Apricot filling on a pinwheel shaped pastry base. These are beautiful! You can make your own filling, or buy some preserves at the store.
Author: S. Millar
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Apricot preserves you make yourself, sandwiched in a chewy oat crust. A perfect afternoon snack.
Author: Emilia
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Author: Melissa Hamilton
Author: Susan Herrmann Loomis
Author: Elana Amsterdam
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold")...
Author: Ruth Cousineau
Author: Harriet Tupler
More elegant than jam but just as handy, this compote goes with almost everything.
Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream,...
The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.
Author: Alison Roman
Author: Dora Moel
Author: Lucy Metcalf
Author: Alice Medrich