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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Brodetto with Lobster and Corn
This beautiful brodetto is brimful of colors, t...
 
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lidia's recipes ›


Lidias In the Kitchen Tip - Garlic

 
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Cherries
Cherries are the first stone fruit of the warm weather season and are usually best between May and Jun...
 
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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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May 24, 2015
Cherries

Cherries are the first stone fruit of the warm weather season and are usually best between May and June. When buying/picking cherries, choose the ones that are plump, and have a deep uniform color. Fresh cherries should be clean, bright, and shiny with no blemishes. Cherries are one of my favorite fruits and I recall as a child climbing the cherry tree in our back yard and not coming down until I had my fill. Cherries are nutritionally very sound full of vitamins and anti-inflammatory properties. I love the big black bing cherries the best, but cherries do come in different shades and intensity of sweetness and color. Good cherries should be firm, although if you like sour cherries, they are a bit softer. The darker the color the sweeter the cherry. Eating fresh cherries is what I love, but I also love them poached with some honey to eat as is, in the morning with yogurt or make a Vanilla Cherry Sundae. Try to avoid cherries with cuts, bruises, or stale, dry stems. Store cherries unwashed in a plastic bag in the refrigerator and wash just before eating.