Makes one 9-by-5-inch loaf or three 6-by-3-inch loaves 1 1/2 cups stemmed and coarsely chopped ripe dark or light figs 1/4 cup dry sherry 1/2 cup light olive oil 1 1/3 cups sugar 2 eggs 1 2/3 cups ...

Make these delicious quick breads this fall. From the classic aromas of cinnamon and pumpkin spice to the unforgettable taste of seasonal ingredients like apple, pumpkin and sweet potato, the flavors ...

Fig and almond energy bars are the perfect on-the-go snack. Just blend almonds, dried figs, and a dash of honey in a food ...

THE idea for this bread came after trying a rather heavy fig baguette while on holiday in France. Back home, figs were bought and a recipe adapted from Suzanne Dunaway's No Need To Knead. While this ...

What’s in season: Fig season is short, appearing for just a few weeks during the hot summer months. While there are many varieties of figs, the fruit — actually, a fig is an inverted flower — can be ...

At home, many bakers aren’t afraid to tackle a new everyday cookie recipe or speedy dessert. For some reason, though, bread can feel a bit more daunting. The kneading, the yeast, the waiting… The good ...

This robust, lightly sweet bread is perfect as we transition into cooler weather. The combination of farro, barley and oats gives it a substantial heft, while the dried figs lend a gentle sweetness ...

Quick breads are the unsung heroes in every baker’s kitchen. The humble loaves are so simple and easy to make, it’s understandable that they might get overlooked in favor of more dazzling baked goods.

1. Preheat oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan, or use three 6-by-3-inch loaf pans. Place figs in bowl and pour sherry over them; let macerate for 15 minutes. In medium bowl, ...