Food Processor

Inspired by one of the most popular desserts of the '70s, as immortalized by Wolfgang Puck when he was at Ma Maison.

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.

New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling.

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.

In the '80s and early '90s, chocolate cheesecake was at the top of our list. The simple ingredients in this rich, dense version let a good boutique chocolate shine.

Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish.

A beautiful bright orange, this soup has the sweetness of carrots and the aromatic nuttiness of caraway.

Quiche is cool again, and it tastes as delicious now as it did back then.

Get two of your daily fruit servings with this diet-friendly dessert from Annie Clemmons, pastry chef at Cyrus in Healdsburg, California.

Fork to the bottom of your bowl and you'll put away six servings of veggies! You can thank Michael Dunn, chef at Yankee Pier Santana Row in San Jose, California.

You can serve this soup hot or cold, says Carl Schroeder, chef at Arterra in San Diego. It's loaded with beta-carotene and is wonderfully rich.

This starter, from Colby Garrelts, chef and co-owner of Bluestem in Kansas City, Missouri, is ideal for any summer get-together. For only 72 calories per serving, you'll get nearly 30 percent of your daily requirement for vitamin A, plus 4 grams of fiber.

We'll toast to this vitamin C-packed drink from Neal Fraser, chef at Grace Restaurant in Los Angeles.

Don't be surprised when this colorful, kid-friendly meal is also a hit with adults.

You may want to double this recipe—the apple-walnut topping and whipped cream make these cakes disappear fast.

Earthy mushrooms are the base for a soup that also benefits from the saltwater essence of plump oysters.