Food Processor

Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.

Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.

These six-ingredient cookies are crisp, golden, and just so happen to be gluten-free.

Sweet potatoes provide rich flavor and vibrancy to this versatile cornbread recipe

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

This version of buko pie, a classic Filipino dessert, paints the flaky bottom crust with a coat of cherry jam, while a crunchy cinnamon-kissed crumble sits on top.

No neon green frozen treats here, just real pistachio color and real pistachio flavor.

This sweet-salty flavor combo has centuries of history and is irresistible in any era.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

This celebratory French tart is baked for the Feast of the Epiphany in the first month of the new year. Here it’s made easy for home bakers with frozen puff pastry.

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

Finely ground walnuts turn into the creamiest (but cream-free) sauce you’ve ever had, seasoned with garlic, cinnamon, and blue fenugreek.

This chocolate mousse pie recipe feels special enough for a dinner party, and no one needs to know how simple it is to make.

This lively condiment, which is traditionally made in Georgia with a mortar and pestle, has it all: heat, spice, and the zing of fresh herbs.  

This easy recipe for homemade pecan pie is loaded with nuts and gets a little verve courtesy of orange zest.

Rich, meaty, and incredibly satisfying, this streamlined lasagna is the ultimate comfort food.

You can make this tart, which is accented with fennel and Pernod, with cow’s milk ricotta or small-batch sheep’s milk ricotta, which tastes even better.