Food Processor

Make a big pot of this classic slow-cooked sauce—it freezes beautifully.

This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

When Beatrice Ojakangas published The Great Scandinavian Baking Book in 1988, she won a lot of fans—including Julia Child—who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

This healthier falafel dinner brings the Middle Eastern platter home with a tangy tahini sauce and an easy cabbage and tomato salad.

Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.

Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them toward the veggie toppings or the stroganoff variations.

Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.

This giant pie makes use of two of our favorite fleeting summer fruits.

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

This ambitious and rich pork recipe would fit right in with an Easter spread.

A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains—or use it as a dipping sauce for good bread.

Combined with coconut milk, it’s the base for your next Thai curry.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.