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) ...

Apricots make excellent jam if cooked with sugar and lemon juice. Apricot jam is used as a glaze on pastries and to stick cakes such as sachertorte together. Melt the jam with water and strain ...

Transfer the gelato to a quart container with a lid. Cover and freeze for a couple of hours or until it is just firm. Recipe courtesy of Canal House Cooking Volume No. 7: La Dolce Vita by Melissa ...

We went in, and I ordered yogurt gelato. On the first lick, I said, “Can we come back tomorrow?” and after the second, “Can we come back tonight?” Every day of the trip at some point ...

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this country mince pie recipe is deeply fruity and loaded with warm spices. This Moroccan-inspired lamb is coated with ras el hanout ...

The gorgeous mahogany color of this roasted turkey comes from a glaze of lemon-infused apricot jam. Pops of bright lemon, tart apricot, and wintry herbs shine in this glazed turkey recipe from ...

The Trumbull street cafe was already unique for serving affogato, an Italian dessert of creamy gelato with hot espresso ...

Save this recipe for later Add recipes to your saved ... This gently spiced cake contains nuggets of dried apricot. I like to use Australian sun-dried apricots: their colour and flavour is ...

Whether you've been to Europe or not, you've probably heard of or tasted some of the iconic dishes that hail from the region ...