2,409 cherry recipes

20-minute sweet and sour chicken stir-fry with juicy mandarin oranges, crunchy water chestnuts, and a kick of crushed red pepper. Wok-fired and bursting with citrus.

Slow-simmered Swedish red cabbage braised with apple, honey, red wine, and lemon. This tangy-sweet vegetarian side dish is a Scandinavian holiday table staple.

Low-fat mushroom gravy made with brandy, sauteed mushrooms, and milk instead of butter or drippings. Rich flavor with a velvety smooth finish.

Albondigas soup with small browned meatballs simmered in stock with garlic, parsley, and white wine. Serve as a Mexican-style meatball soup or a saucy main dish.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

Classic Chinese stir-fry of crunchy soybean sprouts with marinated pork and shrimp paste. Fast wok cooking keeps sprouts crisp-tender.

A fruity recipe that's simple to make and tastes wonderful as a glaze on pot roasts or as a spread for sandwiches.

Stir-fried chicken thighs with ginger, soy sauce, rice wine, and sesame oil poured over steaming rice to finish cooking together in one pot. Traditional Chinese clay pot comfort food.

A classic Yunnan province dish: whole chicken gently steamed for 2 hours with ginger, scallions, and rice wine, producing silky tender meat and a pure, golden broth.

Steamed sui mai pork dumplings with dried mushrooms, bamboo shoots, and sesame oil wrapped in wonton skins. This classic dim sum recipe makes 30 bite-sized dumplings that rival your favorite Chinese restaurant.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

A great way to give tofu some kick. Quite a traditional Chinese dish.

Grilled chicken breasts served over smoky eggplant with a silky roasted red pepper and red wine vinegar sauce. A fresh, Mediterranean-inspired dinner ready in just 30 minutes.

Potage Saint-Germain: a classic French green pea soup with carrots, leeks, lettuce, and a finishing splash of cream and milk. Pureed silky-smooth and finished with a dollop of sour cream or sherry.

Asian-style mushroom marinade combines hoisin, chili sauce, soy, ginger, and garlic to soak portobello caps for grilling or roasting. A vegan umami bomb ready in 5 minutes.

Steamed stuffed bitter melon with seasoned pork, water chestnuts, and ginger, finished with a garlicky fermented black bean sauce. A classic Cantonese home-style dish.