Food Processor

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

Banana Cream Freeze combines delicious Classic French Vanilla Flavor or No Sugar Added Classic French Vanilla Flavor CARNATION BREAKFAST ESSENTIALS Powder with frozen bananas for a soft-serve treat you can enjoy any time.

A quick raspberry sauce adds pastry-shop polish to this cheesecake. Want extra to serve alongside the dessert? Double the ingredient amounts and reserve half the sauce.

Instead of chocolate chips, chop up an antioxidant-rich bar of dark chocolate for these crispy cookies.

The Indian-spiced yogurt raita does double-duty, flavoring the chicken and serving as a dipping sauce.

When I created this Caesar salad, I did a silly dance around the kitchen. Seriously—it is that good. And the name is perfect for it. I’m betting that this Caesar salad dressing is like nothing you’ve ever tasted. It is extremely eccentric and undeniably delicious. Who would have thought that curry powder would be the perfect addition to a Caesar dressing? Not me before I took the risk of adding it—but now I am a total convert. And the nutritional yeast gives this dressing a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. Topped with our Quick Garlic Croutons, capers, avocado, and hemp seeds, this dynamic salad will delight your adventurous taste buds. —Marea

The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.

This is a spicy yet balanced salsa for green sauce lovers.

This cooked tomato salsa has a smooth, sauce-like texture that makes it perfect for dipping chips or drizzling over nachos.

"A snappy breakfast radish is the perfect vehicle for this nut and spice blend." –Claire Saffitz, assistant food editor

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in Williams's mostly hands-off method. Earmark this one for your next dinner party.

Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.

Italian wheat pies—filled with a rich ricotta custard studded with tender wheat berries—are associated with Easter celebrations, but according to author Gina Marie Miraglia Eriquez, rice pies are just as classic and in her estimation, taste better. Eriquez had been making wheat pies for years when she had some extra dough a while back and used it to make a rice pie. "My family went berserk. They went crazy for it!" said Eriquez with a laugh. "Rice is more tender. It has a nicer taste than wheat," she explained. "If you give my family a choice, they're going to ask for the rice before the wheat." The pastry dough, pasta frolla, is delicate and tears easily, so if it softens, quickly chill it in the freezer for a few minutes. And don't worry about the tears; they patch easily.

Juicy pork, roast carrots, and hearty greens plus a garlicky romesco sauce equals a dinner you'll want to make over and over.

Editor's note: Use this recipe to make Rawia Bishara's Eggplant Napoleon . The first time I ever tasted pesto, I was hooked. I remember the first meal I made using it like it was yesterday—linguini tossed with pesto, topped with fried eggplant and served with fresh home-baked bread. When I use pesto this way, as a sauce, I generally make it with pine nuts. If I'm going to incorporate it into a dish, I use almonds, which are less expensive.

Editor's note: Use this recipe to make Rawia Bishara's Brussels Sprouts with Panko . Tahini sauce, a smooth blend of toasted sesame paste, lemon juice, garlic and olive oil, is ubiquitous in Middle Eastern kitchens. It is the condiment. There is hardly a dish that isn't enhanced by it—drizzled on Falafel sandwiches and over Brussels Sprouts with Panko; blended with pureed chickpeas for Hummus and with charred eggplant for Baba Ghanouj. My favorite Whole Fried Fish is served with this sauce mixed with parsley. At Tanoreen, I mix it into salad dressings and drizzle it into cauliflower casseroles. My daughter? She dips French fries into it! Learn to make this and you will have a simple, delicious, versatile sauce to add to your repertoire.

Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

For some, the beginning of spring is marked by budding crocuses and blooming daffodils. For me, it's all about the rhubarb. After a long winter of baking endless nut, citrus, and chocolate cream pies, the emergence of those leafy pink stalks from the ground is a harbinger of the coming bounty of spring and summer fruits. Some wait until strawberries are in season a few weeks later to start baking with rhubarb, but I use it as soon as humanly possible. Toasted almond frangipane is a lovely, creamy foil to the tartness of the rhubarb, and adds an extra layer of flavor without overwhelming the star ingredient.