A member of the stone fruit family, the apricot in America is grown mostly in California. Although tasty, it is highly perishable. Luckily dried apricots are available year-round.
Chia seeds combined with non-dairy milk make a great egg substitute in these naturally sweetened vegan muffins—they also add a delicate crunch that’s reminiscent of poppy seeds. Frozen or canned fruit quarters will also work in this recipe in place of the fresh stone fruit. ...read more
Not all salsas have to be savory. Try this sweet concoction as a topping for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert. ...read more
Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving. ...read more
Most reductions call for simmering in an open pot, but in this recipe the saucepan is covered to steam and plump the dried fruit. The extended cooking time allows enough liquid to evaporate to achieve a thick sauce. Serve over ice cream or vanilla yogurt sprinkled with toasted ...read more
The versatility of this recipe is highlighted in the title. Our version calls for one onion, one fennel bulb, one turnip, and one carrot, but feel free to substitute one or more of your favorite vegetables for any or all of them. ...read more
No need to peel the apricots for this fragrant sorbet—the skin adds lovely flecks of color to the final product. ...read more
A background of turmeric-tinted rice brings out the gem-like colors of dried apricots, cranberries, and currants in this simple side dish. ...read more
Chocolate bark is a good way to try your hand at tempering, the technique of heating and cooling chocolate so that it solidifies quickly and remains firm and shiny. A simplified version of tempering involves melting two-thirds of the chocolate, then cooling it by adding the ...read more
This veg version of an Argentinean stew (carbonada criolla) is perfect for when the weather turns chilly. The filling can be made up to two days ahead, then baked in acorn squash shells just before serving. ...read more
Watch dinner guests' eyes light up when you bring out this baked beauty. ...read more
A dense treat with chocolate, dried fruit, and nuts. ...read more
Chase away the remnants of winter with this root stew that gets sun-kissed flavor from spices, olives, sweet dates, and dried apricots. Don’t be daunted by the long ingredients list; the dish comes together quickly and can be served with steamed rice or couscous for a hearty ...read more
The milk typically called for in quick-bread recipes is replaced here by vanilla soymilk. If you’re not a fan of candied ginger, feel free to omit it from the recipe. ...read more
The acid in the yogurt keeps the apples from turning brown in this recipe. ...read more
These treats will be just as tender and chewy at the end of the vacation as they were at the start (if they last that long). ...read more
Who says soup has to be for lunch or dinner? This delicious breakfast version is like a smoothie and a fruit cup in one. The soup tastes best fresh, so prepare the fruit ahead of time and chill overnight. ...read more
This dessert is the perfect answer for those days that are simply too hot to think about turning on the oven. Serve with whipped cream, if desired. ...read more
30 minutes or fewer These mini Dutch babies have crisp tops and a soft, moist center. Try making them with silicone baking molds for fun shapes (like the ridged cupcake-like forms above); just skip the preheating and spraying process used for muffin tins. ...read more
This crisp, fruity dessert won ton is a delicious surprise. Serve it with warm caramel sauce for a decadent twist. For cinnamon sugar, blend 1 Tbs. sugar with 1 tsp. cinnamon, or look for vanilla sugar at gourmet stores. You’ll need a candy or deep-fry thermometer. ...read more
This crisp, fruity dessert won ton is a delicious surprise. Serve it with warm caramel sauce for a decadent twist. For cinnamon sugar, blend 1 Tbs. sugar with 1 tsp. cinnamon, or look for vanilla sugar at gourmet stores. You'll need a candy or deep-fry thermometer. ...read more
This adaptation of a traditional Moroccan dish couples the sweet flavors of pomegranate juice and apricots with assertive spicing. Quick-cooking rice can stand in for the couscous. ...read more
Semifreddo means partially frozen—and that makes this the perfect treat for a hot-weather day. ...read more
This light version of the classic Middle Eastern bulgur salad, or tabbouleh, has a delicious and healthful twist: the addition of dried fruits and red lentils. Its good warm or cold. The recipe makes enough for a great light dinner one night plus lunch-to-go the next day. Add ...read more