Food Processor

Prepare a day ahead, and chill overnight. Look for bulgur (also called cracked wheat) in natural foods stores and supermarkets.

Few sauces are as simple to prepare as this low-calorie, nonfat one.

This recipe can be prepared in 45 minutes or less.

The extra-virgin olive oil from Countess Lisa-Contini Bonacossi's estate is a favorite of mine and an important element in Lisa 's great cooking. She has an easy going style, changing recipes according to what's in the garden and larder, and is hard to pin down about quantities. Lisa slices her zucchini with an electric meat slicer. I use the 3-mm. blade of my food processor to slice by hand, not with the machine. Can be prepared in 45 minutes or less.

Try these for both dessert and breakfast. They're great with their pan juices or the Apple Custard Sauce.

(Adapted from The Keeper's House) Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.

The contrasting colors of mango and boysenberry are lovely. If you like, serve the sorbets in frozen "mango boats," made by scooping out the centers of halved mangoes and freezing the shells.

Crunchy hazelnut praline adds a touch of sophistication to this rich cheesecake. Begin preparing the cake a day before serving.

Escalivada, from Catalonia in northeastern Spain, is a mixture of vegetables roasted in the ashes of a slow fire. Plenty of wood chips add a smoky nuance here; the finished vegetables are offered at room temperature in a roasted-garlic vinaigrette.

Can be prepared in 45 minutes or less.

This crisp and creamy dessert pairs pistachio praline meringues with lemon buttercream. The unique praline is also used to garnish the sides of the cake. Assemble it a day before serving to allow the buttercream to set and the flavors to come out.

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.