Food Processor

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday—you won't believe how much flavor can be packed into such an understated dish. The secret is an abundantly seasoned sofrito—the flavor base—and the slight crust, called pegao, that forms on the bottom of the pot.

These little cakes from Will Goldfarb have lots of fall flavor thanks to kabocha, a round Japanese winter squash. Make the cream a day ahead.

These tartlets from Sam Mason are great with or without the Edamame Ice Cream. Any extra marmalade is delicious on toast.

A playful twist on the Bloody Mary, served frozen as a granita with a little vodka poured over. The Tolstoi is a full-flavored red hybrid tomato. If you can't find it, the Brandywine would also be delicious.

The beans and the chiles need to soak overnight, so start this the day before.

The intensity of hot mustard varies. Start with 1 teaspoon, then add more by 1/2 teaspoonfuls to taste. Hot English mustard is a good stand-in if Chinese is unavailable.

Three make a meal, but a bunch make fun party hors d'oeuvres. Look for the rolls at a local bakery.

Looking to jazz up a backyard barbecue? The bold flavors in this burger will definitely get guests talking. A paste of lemongrass, garlic, ginger, and serrano chile enlivens ground turkey, while also helping to keep it moist. If you don't have a mini food processor, don't be discouraged. It may take longer, but it's still worth the effort to finely chop the ingredients and mash them to a paste using a mortar and pestle. A spicy lime vinaigrette takes the place of traditional condiments.

Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise makes them even more irresistible.

Guests are always tickled by their own individual desserts, and after a light summer meal, these tartlets are just the thing. A flaky crust cradles plump crescents of fruit accented with almonds and Amaretto.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

Top with ice cream, lightly sweetened créme fraîche, or whipped cream.

Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like.

This recipe makes plenty of cookies, so bundle up extras (with green ribbon, of course) to send home with guests.