Food Processor
Potato and Leek Purée
An infant version of vichyssoise, this is for the nine-month-old — and older — baby with a discriminating palate. It can be served warm or at room temperature.
By Joachim Splichal and Christine Splichal
Winter Pudding
This chilled dessert is a variation on summer pudding, that quintessential English sweet made with soft fruits such as raspberries and blackberries.
Tangerine Souffles
What's the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate. This dessert has an intense tangerine flavor, which comes from using the entire fruit, except for its seeds, of course. Any leftover tangerine syrup can be added to sparkling wine to make a mimosa with a twist.
Ginger Pear Sauce
The following sauce is a variation on applesauce and can be served on its own or as an accompaniment to meats.
Turkey Tonnato
Here, turkey stands in for the traditional veal in a do-ahead entré.
Have your butcher bone, roll and tie the turkey breast.
Grilled Pork Ribs with Tamarind Recado
It takes one to two days to marinate the meat for this recipe, but it's worth it. These will be some of the best ribs you'll ever eat.
By Reed Hearon