Food Processor

We've made this classic French spread even easier by using smoked salmon in place of the more traditional poached fish.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Ground almonds and cocoa powder take the place of flour in this super moist, super simple chocolate cake.

There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.

This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices.

Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie.

Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.

Dukkah—a rich nut and spice blend—is easy to make and lends a zesty kick to this gorgeous crisp salad.

The swirly meringue topping on this pie is stable enough to make a day ahead and keep chilled—even if you've bruleed it.

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

Two words: Crispy! Bacon! In this recipe, turkey breasts get rubbed with spices and herbs before being wrapped in bacon for a second roast in the oven.

Thick slab bacon is key to this dish. Buy it packaged, if you can find it, or from the butcher.

Whip up these Ricotta, Basil, and Tomato Tea Sandwiches in just a few minutes. Created by Pamela Reed, Brooklyn Farm Girl.

Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie is a breeze to make.