Our 23 Best Cherry Recipes

Baking Cherry-Vanilla Clafoutis on the grill lends a delicious and unexpected smokiness to the simple French dessert, while whole-wheat flour provides a nutty kick to this otherwise classic recipe. Want to move this indoors? This clafoutis can be baked in a 350°F oven for the same amount of time.

Moroccans often start a big meal with several small salads, including one with marinated beets. For this big salad, Mourad Lahlou combines roasted beets with mizuna.

Thick mascarpone cheese mixed with honey makes a luscious topping for poached cherries. You can serve the dessert either warm or cold. We love it both ways.

"Above all, sorbet should taste -- and feel -- almost like eating fresh fruit," says ice cream maven Jeni Britton-Bauer.

Pastry chef Paula Haney buys produce at the farmer's market, including the cherries for her stellar pies.

Traditional Hungarian chilled sour cherry soup is sweet enough to be a dessert. Nicolaus Balla blends fennel into his more savory version and serves the beautiful pink soup as a first course.

"In France, there's almond flour in everything-except clafoutis," Belinda Leong says about the rustic dessert of fruit baked in batter. Bucking tradition, she includes the flour in her clafoutis to add texture to the custardy interior.

This truly delicious gazpacho is inspired by Andalusian chef Dani García, who includes sweet cherries in the mix, then tops the summery soup with shaved goat cheese "snow."

Puff pastry makes quick and impressive work of these buttery, sweet cherry-filled hand pies.

F&W Best New Chef 2017 Angie Mar is a master with meat, like this enormous, decadent and completely fabulous dry-aged beef rib roast. Mar's trick is to take the meat out of the oven for 30 minutes during its overall cooking time, which creates evenly cooked and perfectly juicy meat throughout the roast.

Nadine Redzepi's creamy and fluffy rice pudding is good enough on its own, but it's even better with two great sauces: a fruity and tangy sweet cherry sauce, as well as a creamy caramel sauce.

These finger-licking ribs from Food & Wine's Justin Chapple get great flavor from a Sriracha-spiked barbecue sauce.

This creamy pasta from star chef Tom Colicchio comes together in just minutes, though you'll have to make the pickled cherries the night before.

Pichet Ong's riff on a proper British trifle retains the classic form while reinventing the components. Cheesecake stands in for egg custard; pound cake replaces ladyfingers. Rather than sherry, Ong's trifle uses saba, a syrup made from cooking down grape must, which has a flavor similar to balsamic vinegar.

Maya-Camille Broussard's shop Justice of the Pies in Chicago is inspired by her father's work as a criminal defense lawyer on the West Side of Chicago. When she was young, she says, he would pull her away from the television and into the kitchen. In addition to turning out delicious pies like this one, Justice of the Pies is focused on community development and inclusion. This pie, which uses fresh, sweet cherries, amaretto and toasted oats, has no thickeners for a cleaner, more fruit-forward flavor.

This kolache recipe from Andrea Slonecker includes a recipe for cherry filling, but you can also use any jam you have on hand.

Smoking juicy, sweet Bing cherries infuses them with a heady, savory aroma. The depth carries into boozy cherry bounce, ready after a three-month rest. Plenty of sugar, a touch of bright lemon juice, and smooth brandy round out this vibrant homemade cordial.

This larger-sized version of chef Marie Monmousseau's petit tarts is reason enough to throw a party. Crisp semolina pastry holds in smooth pastry cream and tart cherry preserves. Keep it chilled until ready to serve for even, clean slicing.

In the hands of Renee Bolstad, black forest cake -- traditionally chocolate cake layered with kirsch, cherries, and whipped cream -- morphs into a modern layered mousse. To add texture and heat, Bolstad sandwiches it between a spicy pomegranate-chile glaze and crispy chocolate. For the smoothest, silkiest mousse, be careful not to over-whip the cream; just under soft peaks will result in the best final texture.

Chef Angie Mar models her roast duck on the one her father made every Christmas. After a prolonged salt cure, he'd cold-smoke it so the fat picked up the whiff of sweet smoke. Then he'd slow-roast the bird until it resembled the crisp-skinned, mahogany-hued ducks that hang in the windows in Chinatown. Mar serves hers with a rich sauce of reduced duck broth and tart cherries as a nod to the cherry trees in the Pacific Northwest where she grew up.

Packed with the sweet flavor of ripe fruit and rounded out with subtle notes of orange, cardamom, and ginger, this cherry cordial has countless uses. Add a splash to a glass of sparkling wine or lemonade, or serve over ice with plenty of tonic water. Brush cherry cordial on layers of chocolate cake before frosting, or drizzle it over crepes or vanilla ice cream.

This irresistible tart takes full advantage of the affinity between tangy sour cherries and rich, nutty frangipane. A sprinkle of toasted almonds on top adds a welcome dose of crunch. It's essential to seek out sour cherries for this tart, whether they're fresh, frozen, or jarred. Serve the tart with your choice of unsweetened whipped cream, crème fraiche, or vanilla ice cream -- or all by its glorious self.

Homemade chocolate cookies encase store-bought black cherry ice cream for the ultimate ice cream sandwiches.