Food Processor

Traditional potato latkes are spiced up with hot paprika and enhanced with earthy porcini mushrooms. They are especially good with roasted meats, poultry, or fish. This recipe will serve four to five as a side dish.

Serve this beautiful starter with Champagne or sparkling wine.

"Vito's Waterfront, a charming restaurant on Marco Island off Florida's Gulf Coast, offers a house salad that comes with a thick and tangy sun-dried tomato dressing," says Joanne Lawrence of Norwell, Massachusetts.

This recipe is an accompaniment for Roasted Salmon with Cucumber Sour Cream .

This recipe is an accompaniment for <epi:recipelink id="108054">Chicken, Potato, and Carrot Enchiladas</epi:recipelink>.

Country tart meets city topping; the streusel is revved up with nutty-tasting brown butter — a popular flavoring in this year's desserts.

Ajo Blanco Malagueño This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the essential counterpoint to the tang of garlic and vinegar. The addition of shrimp comes from chef Bartolomé Rodrigo Lucena.

These little quesadillas are made with masa rather than packaged tortillas.

Kirsch, a cherry-flavored liqueur, brings out the flavor of the raspberries rather than masking it.

The easy tomato chutney is adapted from Madhur Jaffrey's cookbook From Curries to Kebabs. Make the chutney and combine it with the green beans about four hours before serving, which allows plenty of time for the beans to soak up the flavors.

This smooth sorbet can be made without an ice cream machine.

Ask the butcher to "french" the racks of lamb, which involves cutting away the meat from the ends of the rack to expose the bones. Serve with: California Cabernet • asparagus sprinkled with chives and toasted pine nuts • crusty baguette • blueberry crumble with cream

Can be prepared in 45 minutes or less.

Made with spicy sausages and smoky grilled onion, these are not your standard burgers.