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magazine dried cranberry apricot and fig stuffing
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(3.8)
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Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.
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If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
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(4.33)
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Here’s your opportunity to use up berries that are slightly past their prime.
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This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.
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Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.
3.5
(3.5)
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You could also use dried tart cherries or whole dried figs in place of the cranberries.
Easy
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This sturdy almond-polenta cake is a gentle landing spot for fresh figs, and also happens to be gluten-free. Swap figs for plums, raspberries, or blueberries.
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Paper-thin crepes aren’t so fussy. “They’re almost simpler than pancakes,” says pastry chef Megan Garrelts of Rye in Leawood, Kansas.
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A craveable, shareable, crowd-pleasing pie for every summer picnic and party.
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