73 fig recipes

Zesty fig and date pastry bars with walnuts, orange juice, and lemon zest on a buttery shortbread crust with a crisscross lattice top. A bright, old-school cookie bar.

Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.

Chocolate-dipped California figs stuffed with walnuts or marshmallows. An elegant no-bake candy with just three ingredients. Perfect for gift boxes.

Make this scrumptious bread made with figs and walnuts that's perfect for breakfast.

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Filled with fruits and fibers this flavorful two-and-a-half pound loaf provides the RDA for potassium in two half-round slices.

Port wine soaked fig bread for the bread machine with dried figs plumped in port, cornmeal, whole wheat flour, and honey. A rustic, wine-infused loaf with jammy fruit in every slice.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

Rustic fig tartlets topped with paper-thin prosciutto di Parma, fennel seeds, and extra virgin olive oil. A handmade pastry shell with jammy baked figs and salty cured ham.

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

Figs in Cabernet Sauvignon with Almond Ice Cream recipe

Whole wheat fruitcake packed with figs, dates, prunes, walnuts, and warm spices. No refined flour, naturally sweet from dried fruit for healthier holiday baking.

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

Southern-style pot roast braised with ginger, tomatoes, and fresh figs for a sweet-savory showstopper that turns tough beef melt-in-your-mouth tender after 3 hours of simmering.

Big, soft raisin-oatmeal cookies with peanut butter for tender chew, dark brown sugar for moisture, and a whisper of mace that sets these apart from every other oat cookie. Quarter-cup scoops, no flour required.

A healthy version of a common breakfast staple, it provides steady-release energy through the day and delivers important nutrients such as iron, selenium and calcium, among others. Easy to make ahead and pack for a day at the office.