Author: Bon Appétit Test Kitchen
Author: Anna Pump
Author: Melissa Roberts
Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.
Author: Lazarus Lynch
Author: Kent Rathbun
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Author: Melissa Roberts
Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.
Author: Paul Grimes
Author: Melissa Roberts-Matar
Author: Rick Rodgers
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake. Doughnut muffins are my solution. Jammy and bite...
Author: Martha Collison
Author: Jill O'Connor
Author: Melissa Roberts
Author: Daniel Young
Author: Julie Richardson
Author: Nika Standen Hazelton
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Author: Kris Wessel
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an...
Author: Kat Boytsova
This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.
Author: America's Test Kitchen
Author: Trude Reder
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Sauvage
White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam...
Author: Sohla El-Waylly
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Author: Janet Taylor McCracken
Author: Susanna Foo
Author: Bon Appétit Test Kitchen