Food Processor

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

A pile of red and blue berries tops off a cloud of white whipped cream in this blueberry-filled bit of glory

This frosty drink is as refreshing as frozen lemonade but has the added lushness of summer melon. Fresh thyme gives the fruit’s sweetness some grown-up dimension.

A minty spice rub perfumes these succulent lamb chops with tons of flavor.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

Inoue loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Sandwich this burger between English muffin halves or serve with lots of arugula.

Just about any fruit will work under this delicious lattice crust, but the sweet-tart trio of nectarines, plums, and raspberries is hard to beat.

Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.

Be sure to use only silken tofu for this dairy-free lemon dessert. You'll find the tofu in shelf-stable packages in your grocery store.

A pleasingly fiery cold buster that belongs in your fridge all winter long.

This recipe is infinitely adaptable—swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.

This "put an egg on it" dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel's tart sharpness.

An addition of almond flour gives this pie crust a nutty, toasted flavor—a great complement to the sour-cherry filling.

Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.

Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you'll appreciate the effort.