Cherry

If you don't have a cherry pitter, use the side of a knife to crush each cherry against the work surface. Once the flesh has been separated, remove the pit. Be sure to wear an apron; cherries tend to squirt when crushed.

This chutney makes a fine accompaniment to chicken, turkey, and sausage.

I love these preserves because they're both tart and sweet. For the best color, choose true-red sour cherries. Darker varieties — those that resemble Bing cherries — will make darker preserves, which will also be delicious. The cherries are steeped overnight in sugar, which deepens their flavor and helps them to stay plump. Kernels from the cherry pits (tied in a cheesecloth bag) add an almondy note to the preserves. Active time: 2 1/4 hr Start to finish: 1 day (plus 1 day for flavors to develop)

Active time: 20 min Start to finish: 25 min

Dried sour cherries and a hint of cinnamon add an original twist to a tried-and-true standby. And you don't even need a mixing bowl: The batter is made in the saucepan with the melted chocolate.

Here's an opportunity to enjoy the best summer fruit. Serve this dessert with butter cookies from the bakery.

A classic flavor combination-chocolate and cherries-turns everyday vanilla ice cream into a special dessert. Can be prepared in 45 minutes or less, but requires additional unattended time.

The crusts for the tartlets are as simple as frozen puff pastry cut into small rounds.

There are several varieties of mustard cabbage; for this recipe we used wrapped-heart mustard cabbage, also called swatow or dai gai choy. Sharp and pungent when raw, mustard cabbage sweetens and mellows with wilting and slow cooking. Try serving this dish with mashed potatoes, which go very well with the gravylike tomato sauce the stuffed cabbage is cooked in.

Can be prepared in 45 minutes or less.

This indulgence is simple to do and can be prepared a day ahead.

A delicious entrée from L'Apogée.

The tart cherries brighten the classic flavor of almond in this tortoni.