Overheard on the Home Cooking Board

Published on Thursday, June 17, 2010, by Caitlin McGrath / Edit Post

"Every year when sour cherries are in the market I put up a couple of quarts in maraschino liqueur. I've tried other combinations of sour and sweet cherries and different kinds of alcohol, but this is the one combination I make over and over again—perhaps because I use them mainly as a garnish for Manhattans." – JoanN

"I have good success with them in a little summer salad. I usually cook and then combine with chopped tomatoes and raw corn off the cob, and toss with a simple sherry vinegar vinaigrette and whatever herbs are handy (basil, parsley, and mint all work)." – umphilly on fava beans

"There's a basic sauce that is nothing more than (I think) a 2:1 ratio of fish sauce to minced bird chiles. Keeps forever in the fridge and adds a rocking hit of salt, funk, and heat to tons of dishes." - eight_inch_pestle

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