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magazine dried cranberry apricot and fig stuffing
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Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.
5.0
(5)
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4.0
(3.8)
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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.
4.3
(4.33)
Easy
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Here’s your opportunity to use up berries that are slightly past their prime.
2.5
(2.5)
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If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
5.0
(5)
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This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.
Easy
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A craveable, shareable, crowd-pleasing pie for every summer picnic and party.
4.0
(4)
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These foolproof, ice-cream-filled choux buns make the perfect dessert for two.
3.7
(3.67)
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Like fig caprese, homemade Fig Newtons, pork ribs with fig BBQ sauce, and more recipes, both sweet and savory.
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.
5.0
(5)
Quick
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This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.
4.7
(4.67)
Articles
(100)
Cooking
Spread on toast and call it breakfast (or lunch or dinner).
Christian Reynoso
Cooking
Canned cranberry sauce? You're better than that! These cooking tips will have you hooked on fresh cranberries.
Rochelle Bilow
Cooking
And that fig just so happens to be pickled
Danielle Walsh
Cooking
We tried seven boxed stuffings, including Stove Top and Pepperidge Farm, to find one worthy of your holiday meal.
Sam Stone
Cooking
Summer fruit has never tasted quite like this.
Ashley Mason
Nancy Oakes
Videos
(237)
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Think of these scones like freeform blueberry muffins. You'll be surprised how easy it is to make them!
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Everyone tends to have a can of chickpeas in the pantry. Check out how Molly makes this recipe with canned chickpeas from Bush's Beans two different ways: in a salad and then on toast. Then, watch her virtually share a meal with her brother and his girlfriend in a long overdue lunch date.
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Return to your childhood with class and try our Croque Monsieur recipe!
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Join Chrissy Tracey as she makes vegan meatballs with a Marcella Hazan inspired tomato sauce. This recipe was actually inspired by Chris Morocco's (non-vegan) meatball recipe. Instead of using beef, Chrissy uses lentils as the mainframe of the meatball, mixed with oat milk-soaked bread. The oat milk adds a little more fat content to the recipe, giving the meatballs a much fuller taste.
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Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe, but you can use 8 oz. frozen pineapple if you wish. The world-famous Brad Leone makes BA's best piña coladas - just be careful, they may be sweet and delicious but they pack a punch.
Get the recipe: BA's Best Piña Colada
Get the recipe: BA's Best Piña Colada