Food Processor

This sauce uses roasted fresh poblano chilies and their dried form, ancho chilies.

Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds — easy to see and remove. Then proceed with the recipe.

(Gratins d'Aubergine, Mozzarella et Pistou) This makes a terrific meatless main course. It would serve eight as a side dish; simply layer the ingredients in a 13x9x2-inch baking dish, then bake and broil it as directed.

The unusual crust is made of brioche dough.

Gulisa's Ajika This lively condiment goes nicely with grilled meats and fish as well as with pork stew.

The pecan pie of Texas and the luscious chocolate of Mexico make excellent partners in this rich dessert.

(Viscotti di'Mandorla Banana) These viscotti—Sicilian biscotti—come in many flavors; bakeries use food coloring to give customers a visual clue. In this case, yellow equals banana.

Apples are traditional, but peaches are divine.

Carrot Torte This cake is from the Veneto region in northern Italy. Use the sweetest, most flavorful organic carrots you can find—otherwise it will be a big "so what."

Like gumbo, this is a thick and flavorful stew. But it takes a lot less time to make. Active time: 45 min Start to finish: 1 1/4 hr

This recipe is used to prepare Herbed Goat Cheese Tart .

Blancmange is a jelled molded pudding (similar to a bavarian) that is made with almonds and milk and is served cold, often with a fruit sauce. Originally, the dessert was thickened with powdered almonds; today gelatin is used in their place. This dessert is said to hail from the Languedoc region of France.