Our 31 Best Fig Recipes

Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour.

This is a fig lover’s feast: Plump, juicy grilled figs are paired with a quick fig jam made from dried figs, red wine and ancho chile.

Since this pizza has a lot going on—from creamy cheese to sweet figs—pair it with a refreshing lager, like Tasmania's James Boag's. A sparkling rosé would also work.

Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also taste good.

This softer, chewier version of biscotti includes butter and sweet dried figs.

This savory seasonal infusion takes advantage of Blue Hill at Stone Barns' homegrown produce: The fennel comes from gardens just steps from the restaurant's kitchen.

"I snagged this dessert from my Scandinavian grandmother," says Mehmet Gürs."She used a wood-burning oven, a cast-iron skillet and fresh island berries." Use additional raspberries when figs are not in season.

You can whip up this delicious jam in under an hour.

Roast pork loin is flavored by a tangy sauce made with ginger and figs, which are high in fiber and antioxidants.

After baking flaky squares of puff pastry, Melissa Rubel Jacobson tops them with sweet fig preserves and pungent blue cheese.

The bark, roots and other more esoteric ingredients used to make bitters can be found at herbal apothecaries.

This remarkably flavorful dish is extraordinarily simple to make.

When chef Matt Molina saw the fireplace at Nancy Silverton's house in Umbria, he couldn't resist the chance to make this refreshing salad, one of Silverton's signature dishes. He briefly tossed dandelion greens on a Tuscan grill to soften their bitter edge, then paired them with pancetta-wrapped figs cooked right in the fire.

Tossed with a healthy mix of lettuces such as arugula and watercress, this tangy-sweet dressing combines low-fat yogurt with vitamin K-rich figs.

A Tuscan classic, chestnut honey or miele di castagno has an unusually potent, savory flavor that gives this fruit tart a spicy kick. The bay leaves and rosemary sprigs on top perfume the tart beautifully (they are not meant to be eaten). A man of few superstitions, Peter Pastan always uses 11 bay leaves and 13 rosemary sprigs because odd numbers are lucky.

Forget the figgy pudding; for your holiday bash this year make these party-perfect fig crostatas and your guests will surely think the world a merry and bright place.

This flatbread is topped with sticky-sweet fig jam, pungent Gorgonzola cheese and salty prosciutto. A shortcut to making it: Use store-bought pizza dough instead of homemade.

Niki Nakayama and Carole Iida-Nakayama give tender, marbled grilled Wagyu a hit of savory, lightly sweet flavor from the roasted fig miso sauce. Use leftover sauce to slather on ribs before grilling. If fresh figs are not available, use frozen figs rather than dried. Just make sure to thaw them beforehand for the best texture.

Alain Coumont's simple dessert delivers a lot of flavor without a lot of work. Try it with any combination of summer fruits, such as plums, peaches or raspberries, or use thyme instead of lavender. It's also delicious with crème fraîche or vanilla ice cream.

The tart is most delicious one day after it's baked.

The sweet licorice flavor of aniseed or fennel seeds adds depth to pork. For the sauce, look for dried figs that are soft and moist. If they seem very dry, soften them in hot water before cutting.

Matthew Accarrino cleverly adds juicy fresh figs to this delicious pancake-like French dessert, then tops it with port-infused whipped cream.

These figs go great with grilled pork chops, roast leg of lamb or roast chicken.

Richard Betts doesn't love baking. "It's too precise for me," he says. "I don't play well with exact measurements. Plus, I don't want to get in the way of great fall figs." Topped with fresh ricotta and honey, the figs spend only 2 minutes under the broiler.

This stuffing is slightly sweet and fragrant, with plenty of herbs. There's no meat in it, so it's a little bit lighter and fresher-tasting than stuffings made with sausage.

This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.

Frank Stitt, owner of Highlands Bar & Grill in Birmingham, Alabama, started his culinary education by working for the late great cookbook author Richard Olney in Provence, France. This appetizer, in which ripe figs are stuffed with walnuts, wrapped in ham and kissed on the grill, is a riff on devils on horseback inspired by Olney’s love of seasonal ingredients.

This fantastic salad from Laura Rege combines crisp roasted fingerling potatoes and chorizo with fresh, sweet figs, crunchy fennel and sharp arugula.

This simple and delicious roast fish is one of Venice-based blogger Skye McAlpine's go-to dishes for lazy weeknights and dinner parties alike. Make sure to use moist figs so they don't dry out during baking.

Chef Ori Menashe makes the most creative salads. Here, he dresses arugula, fresh Black Mission figs and pistachios with a spicy, lemony vinaigrette and a drizzle of crème fraîche.

Fresh figs and almond paste are the secret to these moist free-form tarts.