Food Processor

Using chorizo in place of beef means this cheater’s Bolognese is ready in less than 15 minutes (but still packed with flavor).

Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.

Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky, and the honey-kissed filling, just sweet enough, is deepened by plump Medjool dates. They're also bite-size and adorable.

This stunner of an entrée is an entirely meatless take on turducken, with butternut squash, eggplant, and zucchini filling in for the usual suspects.

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

If you don't have both spices, it's okay to omit one or the other.

You don't have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great. But if you want to go dairy-free, be sure to read the label.

You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake—so clever! I can never turn down an excellent cream cheese frosting either, and this is one of the best.

Make your next party a falafel party with this irresistible recipe.

This egg-less pasta dough—perfect for hand made shapes, like orrechiette, cavatelli and pici—quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the dough hook and let the machine do all the kneading.

Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This potpie is inspired by my mother's kind of cooking: dishes that shout out the classics, but with clean flavors and crisp textures," she says. Christensen grounds the pie in colder-month offerings of sweet potatoes and rutabagas and tender leaves of kale instead of the usual carrot and celery combo. Adding another bit of Southern flair, the chef uses a small amount of cornmeal in the crust, which provides a nutty, toasty flavor with an echo of sweetness to match the filling. "Though some potpies are encased in crust, I like the "island" approach, letting the gravy bubble up around the pillow of crust," Christensen says. "Crust is potpie's defining moment, no matter how delicious the filling."

This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.

To choose a fresh tomatillo, they should be firm and the husks mostly intact. A split is ok, but you want them looking pretty tight. Roast the onions here if you like a deeper, caramelized flavor, or add them in raw for a more authentic salsa.

A quick blanch helps take away the bitterness in the kale for the pesto. A bit of lemon brightens it up and help the pesto retain its bright, green color.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

Dried fruit is the secret to moist low-fat baked goods. These cupcakes have such a rich, chocolaty flavor, you would never know there were dates in the batter if you hadn't baked them yourself.

Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.

Make this super luscious hummus and you'll never go back to store-bought.