Food Processor

This spicy mayonnaise adds a kick to any sandwich.

CREATED TWENTY YEARS AGO by Pasta & Co founder Marcella Rosene, this unique blend of dried herbs is exceptionally versatile.

WITH A CHOCOLATE CRUST and a creamy espresso filling, this pie is like a mocha cappuccino disguised as dessert. Here are a few tricks for a successful pie: Make sure the butter and cream for the filling are at room temperature, and remember to scrape the sides of the bowl frequently as you mix. For serving, cut the pie with a knife that’s been dipped in hot water and wiped dry.

THIS CREAMY CHEESECAKE IS MUCH LIGHTER THAN the classic New York cheesecake. Instead of cream cheese, we use Beecher’s Honey Blank Slate, a naturally cultured, soft, fresh farmer’s cheese blended with Washington State honey, but a good substitute is fresh ricotta cheese mixed with honey. One tip for a successful cheesecake: Before serving, run a knife around the edge to separate it from the pan. This will help prevent the cheesecake from cracking. Top the cheesecake with Caramel Sauce (page 183) or Northwest Berry Syrup (page 221).

THIS IS A FAMILY FAVORITE. We use a scone-like shortbread with a kick of orange zest as the base and Beecher’s Blank Slate cheese, which contrasts nicely with the sweetness of the strawberries and the rich, buttery flavor of the shortcake. Any tart fresh cheese, such as fromage blanc, will work, or leave out the cheese and use 1 1/2 cups heavy cream.

MORE RHUBARB IS GROWN IN THE PACIFIC NORTHWEST than in any other region of the country, meaning you’ll often see rhubarb on dessert menus in local restaurants from April through September. Although rhubarb is technically a vegetable, its tart flavor lends itself to being treated like a fruit. Adding sugar and cooking the thick stalks softens the flavor. Strawberries and rhubarb are a classic combination, and they’re even better accented with a little orange zest. These bars are a perfect portable dessert for lunchboxes and picnic baskets.

THE MUCH-MALIGNED BRUSSELS SPROUT can be the hit of the dinner table with just a few added ingredients. A sprinkling of garlic bread crumbs on top gives a nice crunch.

STUFFED CHICKEN BREASTS ARE EASY TO PREPARE but have a wow factor that will impress your guests (or your family). Earthy kale and savory olive tapenade come together to dress up ordinary chicken.

IN THE PACIFIC NORTHWEST, halibut season begins in March and lasts until late summer, but halibut cheeks are a delicacy with which few people are familiar. Halibut cheeks have a distinctive texture, almost like a scallop, and they’re more forgiving than the fillets or steaks in terms of cooking time. While other cuts are easily overcooked, halibut cheeks still taste delicious with a few extra minutes of cooking time. Although halibut cheeks can be found in most fish shops and in the frozen food sections of many grocery stores nationwide, if you can’t find them, substitute halibut fillets cut into 3-ounce pieces. Halibut cheeks vary greatly in size; the smaller ones have more flavor. Serve three small cheeks per person. Adjust accordingly if you’re using larger cheeks.

A great topping on fish, this fresh pesto also makes a wonderful pasta sauce or dipping sauce for bread. This recipe is a good excuse to experiment with different cheeses.

THIS IS A NORTHWEST TAKE ON THE CLASSIC SURF AND TURF, but instead of steak I like to include another fish. Halibut and salmon make a great combination because they have complementary flavors, cooking times, and thickness. (If you can get Alaskan halibut, even better.) Grilled on a cedar plank and served with fresh pesto, the fish have flavors that really pop. You can use any untreated cedar board to cook the fish. Cookware stores sell rather thick planks, but some big box hardware stores and large grocery stores sell thinner untreated cedar planks in the barbecue department.

THIS IS A GREEN-FREE SALAD where vegetables take center stage. The olive dressing makes this dish stand out, with fennel adding an extra crunch. Use as little or as much tuna as you wish; we prefer it as a background note.

NEW ENGLANDERS HAVE THEIR CLAM CHOWDER; here in the Pacific Northwest we also make chowder with fresh local crab. Even better, this soup can be served cold in the summer and warm in the winter months. Don’t let the jalapeño in the recipe scare you; this soup isn’t spicy. Seeded, diced, and sautéed, the jalapeño loses most of its heat and adds a nice undertone to the rich crab and creamy potato.

WHEN COLD WEATHER SETTLES IN, it’s time for this rich soup. Bacon adds even deeper flavor to the classic Italian white beans and sage combination. Using nitrate-free bacon is the best option, for both flavor and health reasons, and it’s becoming more widely available.

THE INTENSE FLAVOR OF AUTUMN SQUASH is magnified when turned into a smooth, luscious soup. Adding yams provides even more depth of flavor, and Middle Eastern spices keep the sweetness in check.

WHY IT’S LIGHT Gazpacho is traditionally made with pieces of stale bread as a thickener. In this lightened version, vegetables alone contribute heft, and toasted bread is offered as an optional side.

GOOD TO KNOW When pressed to remove excess moisture, extra-firm tofu does a better job of soaking up marinades and holding its shape as it cooks, especially on the grill. If using wooden skewers, soak them in water for thirty minutes before grilling.

GOOD TO KNOW A mix of sugar and honey in these citrusy cookies satisfies a sweet tooth, yet each thin, delicate cookie has only forty-four calories. Go ahead, have two.

SECRET INGREDIENT Cracker crumbs help bind the fish mixture so it holds together when cooked; they also lend a crunchy coating to the cakes, which are dredged in the crumbs before baking. Put the crackers in a resealable plastic bag and crush with a rolling pin or small heavy skillet, or pulse in a food processor until coarsely ground.