Food Processor

Serve this quiche (John Travolta's favorite) for lunch or dinner with a green salad.

In this version of gremolata, garlic is omitted and rosemary and orange peel are added to the traditional mix of minced parsley and lemon peel.

Combining the best of lemon meringue pie and lemon tart, a cloud of soft meringue tops the sprightly lemon curd filling and buttery cookie crust.

A few blocks from Seattle's Pike Place Market, Cascadia is an occasion-worthy restaurant that celebrates regional ingredients with impeccable taste. Same goes for the dessert menu: No flights of fusion fancy here or innovation for novelty's sake, just suavely executed renditions of old favorites that feel new. You can freeze any extra unfilled cream puffs for another use.

Pat Kyofski of Brooklyn, New York, writes: "I have a huge sweet tooth, so you can imagine my delight when my friends told me they were taking me to ChikaLicious, a dessert bar in the East Village, for my birthday. We all ordered something different, but soon found that one chocolate tart with pink peppercorn ice cream wasn't enough. Would chef Chika Tillman share the recipe?" At the restaurant, the tart is also served with a red wine sauce. The dough needs to chill overnight, so start preparing it a day ahead.

This recipe is an accompaniment for Pork Tenderloin with Cider Jus .

Exactly what a fancy grilled cheese should be — top-notch cheese and bread with a little surprise (an almond-sage spread).

Serve with: Tabbouleh (bulgur salad), and green beans sautéed with almonds.

This recipe is an accompaniment for Wild Mushroom Pizza with Caramelized Onions, Fontina, and Rosemary .

Both elegant and hearty, these individual tartlets make a lovely first course.

Malena Marie Beanik of Hollywood, California, writes: "Although I grew up in Philadelphia, I haven't lived there for years. But whenever I'm back in town I make it a point to spend some time in Manayunk, one of my favorite neighborhoods. During my last visit I ate at LeBus and had a fantastic chicken skewer appetizer."

Rachel English of Atlanta, Georgia, writes: "My husband and I both love to cook (and eat), so we were excited when we heard that local chef Kevin Rathbun was opening a new restaurant, called Rathbun's, not too far from our house. We stopped by for dinner a few weeks ago and absolutely loved the fried shrimp appetizer. I just have to have the recipe." The restaurant also prepares this dish with chicken and tofu. The flavorful Thai-inspired batter gets its kick from makrut lime leaves, curry paste, and ginger ale.

Slender wedges of this creamy quiche also make a wonderful appetizer.

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

For an extra kick, add a dash of vodka to this refreshing drink.

Take this lemonade along on a picnic in a large Mason jar or a plastic container, stowed in the cooler with the other drinks.

This drink is sweet, pretty, and refreshing. Grenadine can be found in the liquor section of most supermarkets.

This luscious, low-fat drink couldn't be easier to make. It has a thick, creamy texture produced by pureeing the frozen berries. No ice cubes necessary.