Cherry

A contemporary stripped-down fruit dessert that is so unbelievably good, with very few ingredients.

In the culinary world today, dishes with whole grains are “in,” but they have always been part of Italian regional cuisine, even as desserts. Put together from whatever grains and nuts were in the house, and minimally sweetened with available fruit, traditional desserts like this wheat-berry ambrosia are among my favorites. In that spirit, this recipe can be a guideline for your own creativity. This is a versatile and practical dessert, too. Prepare the mixture of wheat berries, dried fruit, and chocolate in advance, and refrigerate it. Let it return to room temperature before serving (though it is nice slightly chilled in summer). It’s also great for a buffet with whipped cream or scoops of vanilla or chocolate ice cream on top.

One rule of thumb governing utensil purchases is to consider the cost of the item in relation to how often you'll use it. Since cherry season is so short, a pitter scores pretty low on the price-use ratio. But the formula is badly flawed, not taking into account how this gadget affects your life when you put it to use. By that reckoning, if owning a cherry pitter moved you to make this soup just once a year, it'd be worth the ten dollars or so you can expect to pay for it.

When it comes to nutrition, cherries don't bomb. They're rich in anthocyanins, which can jump-start your immune system and mop up free radicals.

THE GOODS Boasting 36 percent of your RDA for potassium, this fruity, chocolaty breakfast blend is a big-time bloat buster with only 276 calories per serving.

Editor's note: Use these roasted cherries to make Jeni Britton Bauer's Goat Cheese Ice Cream with Roasted Red Cherries . Roasting cherries concentrates the flavors and natural fruit sugars. Roasted cherries are great for putting in ice cream, for adding on top of it while serving, or even in a pie à la mode sundae.

Sweet-tart roasted Michigan cherries are balanced by pure, tangy goat cheese. Like a cherry cheesecake, but better. Goat Cheese Ice Cream pairs with many fruits, but we make it two ways: roasted red cherries go into our spring and summer versions, and in the fall we switch to Cognac figs. The cherry or fig compote can also be served on top of the ice cream, rather than layered into it. The combination of these flavors reminds me of the center of a cheese Danish. Roasted red cherries burst with concentrated sweet cherry flavor. As for the goat cheese, find a fresh, locally prepared cheese if you can; it will be the most flavorful and have the cleanest finish. Jean Mackenzie, who supplies out goat cheese, makes some of the best I have ever had. Pairs well with: Chocolate. Ice wine. Toasted hazelnuts.

Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic.

Vanilla is the classic ice cream partner for these boozy cherries, but try them with chocolate for a homemade version of Cherry Garcia.

Use this quick syrup to make fresh cherry colas or Old Fashioned cocktails.

Forget the cornichons. Serve these instead with your favorite pâté, or alongside a salumi platter.

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.

However tempting it may be to eat all of the ultra-crunchy croutons—panfried in chicken fat—right out of the skillet, save some for this summery composed salad. And if you're feeling less indulgent,leave out the croutons and chicken skin.

The sweet, sour, and piquant flavors of this cherry sauce come together as you grill the pork. For an even quicker meal, make the sauce and marinate the meat the day before.

This sweet-tart relish has 7 fewer grams of sugar than the canned kind, and it supplies disease-fighting antioxidants.

The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water.
The payoff: The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.

These individual desserts have a spiced fruit filling that's a modern version of mincemeat.

A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.