Food Processor

Asparagus Soup with Saffron

At the restaurant, this vinaigrette is also used as a marinade for grilled chicken.

Buttered steamed broccoli and carrots are great with this ultimate comfort food; end with grapes and cookies.

Garnish with whole gingersnaps, cherries and mint for a beautiful presentation. Begin preparing the cake a day before the party.

This dessert, from The Cascades Restaurant, is made with a cookie crust and a brownie filling. The chef serves it with whipped cream, passion fruit sauce and raspberry sauce.

Start preparing this elegant layered treat at least one day before you plan to serve it.

Eggs provide the leavening in this spiced cake, and melted butter keeps it tender.

Add chicken or pork to turn this side dish into a satisfying main course. Chopped roasted peanuts are a nice garnish.

(Chick-Pea Dip with Parsley and Pine Nuts)

The cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklava. Both matzo meal and the more finely ground matzo cake meal are used here.

The popular North African chili paste known as harissa is featured in a braised-chicken dish from Laura Dewell, chef-owner of Pirosmani restaurant in Seattle.

The star of this dish is skordalia, a garlicky dip that is the Greek version of aioli.

Can be prepared in 45 minutes or less.