Food Processor

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.

This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.

This easy vanilla no-bake cheesecake is creamy, tangy, and requires just 15 minutes of active time. The best part? It’s practically a one-bowl project.

This New York-meets-Scandi-style treat combines cheesecake with plump cloudberries.

This beet-tahini dip starts off sweet, then gets a little spicy.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

One of Lisa Chang’s many specialities is her steaming bowl of Wuhan-style hot dry noodles—homemade bouncy alkaline noodles dressed in a creamy sauce made with sesame paste and two different types of soy sauce.

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake—but the mocha frosting takes it over the top.

Good things come to those who wait—three days, to be exact.

These soft and chewy pancakes—inspired by atayef and Korean hotteok—are filled with nuts, sesame seeds, tahini, and grape molasses.

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.

Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.

Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.

This cream cheese pastry recipe is as simple to make as it is versatile. Tender, flaky, and delicious, it’s perfect for quiches, tarts, and even rugelach.

Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.

This pie dough is wonderfully versatile, and cookbook author Ken Haedrich uses it for both sweet and savory pies. It has great flavor, flaky texture, and is easy to handle.

These classic pignoli cookies gets their chewy texture from almond paste and egg whites and crunch from the pine nuts embedded in their crispy surface.