Like tuna salad, ham salad came about as a way to conserve food and avoid waste in the early 20th century when every scrap was precious. Gradually, it became a staple food, particularly at funeral ...

David Malosh for The New York Times. Food Stylist: Simon Andrews. This holiday classic gets an upgrade in flavor with a punchy pineapple glaze. David Malosh for The New York Times. Food Stylist ...

Heat a ridged pan until smoking hot. Cut the apricots in half, remove stone and cut into quarters. Toss in the oil and then place on hot pan. Cook to mark the apricots and then turn to other side ...