Cherry

Carrot cake, but with beets—and the dreamiest frosting of all.

You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.

In this rich and custardy bread pudding, the chocolate’s flavor is enhanced by the addition of coffee and savory-salty miso. Serve the pudding as a holiday dessert, or as a midday snack.

The campfire smokiness of the Lapsang Souchong (which is brewed strong, so that the tannins intensify) is a great counterpoint to sweet, tart stone fruit.

The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it’s also great with ham or turkey.

The lemony cherry filling (which can be made with fresh or frozen fruit) is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those rosy-red juices.

This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.

Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.

Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

Sweet cherries, dried cherries, and cherry juice (plus a splash of cherry brandy) combine with vanilla and orange peel in the sauce for this flavorful dessert, prime for Mardi Gras dinner.

Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.

We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.