Ok, so this is a little bit different - but hear me out. Before tomatoes come into season, I am always looking for juicy little globes to use as contrast on plates of chicken or veggies fresh off the grill. In walks cherries. Might seem a bit unexpected, but tossed in a good vinaigrette, with a lil’ bit of spice, and topped with the crushed roasted pistachios… I think this one might surprise you.

For such a long time I was looking for ways to use up extra egg whites that I seem to always have in abundance. Once I found this base cake recipe from Stella Parks - my search ended. This is my go-to. I love topping her cake with crunchy pistachios and letting it soak up the tangy lime syrup. It is truly a delight. Airey, bright, crunchy… for sure to be a show-stopper.