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Cherries

  • Recipe

    Classic Panna Cotta with Brandied Cherry Sauce

    Light and simple, panna cotta is all about texture. It should be a bit wobbly on the plate, and then melt quickly in your mouth. The sauce is inspired by…

  • Recipe

    Sour Cherry Cheesecake Bars

    Sour cherries are gorgeous. Their bright red skin practically sparkles. But just like the rubies they resemble, they can be hard to come by. Look for them at your local…

  • Recipe

    Cherry-Lime Macaroons

    Lime and coconut are a natural pair, and cherry adds a rich, jammy element.

  • Recipe

    Cherry-Pistachio Granola

    Crimson dried cherries and bright green pistachios make this granola a particularly festive-looking holiday gift. The recipe doubles easily so there’s plenty to give away. Rolled barley and wheat flakes…

  • Recipe

    White Forest Cake

    This impressive spin on a Black Forest cake uses sweet white chocolate instead of dark chocolate. The cake and cherries can be prepared ahead, but the white chocolate mousse has…

  • Recipe

    Dried Cherry and Coconut Granola

    Wake up to a fresh batch of cardamom-scented granola, which becomes crisp overnight in the cooling oven. It’s delicious with almonds, pistachios, and dried cherries, but you can use any…

  • Recipe

    Cocoa Panna Cotta with Blackberries, Cherries, and Cocoa Clove Cookies

    Panna cotta is a classic Italian dessert made with milk and cream, lightly sweetened with sugar, and thickened with gelatin. It doesn’t contain eggs but has the silky smooth qualities…

  • Recipe

    Streusel-Topped Double Cherry Slab Pie

    This open-faced hand tart uses a combination of dried and fresh fruit and simmered them to concentrate their flavors before filling and baking the tart. Although it’s an extra step,…

  • Article

    A Drinkable Fruit Bowl

    Cherries, limes, and the flavor of oranges come together in this summer drink.

  • Recipe

    Ice Cream with Cherry Caramel Sauce

    This simple dessert hinges on the bittersweet caramel sauce. The trick is to make sure that the caramel gets dark enough that it takes on a slightly bitter edge and…