Food Processor

Active time: 30 min Start to finish: 30 min

This recipe is an accompaniment for Yellow Tomato Gazpacho with Cilantro Oil and Avocado.

"Your readers would love the food at Stella's," writes Annoria Tohrm of Richmond, Virginia. "This Greek cafe in Richmond serves all the standards — moussaka, taramasalata, and baklava. But I can't get enough of the baba ghanouj, and I want to make it at home." This Middle Eastern eggplant spread is also a delicious dip for raw vegetables.

While this recipe makes more pasta that the four rectangles you'll need for the Pumpkin Cannelloni with Clams and Sage Brown Butter , Jody Adams recommends rolling out all of the pasta and cutting the extra into tagliatelle, which, when tossed with butter and cheese, makes a wonderful dinner later in the week. For rolling and cutting, she likes to use the pasta-maker attachment for the KitchenAid standing mixer.

This recipe originally accompanied Madame Quiche's Quiche Au Fromage . This pastry is short, buttery, and wonderfully easy to put together. I make it in the food processor, for the less it is touched by warm hands, the shorter and flakier it will be. Be sure to let the pastry rest at least one hour at room temperature, so it is easy to roll out, then chill it before baking.

The gazpacho needs to be started a day ahead, so be sure to plan accordingly.

A twist on hummus, this sunset-colored dip also makes a delicious sandwich spread. Allow time for soaking the beans overnight.

Healthy eating was always a priority in my mother's kitchen, and this colorful, delicious dish continues to be a staple at our Thanksgiving and Christmas tables. Using dried bread crumbs will create a crispy topping, while fresh bread crumbs produce a more tender result. Active time: 1 hr Start to finish: 1 1/2 hr

This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Many variations exist, some of them simply called "Border Tart." This one has as its namesake the village of Ecclefechan. Serve the tart at room temperature for afternoon tea or barely warm with a dollop of whipped cream and a scattering of toasted walnuts.

Trude Reder of Long Branch, New Jersey, writes: "My mother's recipe for linzertorte is one of my favorites. It brings back memories of my childhood and of my mother and grandmother busy baking in the kitchen, the delicious aroma of cinnamon and cloves filling the whole house. I've been baking this dessert for family and friends since my husband and I came to this country from Austria over 45 years ago. Now, I've started teaching my own grandchildren the recipe, hoping they will love it as much as I do." Don't substitute jelly for the jam in this recipe — it might leak from the crust. Active time: 30 min Start to finish: 3 1/4 hr

These powerfully seasoned chicken breasts grill up smoky and moist. Serve with minted iced tea and Asian beers. For dessert, offer mango sorbet with pineapple.

This recipe works well with other fresh fruits such as nectarines, plums, figs, and bananas.

Offer the salad with grilled steaks and some bread for mopping up the juices.

This free-form Italian tart has a tender and buttery crust; in the filling, Asian seasonings enhance the apples and pear, classic French dessert ingredients.

This free-form apple pie is shaped and cooked on a baking sheet—eliminating the need for a pie dish. Using milk instead of water in the crust makes it tender.

An appetizer that is simple to make, delicious and very appealing.