Cherry

Pistachios are my favorite; I can very easily work my way through a whole bag, leaving a trail of broken shells as evidence, so naturally this is a cake that I make quite often.

Carrot cake, but with beets—and the dreamiest frosting of all.

You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.

In this rich and custardy bread pudding, the chocolate’s flavor is enhanced by the addition of coffee and savory-salty miso. Serve the pudding as a holiday dessert, or as a midday snack.

The campfire smokiness of the Lapsang Souchong (which is brewed strong, so that the tannins intensify) is a great counterpoint to sweet, tart stone fruit.

The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it’s also great with ham or turkey.

This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.

Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.

Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

Sweet cherries, dried cherries, and cherry juice (plus a splash of cherry brandy) combine with vanilla and orange peel in the sauce for this flavorful dessert, prime for Mardi Gras dinner.

Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.

We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

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.

To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you’ll never need to wait for cherry season to enjoy this dessert.

This double-decker pie features two stacked flavors in a stunning presentation that is just as celebratory as birthday cake.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

Frozen cherries are the star in this vibrant pan sauce that comes together in minutes while the tenderloin rests.

This play on the classic whiskey smash incorporates spicy, dark rum and the pride of July farmers' markets everywhere: fresh cherries.

Grilled fennel, tomatoes, and scallions, plus cumin-rubbed grilled steak, turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Toss the first juicy, sweet cherries of the season into this salad, along with rotisserie chicken and a vibrant creamy horseradish dressing.

We do vary the fruit on top, so we use red plums or yellow plums or raspberries, but really the cherries are the best version. The contrast between the cherries and the green pistachios, and the addition of mahleb to the cake batter, together create something electric.