209 figi recipes

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

Ranch style pork chops baked with dried figs, tart apple slices, brown sugar, cinnamon, and apple mint jelly. A sweet-savory one-pan dinner with California fruit flavors.

Creamy chicken spread loaded with sweet California figs, crunchy nuts, and a zing of crystallized ginger. No cooking needed, just stir and spread for the best sandwich upgrade ever!

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Honey Newtons with a cheddar cheese cookie dough and a honey-fig filling simmered to marmalade consistency. A sweet-savory filled cookie with an unexpected cheese pastry.

Yemenite haroset with dates, figs, raisins, walnuts, and almonds blended with sweet wine, cumin, cardamom, and cinnamon. A richly spiced Passover tradition from Yemen.

Dried fruits taste sweeter than candy and also provide fiber and potassium.

Vintage spice cake layered with sweet stewed figs and crowned with vanilla frosting and toasted coconut. This retro two-layer beauty transforms humble ingredients into pure nostalgia.

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

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Try this side dish that adds a unique look and taste to any meal!

Dried figs, apricots, and almonds pulsed with honey, coriander, and sweet wine, then rolled in toasted sesame seeds. This Yemenite charoset brings a rich, fragrant twist to your Passover Seder table.

No-bake fig squares with crystallized ginger, nuts, lemon juice, and toasted coconut layered between thin fruit-and-nut paste. A naturally sweet confection with zero oven time.

Spiced fig drop cookies with stewed figs, raisins, walnuts, allspice, and cinnamon. An old-fashioned fruit-filled cookie that stores beautifully in a tin for weeks.

Autumn fruit salad with dried California figs, orange slices, and apple over lettuce, drizzled with a cardamom-honey yogurt dressing and toasted coconut.

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.