Food Processor

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.

Both the tomato coulis and the salsa can be made up to one day ahead.

"On our way to and from the Washington coast, we often stop at a small restaurant in Montesano called Savory Faire," says Thelma Laird of Fox Island, Washington. "They serve outstanding cinnamon rolls and imaginative sandwiches, but the recipe I'd most like to have is the one for pecan squares."

This recipe was inspired by Aunt Gladys's beef, from Laurie Colwin (Gourmet, January 1992), and Nathalie Waag's leg of lamb with tomatoes and garlic (Gourmet, September 1986). The best chuck roasts for this recipe come from the supermarket—fancy butcher shops' meat is too lean and often becomes dry when cooked.

O.K., it's time to think about dinner, but in the summer, just the idea of turning on the stove — let alone the oven — leaves you less than enthusiastic. That probably means using the grill, but you've had your share of hot dogs, kebabs and barbecued chicken. Our solution? Something unexpected grilled pizzas. The dough is a snap to make; the pizzas are small and easy to manage; and since the sausages and colorful summer vegetables are also grilled, there's almost nothing to clean up. Plus, we splurged and added three kinds of cheese. After you try this recipe once, you'll erase the local pizza joint's number from your speed dial. And who knows? You might just forget about your stove.

Israelis celebrate Hanukkah not with latkes, but with doughnuts called sufganiyot. Here's an easy version, similar to doughnut holes.

Active time: 25 min Start to finish: 30 min Peas, noodles, beef—everything you need for dinner in one dish.

"Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping," says Elida D. Wilson of Olympia, Washington. "Would chef Wayne Johnson be willing to share his recipe?"

An easy-to-make side dish.

A delicious treat from Aspa Herrgård. If you don't want to caramelize the top in brûlée style, just sift powdered sugar over the tart before serving.

"I often don't have the energy to cook a big meal, but I keep my dinners from being boring by preparing interesting fresh salads," says Terry Kirts of Indianapolis Indiana. "I really like this particular recipe because the salad is so easy to make and the dressing keeps for days."

Candied ginger turns this traditional cream scone into a spicy and addictive breakfast. After all these years, it's still our bestselling scone at the bakery.

The mangoes must be completely unripe in order to achieve the firm, chunky texture desired for this chutney. This recipe was created to accompany Lamb Stew with Black Mustard Seeds. Can be prepared in 45 minutes or less.

This traditional French dessert combines all the best qualities of custard, pudding, and cake.