Food Processor

Christine Warren of New York, New York, writes: "On a recent evening out on the town, my friends and I decided to go for Margaritas at Zarela. What started out as drinks soon turned into appetizers and then dessert (a well-balanced meal, in our view). We loved the divine peanut butter tart."

Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, use flank steak.

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

Truffle oil lends an earthy flavor; it can be found at specialty foods stores and some supermarkets. If you can't find the oil, these sandwiches will still be delicious without it.

Not quite as sweet as a pecan pie, but with the same caramel candy-like filling.

(Haj Pesteh) Peeling the pistachios really enhances the green color of these cookies—pistachio skins can be dark purple and may muddy the resulting color. Active time: 1 1/2 hr Start to finish: 2 1/2 hr

(Chipotle-Marinated Grilled Pork Ribs) The Caribe Indians on the island of Hispaniola taught the Spanish how to use green wood lattices to make barbacoa — or what we now know as barbecue. A staple of the islanders' diet was the wild hog. The locals called the animals boucan, and that French word eventually came to be applied to many of the wild seafaring island men: buccaneers. Barbecue has become one of the world's favorite foods; few culinary subjects stir such rabid debate, from Texas to Memphis to South Carolina and on down to the Caribbean and South America. Barbecue as we have come to love it — using marinades and/or sauces and carefully slow-cooking — was perfected in the Caribbean. But some food scholars theorize that barbecue may have originated by accident in China many centuries ago, when a devastating fire burned down a barn, and the pig farmers, who had previously never cooked meat in a fiery fashion, smelled solace in their loss and as a consequence ate well that night. No less an authority on food than Waverly Root stated that cooking in this fashion was "so natural under primitive circumstances that it would practically invent itself everywhere, especially in societies accustomed to living outdoors most of the time." If you aren't familiar with country ribs, this recipe will introduce you to the cut, also known as split blade chops. You'll love them for all manner of dishes calling for pork ribs, barbecued or otherwise. This is a very easy recipe, though you need to allow the ribs to marinate overnight.

Golden brown sugar brings out the natural sweetness of the shrimp.

This relish is an appealing condiment and makes a quick hors d'oeuvre — spread toasts with goat cheese and top with the relish. Active time: 10 min Start to finish: 10 min

For this soup, cook your favorite winter squash.

Almond paste in the shortcake biscuits and fresh berries glazed with red currant preserves give this dessert a Swedish accent.

Store-bought mayonnaise just doesn't compare to the flavor of homemade aïoli. However, if you're short on time or concerned about using raw egg (see cooks' note, below), you could substitute prepared mayo: Just omit the egg yolk and oil, and stir together with remaining ingredients until combined well. This recipe is an accompaniment for Poached Halibut with Saffron Orange Aïoli. Active time: 15 min Start to finish: 15 min

This chutney is great with sautéed scallops, grilled shrimp, or grilled lamb. Active time: 15 min Start to finish: 15 min