To me, summer is not complete without tons of freshly picked cherries. Now don't get me wrong, I don't live anywhere near where I can actually pick them myself, but luckily there always seems to be a large number of cherry trucks lurking around the parking lots of my local malls which I visit often, if not obsessively. This week, the New York Times Dining Section covers a couple of different ways to make the most of these tantalizing bites, whether you are using the fresh and sweet kind, or the sour variety. Find out how to make your own Maraschinos (sooo much better than the store-bought ones) or whip up a batch of Spiced Brandied Cherries.

News flash: It is hot outside. Really, who wants to cook for an hour or more? If you are crunched for time this summer but still want to eat tasty, home-cooked food, The Minimalist Mark Bittman lists 101 (yes, 101) fast meal ideas in this column very appropriately titled Summer Express.

Sweet or savory? Everyone seems to have a preference, but it doesn't necessarily have to be one or the other as Frank Bruni reveals after visiting P*ong, a New York restaurant where you will find delectable sweet treats rubbing elbows as though they belong on the same plate with some of your favorite savory flavors.

Still looking for more recipes? Choose from Yogurt Rice (Thayir Choru), or Torchio Pasta served with Oyster Mushrooms, Braised Chicken and San Marzano Tomatoes.

Finally, saddle up to the side of the (health)bar and order an organic cocktail. Mixologists everywhere are jumping on the antioxidant/vitamin-rich bandwagon and are incorporating healthful ingredients into their various libations. Thought drinks were expensive before? I can only imagine how much these will set you back.

The silicone cookware industry is growing every year and the NY Times goes to great lengths test out the properties of silicone bakeware, which make up 7% of the bakeware market overall. Their conclusions? It is not nonstick, but stick resistant. It is not good for everything. High quality silicone products are expensive, while others may contain fillers that compromise their heat resistance. The final list of the products included potholders and a few other things on the "recommended" list, while cake pans and measuring cups made the "not recommended" list.

Until recently, the food was always secondary to the coffee at Starbucks, but now that the company is trying to compete with McDonalds and other quick-service breakfast places, they are quickly trying to make up lost ground.

Kidfresh is a children's food store, meaning that everything except the food has been scaled down.

Frank Bruni dines are Eleven Madison Park and gives it 3 stars. The Bar Room and the Modern also gets 3 stars.

Mark Bittman, the minimalist, talks about granola.

The Joy of Cooking is the most popular cookbook in America for good reason. It been around since the 1930s and, since that time, has instructed millions on how do to everything from boiling an egg to baking a cake in a no-nonsense way. Since its original publication, the book has been reissued several times with updates that attempt to encompass the various culinary changes that have taken place in between book releases. Is the newest 75th anniversary edition just forced nostalgia? Perhaps, but that's why the good thing about cookbooks is that you don't need to discard the old one when you buy a new copy.

When looking for old cookbooks, the choices that some people make seem surprising, opting for Pillsbury's Best 1000 Recipes: Best of the Bake-Off Collection over Julia Child, but the real reason is that the recipes are classic, homey and probably things that your mother made - all of which are huge selling points.

Take a look at some of the new books that explore Southeast Asian cooking.

Terra Madre, an international culinary event held in Italy over the last week, celebrated slow cooking

Dulcinea Rosso Bruno are tomatoes that are best in fall.

Frank Bruni dines at Boqueria and gives it two stars.

Only time will tell how the newest incarnation of Le Cirque fares - and whether diners are still looking for flash and glamour in a new restaurant. Judging by the A-list of diners (from Martha Steward to Donald Trump) that were at the opening, it seems that they do.

With Big Green Truck Pizza, it's not pizza delivery, it's pizzeria delivery. The company has a brick oven, imported from Italy, built into what was once a fire truck. They travel to events (mostly in Conn.) and "wow" customers with real, thin-crust pizzas.

A new farmers market in New York has modeled itself on other farmer's markets throughout the country and, unlike Greenmarket, will allow "food artisans" to sell their wares there.

Even a Southern girl isn't above buying something and passing it off has her own. And when the food comes from a great specialty store like William Poll, guests will be too satisfied to notice the boxes in the waste bin in the kitchen.

Frank Bruni eats across the country (full summary here), but he also makes a stop in to review Sascha and give it one star.

The minimalist, Mark Bittman, cooks soup with fresh basil

[Image NYT]