2,360 cherry recipes

Grilled swordfish skewers loaded with cherry tomatoes, asparagus tips, and roasted shallots, then basted in fresh basil herb butter straight off the grill.

An immune boosting formula packed with vitamin C, this smoothie combines a tropical twist with a boost of omega-3.

Feijoada slow-cooks black beans with cubed ham, pork loin, Italian sausage, cherry tomatoes, garlic, and a hint of orange zest. Hearty Brazilian-style bean and meat stew.

Mushroom, tomato, and Parmesan puff pastry tarts with garlic, lemon thyme, and optional peppery rocket. An Australian-style brunch or light lunch tart that comes together in under 30 minutes.

Lemon cake mix topped with a sweet ricotta and cinnamon spread that tastes just like cannoli filling. All the Italian bakery flavor with a fraction of the fuss. Dot with cherries for a festive finish.

Dense, jewel-toned fruit cake packed with whole dates, walnuts, and candied cherries held together by just enough batter. A showstopper for holiday giving.

Fruitcake cookies packed with candied pineapple, cherries, golden raisins, and toasted pecans, spiked with brandy and warm spices. All the holiday flavor, none of the doorstop.

Get into the holiday spirit with this decorative cookie that is sure to have the kids hungry for more.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Lane cake filling with egg yolk custard, brandy, candied cherries, raisins, pecans, and coconut. The classic Southern frosting for a traditional Lane cake.

Old-fashioned chocolate fudge made from scratch with unsweetened chocolate, sugar, milk, and butter, cooked to soft ball stage. Studded with walnuts and candied cherries.

Traditional Russian Pascha (Paskha) made with cream cheese, butter, raisins, sultanas, and cherries, drained in muslin for 24 hours. A rich, no-bake Easter dessert.

Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.

No-bake fruit and nut tarts filled with sliced bananas and plumped raisins folded into sweetened whipped cream, topped with more cream, cherries, and chopped nuts.

No-flour fruitcake packed with pecans, walnuts, dates, candied cherries, pineapple, and coconut bound with sweetened condensed milk. Baked low and slow in a tube pan.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.