From duck with cherry sauce to warm sour cherries à la mode, we’ve handpicked our favorite sweet and savory cherry recipes. Before you get cooking, watch test kitchen director Ruth Cousineau demonstrate how to pit cherries—with a paperclip.
Too tart to eat raw, sour cherries were born to be baked into a pie—this all-American version gets added sophistication from a gorgeously flaky crust and a filling, enhanced with an unexpected hint of cinnamon, that is not overly sweet.
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