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cooking.nytimes.com
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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Get Four Cheese Pizza with Fig and Prosciutto Recipe from Food Network
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Impress your guests with toasts topped with Brie cheese, fig preserves, and a sprinkle of thyme at your next dinner party.
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Get Pork Loin with Fig and Port Sauce Recipe from Food Network
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These are really tasty squares that are perfect for a tea or even a pot luck, always a hit when I make them, and easy to do! Can also be made with pineapple jam instead.
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The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included pie and coffee.
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This is a quick and easy starter that will surely satisfy the palate.
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A low-profile pie pastry shell, spread with jam and filled with a thin layer of almond-enriched sponge cake, known as frangipane, is the traditional baked English dessert known as a Bakewell Tart.
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Get Double-Decker Truffled Grilled Cheese Recipe from Food Network
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Gulab jamun are like deep-fried waffle balls soaked in a rosewater sugar syrup. They're a South Asian bite-size dessert popular on special days.
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This French toast is stuffed instead of smothered.