Food Processor

Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. We particularly like it with couscous or rice. Adjust the amount of heat by increasing or reducing the number of chiles. Just remember, it is meant to be hot!

This Thai-inspired salad has that classic tart-sweet-spicy flavor balance that really gets your taste buds dancing. The cool, crunchy herb-laced salad is the yin to the yang of the rich tender beef. What’s more, the food processor does most of the work.

The addition of avocado makes this cold soup creamier than your average gazpacho, and the greens make it, well, greener, and with jalapeño included, too, it's got a serious kick that makes it anything but traditional. It probably goes without saying, but if you serve this to Spaniards, either don't call it gazpacho or be prepared for some arguments at the table.

Homemade bread crumbs are one of those "chef’s secrets"—an important but often overlooked detail that can make a dish. These easy-to-make crumbs are flaky, mild, and versatile—they don’t have that heavy whole-wheat taste and dense texture that most store-bought brands have. Since bread crumbs are a comfort-food cornerstone used in everything from cutlet coatings to casserole toppings, it’s key to have the best.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

The only thing better than a favorite dessert is two faves in one— without twice the calories, of course.

It's peak peach season, so what better excuse to whip up this lowfat treat? Goes great over warm peach cobbler, too. Just sayin'.

This melon dessert will help keep you hydrated on scorching days.

Finish these spicy, smoky, guacamole-topped tacos with crisp, thinly sliced radishes and bright lime, and get ready to watch them disappear.

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our Homemade Salad Dressing Primer.

Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our Homemade Salad Dressing Primer. Note that raw eggs are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system. To avoid the risk of salmonella infection, use pasteurized eggs instead.

Samaki har'ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It's definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish for this recipe.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Roasting cauliflower with spices brings out the very best in this vegetable—the golden, crispy florets are irresistible. Like broccoli, cauliflower contains compounds that may help fight damaging toxins.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

An aggressively seasoned marinade delivers big flavor.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

This fantastic pesto combines the complex flavors of various herb flowers—use whatever you have on hand. After the herbs bloom but before they set seed, grab some blossoms and grind them up. You can use this pesto on pasta or bruschetta, but it also makes a great topping for fish or marinade for poultry, beef, or pork.

Editor's note: Use this sauce to make Myron Mixon's Smoked Whiskey Wings . I have heard people eating barbecue at festivals say that "the sauce makes the barbecue." It's not true. The smoke makes the barbecue. The sauce is a finisher. It's what you put on your meat after it cooks to enhance its appeal. It can add a great punch, but I've had plenty of delicious barbecued meat with no sauce at all. I've been around barbecue sauces of different stripes all of my life. My family's sauce recipe, which my parents were just beginning to market when my father suddenly passed away, is what got me into cooking competitive barbecue in the first place. We have always preferred a hickory-style sauce, meant to closely evoke and complement the flavor of hickory-smoked meats. It's world famous and a secret recipe, so the only way you'll taste the original is to order it from me, but if you insist on not giving me your business, here's a reasonable approximation that is still damn delicious.