Blender
Duck Liver Pâté
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.
By Jacques Pépin
Tortillas in Black Bean Sauce
Enfrijoladas
Enchiladas, entomatadas, and enfrijoladas are all different preparations that take a corn tortilla and bathe it in a sauce of chiles, tomatoes, thick cream, or — as they prefer in Oaxaca — long-simmered black beans. While it is traditional to fold them into quarters or thirds, you can also fold them over once. Wait to season the beans with salt until they are just soft.
Potato and Leek Purée
An infant version of vichyssoise, this is for the nine-month-old — and older — baby with a discriminating palate. It can be served warm or at room temperature.
By Joachim Splichal and Christine Splichal
Dijon Mustard Vinaigrette
By Eleanor Moscatel