Food Processor

This superb starter has no cream and just one tablespoon of oil.

Here's a simple and versatile pesto: It can be stored in the refrigerator for up to two weeks, and a spoonful of it enhances everything from soup to chili. Add three cups of diced cooked chicken to the pasta to make a satisfying main course that serves four.

A crowd-pleasing dessert that pairs creamy orange custard with tart blackberry puree.

At the inn, the cake is decorated with Frangelico-flavored whipped cream and garnished with chocolate-covered almonds. Begin preparing the dessert a day ahead.

These make-ahead savory pies are wonderful centerpiece dishes for a casual dinner.

We've added a topping of walnuts, hazelnuts and almonds to a southern favorite.

This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.

Can be prepared in 45 minutes or less but requires additional unattended time.

A new variation of the classic bean dip.

Be sure to bake these breadsticks until they are very crisp.

Can be prepared in 45 minutes or less.

Tapenade, a puree of olives and herbs that's enjoyed in France, gets a boost from tangy sun-dried tomatoes.

New York cheesecake is dressed up for the holidays with bright cranberry topping, white chocolate in the filling and a hazelnut crust. The cake can be prepared up to two days ahead.

There are many versions of special-occasion green rice in Mexico. My current favorite is this one, green with the richness and welcoming spiciness of poblano chiles, backed up by herbal cilantro and sweet onion and garlic. This full-flavored rice can accompany a simple grilled fish or chicken or any dish that weaves a little green chile into its sauce. The rice is made pilaf style, like most Mexican rices, meaning that the raw rice is fried first so that the grains will be separate when cooked. Dependable as that method is, this rice comes out a touch sticky because of all the poblano pureed into the broth. I make it ahead, spread it onto a baking sheet to cool and allow excess moisture to evaporate, so the rice will fluff up into separate grains. Then I reheat it in a steamer.

Mexican chocolate, usually found in tablet form, contains cinnamon, sugar, and ground almonds — as do these fudgy squares.