Food Processor

Okay, you caught us: There's no sliced bread here, and you'll need a knife and fork. But this bulgur and grilled-vegetable salad has so much gusto that it simply cries out for a daring presentation to match.

An amazing mix of textures and flavors—nutty, sweet, salty, plus a touch of heat from the peppercorns.

The famous Argentine herb sauce is thinned out with a little more olive oil and vinegar to make a bright herbal dressing for the salad. Instead of a big rib eye, this recipe calls for flank steak, a thin cut that's ideal when you're pressed for time.

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

Raspberries, blueberries, and blackberries are baked between a crisp pastry crust and a crumbly streusel topping.

The hens roast in about half the time it takes to cook a whole chicken. Offer wilted spinach alongside.

This salad is served with crostini topped with artichoke pesto instead of croutons.

Two of summer's tastiest offerings help you spoon up more of the skin-saving antioxidant lycopene.

Quick-cooking bulgur can be found at some supermarkets and at natural foods stores.

While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the Black-Eyed Pea Fritters served at the Gambian-Cameroonian restaurant Bennachin in New Orleans, I whipped up this dish.

Springtime in Tuscany means eating young green fava beans with salty, nutty crumbles of Pecorino Toscano—a firm sheep's-milk cheese. That favorite snack was a jumping-off point for these savory little toasts. Fresh arugula, both puréed and roughly chopped, punctuates the spread with spice and texture. If you can't get your hands on fresh fava beans, frozen edamame work well, too.

Périgord is as famous for its walnut trees as it is for its black truffles. In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

Tuscans are commonly known as mangiafagioli, or bean eaters, and when you simmer cannellini beans on top of the stove and then finish them in the oven with a fresh tomato ragù, you'll understand why. The dish is saucy and comforting—have plenty of good bread on hand—with welcome bursts of acidity from the extra tomatoes scattered on top of the casserole. Grape tomatoes tend to have a sweeter, more concentrated flavor than cherry tomatoes.

Editor's note: This refreshing soup is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla. Cooling cucumber and melons—which are in the same botanical family—are good sources of a wide range of nutrients, including vitamins C and B6 and folate. Fresh herbs provide a burst of flavor as well as powerful antioxidants. Ginger, garlic, and hot sauce have potent anti-inflammatory properties. Starting your meal with a low-calorie, fiber-rich soup like this one can help fill you up and prevent overeating. Note: You can substitute cooked lobster or prawns for the shrimp, or make the recipe vegetarian by omitting the seafood altogether.

Full of garden vegetables and pasta, this soup relies on a bright basil-and-parsley-based sauce (the pistou) for a last-minute explosion of herbal flavor.

For a bold no-cook dinner, pick up a rotisserie chicken, chop some vegetables, and toss everything with a pantry-friendly dressing that evokes the spicy peanut dipping sauce served with the Southeast Asian meat skewers called saté.

This pie was almost my obsession. I desperately wanted a banana cream pie that wasn't too sweet, and I couldn't find one with the right consistency or the right banana flavor. I think this is pretty close to perfect, and the flavors marry well with the Elvis-inspired peanut butter layer.

This recipe comes from Katrina and Carmelo Turillo, owners of La Divina Gelateria in New Orleans.

This tartlet is complex, but well worth the effort. It sprang from the mind of our bakery's apple-obsessed chef, Eric Wolitzky (he is from the apple heartland of upstate New York), who was attempting to wring more flavor from the traditional apple pie. We’re still huge fans of the classic, but this version—with its perfect ratio of caramel to apple to buttery crust and crunchy topping—is now our must have apple dessert. At the bakery, we put the tartlets out at noon, and they are gone by 12:30 p.m., so we feel fairly confident that people share our new obsession.