Ripe, garnet-hued cherries are now in season. Once you get your fill of picking up the sweet-tart gems by their delicate stems and popping them in your mouth whole, we’ve got eight delicious ways to enjoy cherries’ fleeting flavor, from crepes to cocktails and savory salads…and of course, the quintessentially summer cherry pie.

What’s better than all-American cherry pie? Individually-sized Cherry Hand Pies you can gobble down without a fork…or even a plate. (Keep some napkins on hand so you can dab away that powdered sugar mustache, though.)

Don’t let its French pedigree and elegant looks intimidate you: this Cherry Almond Clafouti is easy to make, and requires no fancy baking skills or tools. Simply spread fresh pitted cherries out in a pie dish, pour an almond-flavored batter overtop, bake until the rich, dense custard is set, and give the classic beauty a dusting of powdered sugar before slicing.

When an ice cream recipe calls for chocolate, fresh cherries and a hit of rum, you know it’s going to trump store-bought. The only hard part of making this Cherry-Chocolate Ice Cream is giving the mixture time to harden up in the freezer before you start scooping.

Forget those too-sweet neon red cherries you see in dusty jars at the grocery store. Ted Allen shares his simple two-ingredient recipe for Real Maraschino Cherries (just made for plopping on top of sundaes or whiskey drinks) that will make you a lifetime convert of the homemade version.

If you’ve got two minutes, you’ve got time to blend up Giada’s 5-star Blended Cherry Mojitos. Made with pitted cherries, ice, mint leaves and rum, the striking ruby-hued cocktails are boozy slushies for grownups.

To make her Peaches with Balsamic Cherries, Ellie makes a homemade syrup with fresh cherries and balsamic vinegar, then drizzles it over sliced peaches for a magical sweet-tart flavor combination you’ll want to make again and again.

Luscious dark cherries provide a striking contrast to pearl couscous, tangy feta and parsley in Israeli Couscous with Cherries. Top this hearty salad with grilled shrimp, chicken or lamb kebobs for a complete meal.

Anne’s Flambeed Crepes with Mascarpone and Cherries make for a delicious weekend cooking project. First, cook up homemade crepes (it’s easier than it sounds — we promise) from a basic batter. Then fill them with a decadent mixture of cinnamon-scented chocolate mascarpone, and top them with a tangy sauce of fresh cherries, Meyer lemons and kirsch that gets flambéed just before serving for a showstopping brunch presentation.