We can’t remember a cherry season lasting SO long, with such an abundance of plump cherries. If we owned a restaurant, a bowl of iced cherries would be our featured dessert. (It’s also the perfect, surprising, understated end to a dinner party.) There is little better… …except perhaps
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We were thrilled to see the play that the video of Sally making herb salt on Splendid Table got, including a big fat mention on Apartment Therapy’s The Kitchn. From that post we discovered that a year ago during cherry season, they’d riffed on Sally’s improvised cherry vinegar from The Improvisational Cookand did a lovely photo of…
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This weekend, Sally will be on public radio’s The Splendid Table talking with Lynne Rosetto Kasper about fresh cherries, which are at their peak now. She’ll discuss way to improvise with the fabulous fruit, and reprise her spectacular, effortless recipe Warm Fresh Cherries with ‘Leaves‘. Check Splendid Table’s website for air times. Click here to stream the…
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Since it’s high cherry season, we thought we’d reprise last years recipe for Warm Fresh Cherries (with Leaves), in honor of the Fourth of July. Too lazy to pit and stem some fresh cherries, a friend and I tried quickly sauteeing them as-is with butter and sugar, to discover the the stems and leaves provided unexpected…
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Laziness and exhaustion are the motivations behind many of my culinary improvisations; the desperate need to make something good as quickly as possible causes me flaunt notions I’d previously held sacred. In past cherry seasons, for example, I’d painstakingly pit pounds of cherries to make a warm stew to spill onto vanilla ice cream or…
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