Food Processor

Sicily, Italy In Sicily, gelato usually doesn't contain any cream or eggs. The coffee and chocolate-almond flavors here are true to tradition; the zabaglione is enriched with eggs.

This recipe can be prepared in 45 minutes or less.

Blended in the processor, the no-bake cream cheese filling is ultra-smooth.

You can start making these savory cookies up to three days ahead. Even easier: Serve the cheese roll with store-bought crackers. (We especially liked this roulade made with a spiced cranberry-apple chutney, but any thick chutney will work.)

Grape tomatoes are smaller than cherry tomatoes. If you’re using cherry tomatoes, cut them in half for this dish.

As the pie bakes, the filling separates into a soft pudding-like bottom and a cakey top.

Active time: 10 min Start to finish: 1 1/4 hr

This is one of the never-absent standard-bearers of the Greek meze table, a classic dish found from one corner of the country to the other, on almost every taverna and meze menu.

Accompany this dish with sautéed greens. Pour a Merlot alongside.

The crust of this tart is tender and quite crumbly.

For a luxurious brunch, split open these rich biscuits and top them with smoked salmon, cream cheese and caviar.

A splash of aquavit is the finishing touch to this practically-no-fat starter.

Though penne is Faith Heller Willinger's pasta of choice for this dish, we tried other types—such as mafalde (broad, rippled noodles similar to lasagna noodles but not quite as wide)—and found they work well, too.

This fresh chutney is an excellent condiment for beef, chicken, and fish.