Food Processor

You can use any kind of nuts for this recipe—almonds, hazelnuts, pecans, and Brazil nuts are all delicious.

These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.

This is my ultimate cheesecake: sweet cream cheese, salty peanut butter and tart sour cherries all mingle together to create one perfectly balanced flavor sensation. It is set with gelatin, which means it takes a little longer to make, but the beautiful smooth texture makes it worth the wait.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.

As any Disney Park fanatic can tell you, it’s not a visit to the Magic Kingdom without a helping of this tropical, dairy-free, soft-serve–like dessert. Now you can make magic at home.

Top a baked pizza crust with garlicky spinach pesto and raw sliced heirloom tomatoes for a wonderfully fresh summer dinner.

These little cakes remind me of a more sophisticated, stripped-back cupcake. Full of flavor with a dense but chewy crumb, it's like frangipane meets fairy cake. Beautifully simple to make, the biggest pitfall is not greasing your tins properly. If you don't have non-stick muffin tins or friand tins, make sure you butter them to death or you'll have eight fabulous cakes that you can’t get out of the tins.

This British recipe calls for “digestive biscuits,” but graham crackers will work just as well to infuse chocolate-filled vanilla cupcakes and toasted ‘mallow topping with that classic campfire flavor.

Plant-based Earth Balance baking sticks make a wonderful substitute for butter.

Plant-based Earth Balance baking sticks make a wonderful substitute for butter.

Toss this simple dressing through an easy summer salad.

Here's my vegetarian taco salad of romaine and peppery arugula tossed in a creamy, avocado-lime dressing. Chili-flavored quinoa and black beans make it hearty.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.

This classic French dish is summer dining at its finest: no utensils required and it pairs very well with chilled rosé.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.