EditorialFlash-fried, koji-brined cauliflower with a relish of lovage-seed spiked apricot is served at Fhior in Edinburgh, Scotland, June 15, 2023. (Robert Ormerod/The New York Times)
EditorialFlash-fried, koji-brined cauliflower with a relish of lovage-seed spiked apricot is served at Fhior in Edinburgh, Scotland, June 15, 2023. (Robert Ormerod/The New York Times)
EditorialFlash-fried, koji-brined cauliflower with a relish of lovage-seed spiked apricot is served at Fhior in Edinburgh, Scotland, June 15, 2023. (Robert Ormerod/The New York Times)
EditorialTsirani vosp apur (Armenian apricot and lentil soup) in New York, June 7, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialBinchotan grilled prawns at Silver Apricot, which applies a seasonal farmers’ market approach to Chinese cooking, in Greenwich Village on Nov. 6, 2020. (Emon Hassan/The New York Times)
EditorialEmmeline Zhao, a partner and the general manager of Silver Apricot, outside the restaurant in Manhattan on Tuesday, Dec. 15, 2020. (James Estrin/The New York Times)
EditorialChef Simone Tong, left, and one of her business partners, Emmeline Zhao, at Silver Apricot in Manhattan’s Greewich Village, Nov. 6, 2020. (Emon Hassan/The New York Times)
EditorialAshley Rouse, the founder of Trade Street Jam Company, cooks a batch of brandied apricot lavender jam in her Brooklyn apartment on Aug. 8, 2020. (Emon Hassan/The New York Times)