Food Processor

This decadent dessert delivers the flavor of a certain beloved Easter candy in the form of an elegant tart.

Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.

We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

This fast one-pot dinner is rich enough to comfort, but light enough that it won’t weigh you down.

Smoky ancho chiles add heft to the beef meatballs in this recipe, which are topped with addictively crispy crumbled chorizo just before serving.

The broccoli should still have snap and crunch after charring.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.

I get a lot of inspiration from staring at the supermarket shelves, and seeing what items are grouped together. I made this recipe because I found the smoked oysters next to the anchovies in the canned fish section and decided to try them out instead in my Caesar dressing. Once I did that, I decided to riff on the croutons a bit too. In this recipe, the smoky oysters complement the rich egg yolks, which in turn get cut by a healthy dose of lemon juice. Do you like other canned fishies? All are good Caesar salad material, providing they are packed in oil, which amps up their flavor almost to a condiment level of oomph. If you want to get real crazy, find the canned seafood section in an ethnic market.

This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.

Both the tart shell and the filling for this luscious quiche can be prepped ahead, making it a great dish for brunch entertaining.

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing.