Never enough figs—that’s what we always say. Biting into a fresh, ripe fig is one of summer’s greatest joys, and when they’re in season, we try to integrate them into whatever we’re cooking however we can. Versatile and oh-so-delicious, figs are the luscious fruit we want with our yogurt at breakfast, our sausage at dinner, and drizzled on cake at dessert. Here are 23 recipes that make the most of the summer’s best figs
Whether for breakfast, lunch, or just a snack, this sweet-salty toast riff nails it every time.
We call this delightful apple and fig custard recipe “dessert for breakfast.”
Warming the honey with rose water infuses it with flavor.
If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
Light enough to be a side and hearty enough to be an entree, this dish is a study in contrasts. And, it works, thanks to a sharp mustard vinaigrette that brings it all together.
It’s not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don’t have to do much at all (like with this easy salad recipe). Read more about fruit caprese salad ideas here.
These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.
Almost any fresh fruit (pears, apples, berries) can replace the figs.
This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.
Quince is like a special giant fuzzy apple, worth taking advantage of when in season.
Rinse your hands under cool water or give them a quick shot of non-stick spray. This will keep the mixture from sticking to your hands.
Paper-thin crepes aren’t so fussy. “They’re almost simpler than pancakes,” says pastry chef Megan Garrelts of Rye in Leawood, Kansas.
Chef Ashley Christensen serves this jam with cheese and thinly sliced country ham or prosciutto as a sweet-and-salty starter.
Quick-pickled figs add a sweet-tartness to this bruschetta.
Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.
Flaky, buttery, and crispy in all the right places.
We like to use Cabot Seriously Sharp Cheddar to make these party snacks.
The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you’ve set out. Then simply pop them on a baking sheet and cook.
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.
To take this pizza to the next level, throw it on the grill and add char to the equation.
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Poach the figs in Calvados until just softened: Overcooking or intense boiling will render them a tough instead of lush addition to this chocolate torte.