Author: Baija Lafridi
Author: Abigail Kirsch
Author: Patricia Wells
Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.
Author: Lazarus Lynch
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas,...
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Anne Willan
This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer...
Author: Anna Stockwell
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking...
Author: Anna Stockwell
Author: Bruce Aidells
Brought over from Poland by my great-grandmother, these little fruit-filled cookies are traditional for the Jewish holiday Purim where they are put in...
Author: Aliza Finley
Author: Melissa Roberts-Matar
Author: Juliet Hardesty
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed...
Author: Anna Stockwell
Author: Carla Rollins
Author: Rick Rodgers
Rich bars with sweet apricots, these are sure to become one of your favorite desserts.
Author: missy
Author: Farid Zadi
Author: Jayne Cohen
This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!
Author: CORWYNN DARKHOLME
Author: Joe Gannon
Author: Rick Rodgers
There will never be too many ways to barbecue chicken. In this recipe, molasses and apricot jam lend a sweet and sticky glaze.
Author: Maggie Ruggiero
Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).
Author: Sarah Dickerman
Another one of my dad's dee-licious dessert concoctions! An easy shortbread crust with cheesecake-like batter, topped with a tangy apricot spread. I call...
Author: SPOTTYSCOTTIEGIRL