Our 27 Favorite Fig Recipes (2024)

Whether they're fresh or dried, the beautiful thing about figs is that they can play both sweet and savory. In this roundup, we're shouting out all of our favorite fig dishes (and even a couple fig co*cktails), from Fig and Rosemary Focaccia with Pecorino to a gorgeous Fig and Caramel Nut Tart. With more than 25 recipes to choose from, you really can't go wrong — the hardest part will be picking which one to make first.

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Fresh Figs With Labneh and Carob Molasses

This is a simple dish but striking: a geometric bloom of fresh figs laid atop a layer of labneh and topped with carob molasses, olive oil, toasted sesame seeds and hazelnuts, and a shower of black pepper. Each bite combines a gentle sweetness from the figs glossed in molasses; a floral, creamy freshness from the olive oil and labneh; and a playground of textures.

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02of 27

Mission Fig, Elderberry, and Mixed Greens Salad

This salad of seasonal fruits, herbs, and flowers is balanced with bold leafy greens and a simple, bright lemon dressing. Both the dressing and the salad call for aromatic hummingbird sage, which is more fragrant and less bitter than other varieties. If you can't find it, common sage will also work well.

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03of 27

Fig Gelato

Dried figs give this rich and creamy gelato from author Katie Quinn a deep, caramelized flavor and subtle sweetness. Though gelato strays from traditional recipes, Quinn gives the option to use light brown sugar instead of white in the fig sauce, which will provide a deeper, more molasses-forward intensity, perfect for the dried figs that flavor the sauce.

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04of 27

Chocolate and Fig Cake

The large range of figs called for in this recipe leaves the decoration and texture of this dense and fudgy chocolate dessert up to you: Four ounces of figs creates two small rings around the cake, while the full 12 ounces of fruit will cover the entire top with a jammy layer and require a few more minutes in the oven to fully bake.

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05of 27

Smoky Mezcal-Fig Sour

The spicy-sweet fig-ginger syrup rounds out the smoky mezcal and bright lemon juice in this co*cktail. Mezcal is still the dominant flavor in this barely sweet drink that lets the liquor shine.

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06of 27

Fig and Caramel Nut Tart

Rich, barely bitter caramel, deeply toasted nuts, and chewy figs combine in a buttery crust for a dessert designed for pairing with Madeira. A pinch of flaky sea salt rounds out the flavors.

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07of 27

Fig Jam

You can whip up this delicious jam in under an hour with just three ingredients. For a jam with a bit more complexity, try the variation that calls for white port and a sprig of fresh rosemary.

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08of 27

Grilled Wagyu Rib Eye with Roasted Fig Miso

Chefs Niki Nakayama and Carole Iida-Nakayama give tender, marbled grilled wagyu a hit of savory, lightly sweet flavor with roasted fig miso sauce. Use leftover sauce to slather on ribs before grilling. If fresh figs are not available, use thawed frozen figs rather than dried.

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09of 27

Grilled Figs with Ham, Walnuts, and Mint Cream

Chef Frank Stitt 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 — a riff on devils on horseback — is inspired by Olney's love of seasonal ingredients.

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10of 27

Honeyed Fig Crostatas

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

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11of 27

Black Mission Fig Clafoutis

2014 F&W Best New Chef Matthew Accarrino cleverly adds juicy fresh figs to this delicious pancake-like French dessert, then tops it with port-infused whipped cream.

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12of 27

Pickled Figs in Balsamic Vinegar

This recipe creates both fig-flavored balsamic vinegar and tangy pickled figs. To guarantee that the fruit remains whole, use firm figs instead of very ripe ones. Pickled figs are great with grilled pork chops, roast leg of lamb, or roast chicken.

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13of 27

Fig Bars with Red Wine and Anise Seeds

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.

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14of 27

Fig and Frangipane Galettes

These moist free-form tarts feature fresh figs and fragrant almond paste. The rim of the all-butter crust is sprinkled with turbinado sugar before baking, which adds a caramelized crunch to the golden pastry.

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15of 27

Chopped Kale Salad with Prosciutto and Figs

Television chef Giada De Laurentiis tops her colorful chopped salad of greens, figs, and prosciutto with shavings of Gorgonzola. She freezes the cheese first, so it's firm enough to shave, but you can always crumble it over the salad instead.

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16of 27

Olive Oil-Thyme Cake with Figs and Black Pepper

Pastry chef Elizabeth Dahl makes a brilliant olive oil cake that's tender, moist, and delicately flavored with fresh thyme. She tops it with lush figs tossed with sugar, black pepper, and more thyme; as the fruit sits in the sugar, its juices thicken to form a delectable syrup.

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17of 27

Figmata

Chicago co*cktail innovator Nandini Khaund designed this co*cktail to be the perfect autumn drink. Notes of fig, honey, and incense keep it refreshing and drinkable in a surprisingly low-alcohol co*cktail.

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18of 27

Anise Pork with Figs and Apples

The sweet licorice flavor of anise 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.

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19of 27

Roast Chicken with Port and Figs

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.

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20of 27

Raspberry and Fig Cake

"I snagged this dessert from my Scandinavian grandmother," says chef 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.

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21of 27

Fig and Prosciutto Flatbreads

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.

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22of 27

Gorgonzola, Fig, and Pancetta Pizza

Since this grilled 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.

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23of 27

Fig and Rosemary Focaccia with Pecorino

Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour. The grain's mild nuttiness marries beautifully with plump dried figs, and Pecorino Romano provides a great salty contrast to the fruit's sweetness. A generous amount of olive oil ensures both a tender crumb and a crisp, golden exterior.

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24of 27

Figgy Orange Bitters

Fragrant fig-orange bitters are an elegant way to elevate your fall co*cktails. The bark, roots, and other more esoteric ingredients used to make bitters can be found at herbal apothecaries.

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25of 27

Tagliatelle with Braised Chicken and Figs

This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken braising liquid that's reduced until silky and luscious. Finishing touches of dried figs and marcona almonds add sweetness and crunch.

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26of 27

Honey and Fig Cornbread Muffins

Figs are used in two ways to make these truly tender cornbread muffins. They're cooked with honey and citrus and swirled into the batter, then the finished muffins are topped with fresh quartered fig pieces.

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27of 27

Vegetable Farro Stew with Figs and Pine Nuts

"I'm not a vegetarian," says chef Grant Achatz. "But at home I mainly eat grains and vegetables." His minimalist slow-cooker stew features farro, eggplant, artichokes, and three kinds of pepper, and is sweetened with dried figs and raisins.

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