Figs, with their sweet, soft flesh and intriguing edible seeds, have been a cherished, sometimes even sacred food since biblical times. But nowadays, fig season can fly by unnoticed. Maybe it’s ...

1 cup dried figs 1/2 cup unsalted butter 2 eggs 3/4 cup honey 4 tablespoons milk 1 1/2 cups whole-wheat pastry flour 3 teaspoons baking powder 1/4 teaspoon salt 1/2 cup 1-minute rolled oats 1 teaspoon ...

1. Soak dried figs for about 10 minutes in warm water, then cut the stems off. Grind together figs, dates and pecans. When grinding, put a few figs, a few dates, and some pecans, alternating until all ...

Growing up in an Italian family, food was everything. Every holiday, celebration or weekly Sunday dinner was centered around food. Gathering everyone to the table was the most important part of the ...

Shirley Wall asked for the recipe for two-crust fig cookies that are popular in Boston. Joyce Von Horn has just the thing. Shape the dough into a long roll and refrigerate. Cut the chilled dough into ...