Once, we made ice cream in the summer because the season demanded it. The grass was high, cows were in milk and orchards heaved with fruit. Today, we buy ice cream from stores because it’s cold and we ...

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 ...

Apricots and tamarind are two versatile ingredients that can add a unique twist to your everyday meals. While apricots are ...

These gorgeous toasts glisten with gemlike stone fruit that has been caramelized and drizzled with lavender-infused honey. Whether on walnut levain or rustic baguette, with creamy ricotta or tangy ...

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.

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, ...

Every three to four months, I hit the wall with my usual salad greens and get suddenly consumed by an intense craving to bite into crisp, succulent endive. I sprint to the store, fantasizing along the ...

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, ...

I have served these tasty bites at several parties, and they are always a hit. They make a great hors d’oeuvre or an alternative dessert. Instructions: Place the water, sugar, lemon juice and cardamom ...