595 cherry sauce recipes

Pork lo mein with tender sliced tenderloin, bok choy, radishes, and mushrooms tossed with linguine in oyster sauce, soy, and sherry. A loaded one-pan Chinese noodle dinner.

Cream of crab soup with sherry, cooked gently in a double boiler with shallots, egg yolk enrichment, and a dollop of whipped cream. A refined, silky bisque-style soup for special occasions.

Mama Chio's shellfish cioppino simmers Dungeness crab, lobster, shrimp, scallops, clams, and halibut in a sherry-laced tomato broth. The Italian-American San Francisco classic at its richest.

One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.

She-crab style soup thickened with sieved hard-boiled eggs instead of heavy roux, finished with dry sherry, lemon zest, and cream. Silky, velvety, and rich with sweet crab in every spoonful.

A quick and easy chicken casserole main dish. Great to use up leftover chicken. Dinner on the table in 20 minutes flat.

Authentic Chinese stir-fried chicken and asparagus in fermented black bean sauce with garlic and sherry. A savory, glossy wok dish with tender thigh meat that rivals your favorite takeout.

Marinated chicken drumettes baked in a sticky Asian glaze of hoisin, soy sauce, plum jelly, honey, and dry sherry. Overnight marinade, then roasted until lacquered and caramelized.

Chinese ginger beef stir-fries thin-sliced flank steak with julienned fresh ginger, garlic, oyster sauce, and silky ribbons of egg. A fast wok dinner with bold ginger punch.

Peking duck made the traditional way, air-dried and glazed with maltose for lacquer-crisp skin, then roasted and carved thin to wrap in steamed pancakes with hoisin, scallions and cucumber.

Stir-fried pork tenderloin with mushrooms and snow peas in a soy-sherry sauce, served over shredded lettuce. A light, low-carb Asian-style dinner.

A surf-and-turf casserole loaded with chicken, shrimp, clams, and mushrooms in a savory tomato-sherry sauce. Bake it covered and let the oven do the heavy lifting for an impressive weeknight dinner.

I always cook this recipe for breakfasts, my kids and husband, they all love it.

Pompano en papillote: New Orleans classic of Gulf pompano baked in foil packets over a sherry-spiked béchamel studded with shrimp and crab. Antoine's-style fine dining at home.

Grilled teriyaki tempeh marinated in a quick soy, ginger, and pineapple glaze, served with a fresh pineapple salsa kicked up with jalapeno and cilantro. A smoky-sweet vegan main, easily gluten-free with tamari.

Mahogany chicken wings lacquered with hoisin, plum sauce, and soy until glossy dark brown, paired with bright Thai-style green papaya salad. Bold sweet-salty-tangy contrast for a party platter.