EditorialTuna with apricots, almonds and acacia oil at Parcelles, Parcelles, a popular bistrot à vins, or wine-oriented bistro, near the Pompidou Center in Paris, June 27, 2023. (Joann Pai/The New York Times)
EditorialRoasted chicken thighs with tangy apricots and carrots in New York, Aug. 19, 2022. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialCarrot salad with cumin and coriander, left, and lamb shanks with apricots and chickpeas, in New York, Oct. 22, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)