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Braised Chicken Thighs with Figs and Bay Leaves

(Cooking Light, August, 2000)

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Crostini with Honey, Gorgonzola, and Figs

(Cooking Light, May, 1995)

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Fig Jam

(Food & Wine, September, 2009)

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Fresh Figs with Goat Cheese and Peppered Honey

(Bon Appétit, August, 2006)

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Pork Cutlets With Figs And Balsamic Vinegar

(Bon Appétit, October, 1998)

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Warm Salad of Grilled Figs, Grapes, and Bitter Greens

(Cooking Light, August, 2004)

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