Food Processor

When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.

Here, grapes top rounds of puff pastry (purchased, for ease), which form the crust of the two rustic tarts.

When cleaning any fresh berries, place in a strainer, rinse very lightly with the sink spray hose, shake the strainer to drain water and gently pat dry with paper towels.

Active time: 25 min Start to finish: 45 min

Broccoli rabe, which is also called rapini, is a slightly bitter green with tiny, broccoli-like florets. It's available in specialty markets and most supermarkets.

"My mother's favorite restaurant in Sacramento is Biba," writes Grace Bannor, San Francisco, CA. "She claims it's the most authentic Italian food she has tasted outside her native Florence. Whenever the jam tart is on the menu, it's a must-have for my mother. If I had the recipe, I could make it for her next birthday."

Fuji or McIntosh apples work best for this tart; other varieties may be too juicy.

For a shiny finish, brush the warm tart with melted apricot preserves.

Active time: 25 min Start to finish: 10 1/2 hr Look for sugar pumpkins and cheese pumpkins — we find they make the tastiest purée for pies, tarts, and cakes.

This Moroccan-style dipping sauce would also be delicious on grilled chicken or fish. Active time: 20 min Start to finish: 1 hr

In this dessert, two fillings — a dark mocha ganache and a white chocolate ganache — are swirled together with a small knife for a dramatic effect.

Terrific with a scoop of vanilla frozen yogurt.

Here's a tangy condiment that's great with roast turkey, beef or leg of lamb.

In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.