I know, I know, it's too late in the season, but if anyone has seen any fresh apricots, preferably in the Marin or Berkeley areas, it would be much appreciated. These are for baking, not eating, so beauty is of no consequence. TIA . . .
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.