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Entries tagged with 'apricot'

Gingery Pork Chops With Apricot and Feta Salad

Serious Eats Yasmin Fahr 3 comments

Sweet apricots, fresh mixed greens, and creamy feta pair perfectly with a spice-and-ginger-rubbed boneless pork chop. Ready in 15 minutes with minimal prep work, it makes seasonal summer cooking a breeze. More

Sweet and Spicy Apricot-Glazed Pork and Pineapple Kebabs

Serious Eats Joshua Bousel 3 comments

Built with layer upon layer of flavor—first with a spicy, earthy rub and then with a sweet and fruity glaze—these pork and pineapple kebabs taste way more complex than their simple preparation may suggest. More

Dried Apricot and Pineapple Jam

Serious Eats Emily Teel 3 comments

A sunny, summery jam that can be made in the dead of winter with fresh pineapple and dried apricots. More

Apricot-Yogurt Smoothie

Serious Eats Lauren Rothman Post a comment

Dried apricots, yogurt, and orange juice come together in an exotic-tasting morning libation: think mango lassi, but with apricots instead. More

Zucchini and Apricot Socca Tart from 'The French Market Cookbook'

Serious Eats Kate Williams 1 comment

A quick, colorful tart featuring apricot compote, fresh zucchini, and a chickpea flour shell makes for a pleasantly surprising appetizer. More

Apricot Breakfast Popsicles

Serious Eats Anna Markow Post a comment

Popsicles for breakfast? When you're using ripe fruit and yogurt, why not? The classic flavor combination of apricots, cardamom and yogurt are sweetened naturally with honey and make for a lovely way to start your day. More

Double Amaretto Semifreddo with Golden Gleaming Sauce

Serious Eats Emma Kobolakis Post a comment

This doubly flavored delight from Nigellissima owes its taste to amaretto liqueur, as well as a generous helping of crunchy amaretto cookies mixed into a rich, creamy semifreddo base. A coating of apricot-almond golden sauce is a luxurious final touch. More

Jason Weiner's Rugelach

Serious Eats Caroline Russock 3 comments

This Rugelach recipe come with not one, but three filling options; feel free to mix and match chocolate-walnut, raisin, and apricot as you please. More

Apricot Rum Fizz

Serious Eats Heather Arndt Anderson 1 comment

This cocktail is a slightly modified version of Toast's Apricot Fizz. Not that their drinks aren't brilliant, mind, it's just that I personally don't care for spiced rum (I think the "spice" is added by distillers in attempt to mask the lower quality of the rum), and I prefer the sharp sass of ginger beer over ginger ale's plebeian sweetness. More

Karen DeMasco's Almond Cake with Apricot Preserves

Serious Eats Karen DeMasco 1 comment

This is my all time favorite non-chocolate cake. The almond paste lends great flavor and moisture. This cake is as light as an angel food cake, but with all the benefits of butter. More

Strawberry-Blueberry Tart

Serious Eats Carrie Vasios Mullins 2 comments

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

Apricot Rhyme

Serious Eats The Serious Eats Team Post a comment

Rye plus thyme (rhyme, get it?). This cocktail from Ryan Gannon of The Spotted Pig is herbal on the nose, more fruit-forward on the finish. More

Apricot-Orange Swirls

Serious Eats Carrie Vasios Mullins Post a comment

Apricot Bellini

Serious Eats Maggie Hoffman Post a comment

This spin on a bellini adapted from 101 Champagne Cocktails by Kim Haasarud is a little richer, a little boozier, and a little more fun than your standard brunch drink. More

Grilling: Dried Fruit Stuffed Pork Loin

Serious Eats Joshua Bousel 7 comments

Christmas is a relatively new experience for me as a Jewish New Yorker, but my wife's family holiday celebrations have formed my idea of the Christmas meal: sweet, meaty, and overly indulgent. This dried fruit stuffed pork loin fulfilled on those three requirements—the juicy piece of meat was nothing but savory-sweet goodness. More

Cook the Book: Sachertorte

Serious Eats Caroline Russock 8 comments

The Sachertorte is basically a dense chocolate cake layered with apricot jam and finished with a chocolate glaze. The Viennese generally consider the cake to be too dry to eat on its own so it is typically served with a dollop of schlag, or sweetened whipped cream, but if you ask me, I think it's just an excuse to enjoy a little more whipped cream. More

Bread Baking: Walnut Apricot Bread

Serious Eats dbcurrie 12 comments

I wasn't in the mood for sweet, sticky, chunky, nutty rolls. But when I thought about the flavor of walnuts, they seemed like they'd add an interesting flavor component to the loaf without overwhelming it. Rather than adding sugar, I wanted to go with a natural sweetness—that's where the Turkish apricots came in. More

Grilling: Apricot-Glazed Pork Tenderloin

Serious Eats Joshua Bousel 4 comments

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel ] I've noticed a very strong "glazed" theme with my recipe choices over the... More

French in a Flash: Lavender-Apricot Chicken Drumsticks

Serious Eats Kerry Saretsky 11 comments

"Think of these drumsticks as a savory-sweet Proven├žal version of the sticky chicken wings you nibble at the bar." [Photographs: Kerry Saretsky] Fall is the new year of the fashion world, so this week's recipe will have a little something... More

Cook the Book: Paneer with Orange-Apricot Chutney

Serious Eats Caroline Russock 2 comments

If you have ever eaten Indian food, chances are that you have had saag paneer. It's one of my favorite dishes—spiced, creamy spinach with chunks of a fresh cheese known as paneer. Paneer is so mild that it can easily... More

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