52 Cherry Recipes That Will Dazzle Your Taste Buds

It's no secret that cherries are packed with impressive health benefits. Summer is the perfect opportunity to add these tangy-sweet beauties to your diet, whether your farmers market has sweet, deep-crimson Bing or peachy-colored Rainier cherries. Without further ago, here are the best ways to cook with these scrumptious stone fruits.

First up, these adorable Sweet-and-Sour Cherry Tartlets, which are perfect for a cookout or picnic. We like the "naked" look of a couple of tartlets with just a few star cutouts, as shown.

Fresh cherries take the place of tomatoes in this triple-grain salad. Bulgur, quinoa, and brown rice make for a nutty, wonderfully textured base, though you can omit the bulgur and double the quinoa for a gluten-free version. Extra crunch comes from fresh snap peas and red onion.

For these adorable Cherry and Pistachio Rugelachs, you can switch out the cherry preserves and dried cherries for another fruit that comes in both spread and dried form, such as apricot, currant, or blueberry. 

It’s hard to believe there’s anything you can do to make a creamy French cheese any better than it already is, but we found a new way to take it to a new level. As the summer beats on, you can still keep this party starter on the roster—just exchange the cherries for the most seasonal fruit: nectarines, plums, peaches, and blueberries all make a delicious pairings.

Creamy and luscious with a touch of tart, this simple fro-yo was a clear staff favorite. A combination of half-and-half, plain whole milk yogurt, and a little corn syrup gives the frozen yogurt its supersmooth texture.

Flavoring homemade kombucha tea is a fun way to add a twist to your daily dose of gut-healthy tea. The cherry-basil combination in this recipe isn't overpowering. The short window of brewing time with the tea and herb adds a delicate flavor. You can try any combination of juices and herbs if you're interested in making other varieties.

The meaty texture of fresh cherries holds up in a salsa that goes well with the charred sweet potatoes.

This fruity, boozy take on barbecue has all the characteristics of your favorite sauce—deep caramel notes, a savory backbone, and a pleasant vinegar tang. You can sub sweet cherries for sour, adjusting the amount of honey and vinegar to taste. For a shortcut, start with 1 cup purchased unsweetened cherry juice.

Cherries are a great base for savory sauces, like this tangy fresh cherry and fennel relish. For the best relish texture and presentation, be sure to evenly and finely chop all of the ingredients. A food processor would be a good shortcut, but chopping by hand gives the nicest result. Serve with grilled pork tenderloin, lamb chops, or grilled turkey cutlets. 

Cherry juice is a year-round alternative with the same anti-inflammatory benefits as fresh cherries. If you're taking this salad to work, store the dressing separately and drizzle over the salad just before eating.

Instead of the fluorescent cocktail-cherry garnish, fresh cherries take center stage in this refreshing lemon-and-vodka sipper. Macerating the cherries in sugar helps to soften their thick skins and release their juices, which become gorgeously syrupy in the pan.

Fresh apples and frozen cherries create the ultimate marriage of sweet-tart flavors in this kid-approved dessert. Gluten-free spiral biscuits take the place of the traditional drop biscuit dough used to top cobblers.

The pan sauce gets its concentrated fruit flavor, body, and thickness from tart-sweet cherry preserves, a great complement to the pork and red wine. Try a Merlot or Cabernet for the wine, or sub in unsalted chicken stock.

This creamy, goat cheese-base ice cream showcases seasonal Bing cherries, which have an intensely sweet and tangy flavor. Go the extra mile and make homemade waffle cone cups for serving (and a fun presentation!). Keep leftover ice cream in your freezer for when your sweet tooth strikes.

The galette looks and sounds fancy, but with its free-form shape, it's ridiculously easy. Rainier cherries have pale, creamy flesh and are larger and sweeter than Bing cherries. If you opt for another variety, add an extra tablespoon of sugar.

Add the dried cherries to the cooking liquid with the couscous so they can plump, soften, and flavor the grains. Leeks are slightly milder than green onions; they become tender and silky when sautéed. Serve the couscous mixture with roasted pork or chicken.

Fruit in salad may not be your thing, but the cherries really work here, offering a sweet, juicy burst to complement peppery greens and tangy cheese. Although we like the color of Rainiers, any cherry variety would be great.

Easy enough for a busy weeknight and elegant enough for guests—that’s the beauty of this recipe that pairs sweet cherries with roasted pork tenderloin. When fresh cherries are out of season, you can use frozen (you may need to cook the sauce a little longer because frozen cherries tend to release more liquid). The fruity sauce gains incredible richness from a small amount of butter; be sure to stir the butter in at the end to keep its flavor more forward. If you don't have shallots on hand, you can substitute a sliced small yellow onion.

We recommend zesty Spanish albariño, but you can use any other refreshing white wine.

The original cake has many layers; our streamlined version is easy to assemble and doesn't sacrifice any flavor or presentation panache. The heavy cherry filling may cause the cake to sink slightly in the center once assembled, but it won't detract from the stunning presentation—especially once it is aglow with birthday candles.

When beating such a small amount of egg white (you only need one) to soft peaks, it's easy to do by hand. Just place the white in a medium bowl, and beat vigorously with a whisk; it should take about a minute.

Juices released from the fruit make for a moist cake. The batter comes to the top of the pan and threatens to spill over. It shouldn't, but just in case, bake on a foil-lined baking sheet.

For extra cherry essence, top with chopped fresh cherries.

Juicy cherries and chewy whole grains are a match made in heaven. We also tried this salad with red grapes in place of cherries, and they were delicious, too. If you have a pressure cooker, put it to use for the Kamut; it'll cut the cook time down to 25 to 30 minutes.

Matzo cake meal thickens the cheesecake batter but allows the texture to remain creamy when baked. You can always substitute all-purpose flour for the cake meal. (The recipe also works with all matzo cake meal—no flour.) Cherry liqueur reinforces the fruity flavor, but sub plain brandy, if necessary.

Fresh basil pairs wonderfully with the sweet-tart citrus and deep cherry flavors in this elegant sorbet. Garnish the scoops with small basil leaves, if you like.

Stir in dried cherries, molasses, ground cinnamon, ginger, and allspice to transform our Browned Butter Whole-Wheat Muffins into fruit-filled delights with just 9g of added sugar.

This sweet-and-sour cabbage side will perk up any pot roast or pork loin. Plump dried cherries are the tart, hidden gems in the dish. A little butter rounds out the acidity and helps bind everything together.

Chewy, fruity, and sweet, these fanciful bars are a favorite for all ages and make for a bright and elegant display on the dessert table.

What a fantastic combo! If you can't find fresh cherries, add ¼ cup boiling water to ¼ cup dried cherries. Let stand 10 minutes; drain and chop.

Instead of flank steak, you can also use 2 (6-ounce) skinless, boneless chicken breast halves, grilled 5 to 6 minutes on each side. Serve with our Butter Lettuce and Beet Salad.

Some flavor fireworks and fun surprises help light up the Fourth, and this whimsical dessert delivers. We free the main ingredient, maraschino cherries, from the cocktail garnish tray and flavor them with cherry wood smoke; then we wrap them with a creamy almond filling in buttery layers of phyllo.

This not-too-sweet cherry pie is delicious on its own, and even better served warm with a scoop of vanilla ice cream under the fireworks.

We love the flavor of a tangy fro-yo with this sweet sauce, but ice cream works just as well.

Port reduces to an intensely fruity, syrupy glaze for the pork loin. You can also omit the port and stir 2 tablespoons unsalted chicken stock into the cherry preserves. Fresh sage or rosemary would work in place of the thyme.

Bourbon Candied Cherries: the taste of a Manhattan in a fruit snack! Serve the cherries as a fun party nibble, or use in cocktails. Don't toss the soaking liquid—stir it into cocktails, or drizzle over ice cream or pound cake. The cherries taste best after soaking at least three days (we loved them after six days), and they will keep in the refrigerator for up to two weeks.

This is a simple twist on a classic. The amaretto sour cocktail balances the nutty sweetness of amaretto liqueur with the tartness of lemon and the cloudlike frothiness of shaken egg white. In this variation, the amaretto is infused with cherries and enlivened by a splash of prosecco (sparkling Italian wine).

Farro is a quick-cooking grain with a mild flavor, perfect for a summer salad. Add juicy cherries, crunchy celery, and a mustardy dressing for the perfect accompaniment to grilled meat, poultry, or fish. If you can't find farro, you can substitute wheat berries, barley, or quinoa.

With their combo of shortbread-like crust, creamy cheesecake, and fresh summer cherry goodness, these bars will make you the hit of the picnic.

Use up any leftover whole grains you have on hand to create this easy cherry salad for lunch. Make sure to use organic, unsalted chickpeas and organic goat cheese.

Entertaining? Pop the beef tenderloin in the oven as guests arrive, and make the cherry-black pepper sauce just before they're seated. Balancing sweetness from the cherries and flavorful spice from the black pepper, this sauce is sure to bring your roasted beef to live without overpowering the simplicity of the meat.

Sweet red cherries are a bountiful bargain, and they lend a wonderfully fresh, fruity element that pairs well with grilled pork chops.

Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.

Use a sweet fresh cherry such as Bing or Rainier for this hearty cake. You can substitute frozen cherries, thawed and drained, if fresh fruit is unavailable.

Pack a cherry-spiked piece in your child's bag (or you own) for a creamy-crunchy treat.

This essential trimming can be made up to a week ahead. Cassis is black currant–flavored liqueur. If you can’t find it, substitute orange liqueur.

Tart-sweet cherry and strong dark chocolate flavors meld beautifully in this surprisingly rich sorbet crowned with juicy fresh cherries. Use a high-quality jam for the sorbet, and be sure to start the process a day ahead for the best flavor and texture.

Fresh tart cherries can be hard to find, which is why we add some dried ones to boost the flavor of this crisp. If you have access to fresh tart cherries, use 3 pounds and omit the dried fruit. Serve with vanilla low-fat ice cream, if desired; a small (1/4-cup) scoop will add 55 calories and 0.5 grams of saturated fat to each serving.

The mushrooms and cherries may seem like unlikely friends, but the cherries add a subtle sweetness and bright acidity to the savory mushrooms, giving you a mixture that’s slightly sweet, salty, rich, and earthy. This dinner is pretty simple to make, but if you want to make it ahead, go for it: simply reheat the mushroom raguand toss in the Brussels sprout leaves and cherries just before serving.

Fresh cherries perform double duty, featuring in both the dressing (in which they’re pureed) and the finished salad. Curly kale has a hearty, slightly tough texture, but massaging it with the salt tenderizes it nicely. If you’d rather use baby kale, you can skip the massage. If you have trouble finding watermelon radishes, any radishes will work beautifully.