Food Processor

Almost any type of seafood, meat, or vegetable is superb cooked in a sambal, the fiery spice mixture that is a mainstay of Malay cooking. Can be prepared in 45 minutes or less.

A chocolaty version of a rich French gâteau called, aptly, a financier, this cake shows how ground nuts, melted chocolate, butter, and beaten egg whites can result in a deceptively light texture. An elegant dessert, it needs nothing more than a dusting of confectioners' sugar to finish it off.

Sophisticated and simple—even more so with the help of a purchased pie crust.

A delectable new take on the old-fashioned summer shortcake.

The tartness of the cranberries is accented by the sweet, crunch meringue filling served at Le Bec-Fin in Philadelphia.

Black soybeans are a terrific stand-in for chickpeas in this robust hummus. Because of soybeans' nuttiness and creamy texture, no olive oil and very little tahini (sesame-seed paste) are required to give the dip its traditionally rich flavor. I like to give the hummus some heat by adding a bit of the North African hot pepper paste called harissa.  You'll find harissa  and tahini at most international groceries; tahini is also available at health-food stores. Serve the hummus in a small bowl, garnished with a sprinkling of sweet paprika and a scattering of oil-cured olives. Set a basket of pita triangles on the side. I often double the recipe so I can make a lunch of hummus and thick strips of roasted red pepper stuffed into a pita pocket.

Teamed with pita bread triangles and a variety of raw vegetables, this Middle Eastern dip makes a great snack or hors d'oeuvre for a dinner party. Tahini is available at natural foods stores and some supermarkets.

This salsa is excellent with grilled shrimp, fish, or chicken. This recipe can be prepared in 45 minutes or less.

Early French gardeners developed the espalier method of growing fruit trees-the trees are trained to grow flat against a wall or trellis-so they could take full advantage of the sun and use small plots of land efficiently. October finds markets full of newly harvested crisp apples that add wonderful flavor to this traditional French tart.

Use this snappy seasoning on pork, lamb and beef as well.

A luscious tropical treat enhanced with a delicious crust made of gingersnap cookies and macadamia nuts. Begin preparing this one day before you plan to serve it.

Homespun treats like cobblers and this crisp never go out of fashion for home cooks, but the past 12 months saw them show up on a lot of restaurant menus.