Food Processor

Eggs provide the leavening in this spiced cake, and melted butter keeps it tender.

Add chicken or pork to turn this side dish into a satisfying main course. Chopped roasted peanuts are a nice garnish.

(Chick-Pea Dip with Parsley and Pine Nuts)

The cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklava. Both matzo meal and the more finely ground matzo cake meal are used here.

The popular North African chili paste known as harissa is featured in a braised-chicken dish from Laura Dewell, chef-owner of Pirosmani restaurant in Seattle.

The star of this dish is skordalia, a garlicky dip that is the Greek version of aioli.

Can be prepared in 45 minutes or less.

Prepared pesto is put to delicious use in this easy and elegant appetizer.

"My grandmother, who was a successful restaurateur from C″rdoba, Spain, hesitantly relinquished her gazpacho recipe to me," says Lawrence Saez of San Francisco, CA. This nourishing cold soup is ideal for a hot summer day and is best enjoyed with a glass of Manzanilla Sherry.

Peeled, split fava beans for this Egyptian falafel are available in most Italian or Middle Eastern grocery stores. Ta’miyya is served with tehina.

Even those who aren't fans of lima beans will love this recipe. The tough bean skins are completely broken down, so the texture of the purée is silky and smooth.