A fig and goat cheese salad merges the sweetness of figs with the tanginess of goat cheese. The dish is usually paired with ...

Other: Imagine that a croissant and a waffle meet and decide to join forces to create something new. Thus was born, in South ...

Fig Jam. Makes about 6 half-pint jars. 8 cups diced figs. 3 cups sugar. 1/2 cup lemon juice. 1/2 cup water. Put 7 jars in a water bath (you might have a bit of jam left over to put into the ...

If you plan to make fig jam at home, you'll encounter plenty of recipes that recommend using dried figs, but we insist that ...

This recipe will use up a pint of fig jam in one fell swoop — keep it around if you have a productive fig tree and a penchant for putting up. Makes 18 bars.

Fig Pecan Fondue: Combine 1/2 cup white wine, 1/2 cup fig preserves, 1/4 cup ground, toasted pecans and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring often ...

Fig Jam Varuni Napoli’s Fichissima pizza, co-created by the restaurant’s head pizzaiolo Benedetto Varuni and kitchen manager Patrick Jeffrey, uses this syrupy fig jam for a “sauce.” ...

Drunken fig jam. Adapted from a recipe by Jill Silverman Hough from Bon Appetit magazine, via Epicurious. This recipe was not tested in the Test Kitchen. 2 lemons.

2. Starting at the stem end, cut the fig almost in half, leaving bottom intact. Stuff each fig with about 1 teaspoon cheese mixture. Cut prosciutto slices lengthwise.