Cherry

Serve this home-style treat with whipped cream, vanilla ice cream or frozen yogurt.

Jeanne Thiel Kelley, a contributing editor at Bon Appétit, says, "As far back as I can remember, my father has been glazing the holiday ham with Marsala (we always have ham and turkey on Thanksgiving). When I started making the cranberry sauce, I decided to mix in a little Marsala, figuring that the combination would complement the ham nicely. I was right, and the sauce is terrific with turkey, too. Rosemary might seem like an unusual seasoning in this sauce, but for me it's a natural addition. I live in Southern California, and fresh rosemary is just everywhere."

This playful take on classic Italian rum babà soaks a giant, plush brioche loaf in a fiery rum syrup infused with plenty of citrus.

Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.

A bit of cherry-flavored Jell-O powder makes these ice pops taste like they came from an ice cream truck (in the best way!).

The world’s easiest sangria recipe skips the basic red wine, brandy, and liqueur and opts instead for sweet vermouth and fresh summer fruit.

Custardy Atlantic Beach Pie meets a favorite fruity drink in this easy-breezy dessert.

You’ll find a jammy swirl of sweet-tart cherries in this plush, buttery crumb cake topped with crispy, spiced streusel-y bits.

This sweet-and-sour pork tenderloin is quick enough for weeknights but fancy enough for company.

The retro classic pineapple upside-down cake gets an instant upgrade with sophisticated, fruity Luxardo cherries.

Paired with a glass of amaro, this rich yet bright tart is the ultimate end to any meal.

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.

Tart cherries, bacon, ricotta, and pickled jalapeños—these are the pizza toppings we dream about.

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.

A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)