Deep red, bright red, or blotchy white, all cherries, no matter the color, are among my favorite fruits. Eating them fresh is a pleasure, but cooking with them is even better. Sour cherries, tart in taste but full in flavor, are particularly the best to use in cooking or baking. Hungarians especially love cherries in soups or pastries, as side dishes, or made into syrups and liqueurs. Sour cherries come in two varieties, the dark morello, which is more common in Europe, and the bright amarell...
