Food Processor

A simple version of a Scandinavian fruit soup. This can also be served as a sauce over ice cream, frozen yogurt or pudding.

(Thai Grilled Chicken) For connoisseurs of grilled chicken, Thailand is paradise: Gai yang is a common street food and restaurant specialty. Each region has its own cooking methods, though most recipes begin by briefly marinating pieces of chicken, the bone still in, with the traditional Thai seasonings of black pepper, garlic, coriander root, and fish sauce. In this recipe coconut milk is added to the marinade, making the chicken especially succulent and flavorful. Because coriander root is called for in many classic Thai recipes, buy coriander with the roots on; when finished with the sprigs, wash the roots, wrap them in foil, and keep them in the freezer.

Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.

Freezing the rugelach before baking helps the cookies maintain their shape. For gift giving, layer them between sheets of waxed paper and arrange in tins lined with colorful cellophane or tissue paper.

Gnocchi aux Blettes According to some sources, gnocchi are a Niçois invention, and the use of Swiss chard in the dough is a traditional addition. In fact, Swiss chard is ubiquitous in Provençal cooking. This recipe is from L'Escalinada, where the gnocchi are served with a fresh tomato-herb sauce. Make your own sauce, or look for a good-quality one at the market.

A bit more elegant than the average crisp, these pretty single-serving desserts are still quick to prepare.

(BRANZINO ARROSTO CON SALSA DI ASPARAGI) Salmon, flounder or snapper fillets can also be used for this attractive, colorful entrée.

When I was asked to be the guest chef for a meal honoring Sr. Alvarez del Manzano, the mayor of Madrid, at the Biltmore Hotel in Los Angeles, the menu included this classic Spanish tart. It is so rich and moist, it needs no more garnish than a little natillas [crèeme anglais] and a dusting of powdered sugar.

A rustic tart with a delicious hazelnut crust, sweet filling and buttery topping.

To make these tarts two 13 1/2 x 4 x 1-inch tart pans with removable rims are ideal; however, you could also use one 11 x 1-inch round tart pan with a removable rim.

Frangipane is just a term for a sweet almond filling. Here it enhances winter's favorite fruit in a pretty dessert.

Leaping off the backs of onion-soup-mix boxes and showing up at cocktail parties everywhere, Lipton’s sour cream-and-onion dip took the country by storm. Convenient and quick, the dip also tasted great on potato chips, without which, in the fifties anyway, it wasn’t a party. These days it isn’t a party without little toasts topped by something Mediterranean-hence this zesty update.