Similar Recipes
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Planked Figs With Pancetta and Goat Cheese
Sweet figs plus salty meat make for an automatic win, but little additions in this recipe like goat cheese, honey, and grilling on a plank make these pancetta-wrapped figs something special.
Baked Brie Bites with Figs and Prosciutto
Serve an elegant hors d'oeuvre with these phyllo baked brie bites! Layered with fig jam, prosciutto, and fresh figs, they are the perfect sweet-salty combo.
Cambozola Stuffed Figs with Walnuts & Honey
If you love fresh figs and cheese, I have THE early-fall nosh for you! These Stuffed Figs with Cambozola, walnuts, & honey are easy to make and sure to impress.
Bacon Wrapped Shrimp with Brown Sugar Bourbon Glaze
Bacon + Bourbon + Shrimp = A match made in heaven! See how easy it is to make these baked Bacon-Wrapped Shrimp at home. They're sure to be a hit at any party!
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Grilled Figs Stuffed With Goat Cheese
Sometimes it's the simplest recipe that really shines. With only a few ingredients, these grilled figs with goat cheese have so much good going on.
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Bacon-Bourbon Jam
Adapted from Everyday Food. The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try...
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Pan-Seared Foie Gras With Fig Mostarda and Fresh Figs
Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs.
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Easy Pan-Roasted Pork Tenderloin With Bourbon-Soaked Figs
This fall- and winter-friendly pork tenderloin roast with a bourbon and fig glaze looks and tastes like the type of dish that you'd make on a Sunday. But a simple stovetop technique means it's just as good for a Tuesday night when you've only got half an hour to spare in the kitchen.
Devils on Horseback (Bacon Wrapped Dates with Goat Cheese)
Devils on Horseback are traditional British hot appetizers featuring bacon wrapped dates (or prunes) usually stuffed with cheese or nuts.
Bacon Bourbon Barbecue Sauce
Smoky, tangy, and beautifully-glossy, Bacon Bourbon Barbecue Sauce is a delicious accompaniment to a variety of grilled dishes. It's easy to prepare, too!
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These quick and easy-to-make hors d'oeuvres are the ultimate mash-up of sweet and salty, creamy and crisp. The combination of juicy fresh figs, rich blue cheese, crisp bacon, and a sweet bourbon caramel glaze gives you a little bit of everything in each bite.
Serve With
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Orange-Glazed Carrots With Ramp Barley and Spinach
Tender, plump grains of barley are stir fried with ramps and orange-glazed carrots for a dish that is hearty, healthy, and seasonal.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Roasted Squash and Raw Carrot Soup
A bright and filling vegan soup.
Air Fryer Root Vegetables (Maple Glazed)
Sweet and savory Air Fryer Root Vegetables are the perfect fall and winter side dish. Cooked to tender perfection with a maple syrup glaze, this recipe is versatile, customizable, and delicious.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Brown Sugar Glazed Carrots
Glazed Carrots made with brown sugar or honey, then roasted so you get the most amazing caramelised edges and toffee-like glaze! Quick, easy carrot side.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.