There's an Ap for That: Three Recipes with Apricots, Basil, and Ricotta

Styling by Alyssa Otto and Jason Solak

Stone fruits have arrived, ready to rock our summer menus and brighten our days. We love apricots, fresh or dried, for the subtle sweetness and sunny pop of color they bring to our dishes. If you’re like us and could eat apricots for every meal, look no further! Three local chefs will show you how to enjoy the fruit for breakfast, dinner, and dessert. By adding a creamy scoop of ricotta and a crisp bite of basil, the opportunities for apricots are endless.