Food Processor

This refreshing dessert comes from Lincoln Carson, pastry chef at the Highlands Inn in Carmel Highlands, California. It has a lovely rich texture, even though it has no eggs.

Grand Marnier gives an extra kick to the frozen orange mousse, and pistachios make the crust crunchy. Start preparing this at least a day before you plan to serve it.

Romesco sauce, a piquant mixture of chilies, nuts, and tomatoes, is a typical seasoning for seafood in the Catalan province of Tarragona. Although fresh coriander is not an ingredient found in the traditional Spanish pantry, its flavor lends a nice touch to this dish.

Sicily, Italy In Sicily, gelato usually doesn't contain any cream or eggs. The coffee and chocolate-almond flavors here are true to tradition; the zabaglione is enriched with eggs.

This recipe can be prepared in 45 minutes or less.

Blended in the processor, the no-bake cream cheese filling is ultra-smooth.

You can start making these savory cookies up to three days ahead. Even easier: Serve the cheese roll with store-bought crackers. (We especially liked this roulade made with a spiced cranberry-apple chutney, but any thick chutney will work.)

Grape tomatoes are smaller than cherry tomatoes. If you’re using cherry tomatoes, cut them in half for this dish.

As the pie bakes, the filling separates into a soft pudding-like bottom and a cakey top.

Active time: 10 min Start to finish: 1 1/4 hr

This is one of the never-absent standard-bearers of the Greek meze table, a classic dish found from one corner of the country to the other, on almost every taverna and meze menu.

Accompany this dish with sautéed greens. Pour a Merlot alongside.

This makes more pastry dough than you'll need for 24 tartlets. We chose not to reduce the recipe because pastry can be a bit tricky—the slightest change can affect the outcome (halving eggs tends to increase the chance of error). If you want to make more tartlet shells—which could be filled with fruit, ice cream, or pudding for another party—they can be frozen for 1 month. The leftover dough can also be used to make cookies.

Though penne is Faith Heller Willinger's pasta of choice for this dish, we tried other types—such as mafalde (broad, rippled noodles similar to lasagna noodles but not quite as wide)—and found they work well, too.

This fresh chutney is an excellent condiment for beef, chicken, and fish.