Food Processor

This delicious bread, which has been part of Egyptian cuisine since the time of the Pharaohs, gets beautiful color and vibrant flavor from dukka, a blend of spices and nuts widely used in the Middle East.

Despite being low in fat, these little cookies will satisfy any chocolate lover's craving.

This pan-Asian tofu gets brilliant color and lively flavor from an easy cilantro pesto. To make this dish vegetarian, you can simply replace the fish sauce with soy sauce.

Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.

Discovered on Long Island in 1759, Pippin apples are one of the oldest U.S. varieties. Their bright tanginess and crisp texture make them excellent for baking.

This candy-like tart with hints of rose, orange, and cloves was inspired by the delicate flavor of baklava. Serve it on its own or with honey-sweetened strained plain yogurt.

Pam Norby of Amery, Wisconsin, writes: "I'm originally from California, but my husband and I moved to Wisconsin so we could live in the country. We raise animals and grow most of our own fruits and vegetables. I like being able to just walk outside and pick fresh ingredients that don't take a lot of time to prepare. Serious grocery shopping is a long drive away, but thanks to the Internet, I can order just about any specialty food I want." Thin slices of cooked roast beef can stand in for the chicken.

Use the grating disk of a food processor to grate the beets more easily.

Lovely served at breakfast with butter or cream cheese.

Try this refreshing drink on a sizzling-hot summer day. Add a splash of aquavit (we like Linie brand), then serve on the rocks with a parsley sprig, and you have a Norwegian Mary. As with any fresh-squeezed juice, this is best served the day it's made.

This is a traditional homemade drink that's found all across West Africa. It's sometimes called ginger beer, though it's not alcoholic.

This chutney requires a lot of herbs. If the bunches at your supermarket are small, buy two or three.

Armelle Curley of Smithtown, New York, writes: "My mother, who was French, traditionally made this almond butter cake for Easter. She ground her own almonds, but I find it's much easier to use almond paste instead. I've been making it now for 70 years — not just for Easter, but for other holidays and special occasions."