Food Processor

Can be prepared in 45 minutes or less.

The perennial Christmas gift gets a luscious face-lift in this impressive cake. We guarantee that it won't get shuffled around, and no one will make any jokes about it. Store the cake in the refrigerate for up to three weeks before giving. Wrap it in some red or green cellophane, and present it in a decorative box (a hatbox is fun) tied with a big, bright bow.

Lemon curd, lemon-cornmeal shortcakes, blueberry sauce and fresh blueberries are teamed in a winning dessert.

In the early days of California cooking, savory puddings were often served, a reflection of the fact that eggs and dairy have historically been mainstays of the state's agriculture. That was a legacy from the mission padres who, in addition to growing field crops such as corn and beans, usually kept cows and chickens to help feed their communities. In Northern California, Dungeness crab season begins around the first of November. The crab lends rich taste and nice texture to the first-course pudding.

This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York.

A crunchy topping is the twist to this quintessential Thanksgiving pie.

Smoked Turkey, Cheese, and Bacon Tortilla Rolls

A new twist on the usual bean dip.

You can steam, grill, boil or broil the shrimp or, even easier, buy them already cooked. Saffron rice and greens mixed with some olives, red onion slices and a garlicky olive oil dressing are perfect side dishes. Sliced oranges sprinkled with a bit of sweet Sherry and paired with some crisp sugar cookies would round out the Spanish-inspired menu.

Cold pea soup is a classic spring starter for a sophisticated English dinner. While mint is the time-honored herb of choice, tarragon makes for an appealing change.

Enjoy the crisp, delicate treats on their own or with ice cream or mousse.

It's so easy to make these processor-quick biscuits ahead if you like. Then reheat, split and fill them with ice cream and berries just before serving.

Orzo--the small rice-shaped pasta used here--is available at Italian markets and most supermarkets.