Cherry

Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.

With a jammy ruby-red filling and tender golden biscuits, this showstopping dessert is made for summer.

The retro classic gets a sophisticated upgrade with Luxardo cherries.

This playful take on classic Italian rum babà soaks a giant, plush brioche loaf in a fiery rum syrup infused with plenty of citrus.

Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.

Like puff-pastry turnovers, pork with cherry agrodolce, and sour cherry cheesecake.

A bit of cherry-flavored Jell-O powder makes these ice pops taste like they came from an ice cream truck (in the best way!).

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

The world’s easiest sangria recipe skips the basic red wine, brandy, and liqueur and opts instead for sweet vermouth and fresh summer fruit.

Custardy Atlantic Beach Pie meets a favorite fruity drink in this easy-breezy dessert.

You’ll find a jammy swirl of sweet-tart cherries in this plush, buttery crumb cake topped with crispy, spiced streusel-y bits.

This sweet-and-sour pork tenderloin is quick enough for weeknights but fancy enough for company.

Paired with a glass of amaro, this rich yet bright tart is the ultimate end to any meal.

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

You can use any combo of stone fruit in this galette, so dream big! Apricots and cherries would be divine. Peaches and nectarines make good friends…

Leave it to Claire Saffitz to make a dessert that’s easier, faster, and more foolproof than pie—and, oh yeah, just as delicious.

Some chocolate cakes can be overwhelmingly intense, but this one manages to feel light and balanced, with no single component dominating the others.

This new recipe satisfies every crunchy-salty-vinegary craving I have around dinnertime.

It spits out pits fast and clean, without Dexter-like cherry juice splatter.

Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.

All other canned fruit needs to go.

The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon.

This cake is a breeze for bakers of all levels.