Food Processor

These newfangled burgers are stuffed with feta cheese. Pressing the center of the raw hamburger to form a slight indentation prevents the burger from puffing up in the center when cooking.

The simple herb, lemon, and garlic sauce is called salmoriglio in Sicily.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.

Editor's note: The recipe and introductory text below are from by Lauren Chattman. Here is a wonderful summer cheesecake, great after a Latin-themed barbecue. The bright and acidic Mango Sauce cuts the sweetness of the coconut and gives the cake some extra tropical flair. Be sure to stir up the cream of coconut before measuring it out, because it settles and separates in the can.

Editor's note: The recipe and introductory text below are from < by Lauren Chattman. It's simple to doctor plain vanilla ice cream, transforming it into layers of fresh-tasting lemon and blueberry ice cream. Crushed creme-filled sugar wafer cookies add crunch. Dollops of softly whipped cream alongside each slice are a simple and pretty finish.

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

Two summer favorites join forces in this gratin-style main dish, whose complex flavors belie its ease of preparation.

This version of the famous jerk method from Boston Bay in Jamaica is a classic example of why spice pastes work so well in grilling: They're easier to make and impart flavors more directly than a liquid marinade. Sweet-and-sour chutney and an incendiary but hyper-flavorful Scotch bonnet pepper sauce complement the chicken. You probably won't use all the sauce, but extra keeps, covered and refrigerated, indefinitely. Important note: This dish is EXTREMELY SPICY. While adored by spicy-food lovers for their distinctive flavor, the Scotch bonnet peppers that feature prominently here are some of the hottest chiles you can find. If you prefer a lower heat level, you can dial it down a bit by removing the seeds (which contain much of the heat) from the Scotch bonnets or substituting another type of fresh red or green chile that packs less of a punch.

For a quick defrost, microwave the veggies in bowls for one to two minutes on high.

Great with soup or salad — or alongside Linguine with Spicy Leek and Tomato Sauce.

A dollop of cream gives rich contrast to this pink summer ice.

Serve this with the Raspberry-Apricot Compote With Champagne and Lemon Verbena.

There's enough dough for one more pizza, so freeze the extra. The vital wheat gluten flour is high in protein and helps create a chewy crust. It's sold at some supermarkets and natural foods stores. Bread flour will also give great results.

Lamb shoulder chops are widely available and are less expensive than lamb rib chops.

These unusual inside-out tacos have an avocado filling and a meat sauce.