Food Processor

Herby cumin-spiced lamb and squash over a bed of creamy hummus makes for a delicious and simple dinner. Serve it with lots of toasted pita for scooping everything up.

This pesto is a little different—the grilled tomato base brings a sweet smokiness.

Honey-bourbon syrup is the star of this baklava. Serve it with fresh cherries and vanilla ice cream for a decadent summer dessert.

This chilled rice pudding pie is adapted from the popular dessert at MeMe’s Diner in Brooklyn, NY.

Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

No ice cream machine needed for this boozy summer treat.

To keep shrimp tender, don’t let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.

Put the chicken in this lemony, garlic-loaded marinade now so you can make kebabs as soon as the weekend rolls around.

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

This vibrant dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.

With this pancake and waffle dry mix on hand, all you need to do is whisk in eggs and milk for a complete batter ready for any busy morning.

Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.

There is little more nourishing than milk and rice together—easy to eat and cleansing in the best possible sense of the word. Make a double batch and reheat it with a little extra milk on the following days.

Composed of four elements—vegetables, a grain, a protein, and a sauce—grain bowls like this one are simple, nutrient-dense, and very pretty to serve.

Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste.

Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.

What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.