Cherry season is a blessing and a curse: the former because fresh cherries are delicious, and the latter because the pits make it hard to eat them, let alone cook with them. Watch Slate’s food and drink editor demonstrate an easy way to pit cherries and explain why you don’t need hard-to-find tart cherries to make a fabulous cherry dessert.
Then check out Slate’s recipe for sweet cherry crisp and put your newfound cherry-pitting skills to good use.
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