Apricots are delicious in both sweet and savory dishes. The flavor will deepen with cooking. Roasting apricots intensifies the flavor, and the apricots give up some delicious juice. It blends with the ...

If you’ve ever wanted to make your own fruit spreads, this apricot butter recipe is the perfect place to start. Home food preservers love this method because it uses fresh apricots and simple steps, ...

Blend fresh or dried apricots with yogurt or almond milk until smooth. Pour into a bowl and top with granola, nuts, and fresh ...

Apricots are one of those fruits that taste just okay raw, but transform when cooked (unlike, ahem, strawberries). They often sit in the shadow of peaches, but there’s no use in comparing the two.

Whether fresh or dried, apricots shine in these recipes, from cookies and pastries to sweet, summery bakes. Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability ...

David Malosh for The New York Times. Food stylist: Simon Andrews. A simple yet surprising cast of ingredients creates a deeply flavorful one-pot meal made primarily from chicken thighs, white wine, ...

Armenia, China, Same Difference: Apricots’ technical name is “prunus armeniaca,” because some misdirected Western botanists thought that the apricot had originated in Armenia. They didn’t go quite far ...

Instructions: Place the water, sugar, lemon juice and cardamom seeds in a medium saucepan. Bring to a boil over medium heat, reduce to heat and simmer for 1 minute. Add the apricots. Return to a boil, ...

I spent a lot of time in Birmingham when my husband was a patient at UAB Hospital. He’s home now, thank goodness. I am thrilled to be back home and, of course, so is he. During his hospitalization, ...

The apricot — all heady scent, velvet touch, supple bite — harbors a secret. Cut along its cleft line and twist to reveal brilliant flesh and heart of darkness. The rugged pit hides an almond-shaped ...