What are the origins of a recipe?  What makes it adaptable, what makes it untouchable?  What generates that energy in the kitchen to experiment and innovate?  Yesterday, I was editing my post and rambling on about (actually making excuses for) using canned cherries in my Mom's Cherry Pie.  I was thinking about how canned foods are basically "poo-pooed" for the most part these days and got to thinking about alternate cherry sources.  I have made … [Read more...]