The combination of apricots and ginger in this fruit butter has me dreaming of cranberry scones, but it would also be delicious on buttermilk biscuits, buttery brioche, or plain old whole wheat toast. More

Susanna Foo in Fresh Inspiration: New Approaches to Chinese Cuisine admits that this is more of an "Indian-style pilaf" than a traditional fried rice recipe. Saffron, dried apricots, and toasted almonds are all used, giving the dish a really unique character. Sure, the rice is still sautéed with all the other ingredients, but that's about where similarities end. More

One of the true pleasures of summer is the arrival of stone fruit. I find apricots, with their vibrant blushing-orange color and sweet, fragrant flesh, irresistible at this time of year. Especially if we're talking cocktails. More

I love stone fruit so much—especially apricots because they have a bit of tartness to them. I also love a little textural contrast in my sweets, and as I was making these I started thinking of those delicious Arab candies that are made with dried apricots and pistachios, so I thought—hey, maybe I should use that awesome combination. And it worked! More

Moscato wine has a lovely hint of apricot flavor, making this pairing pure stone fruit genius. More

These fluffy drop scones are packed with sweet apricots. More

This cake is one of many from my great-grandmother's recipe collection; it's an upside-down cake, but she called it a "turnover." Cute, no? The cake is made with the usual suspects: butter, sugar, eggs, flour, etc., which is why every time I make it I am stunned at how delicious it is. Alchemy, no doubt. More

This summery tart has a graham cracker crust, a creamy lemon filling and a topping of fresh berries. More

Summer is officially in full swing at my local farmer's market: piles of peaches, plums, and apricots are everywhere. My small garden is also bearing fruit, and the pots are bursting with chili peppers. This time of year, pick one and two grow back in its place. Pico de gallo and fruit salsas are always an option, but the peppers are coming in fast and I need something that helps the pile-up. More

Duck breasts are simple to prepare, but always feel like a treat. The combination of a simply seasoned duck breast with a fresh warm apricot compote makes this an extremely simple Sunday Supper that feels like a feast. Serve this with a light rosé, and simple steamed brown rice and a big salad. More