I'm making this amaretto recipe. http://www.chow.com/recipes/29035-hom... Now I have a big bag of apricot kernels and I'm not sure what to do with them. I love the way they taste though. Give me some ideas! Maybe cookies?
Dinner doesn't get much easier than this eight-ingredient, one-pan dish. The secret is jarred apricot preserves; much more than a spread for toast, it balances the earthy sage and pungent mustard in the pan sauce and gives everything a glossy coat.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy