, almonds, and sweet kosher wine. Spiced with cardamom, cumin, and cinnamon.

Flank steak crostini: smoky grilled flank steak sliced thin over goat cheese, roasted red peppers, and fig jam on toasted baguette. An elegant, savory-sweet party appetizer.

Tra-La coffee cake muffins with stewed figs baked into a quick batter, topped with brown sugar, cinnamon, butter, and walnut streusel. A vintage breakfast treat.