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Earlier this week, I made a jar of pickled cherries, and I found them to be pleasing. They are good on cheese plates and they are good in salads, but they absolutely excel in a coupe full of alcohol. The easy move is to plop one in a Manhattan. The expert move is to smash them into some gin. Read more...

It’s almost summer, I guess—at least that’s what the bags of dark, ruby-red cherries at the grocery store are telling me. Cherry season will last a while, yet it will still seem too brief, which is why I’m taking time to quickly pickle a few out of every bag I buy.Read more...