I love apricots. I prefer fresh to dried, but I am happy to eat them either way. I purchase the large bag of dried ones from Costco, but after a while I really want to do something with them besides ...

These are the squares that inspired Marcy Goldman to become a baker: a light tartlike pastry base with a tangy, bright apricot filling, then shredded frozen dough on the top and a dusting of ...

Award-winning food writer and photographer Liza Gershman’s newest book taps into a deep well of affectionate nostalgia for small towns and county fairs. With 80 recipes representing all 50 states, ...

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Add the dates and apricots to a food processor and blend until they form a sticky paste. Add the remaining ingredients (except the melted chocolate) to a large bowl and mix really well. Add the date ...

We’ve given the classic crumb bar a holiday-worthy makeover with the addition of ground cloves. Not only do cloves sport a taste and aroma perfect for the season, they also pair wonderfully with the ...

These sweet, gooey bar cookies are melt-in-your-mouth good. They’re adaptable, too, since you could substitute raspberry, cherry or any other preserves for the filling. Would be great with coffee or ...

Award-winning food writer and photographer Liza Gershman’s newest book taps into a deep well of affectionate nostalgia for small towns and county fairs. With 80 recipes representing all 50 states, ...

These fruity bars submitted by Rita Burk ranked high on our judges' list, though many of them weren't fond of the coconut. One called it an "easy recipe but a good end result." Apricot Bars 3/4 cup of ...