Food Processor

I use Nabisco Famous Wafers in this recipe. If you don't use all of the ground wafers (you will probably have a bit left over), save them for sprinkling or layering in other ice cream desserts. You might add instant espresso powder to the crumbs, or some chopped toasted nuts, candies, or other cookies. Try pistachio-white chocolate ice cream rolled in ground chocolate wafers and finely chopped pistachios. Or use chocolate, coffee, cherry, raspberry, or hazelnut ice cream instead of the vanilla.

This recipe was created to be used for Fresh Plum Frangipane Tart , Strawberry-Lemon Tartlets and Mixed Nut Tartlets .

This sauce evokes Provence at its productive best, in summer, when farms and family gardens are at their peak production, yielding vegetables with an incomparable depth of flavor. Note: be sure all of your ingredients, and the bowl or mortar you are working with, are at room temperature. Differing temperatures can cause the aïoli to separate. When making aïoli - or any mayonnaise-like sauce - think slow, slow, slow. There is a simple remedy for separated aïoli. Put an egg yolk in another bowl, and slowly whisk the separated aïoli into it.

The recado is a dry rub that gives a burst of flavor to almost any meat or vegetable but is particularly wonderful on beef and corn.

Baked yams and steamed spinach make colorful accompaniments. Ice cream alongside hot apple turnovers tops off the meal.

Can be prepared in 45 minutes or less.

This recipe is from chef Matthew Moran of Moran's Restaurant and Cafe in Sydney. He recommends when buying the beef, choose thick sirloin steaks, grain-fed preferably, and that they be brought to room temperature before cooking.

An impressive-looking layer cake with great flavor—and lots of room for candles.

This recipe was created to accompany Honeydew in Cardamom Lime Syrup with Vanilla Cream.