There’s nothing like summertime produce at the peak of ripeness. But how can you help the season’s bounty last longer and create dazzling dishes with it?


Sub-Zero, the food preservation specialist, continues to pioneer technology that will keep your food fresher longer. And Wolf, the cooking specialist, distills eight decades of professional cooking into control so precise, delicious results are practically ensured. For home cooks interested in quality, performance, and innovative design, Sub-Zero and Wolf should be top of mind.



One of the most important things that sets Sub-Zero apart is dual refrigeration — separate cooling systems for refrigerator and freezer. This simple idea makes a huge difference in the freshness and flavor of your foods. Since the fridge and freezer don't share air, fresh food stays in cool, moist air; on the freezer side, frigid dry air prevents freezer burn. The result? Optimum preservation conditions for each type of food.



Built into every Wolf product is a belief system: that your ideas and preferences, not the limitations of your equipment, should determine how your meals turn out. Wolf puts precise control in your hands, so the dish you have in mind will be the dish you bring to the table. And through this intelligent technology, Wolf products deliver delicious results and help take the guesswork out of everyday cooking. Can’t beat that!


Now that you know how to keep produce at its best with Sub-Zero preservation systems, and create memorable meals with Wolf appliances, dig into this perfectly sweet dessert that showcases vibrant summer berries. Then get ready for your whole family to swoon.


6 tablespoons cornstarch

3 tablespoons water

8 cups pitted cherries, fresh or thawed *

2 cups blueberries, fresh or thawed *

1 1/2 cups sugar

2 tablespoons lemon juice

2 tablespoons Cointreau orange liqueur

1 1/2 teaspoons vanilla

1/4 teaspoon cinnamon

1 pinch nutmeg

1 cup cold unsalted butter, cut into tablespoons

1 1/2 cup flour

1/4 cup yellow cornmeal

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup whole milk

3/4 teaspoon pure vanilla

Preheat oven in BAKE at 350°F. In a small bowl, combine cornstarch and water. Set aside. Combine cherries, blueberries, sugar, lemon juice, orange liqueur, vanilla, cinnamon, and nutmeg in 6-qt stockpot. Place on cooktop over medium heat. Stir cornstarch mixture into the stockpot. Bring the mixture to a boil. Continue for 2 to 3 minutes, until thickened slightly. Pour mixture into a 13x9-inch baking dish and set aside.

In a mixing bowl** using a pastry blender, work together cold butter, flour, cornmeal, sugar, baking powder and salt. Work the dough until the butter is evenly distributed and barely holds together. Mix in milk and vanilla using rubber scraper. Using two spoons drop 24 dollops of about 3 tablespoons dough on the cobbler. Place cobbler in oven on middle rack. Bake 25 minutes or until golden brown. Bake no longer than 35 minutes.

Makes 10 to 12 servings.

*If using frozen fruit, there can be excess liquid in the bottom of the dish. Pour off the extra liquid and store in the refrigerator to be eaten later with biscuits.

**A food processor with cutting blade can be used to combine the cobbler topping. Pulse the ingredients until well blended.

Find more information about Sub-Zero and Wolf appliances at