Food Processor

If you can't find green garlic, just blanch a regular garlic clove in boiling water for two minutes to soften its bite.

Serve this slightly sweet soup as a cooling first course or a light dessert.

Light and ultrasavory, this is a spread that's definitely worth making — it requires a minimal amount of work and tastes better than any store-bought version. And if you have any left over, you're in luck — it also tastes wonderful on bagels the next morning.

These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try them alongside grilled and roasted poultry and meat.

The sweetness of a ripe papaya brings a Caribbean taste to a classic English dessert.

We already know you like applesauce with pork, but this soft, creamy purée is so much better. It's like a bowl of puréed potatoes that yearns to be dessert.

Unlike savory blini, crêpes traditionally served with butter, caviar, and sour cream, these are stuffed with fruit preserves, making them ideal for dessert.

These Southwestern pancakes are vibrant to the eye and the palate. For a spicier version, leave in some — or even all — of the jalapeño seeds.

Inspired by aloo paratha, Indian potato bread, these pancakes are loaded with flavorful herbs and spices.

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.

Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Chef Michael Mina created this dish for Epicurious's Wine.Dine.Donate program. He loves this multicomponent dish because it is the essence of summer.

Protein-packed lean shrimp really satisfies.