Cherry and Jicama Salad With Lime and Macadamia Nuts

Bright red cherries, crispy and juicy jicama, fresh basil, and buttery macadamia nuts make for an extremely easy, refreshing, and decidedly different salad for your spring table.

Baked ricotta

Need a party dish? Make this baked ricotta served with seared nectarine and sourdough. 

Cherry-Amaretto Tart

The crust is shortbread crumbs and ground almonds, which are complemented by a sweet almond liqueur-flavored mascarpone filling. The crowning touch: an Amaretto and cherry glaze that lightly coats a generous pile of fresh cherries.

Grilled Radicchio With Cherry Gastrique

A bold marriage of sweet, sour, and bitter defines this grilled radicchio side dish. Charred and wilted, the radicchio is brought back to life by a vivid sweet-and-sour cherry sauce, making it the perfect pairing for a sizzling, fatty grilled steak.

Cherry Breakfast Crumble

Fresh cherries are lightly sweetened and baked under lots of hearty oats. Feel free to garnish with some creamy Greek yogurt.

Cherry Pit Syrup

Whether you're using sweet or sour cherries, this easy syrup is a fun way to repurpose kitchen scraps that would otherwise be thrown away.

fresh RICOTTA from scratch plus whipped ricotta toast

Ricotta is a by-product of mozzarella making. Italian cheesemakers would make mozzarella and be left with all this whey and found that they could use that to make a whole other product from it and the result is ricotta, which literally means “recooked”. We aren’t cheesemakers so we don’t have whey but luckily we can replicate the process with good quality milk.

Sour Cherry and Lavender Sorbet

Go slowly with the salt and lime juice, adding just a bit at a time. You may need more or less depending on your cherries, though keep in mind that flavor intensity dials down when frozen. If you want your sorbet to taste like a 10, flavor the base up to 11. If you can't find sour cherries, you can use their sweet counterparts; just up the acidity to keep things tart and refreshing.

Rice Salad With Nuts and Sour Cherries From 'Plenty More'

This salad from Yotam Ottolenghi's newest cookbook, Plenty More, has a lot going on and everything going for it. A beautiful mix of grains, crunchy almonds and pine nuts, chewy dried cherries, silky onions, and enlivening arugula, basil and tarragon—every bite is fairly dazzling.

Asparagus Tartine With Ricotta and Mint

Fresh blanched asparagus and mint pair with creamy ricotta cheese on this simple spring open-faced sandwich. The key is to get the best ingredients and treat them as simply as possible.