286 fig recipes

Big batch homemade hamburger buns: a soft yeasted dough made with scalded milk and shortening. Yields four dozen buns, perfect for a backyard cookout crowd.

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.

Shake-and-bake style chicken coated in seasoned self-rising flour with paprika, Italian dressing mix, and tomato soup mix. Baked in butter until golden and crispy on the outside, juicy within.

Big batch raisin bran muffins: a six-week refrigerator batter that bakes off fresh muffins anytime. Buttermilk-rich, lightly spiced, and packed with raisin bran for hearty, fiber-loaded breakfasts.

Mock strawberry jam made with mashed figs and Jello for berry color and flavor. A Southern classic that sets in the jar over six weeks with no pectin needed.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

Fruit basket salad dressing with dried figs, orange yogurt, crushed pineapple, and nutmeg. A creamy, naturally sweet topping for fresh fruit salads. No cooking, just stir and chill.

Fluffy couscous cooked in duck stock with sliced dates and dried figs, ready in just 30 minutes. A sweet-savory side dish that pairs beautifully with roasted duck, lamb, or any rich main course.

Oversized ravioli filled with mascarpone potatoes, sautéed mushrooms, and a whole egg yolk that oozes when you cut in. Topped with crispy pancetta and fresh tomato-basil sauce.

Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Old-fashioned pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Maple glazed ham steak baked with dried figs and caramelized bananas in a clove-scented maple-lemon glaze. An easy, impressive sheet-pan dinner for four.

Frozen fig and chocolate ice cream mousse with vanilla wafers, toasted walnuts, instant coffee, and whipped cream. A retro molded dessert garnished with whole figs.