Food Processor

This Mexican take on gazpacho has a little bit of crunch, thanks to pepitas (pumpkin seeds).

Almond extract deepens the flavor of fresh cherries in this summertime treat.

Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper, a Syrian chile with a mild kick.

There is nothing like this pie. It was created by test kitchen director Ruth Cousineau, and if there were ever a laurel to rest on, this would be it. The berries are key, so look for local ones (those that travel least taste the best) that are plump, fragrant, and fully ripe, with no white shoulders. One of the miracles here is that the gelatin will be set just enough so that you can easily cut a slice, but it's not bouncy.

You'll turn up your nose at plain old chocolate chip ice cream once you try this cool, stracciatella-flavored concoction—stracciatella being a vanilla-flavored cream with thin ribbons or chips of chocolate (which melt on the tongue) running through it. The stracciatella cream fills this semifreddo-like cake, which also shines with a toasted-almond cookie-crumb base, a toasted-almond topping, and a drizzle of espresso fudge sauce.

Most veggie burgers must have self-esteem issues, since they're always pretending to be something they're not. But these bulgur burgers don't try to hide their meatless nature and instead celebrate their grain-centric origins with wonderful texture and a hint of Middle Eastern spice.

Indian flavorings give this vegetarian main some extra pizzazz.

This type of chopped salad was once common breakfast fare in Israel.

Bulgogi—beef marinated in soy sauce,sesame oil, and other seasonings—is a popular Korean dish. Here, we've subbed in salmon for the sirloin.

Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. ** This is coleslaw at its simplest and best. No onions. No carrots. No peppers. No mayonnaise. Just cabbage and peppery barbecue sauce. **

Firm, meaty whitefish fillets stand up beautifully to a double helping of tangy horseradish—first in a crisp panko breading, then in a quick, flavor-packed rémoulade that tops off the dish.

This vegetarian curry is delicious served with some basmati rice alongside.

Mangoes take the place of tomatoes, so you don't have to wait until summer to enjoy this much-loved Italian salad.

These are made with wedges of a moist, rich cake and served with a sauce that blends cooked and fresh strawberries.

For the moistest, most intense mostaccioli imaginable, Miraglia Eriquez increased the cocoa, hazelnuts, and spices. And these little frosted cookies only get better with age, so feel free to bake them up to four days ahead of when you plan to serve them.

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other cookie crusts such as one made with shortbread.

Rhubarb and strawberries usually meet in late-spring pies. This dessert plays on the combination's sophistication. When roasted, rhubarb becomes more intense in flavor and color while still retaining its shape. Rose water contributes a floral delicacy (use it sparingly; a little goes a long way), and strawberry sorbet imparts a cool note.

Almost a risotto and not quite a soup, risi e bisi was once reserved for occasions. Thanks to food processors, high-quality frozen peas, and our super-fast stir-it-once method, you needn't wait for a special day.

A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.