I spent a lot of time in Birmingham when my husband was a patient at UAB Hospital. He’s home now, thank goodness. I am thrilled to be back home and, of course, so is he. During his hospitalization, ...

Once, we made ice cream in the summer because the season demanded it. The grass was high, cows were in milk and orchards heaved with fruit. Today, we buy ice cream from stores because it’s cold and we ...

Instructions: Place the water, sugar, lemon juice and cardamom seeds in a medium saucepan. Bring to a boil over medium heat, reduce to heat and simmer for 1 minute. Add the apricots. Return to a boil, ...

Q: I remember making candied apricots in the ’50s. You took dried apricots and simmered them in some kind of sugar water, then rolled them in sugar and placed a walnut half on top. Anyway, I have been ...

Embark on a culinary journey with this fragrant Moroccan Vegetable Tagine with Apricots & Almonds. This dish is a delightful medley of seasonal vegetables, sweet apricots, and crunchy almonds, all ...

Cooking with wine is an awesome thing. It adds balance, depth of flavor, and accents the aroma of food. But popping open an entire bottle of wine for one recipe often leaves you with just a glass or ...

Apricots are one of those fruits that taste just okay raw, but transform when cooked (unlike, ahem, strawberries). They often sit in the shadow of peaches, but there’s no use in comparing the two.