Blender

With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper or as a starter for an elegant party.

Here, a garlic-packed vinaigrette is infused with caramelized sucs—pan drippings—from the roast pork, creating an uncanny fusion of nutty, meaty flavors.

Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron. Even if you love saffron, though, don't be tempted to add any extra threads. This is just the right amount to really flatter, not dominate, the soup.

We like to use California apricots (sometimes labeled "Pacific") in this dessert. They tend to be a deeper orange, and they have a tang that's occasionally lacking in the Turkish or Mediterranean varieties.

The trick here is that instead of beating egg whites into peaks, you whip the chocolate and egg together in a blender. Salmonella from underdone eggs is rare, but if you're concerned about partly uncooked yolks, skip this for the kids and save it for the adults.

It's not Easter dinner without the eggs. In this recipe, they are boiled just until the yolks are set, then sliced and topped with a fresh herb sauce.

Honey and dates make this dessert perfectly sweet (but not too sweet) and sticky. Pecans add a nutty crunch.

The secret ingredient in this dish is a surprisingly modest one: grapefruit. Its tartness balances the unashamed, almost swaggering richness of scallops bathed in a butter sauce.

Reduced-fat ingredients create a light, creamy cake.

Using lamb slashes fat; mixing a milk-soaked pita into the patty keeps it moist.

We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast.

This potato soup recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother.

This simple apricot-based condiment tastes as bright and sunny as it looks. Spread it on toast like a homemade jam, stir some into yogurt or a vinaigrette, or use it as a filling for white or génoise layer cakes.

The French version of pesto, pistou is often stirred into soupe au pistou, Provence's vegetable and bean soup. In this dish, the vegetable soup ingredients and pistou are blended together into a flavorful puree that's topped with shrimp. To serve as a main course, add a side of orzo tossed with good-quality olive oil, salt, plenty of pepper, and some grated Asiago cheese.

In this soupy, risotto-like side dish or starter, pureed parsnips and blanched carrots, parsnips, and turnips are stirred into cooked basmati rice. The parsnip puree adds luxurious richness without any cream, butter, or cheese. Serve alongside pan-grilled steaks or pork chops.

Few ingredients, big payoff: Large "steaks" are cut from a head of cauliflower, sautéed until golden, then baked until tender. They're served over a simple purée made from the cauliflower florets. An impressive first course, this can also be a lovely side. Just sear two mahi-mahi fillets in butter and place them alongside the cauliflower.

Look for squash that are heavy for their size.

Roasting the meat for almost seven hours makes it tender and succulent. The bright, fresh salsa verde is the perfect accent for the rich meat.