Every week, baking expert Alice Medrich is going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Fresh cherries are wonderful, but sometimes you need to heat things up in the summertime.
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It's hard to stop eating fresh cherries in their season, but eventually you may be tempted to cook a few. Depending on your mood and inclination, you can serve this compote hot, warm, or cold, perhaps in a little dish with an amaretti cookie or two. Or spoon it around scoops of vanilla ice cream or over sour cream soufflés. Or serve with a little fromage blanc topped with toasted almonds and cracked black pepper.
Get excited about Alice's forthcoming book Flavor Flours: nearly 125 recipes -- from Double Oatmeal Cookies to Buckwheat Gingerbread -- made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they're gluten-free, but for an extra dimension of flavor, too).
Photo by Linda Pugliese
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).