Food Processor

Though penne is Faith Heller Willinger's pasta of choice for this dish, we tried other types—such as mafalde (broad, rippled noodles similar to lasagna noodles but not quite as wide)—and found they work well, too.

This fresh chutney is an excellent condiment for beef, chicken, and fish.

This cheesecake, a delicious contrast of sweet vanilla and tart cranberry, is a scruptious conclusion to any dinner. Whipped cream rosettes are a pretty finish.

Quiche made its way from France to our shores in the sixties, but it was in the seventies that its popularity soared.

Although this recipe doesn't produce the familiar-looking red chili--it's more green than red--it does turn out a chili that has become one of our staff favorites.

In this pie, dried cherries, cherry preserves and fragrant spices accent crisp green apples.

This recipe yields enough dressing for both the seafood salad and the rice .

This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to epi:recipeLink="101858"Basic Flaky Pie Crust</epi:recipeLink> � almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color. The addition of cream cheese makes it even easier to prepare than basic flaky pie crust because you never have to guess how much water to add, and it gives it a flavor so delicious it is great to eat just by itself without filling! It is well worth purchasing or making pastry flour, as it will result in a more tender crust.

This recipe originally accompanied Roasted Butternut Squash and Caramelized Onion Tart .

(Apricot Almond Cake) Can be prepared in 45 minutes or less.

For this dish, fresh spring-summer zucchini are imperative. I use a 1-mm. food processor-blade as if it were a mandoline to hand-slice the tender zucchini. Can be prepared in 45 minutes or less.

(Ghotab) After trying several kinds, we concluded that Iranian and Turkish pistachios* have the best flavor. Active time: 1 1/4 hr Start to finish: 4 hr

This recipe is an accompaniment for <epi:recipe link="" id="107089">Cinnamon-Roasted Chicken with Harissa Sauce</epi:recipe>.

Serve these patties over <epi:recipelink id="106530"">gingered noodle salad</epi:recipelink>.

Note that this recipe calls for either walnuts or almonds and either water or crème de cacao. Use the walnuts and ice water for the <epi:recipelink id="102543"">Caramelized Apple and Pear Pie</epi:recipelink>, and the almonds and crème de cacao for the <epi:recipelink id="102544"">Chocolate-Almond Pie</epi:recipelink>.