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.

There’s nothing quite like the taste of this homemade apricot jam recipe. It’s sweet, tangy, and perfect for spreading on toast, topping desserts, or even stirring into yogurt. Making your jam at home ...

3 tbsp unsalted butter, at room temperature 3 tbsp apricot jam 2 tbsp milk, plus more as needed 11/2 cups/150 G confectioners' sugar finely chopped dried apricots for topping 1. Make the cupcakes: ...

On a warm and cloudless day in June, Jerry Hyde packs the trunk of his 1979 Jaguar with two empty wooden fruit crates and a picnic lunch. He and his St. Helena neighbor Catherine Schmidt have a full ...

Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Click to print (Opens in new window) WATSONVILLE >> When it comes to fruit, Americans are accustomed to ...

Feb. 28, 2005 — -- After supervising the menu for the Governor's Ball following the Academy Awards, Chef Wolfgang Puck turned around to prepare a post-Oscars brunch for "Good Morning America." ...

Feb. 28, 2005 -- -- Chef Wolfgang Puck says that a crunchy coating of finely ground pistachios transforms his vanilla-scented French toast into something truly extraordinary. Wolfgang's recipe makes ...

The 'Turkey' apricot, a hand-colored engraving after a drawing by Augusta Innes Withers (1792-1869), from the first volume of John Lindley's Pomological Magazine (1827-1828). The Romans dubbed 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 ...