Food Processor

Lightly garlicky and herbed, Moroccan-inspired carrots are versatile enough to accompany almost any meal.

An almond-spiked crust and twice the amount of filling you'd find in most Key lime pies are the secret here.

Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry version, your blender does most of the work.

This is a taste of prewar Hungary, from the family repertoire of my dear friend, Judy Abrams, gifted teacher and poet. Based on ground walnuts and leavened only with eggs, this light, fudge-luscious cake has not a jot of butter or flour, making it Passover-perfect for meat or dairy meals. To conclude a meat meal, it is delectable plain or dusted fancifully with confectioners' sugar (a Passover recipe without cornstarch below) or glazed with a simple chocolate icing. For a dairy dish, cover the torte in swirls of lightly sweetened whipped cream or serve with scoops of vanilla ice cream on the side, accompanied by a steaming cup of strong cappuccino. Enjoy this beautifully moist and virtually no-fail torte not just on Passover, but year round. When well wrapped (without icing), it keeps very well, tasting even better a day or two after it is made. As with all nut pastries, be sure the walnuts you are using are very fresh-tasting.

Eben Freeman, bartender of Tailor restaurant in New York City, created this Champagne cocktail. As you add the sparkling wine, note how the drink changes color from green to pink. Freeman uses frozen cherries to make a cherry purée, but you can also use all-fruit spread.

Candy turtles—chocolatecovered caramel and pecan candy—meet graham-cracker-crusted ice cream pie.

A comfort food menu just wouldn't be complete without something fried. In this addictive appetizer, slices of cooked artichoke are mixed into a beer batter and then dropped into bubbling oil.

B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

Pasties are savory turnovers. They originated in Cornwall, England, in the 1700s. During that era, tin miners took the portable pies into the mines for lunch.

A French take on pizza, featuring tapenade, sliced Yukon Gold potatoes, and red pepper, as well as real imported Fontina.

Inspired by Dr. Brown's Cel-Ray soda, the sparkling soda made with celery that was a favorite in my youth, I give you this reduced-calorie version, which can be made in the comfort of your own kitchen.

Leafy green vegetables are an ideal source of iron and calcium, but cooking them can destroy many of the water-soluble minerals you hope to gain from eating them. This preparation retains most of the nutrients that would otherwise be lost in the cooking process and imparts an earthy green flavor that you will surely enjoy.

In this take on bruschetta, the toasts are spread with a fava puree and topped with a fresh salad.

Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.

Sweet butternut squash teams up with earthy red lentils to make this simple and satisfying vegetarian dinner.

The delicate crust of this galette gets a warm spiciness from fresh sage.

There are lots of meatless burgers in the world, but this Latin American-inspired recipe is especially satisfying without being stodgy. It's pantry-friendly to boot.

Latin-food authority Maricel Presilla describes sofrito—the sautéed mix of aromatic vegetables that is the bedrock of this vegetarian soup—as the DNA of the Latin kitchen because it carries a basic flavor code. There's onion and garlic, to be sure, but also tomatoes and various herbs, spices, and chiles, depending on the region. For this red-bean soup, we were inspired specifically by Puerto Rico, as evidenced by recao (an herb similar to cilantro) and by chiles that are fruity rather than hot. Just for fun, we included a last-minute sprinkling of Italian gremolata for brightness.