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magazine apricot and amaretti crostata
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This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
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For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.
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We will avoid all Sex and the City references here, but the fact remains: This cocktail is classic for a reason.
4.0
(3.98)
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A soul-warming, cozy but complex toddy to get you through the cold winter nights.
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(5)
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How chef Melissa Miranda of Seattle’s Musang creates deeply flavorful dishes with a handful of heavy-lifting ingredients.
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A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry.
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(3.88)
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These tasty tarts are easy to bring to a picnic or potluck dinner. Serve one for dessert--and one for breakfast the next day. Dried California apricots are dark orange and have a tangier, more intense flavor than Turkish ones.
3.6
(3.6)
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There's nothing better than a perfectly ripe, in-season apricot…well, except for these apricot recipes. Can't get 'em ripe? We've got recipes for dried apricots, too.
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Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.
4.3
(4.33)
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Apricots are back in season and packed with fresh, clean flavor. Here's how to buy, store, and cook them up
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
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(4)
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3.3
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Nutty, buttery, and fruity, these traditional Sicilian cookies known as cuccidati are perfect for the holidays.
4.0
(3.75)