| If you're a regular reader of this newsletter, you may recall that last week I promised that we were not through with our cherry mania. If you've gotten your hands on sour cherries during the variety's short season (or have them in cans or frozen), do yourself a favor and make cookbook author Rose Levy Beranbaum's Sour Cherry Lattice Pie. Daniela Galarza recently talked about this straightforward, near foolproof recipe with Beranbaum, who declares that sour cherries make the best pies. Full disclosure: I made this pie once with sour and once with cooked sweet cherries and loved both. (Watch: How to do that lattice work.) (The cookbook author, Daniela and the whole Food staff will be standing by to talk about fruit pies at our weekly chat on Wednesday, July 21. See details below.) Ellie Krieger rolled those easier-to-find sweet cherries inside phyllo dough for a quick and easy seasonal fruit tart. Sometimes summer can mean too much of a good thing. If your basil plant is going wild like mine, check out Marcella Hazan's Italian Pesto Basil recipe. Daniela shared the recipe in her Eat Voraciously newsletter, noting not only how delicious the classic combination can be, but also how you can use it to create quick supper so easily. Joe Yonan charred and caramelized summer corn for his Weeknight Vegetarian column, making a Farro and Charred Corn Salad from Molly Baz's "Cook This Book" that features queso fresco, almonds and a generous handful of mint. I picked ripe tomatoes from my patio garden and found fresh eggplant at the farmers market to make this pasta with Italian sausage bowl, which turned out to be just the comfort food I needed after a harried day. If you're a potato salad connoisseur, you may have already tried Puerto Rican Potato Salad. It was new to me. As Aaron Hutcherson pointed out, no two Puerto Rican potato salads are exactly the same, and "the oft-included ingredient that creates the most division? Apples." I wasn't sure which camp I'd fall into when I first read the recipe, but I love the fresh, juicy crunch of the apple chunks in the mix. Try it and see. If you want to talk about summer fruit pies or any other food or cooking topics, join us for our weekly chat on Wednesday, July 21, at noon (ET). You must register, but you don't have to be a Post subscriber to participate. Can't join us live? Go ahead and submit a question now.  (Laura Chase de Formigny for The Washington Post; food styling by Marie Ostrosky for The Washington Post) A sweet, tender crust — extra flaky thanks to cream cheese — offsets the lightly sweet flavor of summer's singular fruit. By G. Daniela Galarza ● Read more » | | | A healthful take on turnovers, using summer's bounty of cherries, with crispy, forgiving phyllo. By Ellie Krieger ● Read more » | | | Marcella Hazan's recipe for the traditional Genoese paste brings out the best of basil, garlic, olive oil and Parmesan cheese. By G. Daniela Galarza ● Read more » | | | By rolling cobs in a blazing-hot, dry skillet, you get nutty-tasting kernels you can use anywhere you'd like. By Joe Yonan ● Read more » | | | This dish takes about a half-hour to prepare, making it great for weeknight supper. By Ann Maloney ● Read more » | | | Crunchy apples are a common ingredient in many versions of the dish. By Aaron Hutcherson ● Read more » | | | Tom Sietsema spent a year reviewing takeout and delivery -- and reacquainting himself with his home kitchen. Perspective ● By Tom Sietsema ● Read more » | | | |
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