Food Processor

This recipe is an accompaniment for Passion Fruit Tart. This pastry is ideal for making custard and fruit tarts. It can be made in advance and will keep in the refrigerator for a week. It also freezes well. The recipe yields one 28 cm (10-inch) tart case or several smaller ones.

(Emilia-Romagna Flatbread with Broccoli Rabe) A piadina is baked on a griddle, folded in half, and filled. In Emilia-Romagna, the fillings might include sautéed greens; cold meats such as prosciutto or salami; and semisoft or soft cheeses such as Fontina Valle d'Aosta. Piadine are usually eaten like sandwiches but can be cut into small wedges to serve as a first course.

Use a cherry pitter to remove the pits before cutting the cherries in half.

This irresistible pie features a delicious homemade marshmallow topping.

Remove the kernels from the cobs by holding each ear of corn upright on a flat surface and running a chef's knife along the cob and cutting downward, as close to the cob as possible.

"While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn," writes Marilyn J. Smith of Bradford, Pennsylvania. "All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious!"

This is a nice appetizer; serve it with toasted pita wedges or Italian bread.

Few cookies are easier to make or more sublime to eat. I created them for my beautiful Hungarian mom, who called them finum, or refined. Sometimes we eat them with a strong cup of coffee as we play Scrabble, or after dinner, with a slightly chilled glass of sweet Tokay wine.

Russian cheesecakes, like this one served at The Kaleenka in Seattle, are lighter and drier than most American versions. The texture comes from a dry-curd cheese (known here a hoop cheese) common to Russian cooking.

While the birth of the Brandy Alexander cocktail may be obscured in the history of mixology, the creation of the like-named pie can be traced to right around December 1933, when Prohibition was repealed. Americans could once again enjoy a legal drink. That apparently inspired some creative cooks to flavor recipes once again with wines and liqueurs, and the forerunner of this pie was born. We've replaced the traditional graham cracker crust with one made of chocolate wafer cookies, and we've added white chocolate to the rich brandy and crème de cacao filling.

Refreshing in looks and taste, these light fruit sorbets served in a colorful raspberry sauce are perfect after a filling seder meal. There will be leftovers of each sorbet to enjoy later.

Fresh mint and lemon peel are combined with feta and chevre in this topping. Can be prepared in 45 minutes or less.

The rich caramelized shallots and fresh thyme make the following potato cake at once luxurious and homey.

Can be prepared in 45 minutes or less.

Pasta, a recent addition to the Irish culinary repertoire, is fast becoming a favorite. At Longueville House in Mallow, Ireland, ravioli is taken to refined heights in this dish, which is served as an appetizer. They make it with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.

This recipe originally accompanied Goat Cheese Soufflé and Mixed Greens with Raspberry Vinaigrette .