113 dry cherry recipes

Fresh clams steamed open with eight cloves of garlic, olive oil, white wine, chile pepper, and bread crumbs that thicken the broth into a scoopable sauce. Simple, rustic, and loaded with garlic.

Mushroom stroganoff layers fresh mushrooms with rehydrated dried mushrooms in a sour cream sauce spiked with brandy and sherry, served over buttery egg noodles. A meatless take with serious umami.

Butterflied trout brushed with a sticky sherry-fig reduction spiked with maple syrup and Dijon mustard, then broiled or grilled until flaky. An elegant 25-minute dinner.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Tender water spinach meets savory fermented bean curd in this lightning-fast Chinese stir-fry. Ready in 10 minutes with just 5 ingredients.

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.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Golden sautéed chicken breasts finished with dry sherry, tarragon vinegar, and garlic. A simple Baja-inspired dinner ready in just 30 minutes.

Chilled raspberry soup with sour cream, dry sherry, pineapple juice, and grenadine, thickened with gelatin and refrigerated overnight. An elegant cold dessert soup.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

Slow cooker chicken casserole with mushrooms, artichoke hearts, dry sherry, and tarragon. A set-it-and-forget-it crockpot dinner that cooks 8 hours on low and finishes with a quick thickened pan sauce.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Vegetarian eggplant tomato pasta sauce with dry sherry, red bell pepper, nutmeg, and fresh basil. A chunky, low-calorie sauce that simmers in under 30 minutes.