Food Processor

The essence of barbecue is taking the cheapest cuts of meat and turning them into succulent dishes by cooking them at a lower temperature. Take lamb, for example. The very desirable leg portion of lamb can be purchased in most supermarkets at a premium price. The less meaty shank portion costs much less and will still draw raves at the dinner table. Lamb shanks, cut from the lower portion of the leg, are sold bone-in, in about one-pound portions. Allow one shank per person.

This twilight-blue sweet-tart sauce will keep in the refrigerator for up to a week. Made in a food processor, it’s thicker than when made in the blender.

The richness of this dark, not-too-sweet sorbet belies the simplicity of its ingredients and ease of preparation. Serve it as a lovely dessert, or use it as a pick-me-up on a hot afternoon. The refreshing iciness and the chocolate-coffee flavor are especially good after Mexican food.

Creamy, fruity, refreshing, and vegan. The combination of mango and coconut makes this a perfect dessert to follow a Caribbean or Indian meal.

A protein-rich, almost instant, smooth, deep chocolate dessert. Nice garnished with red raspberries or strawberries.

This nutty bean purée is inspired by lobio, a marinated bean salad from the Georgian Republic.

At Moosewood Restaurant, we’re always coming up with new bean spreads. Here’s a multipurpose, hummus-like spread, enhanced with rich creamy pine nuts, roasted red peppers, and fresh basil.