Apricot

This peach, plum, and apricot galette recipe calls for easy phyllo pastry in lieu of pie crust.

Grab a jar of apricot jam to make these glossy, sticky-sweet sheet-pan chicken legs.

Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

These almond cupcakes are gussied up with a cloud of apricot buttercream. Like sweet with salty, sweet with a little tang (here via sour cream) just works.

Delicately apricotty, this easy spritz can be made with or without Aperol. 

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.

This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.

This summer salad brims with sweet, creamy, and sharp flavors—and tender, crunchy, and juicy textures. Make sure to use peak-season apricots and a fairly mild blue cheese that won’t overwhelm the mix.

Steaming the apricots over the rice while it rests softens them just enough.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It’s great over ice cream and Nutella.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

Aranygaluska—also called golden dumpling cake, butter puffs, and monkey bread—has been extolled by Jewish immigrants from Hungary for years.