Most people have never tasted a perfectly ripe, fragrant apricot, or felt juice run as they bit into it or wondered at how the tangy flavor even seems to well on the tongue after swallowing.

This vibrant sheet-pan dinner combines tender, juicy chicken with a sweet-and-savory apricot thyme marinade, caramelized ...

The peaches this summer have been the best I’ve ever had. Maybe that’s because I’m pregnant so everything tastes better, or maybe it’s just a good year for peaches. I have been eating at least one ...

The apricot quotient in this pork chop recipe is apricot jam and the combination plays nicely on pork’s well-known affinity with fruit. It results in a tasty dish with a bonus: You can get it on the ...

Edon Waycott’s strawberry jam tastes like strawberries, only more so. Strawberries squared. Strawberries to the nth degree. It could be that this is the way jam used to taste before we stopped making ...

8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

1. Heat the oven to 400 degrees. Add the chicken thighs to a large bowl and season them on both sides with 3/4 teaspoon salt. 2. Make the marinade: In a medium bowl, combine the vegetable stock, ...