Food Processor

If you love peanut butter, these cookies will be It. I created what I believe to be quintessential peanut butter cookies to honor the one hundredth anniversary of peanut butter. They are very peanut buttery yet exceptionally light, with a lovely "sandy" bite. At my husband's urging, I doubled up on the peanut butter and decreased the flour, making the chocolate cookie centers seem like biting into a Reese's peanut butter cup. Chocolate centers blend wonderfully with the peanut flavor, but the bright, tart, sticky cherry centers, are my first choice.

"Although I’ve been a subscriber for almost ten years, this is the first time I’ve written to request a recipe," writes Danette Laver of Ambler, Pennsylvania. "The honey-garlic dressing on the salad I had at Fork in Philadelphia was so good that I used a chunk of bread to soak up every last drop."

Serve this salsa with the Pinto Bean Enfrijoladas , or as a dip with tortilla chips.

"I've always loved to cook, and though at eighty-nine I'm slowing down, I still love it," writes Mary Gareffa of East Longmeadow, Massachusetts. "My grandfather and my father were both cooks in a monastery in Reggio Calabria, Italy, before they moved to this country, and luckily for me, my father was my cooking teacher. These are time-tested recipes for some everyday dishes that I grew up with and later served to my own family." Pasta frolla, Italian sweet pastry dough, is the tender press-in crust for this easy tart.

Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.

Jamie Oliver calls this "another great pan-baked recipe that is perfect for coping with lots of people without a huge deal of effort." Oliver uses plaice, a popular flatfish in England favored over flounder, but lemon sole is a good substitute. Active time: 45 min Start to finish: 1 hr

Yellow tomatoes — which are typically sweeter than red ones — flavor a sunny Golden State version of the chilled summer soup. Begin preparing this recipe one day before you plan to serve it.

Draining the yogurt overnight makes this low-fat guacamole extra-creamy.

Chill the pie for at least six hours before serving — or make it up to two days ahead.

Active time: 1 hr Start to finish: 3 3/4 hr See how to roll out dough.

As the story goes, the Maya served this dish to the Spaniards, calling it papadzules, which means "food for the lords."

Tarragon and mustard may be a classic French combination, but this menu is all American. A domestic Chardonnay, light beer, or fresh lemonade are perfect partners.

This recipe is an accompaniment for Apple Pie .

Don't worry — you won't need a giant oven for this king-size tart. It's made in 4 quadrants, baked one at a time. And because the recipe uses packaged puff pastry, it's fairly simple to prepare.

This rich red nectar may be eaten hot or cold. I serve it in a demitasse or other small cup. Scrub the beets well before cooking. Taste as you prepare the soup, because getting the right balance of sweet and sour is important.

Hot or cold, this soup is a great starter and can be a meal in itself. It's thickened with potatoes — not cream — but tastes self-indulgent just the same. [NB: This recipe requires a slow cooker.]

Raspberries replace the coffee flavor in a refreshing and fruity take on tiramisù. This simple recipe can be prepared a day ahead.

Ground almonds add a delicate nutty flavor to the crust. Begin making the filling a day before assembling the tart; once completed, it can be chilled another day before serving.