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Cherry Vodka

Author: Anne Applebaum

To Make an Excellent Cherry Bounce

Author: Stephen A. McLeod

Cherry Clafouti

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.

Author: Bon Appétit Test Kitchen

Seared Duck Breast with Cherries and Port Sauce

Author: Diane Rossen Worthington

Candied Holiday Fruitcake

Author: Catherine Hilburn

Grilled Pork Tenderloin with Cherry Salsa

Author: Bon Appétit Test Kitchen

Duck Breast with Sweet Cherry Sauce

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.

Author: Paul Grimes

Chocolate Cherry Cola Cake

I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls at the end of October, and I sometimes make this...

Author: Kimberly Schlapman

Italian Almond Cookies

Author: Tracey Seaman

Waldorf Salad

This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success....

Triple Cherries Jubilee

Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries, dried cherries and cherry juice-enhanced by...

Sour Cherry Syrup

Author: Anton Nocito

Maraschino Cherry Parfaits

Layer maraschino liqueur-soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.

Author: Claire Saffitz

Challah, Sausage, and Dried Cherry Stuffing

Author: Gina Marie Miraglia Eriquez

Ambrosia

Author: Nathalie Dupree

Almond Cherry Chocolate Bark

Author: Larraine Perri

Cherry Cola Barbecue Sauce

Author: Rick Rodgers

Sour Cherry Crumble

Author: Daniel Humm

Chocolate Cherry Bombe

Author: Andrea Albin

Amaretto Sour Slushy

The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!

Author: Jeremy Oertel and Natasha David