Food Processor

The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.

If you don't feel like making your own vanilla ice cream for these red, white and blue sundaes, simply pick up a premium brand at the supermarket.

These innovative latkes are great as a first course, side dish or entrée. Complement them with chutney and yogurt.

For best results when making this dessert, first mix one can of cream of coconut in a blender until smooth, then measure as called for here.

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Setting the skillet that contains the caramel onto a larger skillet of ice cubes is a clever way to prevent the caramel from burning.

We enjoyed this dish served at room temperature, but it is also delicious warm.

Can be prepared in 45 minutes or less.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary.

This is inspired by the dip served at Ca'Brea in Los Angeles. Try it with sliced boiled potatoes, crostini or vegetables.

The following chunky potato soup was inspired by a smooth version that one of our food editors enjoyed at The Bernerhof Inn in Glen, New Hampshire.