Food Processor

The streusel topping adds nice crunch.

Waffles put on their black-tie best in a treat that is both elegant and homey.

These buttery cinnamon cookies are David's all-time favorite. Make them and you'll see why.

These crisp turnovers are traditionally enclosed in pastry dough. Making and rolling out the dough can be quite time-consuming, so potsticker wrappers are used in this recipe instead.

Start preparing this two days before you plan to serve it. Toast the coconut in a 350°F oven until light golden in spots, stirring frequently, about ten minutes.

These burgers are easier to handle if they are chilled for one hour before grilling. They would be great with rice salad and cucumber slices. Grilled pound cake topped with crushed sweetened strawberries and whipped cream makes a luscious finale.

A lovely summer dish. Be sure to make the oil several hours ahead.

Active time: 25 min Start to finish: 3 hr

ALSACE Serve with a green salad for a lovely lunch or light supper. What to drink: Gewürztraminer or a dry Alsatian Riesling.

The tart cherries brighten the classic flavor of almond in this tortoni.

Sautéed vegetables are piled atop a creamy goat cheese-custard filling.

Piquant and full of spices, this chutney is an unexpected, pleasantly bright condiment for scrambled eggs. Active time: 45 minutes Start to finish: 1 week (includes allowing flavors to develop)

I know of no better way with strawberries than this quick and simple method. You don't need an ice cream machine to make this sorbet, just a little sugar, water, and a food processor.

This flavorful chicken makes an impressive impromptu dinner when accompanied by the Caramelized Onion and Roasted Red Pepper Linguine and a nice salad (use a bagged lettuce mixture, of course). Frozen chicken will work here if that's what you have on hand; just defrost it quickly in the microwave.

Pasta e Fagioli Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana and Osteria alla Bomba. A tablespoon of salt may sound like a lot, but it is needed to bring out the beans' flavor.

"While visiting Los Angeles recently," says Katherine Mollen of New York, New York, "I made sure to get to La Brea Bakery. The ginger scones were the best I've ever had. Since there's nothing that comes close here in New York, I'd like to try to make them at home."

Active time: 25 min Start to finish: 25 min The flavor of fresh sage can be intense. You may want to start by adding 3 tablespoons of sage to the pesto, then taste after processing and add another tablespoon if you'd like a stronger flavor.