This time last year, I began a trip through the French countryside that would last all summer. It was no longer spring, but it wasn’t quite summer either. It was that bonus in-between season called ...

Cherry season won’t last forever, so now’s the perfect time to bake with them while they’re still fresh and full of flavor. Whether you picked up a bag at the market or have some ripening on the ...

Preheat the oven to 350°F. In a large mixing bowl, whisk together the flour, sugar, and salt. Whisk in the melted butter, eggs, egg yolks, cream, yogurt, lemon zest, seeds scraped from the piece of ...

Picture it: a sun-dappled kitchen counter, an open window, a cool breeze and a bowl full of ripe, sweet cherries waiting to be eaten. Summer means cherry season, and whether you prefer Bing cherries ...

In a small bowl, dissolve the yeast and sugar in 3⁄4 cup warm water. Place the flour in the bowl of a food mixer fitted with a dough hook, add the yeast mixture, and mix on low speed for 1 to 2 ...

A couple of years ago I bought a fancy cherry pitter at Sur La Table. For decades I’d been using the two I’d inherited from my mother. I loved those one-at-a-time pitters, but they disappeared. Most ...

In a small saucepan, combine water, 3/4 cup sugar and cherries. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat; let the cherries steep for 30 ...

Cherries are a bold, flavorful fruit that work well in all kinds of recipes, from baked goods to salads and sauces. They can be sweet or tart, and both types bring something unique to the table.

One never hears of cherry gluts. Apples, yes. Citrus, also. There can even be too many pears. But cherries? Smack dab in the middle of cherry season, bang in cherry country, there are never more ...

In a small bowl, dissolve the yeast and sugar in 3⁄4 cup warm water. Place the flour in the bowl of a food mixer fitted with a dough hook, add the yeast mixture, and mix on low speed for 1 to 2 ...