Food Processor

Peaches are accented with honey in this fabulous home-style dessert. It's delicate, so slide a ten-inch-diameter tart pan bottom or the bottom of a ten-inch-diameter springform pan under the free-form tart to support it and make it easy to transfer.

Can be prepared in 45 minutes or less.

In this modified version of the Middle Eastern garbanzo bean dip, yogurt is used to replace some of the high-fat tahini (sesame seed paste). The dip is great with fresh vegetables or toasted pita bread wedges. Can be prepared in 45 minutes or less.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.

Can be prepared in 45 minutes or less.

Subscribing to the theory that epicurean cooking should, ideally, be easy and inexpensive, I submit this recipe, which I obtained during the summer I taught school on Guam. It's for a dressing of mine that is excellent on fruit salads and even makes an outstanding dressing for coleslaw as part of a summer picnic. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup. Uncork a Gewürztraminer.

A delicious salad that can be partnered with some crusty bread to make a light main course. The recipe yields a generous amount of vinaigrette; if you have some left over, try tossing it with oriental noodles, dipping fried wontons into it or brushing some onto chicken breasts right before grilling them.

If you don't have tartlet pans, you can make one large shortcake in an eight-inch-diameter pan and then cut the cake into wedges.

Our food editors dreamed up this variation on a classic theme for our "all-French" issue, published to coincide with the French republic's Bicentennial celebrations.

This is a sophisticated first course. The soup is also nice without the lobster. Uncork a Chardonnay or a French Sancerre.

Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort. At the restaurant '21' the chef makes decorative squiggles with the chili mayonnaise using a plastic squeeze-bottle of the type used for ketchup at hot dog stands.