87 ajam recipes

The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.

Flourless raspberry truffle cake made with a full pound of melted chocolate, whipped egg whites, and butter. Topped with sweetened cream, fresh raspberries, and chocolate curls.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.

The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

Strawberry chicken baked in a sweet-tangy sauce of tomato, strawberry jam, red wine vinegar, chili powder, thyme, and ginger. Unexpected fruit-glazed weeknight main.

Tender Australian lamb cutlets glazed with a sticky honey-soy and plum jam sauce, finished with toasted sesame seeds. Ready in under 20 minutes for a quick, flavor-packed weeknight dinner.

Peppered pork roast with sour cherry salsa: coarsely pepper-crusted pork loin roasted simple, served with a sweet-hot relish of cherries, green chiles, peppers, and cilantro. Holiday-worthy and easy.

Walnut-crusted chicken breasts pan-fried golden and topped with a tangy raspberry-lime sauce made with sherry, seedless jam, and coriander. Elegant yet simple.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture. This recipe is lightened by replacing the typical mayo with yogurt and delivers a cleaner taste on the palate.

Chocolate hazelnut raspberry thumbprints: chocolate-cocoa cookies rolled with ground toasted hazelnuts, indented and filled with raspberry jam. Three dozen elegant holiday cookies.

Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.

Dijonnaise glazed pork chops with a sweet-tangy sauce of Dijon mustard, apricot preserves, soy sauce, and green onions. A quick pan-seared weeknight dinner with a glossy, flavor-packed glaze.

Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.