Food Processor

The artichoke puree has a nice tarragon flavor that is a lovely complement to the beef. Use the remaining puree as a dip for crudités or pita bread.

Spinach, green onions, cilantro and chilies give the sauce its name--and lots of flavor.

The generous amount of cinnamon in this recipe makes for especially flavorful cookies.

Begin preparing this a day before serving.

For an even more elegant presentation, make a design in or swirl the two soups.

Here's a rich treat that's filled with creamy chocolate ganache and garnished with ripe strawberries.

Leftover roasted chicken or turkey makes this rendition of a popular salad a snap to prepare. It's made spicy by combining chilies with linguine, green onions, snow peas, cilantro and a peanut dressing.

The mild spice paste is also great used as a base for chicken and shrimp curries.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Be sure to start the brisket at least a day before you plan on serving it - although it can be made up to three days ahead.

Here's an updated version of the ice cream pie — a dessert popular in America for years. It has a parfait filling instead of ice cream and is assembled in a springform pan. The familiar cookie crust and fudgy topping are still part of the recipe, but the dessert is now sophisticated enough for company.

The traditional b'stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin pastry leaves. However, we made individual pies for ease of serving. The idea of meat mixed with spices and encased in pastry was brought to Morocco by Arabs from the Middle East; the delicate pastry sheets, it is thought, came specifically from Persia. Spices play a big part in Moroccan cooking. This legendary spice mixture is translated as "top of the shop."