Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cherry - Page 3 of 3

  • Recipe

    Chocolate Cherry Coconut Macaroons

    These rich macaroons are moist and fudgy inside—they’re something like a cross between a cookie and a chocolate truffle.

  • Recipe

    Black Forest Trifle

    A  2-1/2- to 3-quart glass bowl or trifle bowl is the best choice for showing off all the layers of this festive dessert. Be sure to spread each layer to the…

  • Recipe

    Apple Pie with Poached Dried Cherries

    I always use dried tart cherries rather than sweet ones. Tart cherries are made from sour cherries, which are “true” pie cherries, and they definitely give the pie a more…

  • Recipe

    Lattice-Top Cherry Pie

    This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers’ markets.

  • Article

    A Galaxy of Tomatoes

    There's an amazing variety of tomatoes at the market these days, ranging in size from tiny currant tomatoes to giant beefsteaks and in colors from green to brownish purple. But…

  • Recipe

    Pear, Cherry & Apricot Crisp

    You can bake this autumn fruit crisp in individual ramekins or in one large baking dish.

  • Cherry-Clafoutis-75820-square
    Recipe

    Cherry Clafoutis

    The clafoutis puffs in the oven as it bakes, but it collapses almost immediately once removed. It may be served hot (my preference) or at room temperature.

  • Recipe

    Marinated Cherry Tomatoes over Warm Provolone Garlic Bread

    If you can find them while they're ripe and flavorful, mix small yellow and green tomato varieties with red cherry tomatoes for a colorful presentation. You can make everything ahead…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.