451 dry cherry recipes

Polpo con salsa, Italian octopus braised in tomato sauce with garlic, dry sherry, and optional ink for deep, rich flavor. Tender after one hour of gentle simmering.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

General Tso's chicken stir-fried with dried red chiles, fresh ginger, and bright orange zest in a savory soy-sherry sauce. The Hunan-style original, faster and lighter than the breaded takeout favorite.

Herb-loaded crustless zucchini quiche with sautéed mushrooms, Swiss cheese, and a splash of dry sherry. A savory way to use up garden zucchini all summer long.

Chinese-style braised pork (fantasy pork) slow-cooked in dark soy sauce, rice wine, star anise, and Szechuan peppercorns until fall-apart tender. A rich, aromatic showpiece.

Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.

Chicken livers browned in bacon drippings, simmered in dry sherry and tomato sauce with mushrooms, onions, and herbs. Served over rice, polenta, or pasta with grated Parmesan. Ready in 20 minutes.

A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.

A whole chicken cut up and steamed in a wok with sliced Chinese pork sausage, light soy sauce, rice wine, and sesame oil. A simple, traditional Cantonese steamed chicken with just a handful of ingredients.

Liang Ban Rou twice-cooked pork belly simmered until tender, then stir-fried with chili bean sauce, garlic, ginger, and scallions. A classic Sichuan dish with bold heat.

Kid-friendly san choy bau: crumbly pork mince with garlic, ginger, carrot, and water chestnuts tucked into crisp iceberg lettuce cups. A build-your-own Chinese-style wrap dinner for picky eaters.

Stir-fried rice noodles tossed in a ginger-garlic curry sauce with shredded vegetables, fresh chili, and silky scrambled egg. A quick weeknight noodle dish ready in under 45 minutes.

Pressure cooker black bean soup with smoked ham hock, leeks, and beef stock pureed silky smooth with a splash of dry sherry. Hearty, smoky, and ready in under an hour.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Creole garlic soup with beef broth and dry sherry, topped with bubbly Parmesan garlic toast. Think French onion soup's Louisiana cousin. Ready in 30 minutes.